- pumpkin (1kg)
- 1 chicken stock cube
- 1 large apple
- 1 large onion
- curry powder to taste (1 tea spoonful)
- paprika powder (1/2 tea teaspoonful)
Wednesday, 3 November 2010
Delicious home made pumpkin soup
Ingredients:
Tuesday, 5 October 2010
Mexican soup
2 chicken breasts - diced
red pepper-diced
green pepper -diced
1 onion, diced and fried with the bacon
1 tin of sweet corn
1 tin of kidney beans
chicken stock cube
around 250 g of lean bacon
Boil the chicken with 1 carrot, celery and parsnip. Once tender, take the veg out (can be used for salad), add diced pepper, sweet corn, onion, beans, dissolved chicken cube and diced bacon. Mix it all and simmer. Add tomato sauce to taste. Serve hot with a slice of bread.
Vegetable from the soup - diced them; once cold, add 2 spoonfuls of mayonnaise. Serve with any cold meat as a salad.
red pepper-diced
green pepper -diced
1 onion, diced and fried with the bacon
1 tin of sweet corn
1 tin of kidney beans
chicken stock cube
around 250 g of lean bacon
Boil the chicken with 1 carrot, celery and parsnip. Once tender, take the veg out (can be used for salad), add diced pepper, sweet corn, onion, beans, dissolved chicken cube and diced bacon. Mix it all and simmer. Add tomato sauce to taste. Serve hot with a slice of bread.
Vegetable from the soup - diced them; once cold, add 2 spoonfuls of mayonnaise. Serve with any cold meat as a salad.
Tuesday, 20 July 2010
Tuesday, 6 July 2010
Athlete Recipes - Over 100 Recipes For Great Performance And Sport Endurance
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DO I WANT HIGHER ENERGY LEVELS?
DO I WANT TO AVOID THAT FEELING OF FATIGUE?
If you answered yes to these questions, you need to download the Athlete Recipes ebook. The athlete’s premiere recipe book. You will receive over 100 recipes designed to help you achieve a higher plateau of energy and endurance. You will have a higher energy level that will enhance your performance against your competition. That post competition fatigue will never again be an issue for you!
Click Here!
Monday, 5 July 2010
Where Did the Birthday Cake Come From?
By Ben_Stalker
From all the special days and occasions we have as a child, a lot of our very best memories are of birthdays past. This is a celebration of all that we are, celebrating the day in which we joined the world, by the people whom care most about our lives. To celebrate this occasion in style and create some of those memories for people you care about, an essential ingredient to any birthday is the birthday cake.
A birthday cake, traditionally, will be made from bright colours and in an elaborate pattern or design. Their style and taste is something most people now associate with birthdays, from most cultures, ages and religions. This begs the questions, where did this tradition first begin?
The first known usage of a savoury treat to celebrate a birthday was in ancient Greece. When the celebrations were held, honey cakes and bread were baked for a special birthday meal. This still goes on today in very traditional Greek families but it is more common to use a more modern cake for the celebration. The next appearance in history is in Roman society. At the lowest end of the scale, there was a private party, held at home for the person whose birthday it was. Again, this was honey cakes and bread. For royal birthdays, large festivals were held and savoury treats were on the menu. This went from carnivals and was a national celebration for a monarch.
The third occurrence in history was in the middle ages in Germany. The celebration of Christmas was marked by the baking and eating of sweetbread, made from a flour recipe, much like the modern day cakes. The sweetbread was baked in the shape of baby Jesus. This is the first probable ancestor of today's recipes is similar to that of today's sponge cakes.
The next place that popularised the idea of birthday cakes was England. The cook used to bake valuable items into the cake such as thimbles and coins. They were mixed in with the cake mix and then baked in the oven. The idea was that when the it was cut and eaten by the attendees of the birthday, what you received in your bit of cake was a reflection on how your life would go. A coin for a successful and wealthy life and a thimble for a lonely and poor life. This is still somewhat used in modern day birthday cakes when cakes are decorated with coin shaped sweeties, candy and whatnot.
Birthday cakes today have taken on a whole new meaning however and is divided up between the birthday guests and eaten in celebration of the birthday's recipient. They cakes are a log more elaborate and there are as many different birthday cake designs as you could possibly imagine. They are a large part of modern day celebrations, particularly in Christian society. They are often mounted with a number of candles, representing the number of years the person whose birthday it is has been alive. They are then traditionally blown out and a birthday wish is made.
I have a few sites that I like to write articles for and promote, I hope you enjoy my work, I try to be funny and informative.
Article Source: http://EzineArticles.com/?expert=Ben_Stalker
From all the special days and occasions we have as a child, a lot of our very best memories are of birthdays past. This is a celebration of all that we are, celebrating the day in which we joined the world, by the people whom care most about our lives. To celebrate this occasion in style and create some of those memories for people you care about, an essential ingredient to any birthday is the birthday cake.
A birthday cake, traditionally, will be made from bright colours and in an elaborate pattern or design. Their style and taste is something most people now associate with birthdays, from most cultures, ages and religions. This begs the questions, where did this tradition first begin?
The first known usage of a savoury treat to celebrate a birthday was in ancient Greece. When the celebrations were held, honey cakes and bread were baked for a special birthday meal. This still goes on today in very traditional Greek families but it is more common to use a more modern cake for the celebration. The next appearance in history is in Roman society. At the lowest end of the scale, there was a private party, held at home for the person whose birthday it was. Again, this was honey cakes and bread. For royal birthdays, large festivals were held and savoury treats were on the menu. This went from carnivals and was a national celebration for a monarch.
The third occurrence in history was in the middle ages in Germany. The celebration of Christmas was marked by the baking and eating of sweetbread, made from a flour recipe, much like the modern day cakes. The sweetbread was baked in the shape of baby Jesus. This is the first probable ancestor of today's recipes is similar to that of today's sponge cakes.
The next place that popularised the idea of birthday cakes was England. The cook used to bake valuable items into the cake such as thimbles and coins. They were mixed in with the cake mix and then baked in the oven. The idea was that when the it was cut and eaten by the attendees of the birthday, what you received in your bit of cake was a reflection on how your life would go. A coin for a successful and wealthy life and a thimble for a lonely and poor life. This is still somewhat used in modern day birthday cakes when cakes are decorated with coin shaped sweeties, candy and whatnot.
Birthday cakes today have taken on a whole new meaning however and is divided up between the birthday guests and eaten in celebration of the birthday's recipient. They cakes are a log more elaborate and there are as many different birthday cake designs as you could possibly imagine. They are a large part of modern day celebrations, particularly in Christian society. They are often mounted with a number of candles, representing the number of years the person whose birthday it is has been alive. They are then traditionally blown out and a birthday wish is made.
I have a few sites that I like to write articles for and promote, I hope you enjoy my work, I try to be funny and informative.
Article Source: http://EzineArticles.com/?expert=Ben_Stalker
Thursday, 1 July 2010
How to make your own blackcurrent jam?
If you like jams and fancy finding a few fruity bits in them, there is no better way than producing your own. Even if you do not have a garden, but have just a tiny patio area, you can still grow your own blackcurrant bush in a big pot. Since my garden is not that big and all the vacant space is taken by fruit bushes and trees, I grow strawberries and peas in pots with excellent results.
Even if you are not fond of gardening, blackcurrants are so easy to grow that it is a shame not to have at least one bush.
Ways you can use blackcurrants:
-as a jam,
-to make fruit juice,
-to eat them on their own,
-as an addition to a dessert.
-as part of fruit salad.
Yesterday I picked up all blackcurrants that have turned black. Some are still left on the bush, so I intend to make some more jam when they are ready.
Once I collected fruit, I took out all leaves and stems that I accidently gathered. I placed blackcurrants on a sieve and gave them a rinse in cold water. I used a small pot to put blackcurrant in and I added two spoonfulls of caster sugar. To make a proper jam you should use 1kg of sugar to 1 kg of fruit. I also poured 1/4 of a cup of water, to stop fruit from burning. I simmered it for 30 minutes stirring from time to time. Today, I was able to serve a delicious, home made blackcurrant jam for breakfast.
Even if you are not fond of gardening, blackcurrants are so easy to grow that it is a shame not to have at least one bush.
Ways you can use blackcurrants:
-as a jam,
-to make fruit juice,
-to eat them on their own,
-as an addition to a dessert.
-as part of fruit salad.
Yesterday I picked up all blackcurrants that have turned black. Some are still left on the bush, so I intend to make some more jam when they are ready.
Once I collected fruit, I took out all leaves and stems that I accidently gathered. I placed blackcurrants on a sieve and gave them a rinse in cold water. I used a small pot to put blackcurrant in and I added two spoonfulls of caster sugar. To make a proper jam you should use 1kg of sugar to 1 kg of fruit. I also poured 1/4 of a cup of water, to stop fruit from burning. I simmered it for 30 minutes stirring from time to time. Today, I was able to serve a delicious, home made blackcurrant jam for breakfast.
Wednesday, 30 June 2010
Chocolate Whipped Cream Layer Cake is a Delicious and Cooling Summer Dessert
By Harriet_Hodgson
Hot summer days remind me of my mother's chocolate whipped cream layer cake. My mother, an excellent baker, was famous for her orange sponge cake. She didn't bake sponge cake in the summer, however, because she didn't want to heat up the kitchen. Instead, Mom bought a sponge loaf from the store. She cut the cake into layers and frosted the layers and sides with chocolate whipped cream.
Cream cakes, or ice box cakes as they used to be called, have been around for years. Fannie Farmer's "Boston Cooking School Cook Book," first published in 1898, contains a recipe for French Cream Filling. The filling is made with heavy cream, powdered sugar, a stiffly-beaten egg white, and vanilla.
The wartime edition of "The Victory Cook Book" has a recipe that is almost identical to Fannie Farmer's recipe. Gelatin powder is added to the whipping cream to keep it stiff. The original "Joy of Cooking" by Irma S. Rombauer and Marion rombauer Becker, also has a recipe for whipped cream frosting, only they call it Sweetened Whipped Cream and Creme Chantilly Frosting. Their recipe has many variations: almond cream (toasted slivered almonds or almond paste), toasted coconut, orange marmalade or other jam, and fresh berries, to list a few.
In her two-volume book, the "Modern Encylopedia of Cooking," Meta Given devotes an entire section to refrigerated cakes and ice box cakes. "Refrigerated Cakes are ideal party cakes because they are usually made the day before they are served," she writes. Certainly, I felt like I was at a party every time I ate Mom's Chocolate Whipped Cream Layer Cake. You will turn an ordinary meal into a party when you serve this creamy, chocolaty, and decadent dessert.
Ingredients
1 10.75-ounce frozen pound cake
1 1/2 cups heavy cream
1/2 cup powdered sugar
1 tablespoon unflavored gelatin powder
2 tablespoons water
2 tablespoons chocolate syrup (Mom used Hershey's.)
1 dark chocolate candy bar
Method
Cut defrosted pound cake into three layers. Dissolve gelatin in water and set aside for five minutes. Combine powdered sugar and heavy cream in a small mixer bowl. Beat cream until it starts to thicken. Gradually add the chocolate syrup and dissolved gelatin. Continue beating until the cream makes soft mounds, but is not stiff.
Frost the layers with the whipped cream mixture. Stack the layers and frost the outside of the cake. Garnish the top with shaved dark chocolate. Stick two toothpicks in the top of the cake (to protect the frosting) and cover with release foil. Referigerate the cake for at least four hours. For Coffee Whipped Cream Layer Cake substitute two tablespoons of cold, extra-strong coffee for the chocolate syrup. Makes 6-8 servings.
Copyright 2008 by Harriet Hodgson
http://www.harriethodgson.com/
Harriet Hodgson has been a freelance nonfiction writer for 30 years. She was a food writer for a local magazine before she became a health writer. She is a member of the Association of Health Care Journalists and the Association for Death Education and Counseling. Her 24th book, "Smiling Through Your Tears: Anticipating Grief," written with Lois Krahn, MD, is available from http://www.amazon.com/
Centering Corporation in Omaha, NE, North America's oldest and largest grief resource center, is publishing her 26th book, "Writing to Recover: The Journey from Loss & Grief to a New Life." Please log onto Harriet's Website and learn more about this busy author and grandmother.
Article Source: http://ezinearticles.com/?expert=Harriet_Hodgson
Hot summer days remind me of my mother's chocolate whipped cream layer cake. My mother, an excellent baker, was famous for her orange sponge cake. She didn't bake sponge cake in the summer, however, because she didn't want to heat up the kitchen. Instead, Mom bought a sponge loaf from the store. She cut the cake into layers and frosted the layers and sides with chocolate whipped cream.
Cream cakes, or ice box cakes as they used to be called, have been around for years. Fannie Farmer's "Boston Cooking School Cook Book," first published in 1898, contains a recipe for French Cream Filling. The filling is made with heavy cream, powdered sugar, a stiffly-beaten egg white, and vanilla.
The wartime edition of "The Victory Cook Book" has a recipe that is almost identical to Fannie Farmer's recipe. Gelatin powder is added to the whipping cream to keep it stiff. The original "Joy of Cooking" by Irma S. Rombauer and Marion rombauer Becker, also has a recipe for whipped cream frosting, only they call it Sweetened Whipped Cream and Creme Chantilly Frosting. Their recipe has many variations: almond cream (toasted slivered almonds or almond paste), toasted coconut, orange marmalade or other jam, and fresh berries, to list a few.
In her two-volume book, the "Modern Encylopedia of Cooking," Meta Given devotes an entire section to refrigerated cakes and ice box cakes. "Refrigerated Cakes are ideal party cakes because they are usually made the day before they are served," she writes. Certainly, I felt like I was at a party every time I ate Mom's Chocolate Whipped Cream Layer Cake. You will turn an ordinary meal into a party when you serve this creamy, chocolaty, and decadent dessert.
Ingredients
1 10.75-ounce frozen pound cake
1 1/2 cups heavy cream
1/2 cup powdered sugar
1 tablespoon unflavored gelatin powder
2 tablespoons water
2 tablespoons chocolate syrup (Mom used Hershey's.)
1 dark chocolate candy bar
Method
Cut defrosted pound cake into three layers. Dissolve gelatin in water and set aside for five minutes. Combine powdered sugar and heavy cream in a small mixer bowl. Beat cream until it starts to thicken. Gradually add the chocolate syrup and dissolved gelatin. Continue beating until the cream makes soft mounds, but is not stiff.
Frost the layers with the whipped cream mixture. Stack the layers and frost the outside of the cake. Garnish the top with shaved dark chocolate. Stick two toothpicks in the top of the cake (to protect the frosting) and cover with release foil. Referigerate the cake for at least four hours. For Coffee Whipped Cream Layer Cake substitute two tablespoons of cold, extra-strong coffee for the chocolate syrup. Makes 6-8 servings.
Copyright 2008 by Harriet Hodgson
http://www.harriethodgson.com/
Harriet Hodgson has been a freelance nonfiction writer for 30 years. She was a food writer for a local magazine before she became a health writer. She is a member of the Association of Health Care Journalists and the Association for Death Education and Counseling. Her 24th book, "Smiling Through Your Tears: Anticipating Grief," written with Lois Krahn, MD, is available from http://www.amazon.com/
Centering Corporation in Omaha, NE, North America's oldest and largest grief resource center, is publishing her 26th book, "Writing to Recover: The Journey from Loss & Grief to a New Life." Please log onto Harriet's Website and learn more about this busy author and grandmother.
Article Source: http://ezinearticles.com/?expert=Harriet_Hodgson
Tuesday, 29 June 2010
Chocolate Covered Strawberries Recipe
By Byul_Im
Strawberries are bright red colored fruit, cultivated across the world. It is popular among all age groups. It is consumed either as a fresh fruit, in fruit salads, or consumed as a preserved juice or used in ice creams, milk shakes, pies, etc. The history of its cultivation indicates that this fruit has been cultivated from the 17th century. Chocolate is another food that lends awesome flavor whether consumed raw or mixed with other food items. The mix of chocolate with strawberries will be a sure shot winner at any event. It is a great appetizer for any party. Here is the simple recipe that will help you to prepare Chocolate Covered Strawberries. It takes hardly 15 minutes to prepare the dish and can be served as many as 24 people.
Ingredients
Sixteen ounces of milk chocolate chips
Two tablespoons of shortening
One pound of fresh strawberries with leaves
Directions
To prepare this recipe first step is to take some toothpicks and insert the toothpicks into the tops of the fresh strawberries.
After you complete inserting, the toothpicks take a double boiler. Then melt the chocolate chips and shortening. Stir the chocolate occasionally so that it does not have any lumps in them until the melted chocolates become smooth. Hold the strawberries by the inserted toothpicks and dip the strawberries into the melted chocolate mixture.
Finally turn the coated strawberries upside down and then insert the toothpick into Styrofoam to cool down the chocolate mixture and make the covering hard from outside.
Chocolate covered strawberries can be served cold directly taking them out from refrigerator. You can put some white chocolate over dark chocolate to lend it an interesting look and make it more delicious to your guests. They can be just perfect for formal occasions like weddings.
If you would like to get more information on similar recipes, please visit our site at Appetizer Recipes
Article Source: http://EzineArticles.com/?expert=Byul_Im
Strawberries are bright red colored fruit, cultivated across the world. It is popular among all age groups. It is consumed either as a fresh fruit, in fruit salads, or consumed as a preserved juice or used in ice creams, milk shakes, pies, etc. The history of its cultivation indicates that this fruit has been cultivated from the 17th century. Chocolate is another food that lends awesome flavor whether consumed raw or mixed with other food items. The mix of chocolate with strawberries will be a sure shot winner at any event. It is a great appetizer for any party. Here is the simple recipe that will help you to prepare Chocolate Covered Strawberries. It takes hardly 15 minutes to prepare the dish and can be served as many as 24 people.
Ingredients
Sixteen ounces of milk chocolate chips
Two tablespoons of shortening
One pound of fresh strawberries with leaves
Directions
To prepare this recipe first step is to take some toothpicks and insert the toothpicks into the tops of the fresh strawberries.
After you complete inserting, the toothpicks take a double boiler. Then melt the chocolate chips and shortening. Stir the chocolate occasionally so that it does not have any lumps in them until the melted chocolates become smooth. Hold the strawberries by the inserted toothpicks and dip the strawberries into the melted chocolate mixture.
Finally turn the coated strawberries upside down and then insert the toothpick into Styrofoam to cool down the chocolate mixture and make the covering hard from outside.
Chocolate covered strawberries can be served cold directly taking them out from refrigerator. You can put some white chocolate over dark chocolate to lend it an interesting look and make it more delicious to your guests. They can be just perfect for formal occasions like weddings.
If you would like to get more information on similar recipes, please visit our site at Appetizer Recipes
Article Source: http://EzineArticles.com/?expert=Byul_Im
Monday, 28 June 2010
Sweet, Summer Honeydew Melon Recipes
By Jason_Dick
Honeydew melons are the sweetest of all the melons and average from 5 to 6 pounds. They are freshest and best when picked between June and October. However, they are available year round. Like most melons, honeydews taste better if left unrefrigerated for a few days. Whole melons keep fresh for up to one week when refrigerated. To store cut melons, pack their seeds in plastic bags and eat within a few days. Honeydew seeds are edible and are pressed for oil. Be careful, though, as the sprouting seeds contain toxins.
Nutrition: One serving (1 cup) of honeydew melon has 64 calories. Honeydew melons are rich in vitamin C and vitamin B6. They also contain potassium, as well as calcium. Honeydew melons are a great diet choice if you are trying to lose weight.
Recipes:
Honeydew Melon Salad with Sparkling Vinaigrette
INGREDIENTS:
o 1 fennel bulb
o Half a ripe honeydew melon
o 1 lb. mixed salad greens
o 1 medium red onion, sliced
o chervil, chopped to taste
o parsley, chopped to taste
o 3 tablespoons lemon juice
o 1 tablespoon Champagne vinegar
o 2 oz. sparkling wine
o 1 tablespoon honey
o salt and pepper to taste
o Half cup extra virgin olive oil
1. Remove the outer layers of the fennel bulb if it is brown or discolored.
2. Cut the bulb in half and then cut it crosswise into thin strips.
3. Slice the melon into thin strips.
4. Combine the fennel, melon, salad greens, onion and herbs.
5. Whisk the lemon juice, vinegar, sparkling wine, honey, salt and pepper.
6. Drizzle in the oil, constantly whisking, until it is completely incorporated.
7. Toss the salad with the dressing and serve.
Cold Cucumber and Honeydew Melon Soup with Crab
INGREDIENTS:
o 2 quarts roughly chopped, peeled and seeded English cucumbers
o 2 quart roughly chopped, peeled and seeded ripe honeydew melon
o 3 tablespoons fresh lemon juice
o 2 tablespoon sugar
o 1/3 cup light cream
o salt to taste
o 1/8 teaspoon hot sauce
o 10 ounces fresh picked, steamed crab meat
o ¾ cup seeded and diced yellow and/or red tomato
o ½ cup diced ripe (yet still firm) avocado
o 2 teaspoons chopped fresh chives
o 2 teaspoons chopped fresh tarragon (or basil)
1. Add the cucumbers, melon, 2 tablespoons of the lemon juice and the sugar to a food processor and puree until smooth.
2. Strain through a medium strainer pushing down on the solids with a rubber spatula to extract as much liquid as possible.
3. Stir in the cream and season to taste with salt and hot sauce. You should end up with about 1 quart of soup. Cover and refrigerate for at least 1 hour.
4. Gently combine the crab, tomato, avocado and herbs. Season to taste with salt, hot sauce and lemon juice.
5. To serve: Gently press the crab mixture into a ¼ cup measuring cup and unmold in the center of a large, flat soup plate. Ladle the chilled cucumber mixture around and garnish with herbs.
Jason Dick is an Internet Security Specialist and web author whose most recent notable work can be found at http://home.stopsign.com/. He has also worked for seven years in the food services industry and is writing a series of articles regarding current food trends, many of which contain recipes for the website: http://recipefor.com/
Article Source: http://EzineArticles.com/?expert=Jason_Dick
Honeydew melons are the sweetest of all the melons and average from 5 to 6 pounds. They are freshest and best when picked between June and October. However, they are available year round. Like most melons, honeydews taste better if left unrefrigerated for a few days. Whole melons keep fresh for up to one week when refrigerated. To store cut melons, pack their seeds in plastic bags and eat within a few days. Honeydew seeds are edible and are pressed for oil. Be careful, though, as the sprouting seeds contain toxins.
Nutrition: One serving (1 cup) of honeydew melon has 64 calories. Honeydew melons are rich in vitamin C and vitamin B6. They also contain potassium, as well as calcium. Honeydew melons are a great diet choice if you are trying to lose weight.
Recipes:
Honeydew Melon Salad with Sparkling Vinaigrette
INGREDIENTS:
o 1 fennel bulb
o Half a ripe honeydew melon
o 1 lb. mixed salad greens
o 1 medium red onion, sliced
o chervil, chopped to taste
o parsley, chopped to taste
o 3 tablespoons lemon juice
o 1 tablespoon Champagne vinegar
o 2 oz. sparkling wine
o 1 tablespoon honey
o salt and pepper to taste
o Half cup extra virgin olive oil
1. Remove the outer layers of the fennel bulb if it is brown or discolored.
2. Cut the bulb in half and then cut it crosswise into thin strips.
3. Slice the melon into thin strips.
4. Combine the fennel, melon, salad greens, onion and herbs.
5. Whisk the lemon juice, vinegar, sparkling wine, honey, salt and pepper.
6. Drizzle in the oil, constantly whisking, until it is completely incorporated.
7. Toss the salad with the dressing and serve.
Cold Cucumber and Honeydew Melon Soup with Crab
INGREDIENTS:
o 2 quarts roughly chopped, peeled and seeded English cucumbers
o 2 quart roughly chopped, peeled and seeded ripe honeydew melon
o 3 tablespoons fresh lemon juice
o 2 tablespoon sugar
o 1/3 cup light cream
o salt to taste
o 1/8 teaspoon hot sauce
o 10 ounces fresh picked, steamed crab meat
o ¾ cup seeded and diced yellow and/or red tomato
o ½ cup diced ripe (yet still firm) avocado
o 2 teaspoons chopped fresh chives
o 2 teaspoons chopped fresh tarragon (or basil)
1. Add the cucumbers, melon, 2 tablespoons of the lemon juice and the sugar to a food processor and puree until smooth.
2. Strain through a medium strainer pushing down on the solids with a rubber spatula to extract as much liquid as possible.
3. Stir in the cream and season to taste with salt and hot sauce. You should end up with about 1 quart of soup. Cover and refrigerate for at least 1 hour.
4. Gently combine the crab, tomato, avocado and herbs. Season to taste with salt, hot sauce and lemon juice.
5. To serve: Gently press the crab mixture into a ¼ cup measuring cup and unmold in the center of a large, flat soup plate. Ladle the chilled cucumber mixture around and garnish with herbs.
Jason Dick is an Internet Security Specialist and web author whose most recent notable work can be found at http://home.stopsign.com/. He has also worked for seven years in the food services industry and is writing a series of articles regarding current food trends, many of which contain recipes for the website: http://recipefor.com/
Article Source: http://EzineArticles.com/?expert=Jason_Dick
Sunday, 27 June 2010
Pinoy Food - Pork Menudo Recipe - Filipino Recipes
By Jasmine_Enerlan
Menudo is a recipe which has several varieties, mostly pork and chicken. It is an old-fashioned recipe that Filipinos have inherited from their Spanish colonizers. Because of the mixture of ingredients that make this dish exceptionally delicious, it has become a special dish normally served for special occasions like fiestas, weddings, birthdays and many others. Restaurants, carinderias and caterers also find this recipe as one of the most sought-after dishes on their menus.
Ingredients:
1/2 kilo pork (cut into small chunks)
5 pieces chorizo Bilbao (cut in small pieces)
1/4 kilo pork liver (cut into small cubes)
1 cup chickpeas
1 green and 1 red bell pepper (diced)
4 potatoes (peeled, cut in small cubes, fried)
1/4 cup raisins
3 tomatoes (diced)
1 medium size onion (diced)
1 small head of garlic (minced)
1 cup pork or chicken stock
3 tablespoons oil
2 teaspoons of patis (fish sauce)
1/2 teaspoon paprika
1 tablespoon atsuete oil (optional)
Salt and pepper (to taste)
Cooking Instructions:
Heat the atsuete oil and cooking oil in a pan.
Saute the onions and garlic. Add the pork, chorizo de Bilbao, liver, paprika, bell pepper, tomatoes, patis and the stock.
Cover the pan and bring to a boil. Let simmer until the pork is tender, usually takes about 20 minutes.
Add the raisins, potatoes and chickpeas. Let boil for an additional 2 minutes.
Add salt and pepper for flavor.
Best served when hot along with plain white rice.
For someone who will be able to taste this delicious recipe for the first time, you will surely end up asking for more. This is such a mouth watering treat because even the aroma that you smell from a distance will pull you closer to the dining table.
Jasmine is a native Filipino with a passion for cooking and gardening. Her love of Pinoy food has lead her to create a website to share her favorite Filipino recipes with the world. Come and explore and enjoy a true taste of the Philippines with these authentic Pinoy recipes and stories of the Philippine culture.
Article Source: http://EzineArticles.com/?expert=Jasmine_Enerlan
Menudo is a recipe which has several varieties, mostly pork and chicken. It is an old-fashioned recipe that Filipinos have inherited from their Spanish colonizers. Because of the mixture of ingredients that make this dish exceptionally delicious, it has become a special dish normally served for special occasions like fiestas, weddings, birthdays and many others. Restaurants, carinderias and caterers also find this recipe as one of the most sought-after dishes on their menus.
Ingredients:
1/2 kilo pork (cut into small chunks)
5 pieces chorizo Bilbao (cut in small pieces)
1/4 kilo pork liver (cut into small cubes)
1 cup chickpeas
1 green and 1 red bell pepper (diced)
4 potatoes (peeled, cut in small cubes, fried)
1/4 cup raisins
3 tomatoes (diced)
1 medium size onion (diced)
1 small head of garlic (minced)
1 cup pork or chicken stock
3 tablespoons oil
2 teaspoons of patis (fish sauce)
1/2 teaspoon paprika
1 tablespoon atsuete oil (optional)
Salt and pepper (to taste)
Cooking Instructions:
Heat the atsuete oil and cooking oil in a pan.
Saute the onions and garlic. Add the pork, chorizo de Bilbao, liver, paprika, bell pepper, tomatoes, patis and the stock.
Cover the pan and bring to a boil. Let simmer until the pork is tender, usually takes about 20 minutes.
Add the raisins, potatoes and chickpeas. Let boil for an additional 2 minutes.
Add salt and pepper for flavor.
Best served when hot along with plain white rice.
For someone who will be able to taste this delicious recipe for the first time, you will surely end up asking for more. This is such a mouth watering treat because even the aroma that you smell from a distance will pull you closer to the dining table.
Jasmine is a native Filipino with a passion for cooking and gardening. Her love of Pinoy food has lead her to create a website to share her favorite Filipino recipes with the world. Come and explore and enjoy a true taste of the Philippines with these authentic Pinoy recipes and stories of the Philippine culture.
Article Source: http://EzineArticles.com/?expert=Jasmine_Enerlan
Friday, 25 June 2010
Healthy Recipe - Grilled Chicken Sausage Tostadas
By Jamin_Thompson
It is surprising to find out how many people just have no idea that there is a better approach to fat loss than the old-school bland and boring bodybuilding diet way. There are a ton of healthy meal options out there besides boring chicken, broccoli, and brown rice. This old school bodybuilding fat loss diet approach just isn't necessary or practical. Plus, if you eat the same foods every day, you can create nutrient deficiencies because you will not get the nutrients that you would normally get by having a more balanced diet.
Here is a healthy, lean body recipe that is not only tasty, but loaded with a ton of nutrients as well. Enjoy!
Grilled Chicken Sausage Tostadas
Ingredients:
-Pam cooking spray
-1 package Trader Joes or Whole Foods Brand Spicy Italian Sausage (4pack) You can substitute a pound of lean ground meat for the sausages if you want (I like using grass-fed beef, ground buffalo/bison, and ground turkey)
-6 Ezekiel Sprouted Grain Tortillas
-1 tablespoon fresh lime juice
-1 cup fat-free refried beans
-3 cups lettuce, shredded
-1 (8-ounce) jar salsa
-1/2 cup (4-ounces) low-fat crumbled feta cheese
-6 tablespoons reduced-fat sour cream
-1/4 cup unsalted sunflower kernels, toasted
-1 serving Bearitos low-sodium taco seasoning
-2 cups tomatoes, chopped and seeded
-3/4 cup sweet onion, diced
-1/4 cup ripe olives, chopped
-1/4 cup fresh cilantro, finely chopped
-1/4 teaspoon freshly ground pepper
Directions:
1. Spray the grill with cooking spray and preheat. I like to use a George Foreman Grill because it is quick and easy. Brush the ground meat with lime juice and sprinkle with taco seasoning. Note: You do not have to use the taco seasoning if using the chicken sausages.
2. Place sausage links on preheated grill rack and grill 3-4 minutes. Allow sausage to cool slightly then cut into ½ inch pieces and set aside.
3. Place tortillas on sprayed grill rack and grill for 30 seconds on each side until crisp and golden brown.
4. In a medium bowl, toss together tomatoes, onions, olives, cilantro, lime juice and pepper.
5. Spread 3 tablespoons of refried beans over each tortilla and evenly divide chicken sausage between the tortillas.
6. Top with 2 tablespoons salsa, 1/2 cup shredded lettuce, 1/2 cup tomato mixture, 2 tablespoons feta cheese and 1 tablespoon sour cream.
7. Sprinkle with fresh cilantro and sunflower kernels. Garnish with scallions, fresh limes and cilantro.
This recipe makes about 6 servings, so you will be able to save the leftovers for a healthy lunch or snack for later.
Jamin Thompson is the author of the best selling six pack abs e-book, The 6 Pack Secret: Fat Burning Secrets of The World's Top Fitness Models. He gives men and women from all over the world unique and little known secrets for quickly losing belly fat without using bogus supplements, gimmicks, or crash dieting at http://www.the6packsecret.com/
Article Source: http://EzineArticles.com/?expert=Jamin_Thompson
It is surprising to find out how many people just have no idea that there is a better approach to fat loss than the old-school bland and boring bodybuilding diet way. There are a ton of healthy meal options out there besides boring chicken, broccoli, and brown rice. This old school bodybuilding fat loss diet approach just isn't necessary or practical. Plus, if you eat the same foods every day, you can create nutrient deficiencies because you will not get the nutrients that you would normally get by having a more balanced diet.
Here is a healthy, lean body recipe that is not only tasty, but loaded with a ton of nutrients as well. Enjoy!
Grilled Chicken Sausage Tostadas
Ingredients:
-Pam cooking spray
-1 package Trader Joes or Whole Foods Brand Spicy Italian Sausage (4pack) You can substitute a pound of lean ground meat for the sausages if you want (I like using grass-fed beef, ground buffalo/bison, and ground turkey)
-6 Ezekiel Sprouted Grain Tortillas
-1 tablespoon fresh lime juice
-1 cup fat-free refried beans
-3 cups lettuce, shredded
-1 (8-ounce) jar salsa
-1/2 cup (4-ounces) low-fat crumbled feta cheese
-6 tablespoons reduced-fat sour cream
-1/4 cup unsalted sunflower kernels, toasted
-1 serving Bearitos low-sodium taco seasoning
-2 cups tomatoes, chopped and seeded
-3/4 cup sweet onion, diced
-1/4 cup ripe olives, chopped
-1/4 cup fresh cilantro, finely chopped
-1/4 teaspoon freshly ground pepper
Directions:
1. Spray the grill with cooking spray and preheat. I like to use a George Foreman Grill because it is quick and easy. Brush the ground meat with lime juice and sprinkle with taco seasoning. Note: You do not have to use the taco seasoning if using the chicken sausages.
2. Place sausage links on preheated grill rack and grill 3-4 minutes. Allow sausage to cool slightly then cut into ½ inch pieces and set aside.
3. Place tortillas on sprayed grill rack and grill for 30 seconds on each side until crisp and golden brown.
4. In a medium bowl, toss together tomatoes, onions, olives, cilantro, lime juice and pepper.
5. Spread 3 tablespoons of refried beans over each tortilla and evenly divide chicken sausage between the tortillas.
6. Top with 2 tablespoons salsa, 1/2 cup shredded lettuce, 1/2 cup tomato mixture, 2 tablespoons feta cheese and 1 tablespoon sour cream.
7. Sprinkle with fresh cilantro and sunflower kernels. Garnish with scallions, fresh limes and cilantro.
This recipe makes about 6 servings, so you will be able to save the leftovers for a healthy lunch or snack for later.
Jamin Thompson is the author of the best selling six pack abs e-book, The 6 Pack Secret: Fat Burning Secrets of The World's Top Fitness Models. He gives men and women from all over the world unique and little known secrets for quickly losing belly fat without using bogus supplements, gimmicks, or crash dieting at http://www.the6packsecret.com/
Article Source: http://EzineArticles.com/?expert=Jamin_Thompson
Thursday, 24 June 2010
Cooking the Best BBQ Ribs Recipe
By Mike_Cobb
Every BBQ ribs recipe comes in different ways of preparations and cooking styles. What is most important in each BBQ ribs recipe is that the meat should be tender and flavourful. It could take as short as 20 minutes to cook a BBQ ribs recipe, but some would opt for the more complicated recipe. It is to be noted that it is not recommended for BBQ items to be placed directly on its heat source or if need be, it has to be closely monitored to prevent burning and to maintain its good appearance.
One good ribs recipe is using around 8 beef backribs marinated in half cup of honey and ketchup. Combined with it chopped onions and about 4 minced garlic and ¼ ounce of green chillies that are diced is an option if the preferred taste is hot and spicy. Some dry ingredients like salt, dry mustard, black pepper, cayenne and salt are also needed to enhance the flavor of the marinade or it could directly be rubbed into the ribs. If there are excess fats in the meat, it should be trimmed or removed.
The oven should be preheated prior to the grilling. The ribs should be placed in a drip pan at times. The lid of the pan should be closed so that the heat does not escape. Cooking time is about 3 to 31/2 hours over medium to low heat. The temperature should not go over 265 degrees F.
The sauce for this BBQ ribs recipe uses ketchup, chilli peppers, mustard, onion, garlic and honey. These should be mixed in a sauce pan. Combine the ingredients over low heat until the mixture is evenly warm. When grilling of the ribs is done, pour the mixture into it. It is better if the mixture is thick so that the insides of the meat can be penetrated.
Just about every BBQ ribs recipe can be summarized in steps 1-5. Any person who follows these procedures will be able to make a very good BBQ ribs recipe.
First step of the BBQ ribs recipe is to defrost the ribs about 4 hours prior to serving. Then add the desired seasoning and spices and coat the ribs with a good amount of barbeque sauce.
Step 2 is to cover the ribs securely in aluminium foil to seal the flavouring.
Step 3 in the BBQ ribs recipe is to put the wrapped ribs in a preheated oven for 3 hours at 200 degrees F for slow cooking to ensure the meat to really be cooked tenderly without destroying the outside part of the ribs.
The step 4 of the BBQ ribs recipe is to remove the foil and coat generously both sides with a preferred barbeque sauce.
Finally, step 5 is to put the ribs on a barbeque grill to finish up the cooking which is to brown the outsides of the ribs and should just be a quick grilling. Now all you have to do is enjoy your creation.
For more great recipes please check out Chef Michaels Barbeque Blog at: BBQ Ribs Recipe.
Article Source: http://EzineArticles.com/?expert=Mike_Cobb
Every BBQ ribs recipe comes in different ways of preparations and cooking styles. What is most important in each BBQ ribs recipe is that the meat should be tender and flavourful. It could take as short as 20 minutes to cook a BBQ ribs recipe, but some would opt for the more complicated recipe. It is to be noted that it is not recommended for BBQ items to be placed directly on its heat source or if need be, it has to be closely monitored to prevent burning and to maintain its good appearance.
One good ribs recipe is using around 8 beef backribs marinated in half cup of honey and ketchup. Combined with it chopped onions and about 4 minced garlic and ¼ ounce of green chillies that are diced is an option if the preferred taste is hot and spicy. Some dry ingredients like salt, dry mustard, black pepper, cayenne and salt are also needed to enhance the flavor of the marinade or it could directly be rubbed into the ribs. If there are excess fats in the meat, it should be trimmed or removed.
The oven should be preheated prior to the grilling. The ribs should be placed in a drip pan at times. The lid of the pan should be closed so that the heat does not escape. Cooking time is about 3 to 31/2 hours over medium to low heat. The temperature should not go over 265 degrees F.
The sauce for this BBQ ribs recipe uses ketchup, chilli peppers, mustard, onion, garlic and honey. These should be mixed in a sauce pan. Combine the ingredients over low heat until the mixture is evenly warm. When grilling of the ribs is done, pour the mixture into it. It is better if the mixture is thick so that the insides of the meat can be penetrated.
Just about every BBQ ribs recipe can be summarized in steps 1-5. Any person who follows these procedures will be able to make a very good BBQ ribs recipe.
First step of the BBQ ribs recipe is to defrost the ribs about 4 hours prior to serving. Then add the desired seasoning and spices and coat the ribs with a good amount of barbeque sauce.
Step 2 is to cover the ribs securely in aluminium foil to seal the flavouring.
Step 3 in the BBQ ribs recipe is to put the wrapped ribs in a preheated oven for 3 hours at 200 degrees F for slow cooking to ensure the meat to really be cooked tenderly without destroying the outside part of the ribs.
The step 4 of the BBQ ribs recipe is to remove the foil and coat generously both sides with a preferred barbeque sauce.
Finally, step 5 is to put the ribs on a barbeque grill to finish up the cooking which is to brown the outsides of the ribs and should just be a quick grilling. Now all you have to do is enjoy your creation.
For more great recipes please check out Chef Michaels Barbeque Blog at: BBQ Ribs Recipe.
Article Source: http://EzineArticles.com/?expert=Mike_Cobb
Wednesday, 23 June 2010
Summer Salads - Two Favorite Summer Salad Recipes
By Biana_Babinsky
Do you like to make salads in the summer? Do you want to make some tasty summer salads, but are tired of the same old, same old? There are a ton of different salads you can make in the summer, so read this article for two favorite summer salad recipes!
Why are people looking to make tasty summer salads in the summer? Since it is very hot in the summer, lots of people are looking to eat lighter food. And when you think about summer, and how the weather is hot, you want to eat cool summer salads. The great news is that cool summer salads are very tasty, and you will want to make those salads again and again.
Another great thing about cooking tasty salads is that they are actually easy to make. You don't want anything elaborate or even cooked in the summer. This means that the majority of salads in the summer are made from raw fruits, nuts, vegetables and herbs. No cooking required! This means that if you want to make great and tasty salads in the summer, you can make them very easily, by combining a few raw ingredients and making a tasty dressing.
Here are two favorite summer salad recipes for you to use:
1. Strawberry Spinach Salad.
A strawberry spinach salad is extremely easy to make, all you need is spinach, strawberries, almonds and a very simple salad dressing.
Wash the spinach and chop it. Wash strawberries and chop them. Chop and toast almonds.
Make a dressing - vinegar, olive oil, salt, pepper. Combine dressing with the salad and stir.
2. Grape Tomato, Onion and Cucumber Salad Recipe.
Here is a very simple summer recipe that is also very delicious!
Wash the grape tomatoes and chop them. Wash cucumbers and chop them. Wash onions and chop them. Wash parsley and chop it.
Make dressing with vinegar, olive oil, salt and pepper. Combine the dressing with the salad.
And here are step-by-step recipes, with all the ingredients and measurements for making summer salads! Check out Strawberry Spinach Salad and Tomatoes, Cucumber Salad
Article Source: http://EzineArticles.com/?expert=Biana_Babinsky
Do you like to make salads in the summer? Do you want to make some tasty summer salads, but are tired of the same old, same old? There are a ton of different salads you can make in the summer, so read this article for two favorite summer salad recipes!
Why are people looking to make tasty summer salads in the summer? Since it is very hot in the summer, lots of people are looking to eat lighter food. And when you think about summer, and how the weather is hot, you want to eat cool summer salads. The great news is that cool summer salads are very tasty, and you will want to make those salads again and again.
Another great thing about cooking tasty salads is that they are actually easy to make. You don't want anything elaborate or even cooked in the summer. This means that the majority of salads in the summer are made from raw fruits, nuts, vegetables and herbs. No cooking required! This means that if you want to make great and tasty salads in the summer, you can make them very easily, by combining a few raw ingredients and making a tasty dressing.
Here are two favorite summer salad recipes for you to use:
1. Strawberry Spinach Salad.
A strawberry spinach salad is extremely easy to make, all you need is spinach, strawberries, almonds and a very simple salad dressing.
Wash the spinach and chop it. Wash strawberries and chop them. Chop and toast almonds.
Make a dressing - vinegar, olive oil, salt, pepper. Combine dressing with the salad and stir.
2. Grape Tomato, Onion and Cucumber Salad Recipe.
Here is a very simple summer recipe that is also very delicious!
Wash the grape tomatoes and chop them. Wash cucumbers and chop them. Wash onions and chop them. Wash parsley and chop it.
Make dressing with vinegar, olive oil, salt and pepper. Combine the dressing with the salad.
And here are step-by-step recipes, with all the ingredients and measurements for making summer salads! Check out Strawberry Spinach Salad and Tomatoes, Cucumber Salad
Article Source: http://EzineArticles.com/?expert=Biana_Babinsky
Tuesday, 22 June 2010
Summer Recipes for Marrows, Courgettes & Tomatoes
By Jen_E_Carter
One of the joys of summer is the garden bursting with fruit and vegetables.
Regrettably, courgettes, marrows and tomatoes tend to get a little carried away and produce far quicker than most people are able to consume!
Here's two recipes that will help you use up that glut and enjoy it for weeks and months to come.
Recipe for Marrow / Courgette / Zucchini Chutney
5lb marrow or courgettes (zucchini)
2lb tomatoes (fresh or tinned)
1lb onions
6-8 cloves of garlic
3lb soft pale brown sugar
6oz sultanas
4 tbsp Salt
1 tbsp peppercorns
1 tbsp ground ginger
1 tbsp allspice
2 pints
If using marrow, remove skin and the cotton-like core
Chop marrow in to cubes (2-3cm) or cut courgettes into slices
Roughly chop the tomatoes
Chop the onions and finely chop or crush the garlic
Put all ingredients into a large pan
Bring slowly to the boil, stirring occasionally
Cook slowly until mixture is tender and thick, but not too dry
Use spoon or ladle to put into hot, clean jars
Seal
For a glut of tomatoes, here's a nice spicy relish to keep.
Recipe for Spicy Tomato Relish
1lb tomatoes
1 green pepper
1lb onions
1lb apples
3 cloves garlic
1/2 pint vinegar
12oz sugar
1 tbsp salt
1 tsp paprika
1 tsp dijon mustard
1/2 tsp mixed spice
Prepare all ingredients.
Cut up the tomatoes
Remove seeds from pepper
Chop pepper, onion and apples
Finely chop or crush the garlic
Put tomatoes, pepper, onion, apple and garlic into a large pan
Add the vinegar
Bring gently to the boil
Simmer until thick and tender (roughly 30-60 minutes)
Add remaining ingredients
Boil for one minute
Ladle into hot, clean jars and seal
Many thanks to Carol for sharing these recipes for homemade chutney and relish all those years ago!
About the Author
Jen enjoys cooking and has collected recipes from various countries of the world.
Find cheap cook books & recipes and British recipes [http://www.worldwide-recipes.com/british-recipes.html] to inspire your home cooking!
Article Source: http://EzineArticles.com/?expert=Jen_E_Carter
One of the joys of summer is the garden bursting with fruit and vegetables.
Regrettably, courgettes, marrows and tomatoes tend to get a little carried away and produce far quicker than most people are able to consume!
Here's two recipes that will help you use up that glut and enjoy it for weeks and months to come.
Recipe for Marrow / Courgette / Zucchini Chutney
5lb marrow or courgettes (zucchini)
2lb tomatoes (fresh or tinned)
1lb onions
6-8 cloves of garlic
3lb soft pale brown sugar
6oz sultanas
4 tbsp Salt
1 tbsp peppercorns
1 tbsp ground ginger
1 tbsp allspice
2 pints
If using marrow, remove skin and the cotton-like core
Chop marrow in to cubes (2-3cm) or cut courgettes into slices
Roughly chop the tomatoes
Chop the onions and finely chop or crush the garlic
Put all ingredients into a large pan
Bring slowly to the boil, stirring occasionally
Cook slowly until mixture is tender and thick, but not too dry
Use spoon or ladle to put into hot, clean jars
Seal
For a glut of tomatoes, here's a nice spicy relish to keep.
Recipe for Spicy Tomato Relish
1lb tomatoes
1 green pepper
1lb onions
1lb apples
3 cloves garlic
1/2 pint vinegar
12oz sugar
1 tbsp salt
1 tsp paprika
1 tsp dijon mustard
1/2 tsp mixed spice
Prepare all ingredients.
Cut up the tomatoes
Remove seeds from pepper
Chop pepper, onion and apples
Finely chop or crush the garlic
Put tomatoes, pepper, onion, apple and garlic into a large pan
Add the vinegar
Bring gently to the boil
Simmer until thick and tender (roughly 30-60 minutes)
Add remaining ingredients
Boil for one minute
Ladle into hot, clean jars and seal
Many thanks to Carol for sharing these recipes for homemade chutney and relish all those years ago!
About the Author
Jen enjoys cooking and has collected recipes from various countries of the world.
Find cheap cook books & recipes and British recipes [http://www.worldwide-recipes.com/british-recipes.html] to inspire your home cooking!
Article Source: http://EzineArticles.com/?expert=Jen_E_Carter
Monday, 21 June 2010
Homemade Ice Cream
By Norman_Burr
Although the ingredients are simple, the taste is divine. Milk, eggs, cream, sugar, fruit and flavoring will mix up just about any flavor of this delectable treat. Home made ice cream will start with a cream base. Adding the ripest fruits available will enhance the flavor and create a stir at the table when it is served.
Through the freezing process, the other ingredients are added, which are ice and air. Basically the more you mix it, the more air in the ice cream and the lighter it is. When you shop for it, you may notice that some boxes are heavier than others even though the fluid ounces are the same. That is because of the air that is mixed in during the freezing process. Premium ice creams will be heavier than their less expensive counterparts.
There are two basic styles. American style, also called New York or Philadelphia style and the custard style or French custard style. American style is made without egg yolks and does not require any cooking.
Custard style uses eggs which are added to hot milk and sugar. Whisking the mixture over a low heat until it coats the back of the spoon assures a good beginning to the treat. This rich and smooth ice cream is the result of the egg yolks in the mixture which act as an emulsifier. Custard style should be cooled at least an hour before freezing. American style is made without the addition of eggs and no cooking. It is a delicate tasting ice cream due to the small amount of ingredients used.
Home made ice cream can be made in a hand crank maker or an electric one. If neither of these is available you can place the mix into the freezer and let it freeze. It is advisable to take it out once in awhile and stir it well to make it a little smoother and add that air we were talking about.
Once the mixture has thickened in your machine and is hard to stir, remove it and transfer the container to the freezer. Allowing it to freeze for several hours will help the flavor. It is also a difficult task because everyone knows just how delicious it is.
Taking a basic vanilla ice cream recipe and getting creative with very ripe fruits and possibly some nuts, such as walnuts or pecans, will enhance the taste and make your mouth start watering before it is even close to being done. This can be a great family activity and one that can be used on picnics or backyard barbecues. It is the perfect dessert for young and old alike. Making the ice cream when there is no freezer available for the finale is possible. The difference will be the texture. Without freezing, it will be more of a soft serve consistency.
Some of the fruits you may want to add are peaches, raspberries, bananas or strawberries. Simply mashing the fruit and adding it to the mixture during the churning process will incorporate the ingredients very well. Flavoring other than vanilla can also be used. It depends on personal taste and experimenting with different flavors will just enhance the experience.
For more help finding the best electric ice cream makers and to find additional information on the white mountain ice cream maker please visit our site today.
Article Source: http://EzineArticles.com/?expert=Norman_Burr
Although the ingredients are simple, the taste is divine. Milk, eggs, cream, sugar, fruit and flavoring will mix up just about any flavor of this delectable treat. Home made ice cream will start with a cream base. Adding the ripest fruits available will enhance the flavor and create a stir at the table when it is served.
Through the freezing process, the other ingredients are added, which are ice and air. Basically the more you mix it, the more air in the ice cream and the lighter it is. When you shop for it, you may notice that some boxes are heavier than others even though the fluid ounces are the same. That is because of the air that is mixed in during the freezing process. Premium ice creams will be heavier than their less expensive counterparts.
There are two basic styles. American style, also called New York or Philadelphia style and the custard style or French custard style. American style is made without egg yolks and does not require any cooking.
Custard style uses eggs which are added to hot milk and sugar. Whisking the mixture over a low heat until it coats the back of the spoon assures a good beginning to the treat. This rich and smooth ice cream is the result of the egg yolks in the mixture which act as an emulsifier. Custard style should be cooled at least an hour before freezing. American style is made without the addition of eggs and no cooking. It is a delicate tasting ice cream due to the small amount of ingredients used.
Home made ice cream can be made in a hand crank maker or an electric one. If neither of these is available you can place the mix into the freezer and let it freeze. It is advisable to take it out once in awhile and stir it well to make it a little smoother and add that air we were talking about.
Once the mixture has thickened in your machine and is hard to stir, remove it and transfer the container to the freezer. Allowing it to freeze for several hours will help the flavor. It is also a difficult task because everyone knows just how delicious it is.
Taking a basic vanilla ice cream recipe and getting creative with very ripe fruits and possibly some nuts, such as walnuts or pecans, will enhance the taste and make your mouth start watering before it is even close to being done. This can be a great family activity and one that can be used on picnics or backyard barbecues. It is the perfect dessert for young and old alike. Making the ice cream when there is no freezer available for the finale is possible. The difference will be the texture. Without freezing, it will be more of a soft serve consistency.
Some of the fruits you may want to add are peaches, raspberries, bananas or strawberries. Simply mashing the fruit and adding it to the mixture during the churning process will incorporate the ingredients very well. Flavoring other than vanilla can also be used. It depends on personal taste and experimenting with different flavors will just enhance the experience.
For more help finding the best electric ice cream makers and to find additional information on the white mountain ice cream maker please visit our site today.
Article Source: http://EzineArticles.com/?expert=Norman_Burr
Friday, 18 June 2010
Delicious Summer Cooler Recipes
By C_D_West
Summers are approaching, and its time to get your hands wet in making some chilling and delicious cool summer recipes.
Basic lemonade recipe: If you know absolutely nothing about summer coolers, start with basic lemonade. Add lemon juice and sugar to water. Stir well so that it is all dissolved, and voila-your lemonade is ready. As simple as that. Of course you have to decide on the amount of lemon juice and sugar to be added. Too little will make your lemonade bland. You can also add a hint of honey to this drink to give it a beautiful yellow color.
Ginger mint surprise: Take some ginger and mint, and crush them finely in a blender. Strain out the juice, but do not throw the strained ginger and mint pieces. Add lemon juice and sugar to it. Your concentrated ginger mint surprise is ready. Add ice-cold water to it. Add a pinch of the strained ginger and mint pieces to each glass and stir, it will give a nice look to the drink
Red: I call this one red. Because most of the things I use are red in color. Add watermelon juice, lemon juice (I add lemon to all my summer coolers, it gives a nice flavor to them), strawberry juice, and red wine. You can skip out the red wine if you don't like the taste. But personally, I prefer the wine. Mix all of them, add pieces of fruit, and another cooler is ready. It is basically sangria, and is very delicious.
One thing about summer coolers is that presentation really matters. You cannot just pour them in a glass and drink them. It kills all the fun. Decorate your coolers. For example, the best way to decorate Red, is by adding a lot of fruit pieces to the glass and pouring Red on it. Add a sliced lemon, or leaves of mint on top.
When you add a classy look to your summer coolers, they become all the more delicious.
The author has been writing articles online for over 4 years now. Not only does this author specialize in health, fitness and relationships you can also check out his latest websites on Wine Cellar Cooler and Wine Cellar Coolers
Article Source: http://EzineArticles.com/?expert=C_D_West
Summers are approaching, and its time to get your hands wet in making some chilling and delicious cool summer recipes.
Basic lemonade recipe: If you know absolutely nothing about summer coolers, start with basic lemonade. Add lemon juice and sugar to water. Stir well so that it is all dissolved, and voila-your lemonade is ready. As simple as that. Of course you have to decide on the amount of lemon juice and sugar to be added. Too little will make your lemonade bland. You can also add a hint of honey to this drink to give it a beautiful yellow color.
Ginger mint surprise: Take some ginger and mint, and crush them finely in a blender. Strain out the juice, but do not throw the strained ginger and mint pieces. Add lemon juice and sugar to it. Your concentrated ginger mint surprise is ready. Add ice-cold water to it. Add a pinch of the strained ginger and mint pieces to each glass and stir, it will give a nice look to the drink
Red: I call this one red. Because most of the things I use are red in color. Add watermelon juice, lemon juice (I add lemon to all my summer coolers, it gives a nice flavor to them), strawberry juice, and red wine. You can skip out the red wine if you don't like the taste. But personally, I prefer the wine. Mix all of them, add pieces of fruit, and another cooler is ready. It is basically sangria, and is very delicious.
One thing about summer coolers is that presentation really matters. You cannot just pour them in a glass and drink them. It kills all the fun. Decorate your coolers. For example, the best way to decorate Red, is by adding a lot of fruit pieces to the glass and pouring Red on it. Add a sliced lemon, or leaves of mint on top.
When you add a classy look to your summer coolers, they become all the more delicious.
The author has been writing articles online for over 4 years now. Not only does this author specialize in health, fitness and relationships you can also check out his latest websites on Wine Cellar Cooler and Wine Cellar Coolers
Article Source: http://EzineArticles.com/?expert=C_D_West
Thursday, 17 June 2010
Know About Cabbage Soup Diet Recipe
By Stuart_Michael_M
Everyone wants to stay in shape and live a long and healthy life. Truth is that it takes a lot of commitment to achieve this. Eating well, exercises, etc.
Whatever your aim is, weight loss, staying fit, de-toxing, etc, as long as eating well is involved; we implore you to try this cabbage soup diet recipe. It is not only wholesome but is guaranteed to assist in flushing out your accumulated body toxins as well tickle your taste buds in the process.
Ingredients needed:
• Half a head of cabbage
• 3 fresh carrots
• A bunch of celery
• 2 cans of tomatoes
• 2 large green peppers
• 6 large green onions
• A packet of mushrooms
• A packet of Lipton soup mix
• Seasoning - a pinch of pepper, salt, parsley, garlic powder
Optional Ingredients:
• 2 cubes of bouillon
• A can of vegetable juice
Cooking Directions:
• Put the sliced green onions in a pot; use any cooking spray of choice to cook it quickly.
• Take out the seeds from the green pepper, chop into small chunks and then add to pot.
• Remove the outer layer of the cabbage, chop finely and add to pot
• Add the cleaned and cube-chopped size carrots to the pot.
• Slice the mushrooms into thick sizes and add to pot.
• Add the seasonings now as required except the salt and pepper. Save this for later.
• Pour in about 12 cups of water and vegetable juice if required.
• Cover the pot and cook on low heat for about 2 hours or so.
• Add salt and pepper to taste and it is ready to serve!
This cabbage soup diet recipe is very effective in achieving rapid weight loss so, except that is your aim; this is not a diet for everyday.
Stuart is writing for many websites, He enjoys writing on wide range of topics such as Cabbage Soup Diet and Cabbage Soup Recipe. You may visit for more details.
Article Source: http://EzineArticles.com/?expert=Stuart_Michael_M
Everyone wants to stay in shape and live a long and healthy life. Truth is that it takes a lot of commitment to achieve this. Eating well, exercises, etc.
Whatever your aim is, weight loss, staying fit, de-toxing, etc, as long as eating well is involved; we implore you to try this cabbage soup diet recipe. It is not only wholesome but is guaranteed to assist in flushing out your accumulated body toxins as well tickle your taste buds in the process.
Ingredients needed:
• Half a head of cabbage
• 3 fresh carrots
• A bunch of celery
• 2 cans of tomatoes
• 2 large green peppers
• 6 large green onions
• A packet of mushrooms
• A packet of Lipton soup mix
• Seasoning - a pinch of pepper, salt, parsley, garlic powder
Optional Ingredients:
• 2 cubes of bouillon
• A can of vegetable juice
Cooking Directions:
• Put the sliced green onions in a pot; use any cooking spray of choice to cook it quickly.
• Take out the seeds from the green pepper, chop into small chunks and then add to pot.
• Remove the outer layer of the cabbage, chop finely and add to pot
• Add the cleaned and cube-chopped size carrots to the pot.
• Slice the mushrooms into thick sizes and add to pot.
• Add the seasonings now as required except the salt and pepper. Save this for later.
• Pour in about 12 cups of water and vegetable juice if required.
• Cover the pot and cook on low heat for about 2 hours or so.
• Add salt and pepper to taste and it is ready to serve!
This cabbage soup diet recipe is very effective in achieving rapid weight loss so, except that is your aim; this is not a diet for everyday.
Stuart is writing for many websites, He enjoys writing on wide range of topics such as Cabbage Soup Diet and Cabbage Soup Recipe. You may visit for more details.
Article Source: http://EzineArticles.com/?expert=Stuart_Michael_M
Wednesday, 16 June 2010
Top 4 Father's Day Baking Ideas
By Yolanda Pamer
It's time to make papa feel like the most significant person in the universe, and what better direction to do it then with some father's day baking? So do something gracious for him. How about baking him something with love? I found some great recipes to help let your daddy know you care. These originative and cute father's day baking ideas are just what dada needs. Take one that your papa will love.
1.) Golf Cake
Does the daddy in your life love to hit the golf courses? Then this is the real treat for your father on father's day. It's going to take sometime to develop but it's a pretty easy to make cake. You'll need a good deal of green food coloring for that grass, brown sugar for the sand traps, and an beautiful deal as well for you father's day baking.
2.) Baseball Cupcakes
Is your dad one of those sports nuts? Then You are father's day baking should consisted of these baseball cupcakes. Use licorice to develop the stitching on the baseballs and sign it in dark colored icing. It will be a home run with daddy.
3.) Shirt Cake
This father's day baking recipe will definitely make papa happy. Make this shirt cake with a tie and let daddy know exactly how you feel about him. Make this easier with a shirt box and some colored frosting. Your dada well love this.
4.) Papa Cake
This is a fun and smart way to spell out how you feel for Daddy, and let him know just how exceptional you think he is. Your going to need a round cake pan and a square on to produce the letters. The kids are going to love helping decorate the letters to make it peculiar for papa.
For Father's Day Gift Ideas and to see what's popular for father's day 2010 Click Here and for recipes Click Here
Article Source: http://EzineArticles.com/?expert=Yolanda_Pamer
It's time to make papa feel like the most significant person in the universe, and what better direction to do it then with some father's day baking? So do something gracious for him. How about baking him something with love? I found some great recipes to help let your daddy know you care. These originative and cute father's day baking ideas are just what dada needs. Take one that your papa will love.
1.) Golf Cake
Does the daddy in your life love to hit the golf courses? Then this is the real treat for your father on father's day. It's going to take sometime to develop but it's a pretty easy to make cake. You'll need a good deal of green food coloring for that grass, brown sugar for the sand traps, and an beautiful deal as well for you father's day baking.
2.) Baseball Cupcakes
Is your dad one of those sports nuts? Then You are father's day baking should consisted of these baseball cupcakes. Use licorice to develop the stitching on the baseballs and sign it in dark colored icing. It will be a home run with daddy.
3.) Shirt Cake
This father's day baking recipe will definitely make papa happy. Make this shirt cake with a tie and let daddy know exactly how you feel about him. Make this easier with a shirt box and some colored frosting. Your dada well love this.
4.) Papa Cake
This is a fun and smart way to spell out how you feel for Daddy, and let him know just how exceptional you think he is. Your going to need a round cake pan and a square on to produce the letters. The kids are going to love helping decorate the letters to make it peculiar for papa.
For Father's Day Gift Ideas and to see what's popular for father's day 2010 Click Here and for recipes Click Here
Article Source: http://EzineArticles.com/?expert=Yolanda_Pamer
Tuesday, 15 June 2010
Vegan Blueberry Muffin Recipe
By Meadow Summers
Blueberries are nutritional superstars. They range in flavor from tart to sweet and are low in calories yet packed with nutrients. They are best when they are in season, from May through October.
They grow on a shrub and belong to the heath family with relatives such as cranberries, bilberries, mountain laurel, rhododendron and the azalea. Blueberries grow in clusters. They can range in size the size of a small pea to the size of a marble. They are a deep color (part of what makes them so nutritious).
For the vegan, this recipe delivers! There are no animal products in this recipe. If you are a real purist, the whole wheat pastry flour can be substituted for a purer option such as ground buckwheat. The honey can be substituted by agave nectar or maple syrup. These shifts in the recipe may change the flavor slightly, but the great thing about recipes is that you can experiment and find what works best for you.
Ingredients:
• 1 cup flaxseed egg substitute (if you are not vegan, you can substitute with 2 eggs)
• 2 cups soy, rice or almond milk (if you are not vegan, you can substitute with regular milk)
• 1 cup apple sauce
• 1 1/2 cups honey (or substitute with agave nectar or maple syrup)
• 1 1/2 Tbsp vanilla extract
• 7 cups whole wheat pastry flour, sifted (or substitute with ground buckwheat)
• 2 Tbsp baking powder
• 1 1/2 tsp baking soda
• 2 1/2 cups blueberries, frozen and chopped in a food processor
• 2 1/2 cups blueberries, frozen, whole (can use fresh also)
• Raw, unrefined sugar for sprinkling on top
Method:
• Sift all the dry ingredients into large bowl and set aside.
• Whip all wet ingredients (except blueberries) for 2 - 3 minutes on high speed.
• Blend the wet mixture with the dry mixture and fold in blueberries using a spatula or wooden spoon. Be careful not to over mix.
• Spray muffin pans with vegetable or grapeseed oil cooking spray, or use muffin papers or silicone muffin molds.
• Fill muffin cups 3/4 full with batter using a cookie scoop
• Sprinkle a little bit of the raw sugar on top of each muffin before baking.
• Bake muffins at 375 degrees for about 25 minutes, or until muffins spring back when lightly pressed
• Makes approximately 30 regular size muffins
After you remove the muffins from the oven let them sit for about 30 minutes to cool. This blueberry muffin recipe is so good you will want to share it with your friends!
When I was diagnosed with breast cancer in 2009, I completely changed my lifestyle, dropped almost 50 pounds and began a regimen of complementary treatments to support my immune system and get my body healthy again. It is one year later and I am feeling great. Please visit my website. There you will find lots of total cleanse information and health tips.
Article Source: http://EzineArticles.com/?expert=Meadow_Summers
Blueberries are nutritional superstars. They range in flavor from tart to sweet and are low in calories yet packed with nutrients. They are best when they are in season, from May through October.
They grow on a shrub and belong to the heath family with relatives such as cranberries, bilberries, mountain laurel, rhododendron and the azalea. Blueberries grow in clusters. They can range in size the size of a small pea to the size of a marble. They are a deep color (part of what makes them so nutritious).
For the vegan, this recipe delivers! There are no animal products in this recipe. If you are a real purist, the whole wheat pastry flour can be substituted for a purer option such as ground buckwheat. The honey can be substituted by agave nectar or maple syrup. These shifts in the recipe may change the flavor slightly, but the great thing about recipes is that you can experiment and find what works best for you.
Ingredients:
• 1 cup flaxseed egg substitute (if you are not vegan, you can substitute with 2 eggs)
• 2 cups soy, rice or almond milk (if you are not vegan, you can substitute with regular milk)
• 1 cup apple sauce
• 1 1/2 cups honey (or substitute with agave nectar or maple syrup)
• 1 1/2 Tbsp vanilla extract
• 7 cups whole wheat pastry flour, sifted (or substitute with ground buckwheat)
• 2 Tbsp baking powder
• 1 1/2 tsp baking soda
• 2 1/2 cups blueberries, frozen and chopped in a food processor
• 2 1/2 cups blueberries, frozen, whole (can use fresh also)
• Raw, unrefined sugar for sprinkling on top
Method:
• Sift all the dry ingredients into large bowl and set aside.
• Whip all wet ingredients (except blueberries) for 2 - 3 minutes on high speed.
• Blend the wet mixture with the dry mixture and fold in blueberries using a spatula or wooden spoon. Be careful not to over mix.
• Spray muffin pans with vegetable or grapeseed oil cooking spray, or use muffin papers or silicone muffin molds.
• Fill muffin cups 3/4 full with batter using a cookie scoop
• Sprinkle a little bit of the raw sugar on top of each muffin before baking.
• Bake muffins at 375 degrees for about 25 minutes, or until muffins spring back when lightly pressed
• Makes approximately 30 regular size muffins
After you remove the muffins from the oven let them sit for about 30 minutes to cool. This blueberry muffin recipe is so good you will want to share it with your friends!
When I was diagnosed with breast cancer in 2009, I completely changed my lifestyle, dropped almost 50 pounds and began a regimen of complementary treatments to support my immune system and get my body healthy again. It is one year later and I am feeling great. Please visit my website. There you will find lots of total cleanse information and health tips.
Article Source: http://EzineArticles.com/?expert=Meadow_Summers
Monday, 14 June 2010
Wrapping Up a Healthy Lunch Recipe
There are a lot of healthy lunch recipes some are easy to make but some take time. The stress and workload of the day has you working and thinking about due dates, and that leaves no room for lunch. If you work you know how hard it is to get good nutrition.This is why people are always searching for a lunch that is satisfying and inexpensive.
Eating out at fast food places or restaurants can be costly and sometimes unsatisfying. Most fast food places have the same food, the only difference is the taste and ingredients. Did you know that one fast food meal contains enough calories for the entire day? This is not a good thing because you will get hungry more than once, and by eating two or more of these types of meals a day, you will easily double or triple your calorie intake. This will cause health problems such as obesity, cholesterol, and diabetes.
Restaurants have been know to make some healthy and delicious food. The thing about these delicious plates is that they cost about the same as one weeks worth of lunch. Some of those dishes consist of fresh and healthy ingredients, but if they are not small in portion, they will be expensive for you to sustain this type of eating.
I've dug around in internet forums pertaining to healthy eating, and I notice that a lot of people are looking for that quick satisfying lunch recipe that you will love and wont get tired of. Besides being a good "eater" I also enjoy cooking, lately I have been packing a simple to make lunch for my husband to take to work. Introducing the wrap which has been around for a while because they make great lunches. You can make the wrap using any type of flat bread or lettuce leafs for a healthier lunch.
One great thing about the wrap is that just like a sandwich you can make it out of anything.The Mozzarella Wrap got my attention because it only consist of two main ingredients and it looks delicious. Another thing that I liked about the wrap is the way its wrapped, you don't need a fork or spoon to eat and you don't have to worry about spilling. Wraps can also be eaten either cold or you can grill it. The best thing about them is they only take about five minutes to make. You can take the ingredients to work and make your lunch at the office without having to go anywhere(besides the kitchen of course).
When you work in an office you don't have time to go and buy lunch. Fast food places aren't very healthy and restaurants can take a long time to serve. This is why I think that wraps make a great healthy lunch recipe. At the bottom you will find the recipe to the Mozzarella Wrap, and don't be afraid to add any ingredients of your own. Have fun with your lunch that's what eating healthy is all about. Now go and wrap yourself a healthy lunch recipe:)
Tomato and Mozzarella Wrap
Ingredients
1 Whole Flour Tortilla
2 TSP Onion Cream Cheese or Mayonnaise (You can add as desired)
1/2 Cup Fresh Spinach, torn
Tomatoes
Mozzarella Cheese, sliced
Directions
Place the tortilla on a plate or flat surface.
Spread some cream cheese or mayo on the tortilla.
Place some slices of tomato, mozzarella and spinach in the center of the tortilla.
Now wrap it all up into a burrito.
The delicious part of it all is you can either eat it cold, grilled, or heated in the microwave.
Enjoy!
Brenda Vazquez enjoys delicious food, watching the cooking channel, and taking walks.
Healthy Lunch Recipes For Work
Healthy Lunch Ideas For Work
Article Source: http://ezinearticles.com/?expert=Brenda_Vazquez
Eating out at fast food places or restaurants can be costly and sometimes unsatisfying. Most fast food places have the same food, the only difference is the taste and ingredients. Did you know that one fast food meal contains enough calories for the entire day? This is not a good thing because you will get hungry more than once, and by eating two or more of these types of meals a day, you will easily double or triple your calorie intake. This will cause health problems such as obesity, cholesterol, and diabetes.
Restaurants have been know to make some healthy and delicious food. The thing about these delicious plates is that they cost about the same as one weeks worth of lunch. Some of those dishes consist of fresh and healthy ingredients, but if they are not small in portion, they will be expensive for you to sustain this type of eating.
I've dug around in internet forums pertaining to healthy eating, and I notice that a lot of people are looking for that quick satisfying lunch recipe that you will love and wont get tired of. Besides being a good "eater" I also enjoy cooking, lately I have been packing a simple to make lunch for my husband to take to work. Introducing the wrap which has been around for a while because they make great lunches. You can make the wrap using any type of flat bread or lettuce leafs for a healthier lunch.
One great thing about the wrap is that just like a sandwich you can make it out of anything.The Mozzarella Wrap got my attention because it only consist of two main ingredients and it looks delicious. Another thing that I liked about the wrap is the way its wrapped, you don't need a fork or spoon to eat and you don't have to worry about spilling. Wraps can also be eaten either cold or you can grill it. The best thing about them is they only take about five minutes to make. You can take the ingredients to work and make your lunch at the office without having to go anywhere(besides the kitchen of course).
When you work in an office you don't have time to go and buy lunch. Fast food places aren't very healthy and restaurants can take a long time to serve. This is why I think that wraps make a great healthy lunch recipe. At the bottom you will find the recipe to the Mozzarella Wrap, and don't be afraid to add any ingredients of your own. Have fun with your lunch that's what eating healthy is all about. Now go and wrap yourself a healthy lunch recipe:)
Tomato and Mozzarella Wrap
Ingredients
1 Whole Flour Tortilla
2 TSP Onion Cream Cheese or Mayonnaise (You can add as desired)
1/2 Cup Fresh Spinach, torn
Tomatoes
Mozzarella Cheese, sliced
Directions
Place the tortilla on a plate or flat surface.
Spread some cream cheese or mayo on the tortilla.
Place some slices of tomato, mozzarella and spinach in the center of the tortilla.
Now wrap it all up into a burrito.
The delicious part of it all is you can either eat it cold, grilled, or heated in the microwave.
Enjoy!
Brenda Vazquez enjoys delicious food, watching the cooking channel, and taking walks.
Healthy Lunch Recipes For Work
Healthy Lunch Ideas For Work
Article Source: http://ezinearticles.com/?expert=Brenda_Vazquez
Monday, 7 June 2010
Tinga - A Versatile Mexican Chicken Recipe
By KC Kudra
Tinga is a delicious combination of chicken, garlic, tomatoes, chilies, onions and more. It is not one of the most famous Mexican food recipes but this is a great way to use up chicken. This tasty mixture can be served with tostadas - just add some lettuce, parmesan, and sour cream.
You can also use it for quesadillas, in which case you can fill a tortilla with it, then fold the tortilla in half and garnish with avocado salsa, parmesan, and sour cream. Tinga keeps for up to three days in the refrigerator, so feel free to use it as a sandwich filling, a baked potato filling or even to top canapes or crackers if you fancy a snack.
This is such a simple recipe and Mexicans like using simple flavors such as tomatoes, onion and chicken because the tastes of these fresh ingredients shines through and it is not necessary to use a complicated recipe when a simple one will suffice.
Many easy Mexican recipes are made with less than ten ingredients, which is another reason beginner cooks enjoy making authentic Mexican recipes. Some cuisines are daunting to new cooks because they seem quite complex but traditional Mexican recipes are simple yet tasty.
What you will need for Tinga:
5 onions
4 cloves garlic
3 canned chipotle chilies in adobo sauce
3 tablespoons vegetable oil
1 teaspoon salt
2 chopped tomatoes
2 lbs boneless chicken breast
1 tablespoon chicken bouillon powder
How to make it:
Coarsely chop one onion and cut the rest into rings. Finely dice half the garlic. Fill a pan with salted water and bring it to a boil. Add half the chopped onion and the chopped garlic. Add the chicken and turn the heat to low. Simmer the chicken for half an hour or until it is cooked through, then let it cool and shred it using a pair of forks. Discard the salted water.
Add the oil to a heavy pot over a moderate heat and saute the sliced onions until they are tender. Do not let them brown. Put the tomatoes, the chipotle chilies with some of the adobo sauce, the remaining garlic, onion, salt, and chicken bouillon powder in a blender and puree the mixture until smooth. Add it to the pot with the sauteed onions and simmer for five minutes. Add the chicken to the pot and cook for five minutes more.
Tasty Tinga Variations
You can use turkey instead of the chicken or even chuck roast. If you use chuck roast, it will need to simmer for several hours. Chuck roast takes longer to cook than the chicken. Another way of poaching the chicken is to use a slow cooker. A boneless chicken breast will cook through in about four hours on the crockpot low heat setting.
Some people prefer a spicier flavor when enjoying this dish. If you are one of them, you can use more chipotle chilies than the recipe calls for. Of course, if you prefer a milder flavor you can just use one or two chilies, or even omit them altogether.
If you never knew how easy most Mexican recipes are to make, you are in for a real treat when you start making your own Mexican food because the recipes are mostly healthy and delicious, as well as very simple to prepare.
MexicanFoodRecipes.org When it has to be Real Authentic Mexican Food
Article Source: http://EzineArticles.com/?expert=KC_Kudra
Tinga is a delicious combination of chicken, garlic, tomatoes, chilies, onions and more. It is not one of the most famous Mexican food recipes but this is a great way to use up chicken. This tasty mixture can be served with tostadas - just add some lettuce, parmesan, and sour cream.
You can also use it for quesadillas, in which case you can fill a tortilla with it, then fold the tortilla in half and garnish with avocado salsa, parmesan, and sour cream. Tinga keeps for up to three days in the refrigerator, so feel free to use it as a sandwich filling, a baked potato filling or even to top canapes or crackers if you fancy a snack.
This is such a simple recipe and Mexicans like using simple flavors such as tomatoes, onion and chicken because the tastes of these fresh ingredients shines through and it is not necessary to use a complicated recipe when a simple one will suffice.
Many easy Mexican recipes are made with less than ten ingredients, which is another reason beginner cooks enjoy making authentic Mexican recipes. Some cuisines are daunting to new cooks because they seem quite complex but traditional Mexican recipes are simple yet tasty.
What you will need for Tinga:
5 onions
4 cloves garlic
3 canned chipotle chilies in adobo sauce
3 tablespoons vegetable oil
1 teaspoon salt
2 chopped tomatoes
2 lbs boneless chicken breast
1 tablespoon chicken bouillon powder
How to make it:
Coarsely chop one onion and cut the rest into rings. Finely dice half the garlic. Fill a pan with salted water and bring it to a boil. Add half the chopped onion and the chopped garlic. Add the chicken and turn the heat to low. Simmer the chicken for half an hour or until it is cooked through, then let it cool and shred it using a pair of forks. Discard the salted water.
Add the oil to a heavy pot over a moderate heat and saute the sliced onions until they are tender. Do not let them brown. Put the tomatoes, the chipotle chilies with some of the adobo sauce, the remaining garlic, onion, salt, and chicken bouillon powder in a blender and puree the mixture until smooth. Add it to the pot with the sauteed onions and simmer for five minutes. Add the chicken to the pot and cook for five minutes more.
Tasty Tinga Variations
You can use turkey instead of the chicken or even chuck roast. If you use chuck roast, it will need to simmer for several hours. Chuck roast takes longer to cook than the chicken. Another way of poaching the chicken is to use a slow cooker. A boneless chicken breast will cook through in about four hours on the crockpot low heat setting.
Some people prefer a spicier flavor when enjoying this dish. If you are one of them, you can use more chipotle chilies than the recipe calls for. Of course, if you prefer a milder flavor you can just use one or two chilies, or even omit them altogether.
If you never knew how easy most Mexican recipes are to make, you are in for a real treat when you start making your own Mexican food because the recipes are mostly healthy and delicious, as well as very simple to prepare.
MexicanFoodRecipes.org When it has to be Real Authentic Mexican Food
Article Source: http://EzineArticles.com/?expert=KC_Kudra
Sunday, 6 June 2010
Potato Leak Soup - The Soup Recipe Handed Down by My Mother That Never Ever Fails!
By Scott Judge
This hearty "Potato Leek Soup" is an amazing comfort soup in the winter months. I like to share this easy recipe that reminds me of my childhood memories with my mother.
These simple ingredients that yields amazing results that bought back memories each time I made it -- and no left overs!
The leek, is a vegetable which belongs, along with the onion and garlic, to the Alliaceae family. Leek has a mild onion-like taste, less bitter than scallion.
The edible portions of the leek are the white onion base and light green stalk. The dark green portion is usually discarded. You may not know that the leek is one of the national emblems of Wales and they have come to be used extensively in that country's cuisine.
How to Prepare and Clean a Leek Properly
Leeks are dirt magnets and must be carefully cleaned. Here is a simple, effective way to clean your leeks before adding it to the soup. To prepare the leeks; cut off the root end and then cut off the darkest green portion of the leaves down to the light green, which the more tender portion. Remove any ragged or course outer leaves and discard. Slice the leeks down the center and rinse the cut leeks in a bowl of cold water, drain in a colander, and rinse again with running water. All the dirt and sand and inedible leave will be gone, leaving you the perfect leek to use in this soup.
The Secret My Mom Will Kill Me if She Knew I Was Telling You...
Melt 3 tablespoons of butter and sauté 3 medium leeks cut into 1 inch slices (remember only white and pale green portions) in a large saucepan over medium heat (preferable a Ceramic Dutch oven style; which does not burn the bottom when cooking) and you want to sauté the leeks for awhile so they are soften well; but do not want to brown them.
Then my mother's secret ingredient in this recipe calls for adding 6 Celery stalks cut in 1 inch slice to the soup saucepan.
Add potatoes 6 medium (Yukon Gold or Russets potatoes) peeled and diced. Add 8 cups of chicken broth. Although we always make the soup with chicken broth, this can easily become a vegetarian soup by simply using vegetable broth instead. Bring the soup to a boil; then reduce the heat to medium to simmer, place cover on saucepan and cook until vegetables are tender about 20 to 30 minutes.
Puree vegetables in batches with some liquid in food processor, blender or I prefer to use the immersed stick blender into the soup saucepan (less cleaning for me). Return puree to saucepan blending well and place over medium heat. Add salt to taste, and add 1/4 to 1/2 tsp.of pepper (preferably white) to blend into soup. (Note: This portion of the soup can be made day ahead)
Reheat soup, and finish the soup by adding a splash (1/4 cup of cream) and enjoy this amazing soup with your family.
For years and years I've enjoyed my mother's potato leak soup. So much so, that I begged her to give me the recipe so that I could make it myself.
But this is her secret recipe and if she knew I was giving it away like this, she'd kill me. Of course all of the best recipes are the most secret one's right.
If you'd like more secret recipes not just like this one, but secret recipe's that all of the best restaurants in the world don't want you to know about then click here now!
Article Source: http://EzineArticles.com/?expert=Scott_Judge
This hearty "Potato Leek Soup" is an amazing comfort soup in the winter months. I like to share this easy recipe that reminds me of my childhood memories with my mother.
These simple ingredients that yields amazing results that bought back memories each time I made it -- and no left overs!
The leek, is a vegetable which belongs, along with the onion and garlic, to the Alliaceae family. Leek has a mild onion-like taste, less bitter than scallion.
The edible portions of the leek are the white onion base and light green stalk. The dark green portion is usually discarded. You may not know that the leek is one of the national emblems of Wales and they have come to be used extensively in that country's cuisine.
How to Prepare and Clean a Leek Properly
Leeks are dirt magnets and must be carefully cleaned. Here is a simple, effective way to clean your leeks before adding it to the soup. To prepare the leeks; cut off the root end and then cut off the darkest green portion of the leaves down to the light green, which the more tender portion. Remove any ragged or course outer leaves and discard. Slice the leeks down the center and rinse the cut leeks in a bowl of cold water, drain in a colander, and rinse again with running water. All the dirt and sand and inedible leave will be gone, leaving you the perfect leek to use in this soup.
The Secret My Mom Will Kill Me if She Knew I Was Telling You...
Melt 3 tablespoons of butter and sauté 3 medium leeks cut into 1 inch slices (remember only white and pale green portions) in a large saucepan over medium heat (preferable a Ceramic Dutch oven style; which does not burn the bottom when cooking) and you want to sauté the leeks for awhile so they are soften well; but do not want to brown them.
Then my mother's secret ingredient in this recipe calls for adding 6 Celery stalks cut in 1 inch slice to the soup saucepan.
Add potatoes 6 medium (Yukon Gold or Russets potatoes) peeled and diced. Add 8 cups of chicken broth. Although we always make the soup with chicken broth, this can easily become a vegetarian soup by simply using vegetable broth instead. Bring the soup to a boil; then reduce the heat to medium to simmer, place cover on saucepan and cook until vegetables are tender about 20 to 30 minutes.
Puree vegetables in batches with some liquid in food processor, blender or I prefer to use the immersed stick blender into the soup saucepan (less cleaning for me). Return puree to saucepan blending well and place over medium heat. Add salt to taste, and add 1/4 to 1/2 tsp.of pepper (preferably white) to blend into soup. (Note: This portion of the soup can be made day ahead)
Reheat soup, and finish the soup by adding a splash (1/4 cup of cream) and enjoy this amazing soup with your family.
For years and years I've enjoyed my mother's potato leak soup. So much so, that I begged her to give me the recipe so that I could make it myself.
But this is her secret recipe and if she knew I was giving it away like this, she'd kill me. Of course all of the best recipes are the most secret one's right.
If you'd like more secret recipes not just like this one, but secret recipe's that all of the best restaurants in the world don't want you to know about then click here now!
Article Source: http://EzineArticles.com/?expert=Scott_Judge
Thursday, 3 June 2010
Lemonade Diet Recipe
By Joel Chue
The Lemonade diet was first developed by Stanley Burroughs as a natural, healthy way to detox and renew the body's immune system. In recent years, the diet has gained massive popularity as a weight loss diet due to it's simplicity and effectiveness in weight in 10 days.
Here's how you prepare the Lemonade Diet Recipe:
For ingredients you would need,
-Organic Lemons
-Grade B Organic Maple Syrup (not the maple syrup on the breakfast table)
-Cayenne Pepper (preferably powdered instead of capsules)
-Unrefined Sea Salt
-Filtered Water
To prepare one serving of the Lemonade Diet Recipe drink, you would require
-2 tablespoons of lemon juice
-2 tablespoons of maple syrup
-1/10 tablespoons of cayenne pepper
-10 oz of filtered water
You should consume from 6 - 12 servings of lemonade drink a day for either 3 day or 10 day.
Insider Tip: One of the chief ingredients used in the Lemonade Diet Recipe is water. Because water is plentiful everywhere, we tend to take it for granted. However many of us do not realize that availability does not equal purity. In fact most of the water that we drink is mixed with chemicals like chlorine and fluoride. We know that chlorine is used to kill bacteria in the water so imagine what it can do to our bodies' cells. To help make the Diet Recipe more effective, use pure water during the lemonade preparation. This will put less stress on your body and help to speed up the purging of toxins from the body.
Diets That Work : Discover how you can detox, lose weight, rejuvenate your immune system in 10 days with the Master Cleanse
Article Source: http://EzineArticles.com/?expert=Joel_Chue
The Lemonade diet was first developed by Stanley Burroughs as a natural, healthy way to detox and renew the body's immune system. In recent years, the diet has gained massive popularity as a weight loss diet due to it's simplicity and effectiveness in weight in 10 days.
Here's how you prepare the Lemonade Diet Recipe:
For ingredients you would need,
-Organic Lemons
-Grade B Organic Maple Syrup (not the maple syrup on the breakfast table)
-Cayenne Pepper (preferably powdered instead of capsules)
-Unrefined Sea Salt
-Filtered Water
To prepare one serving of the Lemonade Diet Recipe drink, you would require
-2 tablespoons of lemon juice
-2 tablespoons of maple syrup
-1/10 tablespoons of cayenne pepper
-10 oz of filtered water
You should consume from 6 - 12 servings of lemonade drink a day for either 3 day or 10 day.
Insider Tip: One of the chief ingredients used in the Lemonade Diet Recipe is water. Because water is plentiful everywhere, we tend to take it for granted. However many of us do not realize that availability does not equal purity. In fact most of the water that we drink is mixed with chemicals like chlorine and fluoride. We know that chlorine is used to kill bacteria in the water so imagine what it can do to our bodies' cells. To help make the Diet Recipe more effective, use pure water during the lemonade preparation. This will put less stress on your body and help to speed up the purging of toxins from the body.
Diets That Work : Discover how you can detox, lose weight, rejuvenate your immune system in 10 days with the Master Cleanse
Article Source: http://EzineArticles.com/?expert=Joel_Chue
Wednesday, 2 June 2010
Pressure Cooker Beef Stew Recipe - How to Make a Delicious Beef Stew Using Your Pressure Cooker
By Martha Fay Gardner
Beef stew is one of those delicious and hearty meal that is considered the ultimate comfort guaranteed to bring delight to the whole family. When you cook it through the pressure cooker, you will be amazed that the flavors are even intensified even if you cook it for just around 30 minutes. A traditional beef stew recipe can take hours to simmer on the stove but with pressure cooker, it only requires less than 40 minutes. You will be rewarded with a tender and moist beef that is flavored with a thick savory warm sauce.
Start by cutting 1 and 1/2 pounds of beef into cubes. You can use the inexpensive cuts like chuck and the pressure cooker will take care of that. Cut carrots and potatoes about 4 pieces each into chunks. You will use need 1 small onion cut into wedges, 3 cloves of garlic and 3 stalks of celery cut into about 1" thick. Prepare 2 cups of beef stock for the liquid and you can also add 1 small size can of tomato sauce if you wish.
Start cooking by adding around 2 tbsp of vegetable oil onto the bottom of the cooker. Once hot, saute the onion and garlic and start browning the beef. Once it is brown on both sides, add the liquid (beef stock and tomato sauce) and the cover securely with the lid. Once you hear the cooker sizzle or if the indicator valve says the pressure is build up already, set your timer to 20 minutes.
Once the timer is done, release pressure either through automatic release or by running cold water on the lid. Add the rest of the vegetables and drop about 2 tbsp of Worcestershire sauce plus salt and pepper to taste. Cover it with the lid again and cook for around 15 minutes more.
Serve with brown rice or bread.
Visit us at Pressure Cooker Recipes for more delicious meals. You can also check us out at Pressure cooker reviews to read reviews and comparison of different brand names in pressure cookers.
Article Source: http://EzineArticles.com/?expert=Martha_Fay_Gardner
Beef stew is one of those delicious and hearty meal that is considered the ultimate comfort guaranteed to bring delight to the whole family. When you cook it through the pressure cooker, you will be amazed that the flavors are even intensified even if you cook it for just around 30 minutes. A traditional beef stew recipe can take hours to simmer on the stove but with pressure cooker, it only requires less than 40 minutes. You will be rewarded with a tender and moist beef that is flavored with a thick savory warm sauce.
Start by cutting 1 and 1/2 pounds of beef into cubes. You can use the inexpensive cuts like chuck and the pressure cooker will take care of that. Cut carrots and potatoes about 4 pieces each into chunks. You will use need 1 small onion cut into wedges, 3 cloves of garlic and 3 stalks of celery cut into about 1" thick. Prepare 2 cups of beef stock for the liquid and you can also add 1 small size can of tomato sauce if you wish.
Start cooking by adding around 2 tbsp of vegetable oil onto the bottom of the cooker. Once hot, saute the onion and garlic and start browning the beef. Once it is brown on both sides, add the liquid (beef stock and tomato sauce) and the cover securely with the lid. Once you hear the cooker sizzle or if the indicator valve says the pressure is build up already, set your timer to 20 minutes.
Once the timer is done, release pressure either through automatic release or by running cold water on the lid. Add the rest of the vegetables and drop about 2 tbsp of Worcestershire sauce plus salt and pepper to taste. Cover it with the lid again and cook for around 15 minutes more.
Serve with brown rice or bread.
Visit us at Pressure Cooker Recipes for more delicious meals. You can also check us out at Pressure cooker reviews to read reviews and comparison of different brand names in pressure cookers.
Article Source: http://EzineArticles.com/?expert=Martha_Fay_Gardner
Tuesday, 1 June 2010
Sweet Potato Cake Recipe
By Judy Foxer Barnes
After tasting this cake at my church's homecoming, I became a huge fan - and so did my family. This cake has been a huge hit when I first started making it for my church's bake sales and thankfully now, other people will be able to make it too so I can take a breather now and then! My family has finally stopped asking me so much to make this cake so rather than having to bake one every other day, I can now do it once a week and still keep our family and church happy.
You can also see my other recipes on this site especially my world famous 5 Flavor Pound Cake that will make you say a wonderful prayer for it's creamy goodness! Next up, I'll be sharing some of my famous casserole dishes along with so simple Crock Pot dishes you can make. I know how time just slips away from so many of us, so these dishes are quick and easy to make but tastes like you spent all day slaving away.
Cake ingredients:
1 1⁄2 cup oil 1 1⁄4 tsp. salt
2 cups sugar 1 tsp. cinnamon
1⁄4 cup water 1 tsp. nutmeg
2 1⁄2 cups plain flour 2 cups grated sweet potatoes
1 tbsp. of baking powder 2 cups pecans
Mix all the ingredients together and pour into 3 layer pans. Bake at 350° for 30 minutes.
Icing ingredients:
1 can evaporated milk 3 egg yolks
1 cup sugar 1 tsp. vanilla
1 stick margarine 1 can coconut
Mix together and cook for 12 minutes or until thickened.
Put icing on the cake and ENJOY!
Judy Foxer Barnes gives simple advice for a Christian life.
http://missjudyscorner.com/
Article Source: http://EzineArticles.com/?expert=Judy_Foxer_Barnes
After tasting this cake at my church's homecoming, I became a huge fan - and so did my family. This cake has been a huge hit when I first started making it for my church's bake sales and thankfully now, other people will be able to make it too so I can take a breather now and then! My family has finally stopped asking me so much to make this cake so rather than having to bake one every other day, I can now do it once a week and still keep our family and church happy.
You can also see my other recipes on this site especially my world famous 5 Flavor Pound Cake that will make you say a wonderful prayer for it's creamy goodness! Next up, I'll be sharing some of my famous casserole dishes along with so simple Crock Pot dishes you can make. I know how time just slips away from so many of us, so these dishes are quick and easy to make but tastes like you spent all day slaving away.
Cake ingredients:
1 1⁄2 cup oil 1 1⁄4 tsp. salt
2 cups sugar 1 tsp. cinnamon
1⁄4 cup water 1 tsp. nutmeg
2 1⁄2 cups plain flour 2 cups grated sweet potatoes
1 tbsp. of baking powder 2 cups pecans
Mix all the ingredients together and pour into 3 layer pans. Bake at 350° for 30 minutes.
Icing ingredients:
1 can evaporated milk 3 egg yolks
1 cup sugar 1 tsp. vanilla
1 stick margarine 1 can coconut
Mix together and cook for 12 minutes or until thickened.
Put icing on the cake and ENJOY!
Judy Foxer Barnes gives simple advice for a Christian life.
http://missjudyscorner.com/
Article Source: http://EzineArticles.com/?expert=Judy_Foxer_Barnes
Friday, 28 May 2010
The Healthiest Pizza Recipe Ideas
By Christine Szalay Kudra
If you are watching your weight or trying to limit your calorie intake, pizza is probably not going to be the first food to come to mind when you are thinking about what to make for dinner.
Diets can be pretty boring unless you know some tasty yet low fat recipes, but what about making a healthy pizza recipe? Pizza can be greasy, fat-laden, and calorific but it does not have to be, if you know how to make it nutritious and healthy.
Trimming the Calories Off Your Pizza
Of course, you could just have a thinner wedge of regular pizza than everyone else could but that is not going to be as satisfying as sinking your teeth into a good sized helping of healthy pizza. Starting at the bottom, your healthy pizza will need a healthy crust and this means a thin crust rather than a thick one. You can buy readymade whole-wheat pizza crusts or you can make your own.
Next, what type of pizza sauce do you like? A pizza does not necessarily have to have a sauce but what about using some tomato puree with basil as your sauce? This is a nutritious and fat-free sauce option. Choose something tomato-based rather than creamy.
If you like a lot of toppings, you can layer them on thick if you choose the right ones. Vegetables such as mushrooms, eggplant, onion, leek, bell pepper, chilies, broccoli, corn and more are all great toppings. Lean meats like chicken are good, as is seafood like shrimp. Use low-fat mozzarella instead of regular mozzarella and give your pizza plenty of flavor with fresh herbs and spices.
What about making a savory fruit pizza recipe? Add pineapple, banana, or apple to any savory pizza to add sweetness.
Ultra-Healthy Recipe for Grilled Eggplant Pizza
This recipe makes a really flavorful pizza. You can use readymade whole-wheat pizza dough for convenience and swap the eggplant for zucchini if you prefer it. A handy way to shave the parmesan is to use a vegetable peeler.
What you will need:
1 lb readymade whole-wheat pizza dough
1 minced clove garlic
2 tablespoons chopped fresh basil
1 eggplant
3/4 cup marinara sauce
Yellow cornmeal, for dusting
3/4 cup shaved parmesan
How to make it:
Preheat the grill to moderately hot. Cut the eggplant into rounds, which are half an inch thick and grill them for about five minutes, turning them once. Let them cool, and then slice them into strips. Turn the grill down to low.
Sprinkle the cornmeal over a big cookie sheet, then roll out the whole-wheat dough and put it on the cookie sheet. Slide the pizza crust on to the grill rack and cook it with the lid closed for a few minutes, until it is golden brown. Flip it over, and then spread the marinara sauce over it.
Top it with the basil, garlic, and eggplant and scatter the parmesan on top. Grill the pizza with the lid down for about eight minutes, or until the bottom of the crust is golden brown and the parmesan has melted.
Pizza is never going to be the healthiest food in the world but if you choose a nutritious fruit pizza recipe or whole-wheat savory pizza recipe, you can make something nutritious and satisfying. There are many types of pizza which are low in fat and calories so you never have to miss out.
GreatPizzaRecipes.com You Make the Pizza, We Help You Make It Great!
Article Source: http://EzineArticles.com/?expert=Christine_Szalay_Kudra
If you are watching your weight or trying to limit your calorie intake, pizza is probably not going to be the first food to come to mind when you are thinking about what to make for dinner.
Diets can be pretty boring unless you know some tasty yet low fat recipes, but what about making a healthy pizza recipe? Pizza can be greasy, fat-laden, and calorific but it does not have to be, if you know how to make it nutritious and healthy.
Trimming the Calories Off Your Pizza
Of course, you could just have a thinner wedge of regular pizza than everyone else could but that is not going to be as satisfying as sinking your teeth into a good sized helping of healthy pizza. Starting at the bottom, your healthy pizza will need a healthy crust and this means a thin crust rather than a thick one. You can buy readymade whole-wheat pizza crusts or you can make your own.
Next, what type of pizza sauce do you like? A pizza does not necessarily have to have a sauce but what about using some tomato puree with basil as your sauce? This is a nutritious and fat-free sauce option. Choose something tomato-based rather than creamy.
If you like a lot of toppings, you can layer them on thick if you choose the right ones. Vegetables such as mushrooms, eggplant, onion, leek, bell pepper, chilies, broccoli, corn and more are all great toppings. Lean meats like chicken are good, as is seafood like shrimp. Use low-fat mozzarella instead of regular mozzarella and give your pizza plenty of flavor with fresh herbs and spices.
What about making a savory fruit pizza recipe? Add pineapple, banana, or apple to any savory pizza to add sweetness.
Ultra-Healthy Recipe for Grilled Eggplant Pizza
This recipe makes a really flavorful pizza. You can use readymade whole-wheat pizza dough for convenience and swap the eggplant for zucchini if you prefer it. A handy way to shave the parmesan is to use a vegetable peeler.
What you will need:
1 lb readymade whole-wheat pizza dough
1 minced clove garlic
2 tablespoons chopped fresh basil
1 eggplant
3/4 cup marinara sauce
Yellow cornmeal, for dusting
3/4 cup shaved parmesan
How to make it:
Preheat the grill to moderately hot. Cut the eggplant into rounds, which are half an inch thick and grill them for about five minutes, turning them once. Let them cool, and then slice them into strips. Turn the grill down to low.
Sprinkle the cornmeal over a big cookie sheet, then roll out the whole-wheat dough and put it on the cookie sheet. Slide the pizza crust on to the grill rack and cook it with the lid closed for a few minutes, until it is golden brown. Flip it over, and then spread the marinara sauce over it.
Top it with the basil, garlic, and eggplant and scatter the parmesan on top. Grill the pizza with the lid down for about eight minutes, or until the bottom of the crust is golden brown and the parmesan has melted.
Pizza is never going to be the healthiest food in the world but if you choose a nutritious fruit pizza recipe or whole-wheat savory pizza recipe, you can make something nutritious and satisfying. There are many types of pizza which are low in fat and calories so you never have to miss out.
GreatPizzaRecipes.com You Make the Pizza, We Help You Make It Great!
Article Source: http://EzineArticles.com/?expert=Christine_Szalay_Kudra
Thursday, 27 May 2010
How to Make the Best Potato Soup Recipe
By Ray T. Lewis
This recipe makes a large pot of a rich and tasty potato soup that is especially satisfying on a cold winter day. It is an inexpensive and nutritious treat for the whole family.
Serves 8 to 12.
Ingredients:
6 to 8 large red potatoes
3 quarts whole milk
1 clove of garlic
6 green onions or a bunch of chives
2 packs of bacon
1 quart whipping cream
Salt and pepper
Utensils:
A 5 quart (or larger) soup pot
Skillet
Large spoon
Wash and dice the potatoes, leaving the skin intact. Place the washed potatoes in the pot and pour the milk over them, making sure that the mixture fills about 3/4 of the pot. Add more milk if necessary.
Warm the milk on low heat for about 10 minutes, stirring occasionally so the milk doesn't burn.
Peel and crush the garlic and add it to the pot.
Chop the green onions or chives into fine chunks and add them to the pot.
Turn the heat up to medium. Stir occasionally.
Lay the bacon flat in a skillet. Cook the bacon at a medium heat, turning each slices to ensure that both sides are cooked evenly. When the bacon is crisp, remove it from the skillet and place each slice on a bacon rack or paper towel to allow the bacon grease to drain. Pat gently with a paper towel to remove the bacon grease from the top of the bacon. When the bacon is dry, crush the it in small pieces and add them to the pot.
Add the whipping cream and stir. Add salt and pepper to taste. Cook on medium about 20 minutes. From time to time, poke a piece of potato with a fork until they are tender to your liking.
Tips
When cutting up your potatoes, cut them long ways in slices the width of a large French fry, then dice the fries up. Be sure that the potatoes fill about a third of the pot. If you want more potatoes you will need to use less milk.
Regular bacon is best for potato soup. However, if you want the soup to be a little sweeter, you can use a maple or honey flavored bacon. You can also substitute diced ham if you don't care for bacon. Try to avoid fatty bacon.
A dash of paprika or red pepper will give the soup some extra zest.
If you like a cheesy potato soup, add a cup of your favorite grated cheese when you add the whipping cream.
Make sure that the potato soup doesn't come to a boil.
Serving Suggestions
An excellent way to serve potato soup is to hollow out a large sourdough round bread, scoop the soup into its hollow, and cover the soup with shredded cheese. Place the bread bowl on a cookie sheet. Slice or tear the rest of the bread and place it around the bowl. Sprinkle it with shredded cheese. Heat in a 350 degree oven until the bread is lightly brown.
Serve the soup with side bowls of fresh chopped chives, crumbled bacon, and grated cheese.
You can find another article about how to make potato soup at our how to guides site here.
There are few dishes Ray T. Lewis would prefer to eat than potato soup. It's not potato soup unless it's accompanied by a nice baloney sandwich though.
Article Source: http://ezinearticles.com/?expert=Ray_T._Lewis
This recipe makes a large pot of a rich and tasty potato soup that is especially satisfying on a cold winter day. It is an inexpensive and nutritious treat for the whole family.
Serves 8 to 12.
Ingredients:
6 to 8 large red potatoes
3 quarts whole milk
1 clove of garlic
6 green onions or a bunch of chives
2 packs of bacon
1 quart whipping cream
Salt and pepper
Utensils:
A 5 quart (or larger) soup pot
Skillet
Large spoon
Wash and dice the potatoes, leaving the skin intact. Place the washed potatoes in the pot and pour the milk over them, making sure that the mixture fills about 3/4 of the pot. Add more milk if necessary.
Warm the milk on low heat for about 10 minutes, stirring occasionally so the milk doesn't burn.
Peel and crush the garlic and add it to the pot.
Chop the green onions or chives into fine chunks and add them to the pot.
Turn the heat up to medium. Stir occasionally.
Lay the bacon flat in a skillet. Cook the bacon at a medium heat, turning each slices to ensure that both sides are cooked evenly. When the bacon is crisp, remove it from the skillet and place each slice on a bacon rack or paper towel to allow the bacon grease to drain. Pat gently with a paper towel to remove the bacon grease from the top of the bacon. When the bacon is dry, crush the it in small pieces and add them to the pot.
Add the whipping cream and stir. Add salt and pepper to taste. Cook on medium about 20 minutes. From time to time, poke a piece of potato with a fork until they are tender to your liking.
Tips
When cutting up your potatoes, cut them long ways in slices the width of a large French fry, then dice the fries up. Be sure that the potatoes fill about a third of the pot. If you want more potatoes you will need to use less milk.
Regular bacon is best for potato soup. However, if you want the soup to be a little sweeter, you can use a maple or honey flavored bacon. You can also substitute diced ham if you don't care for bacon. Try to avoid fatty bacon.
A dash of paprika or red pepper will give the soup some extra zest.
If you like a cheesy potato soup, add a cup of your favorite grated cheese when you add the whipping cream.
Make sure that the potato soup doesn't come to a boil.
Serving Suggestions
An excellent way to serve potato soup is to hollow out a large sourdough round bread, scoop the soup into its hollow, and cover the soup with shredded cheese. Place the bread bowl on a cookie sheet. Slice or tear the rest of the bread and place it around the bowl. Sprinkle it with shredded cheese. Heat in a 350 degree oven until the bread is lightly brown.
Serve the soup with side bowls of fresh chopped chives, crumbled bacon, and grated cheese.
You can find another article about how to make potato soup at our how to guides site here.
There are few dishes Ray T. Lewis would prefer to eat than potato soup. It's not potato soup unless it's accompanied by a nice baloney sandwich though.
Article Source: http://ezinearticles.com/?expert=Ray_T._Lewis
Tuesday, 25 May 2010
Cheap and Filling Recipes
By Patrick Carpen
We all are trying to tighten our budgets without tightening our belts. Buying in bulk and freezing the extras is not always enough, sometimes being frugal has to come with a little imagination. Being successful with frugality is often not measured in dollars and cents but rather in the end product. Here are a couple of recipes to help you do just that.
Baked Chicken in Tomato Basil Sauce
This dish looks like a million bucks, but it certainly won't cost a great deal to whip this one together. Baked chicken is not only healthy and filling, but the tomato and basil sauce will give it just the right kick to make you forget all about the condition of your wallet.
Ingredients:
8 large chicken thighs
12 oz can basil and Parmesan tomato sauce
1 small box of button mushrooms
4 tbsp of freshly chopped basil
1 1/2 cups chicken stock
1 lb small new potatoes
3 tbsp olive oil
Directions:
Preheat oven to 350 degrees F. Brown the chicken in a frying pan with hot oil and then place into a baking dish along with the basil, Parmesan and cherry tomato sauce, whole button mushrooms and half of the basil. Add the chicken stock to the mix. Place the dish in the oven and cook for 25 minutes. Boil newborn potatoes until cooked. Drain and serve the potatoes on a plate, placing the chicken on top of them. Top it off by sprinkling the basil and drizzling the olive oil over the top.
Baked Beans with a Twist
Low in fat, high in energy, and soft on the pocket book, this is one meal that is both flavorful and a little on the "different" side. This one is a favorite for college students and young people due to how inexpensive it is to make and how flavorful it can be. Feel free to add little bit of other things to this recipe to make it a little more your own.
Ingredients:
1 tsp oil
1 onion (halved and thinly sliced)
2 strips of streaky bacon (cut into large pieces)
1 tsp sugar (brown, preferably)
14 oz can chopped tomatoes
3/4 cup stock from a cube
14 oz can cannellini beans (or haricot beans in water)
1 tbsp flour
1/2 tsp cayenne pepper
1 tsp dried mixed herb (optional)
2 baking potatoes (cut into 16 wedges)
2 tsp oil
Directions:
Heat oven to 390 degrees F. Mix together the flour, cayenne pepper, and the herbs. Add salt and pepper. Toss the seasoning with the potatoes and oil until the potatoes are well coated. Put onto baking sheet then bake for about 35 minutes until crisp and cooked through. Heat the oil in a non-stick pan, then gently fry the onion and bacon together until the onions are softened. Stir in the sugar, tomatoes, stock and seasoning to taste.Simmer the sauce for five minutes, then add the beans. Simmer for another five minutes until the sauce has thickened. Serve with the wedges.
If you're looking for recipes, take a look at the Platinum Recipes Collection.
The Platinum Recipes Collection is the Internet's Most Comprehensive Recipes Collection.
Article Source: http://ezinearticles.com/?expert=Patrick_Carpen
We all are trying to tighten our budgets without tightening our belts. Buying in bulk and freezing the extras is not always enough, sometimes being frugal has to come with a little imagination. Being successful with frugality is often not measured in dollars and cents but rather in the end product. Here are a couple of recipes to help you do just that.
Baked Chicken in Tomato Basil Sauce
This dish looks like a million bucks, but it certainly won't cost a great deal to whip this one together. Baked chicken is not only healthy and filling, but the tomato and basil sauce will give it just the right kick to make you forget all about the condition of your wallet.
Ingredients:
8 large chicken thighs
12 oz can basil and Parmesan tomato sauce
1 small box of button mushrooms
4 tbsp of freshly chopped basil
1 1/2 cups chicken stock
1 lb small new potatoes
3 tbsp olive oil
Directions:
Preheat oven to 350 degrees F. Brown the chicken in a frying pan with hot oil and then place into a baking dish along with the basil, Parmesan and cherry tomato sauce, whole button mushrooms and half of the basil. Add the chicken stock to the mix. Place the dish in the oven and cook for 25 minutes. Boil newborn potatoes until cooked. Drain and serve the potatoes on a plate, placing the chicken on top of them. Top it off by sprinkling the basil and drizzling the olive oil over the top.
Baked Beans with a Twist
Low in fat, high in energy, and soft on the pocket book, this is one meal that is both flavorful and a little on the "different" side. This one is a favorite for college students and young people due to how inexpensive it is to make and how flavorful it can be. Feel free to add little bit of other things to this recipe to make it a little more your own.
Ingredients:
1 tsp oil
1 onion (halved and thinly sliced)
2 strips of streaky bacon (cut into large pieces)
1 tsp sugar (brown, preferably)
14 oz can chopped tomatoes
3/4 cup stock from a cube
14 oz can cannellini beans (or haricot beans in water)
1 tbsp flour
1/2 tsp cayenne pepper
1 tsp dried mixed herb (optional)
2 baking potatoes (cut into 16 wedges)
2 tsp oil
Directions:
Heat oven to 390 degrees F. Mix together the flour, cayenne pepper, and the herbs. Add salt and pepper. Toss the seasoning with the potatoes and oil until the potatoes are well coated. Put onto baking sheet then bake for about 35 minutes until crisp and cooked through. Heat the oil in a non-stick pan, then gently fry the onion and bacon together until the onions are softened. Stir in the sugar, tomatoes, stock and seasoning to taste.Simmer the sauce for five minutes, then add the beans. Simmer for another five minutes until the sauce has thickened. Serve with the wedges.
If you're looking for recipes, take a look at the Platinum Recipes Collection.
The Platinum Recipes Collection is the Internet's Most Comprehensive Recipes Collection.
Article Source: http://ezinearticles.com/?expert=Patrick_Carpen
Monday, 24 May 2010
Cheap and Easy Recipes - Gourmet Sauces For You
By David Bakke
If you have kids, you will realize the obvious value of a cheap recipe; however, you will love the value of a fast and easy recipe!
Well, I have got something for you that should really help out.
First, I love cooking. I have cooked since I was 8, and it has always been a passion of mine. So much that I spent the better part of my professional career in corporate restaurant management. I got out of it several years back because I was tired of the hours, but my passion for cooking remains.
But alas, with the addition of our young son to the household, my days of spending extra time in the kitchen trying out a new gourmet recipe came to a shocking halt. Since his birth almost that has turned into "run in there and throw something together as fast as possible"-and hopefully something that will make a lot of leftovers.
Well, recently, I had gotten the urge for some different stuff. I can't remember exactly how it happened, but I was sautéing some vegetables and I was trying to figure out a way to jazz them up a little.
I took one look into the pantry, saw quite a few flavors of baby food that my son was no longer interested in, and voila!
Tossed a jar or two in there and I had an instant vegetable stew.
Let me explain. One small jar of baby food costs bout fifty cents or less. I would not use this idea to create a sauce for three pounds of baked chicken or anything like that. You could, but you might lose the savings, as that would get a little pricey.
Since my discovery, I have used it strictly on boiled, sauteed, or steamed veggies. Just before serving. I drop 1 or to jars of bay food over them, stir them in and almost immediately remove from heat.
The possibilities are endless, especially since there are about a million flavors of baby food.
So far, I tried a jar of Peas and Brown Rice over sauteed mushrooms and peppers (quite a unique taste).
I also did a sweet potato baby food mixed in sauteed streamed squash and zucchini.
Again, you can really try about any combination at all. It turns any cooked veggie dish into a fast and easy vegetable stew.
One more quick secret-I even served this when entertaining friends a few nights ago. Guess what? They were dying for the recipe!!!
Would you like to learn more tips and strategies on how to impact and improve your personal economy? Visit me at my personal finance blog http://yourfinances101.com/blog
There you can check out my recently published book, "Don't Be A Mule: A Common-sense Guide to Saving More, Spending Less, and Generating Extra Income in Your Everyday Life."
Article Source: http://EzineArticles.com/?expert=David_Bakke
If you have kids, you will realize the obvious value of a cheap recipe; however, you will love the value of a fast and easy recipe!
Well, I have got something for you that should really help out.
First, I love cooking. I have cooked since I was 8, and it has always been a passion of mine. So much that I spent the better part of my professional career in corporate restaurant management. I got out of it several years back because I was tired of the hours, but my passion for cooking remains.
But alas, with the addition of our young son to the household, my days of spending extra time in the kitchen trying out a new gourmet recipe came to a shocking halt. Since his birth almost that has turned into "run in there and throw something together as fast as possible"-and hopefully something that will make a lot of leftovers.
Well, recently, I had gotten the urge for some different stuff. I can't remember exactly how it happened, but I was sautéing some vegetables and I was trying to figure out a way to jazz them up a little.
I took one look into the pantry, saw quite a few flavors of baby food that my son was no longer interested in, and voila!
Tossed a jar or two in there and I had an instant vegetable stew.
Let me explain. One small jar of baby food costs bout fifty cents or less. I would not use this idea to create a sauce for three pounds of baked chicken or anything like that. You could, but you might lose the savings, as that would get a little pricey.
Since my discovery, I have used it strictly on boiled, sauteed, or steamed veggies. Just before serving. I drop 1 or to jars of bay food over them, stir them in and almost immediately remove from heat.
The possibilities are endless, especially since there are about a million flavors of baby food.
So far, I tried a jar of Peas and Brown Rice over sauteed mushrooms and peppers (quite a unique taste).
I also did a sweet potato baby food mixed in sauteed streamed squash and zucchini.
Again, you can really try about any combination at all. It turns any cooked veggie dish into a fast and easy vegetable stew.
One more quick secret-I even served this when entertaining friends a few nights ago. Guess what? They were dying for the recipe!!!
Would you like to learn more tips and strategies on how to impact and improve your personal economy? Visit me at my personal finance blog http://yourfinances101.com/blog
There you can check out my recently published book, "Don't Be A Mule: A Common-sense Guide to Saving More, Spending Less, and Generating Extra Income in Your Everyday Life."
Article Source: http://EzineArticles.com/?expert=David_Bakke
Friday, 21 May 2010
A quick party food
I am organising a party for school kids.
What I offer:
What I offer:
- home made burgers
- home made chips
- chicken nuggets
- salad (tomatoes, lettuce and cucumber)
- juice or water to drink.
Thursday, 20 May 2010
A quick barbecue
We are going to have a BBQ during the weekend. I got chicken legs and a sauce. I am going to marinate them in it before cooking. I think I will prepare some roasted potatoes and a salad, as well.
As a dessert, I suggest a flan with peaches. Get a flan and tinned peaches. Drain the juice and spread peach pieces on the flan. You can also add a jelly on top. It is delicious.
As a dessert, I suggest a flan with peaches. Get a flan and tinned peaches. Drain the juice and spread peach pieces on the flan. You can also add a jelly on top. It is delicious.
Wednesday, 19 May 2010
Tasty Vegan Soup Recipes
By Christine Szalay Kudra
A vegan does not eat animals or animal products, which rules out meat, fish, poultry, milk, eggs, and cream. Vegans do however eat nuts, fruit, vegetables, herbs, spices, and grains, which means there are plenty of tasty vegan soup recipes that you could create without sacrificing any flavor.
If you are a fan of vegetable soups like pumpkin soup, you can make something like this if you have vegan or vegetarian guests coming to visit. Pumpkin soup is a particular favorite and there are many varieties that you can make.
Use a vegetable stock instead of chicken or beef stock and add whichever other vegetables you fancy. If you want to make a creamy soup, you can use a vegan creamer for a similar effect. You might prefer to make a spicy pumpkin soup or a fragrant curried pumpkin soup recipe.
How to Adapt Non-Vegan Soups for Vegans
There are some ingredients which you need to alter when making a non-vegan soup and there are other things that you cannot substitute. Be careful when cooking for strict vegans because there are some things that you might not know contain animal products.
Wine, for example, sometimes contains gelatin, fish bladders, or egg whites. The same applies to beer. Mayonnaise often contains eggs, although you can get vegan and vegetarian versions of mayonnaise. You can even get vegan Worcestershire sauce because the original product contains anchovies.
Maple syrup sometimes contains tiny amounts of butter, cream, or milk, which might surprise you. This is to stop the syrup from foaming. Flour tortillas might contain whey, glycerides, and lard. Tomato-based sauces sometimes contain animal fat, so check the ingredients labels on anything you buy to serve vegan guests, just in case.
Recipe for Vegan Soup with Lentils and Leeks
This delicious soup is suitable for vegans and non-vegans alike because it is so rich-tasting and full of wonderful flavor and texture. The combination of leeks, carrot, celery, onion, and tomatoes provide the base for this soup and garlic, thyme, and bay leaf are used to add an herbal taste. The barley and lentils add extra flavor and texture and this is a very nutritious soup. It makes enough to serve eight people.
What you will need:
2 sliced leeks
1/4 cup raw barley
1 minced clove garlic
1 chopped carrot
1 chopped rib celery
9 cups vegetable stock
19 oz can chopped tomatoes with liquid
1 chopped onion
1 cup raw lentils
1 bay leaf
1 tablespoon vegetable oil
1/4 teaspoon dried thyme
Salt and black pepper, to taste
How to make it:
Saute the leeks and onion with the garlic in a soup pot in the oil until tender. Add the lentils, bay leaf, vegetable stock, and barley. Bring the soup to a boil and turn the heat down. Simmer the soup for half an hour, stirring it occasionally.
Add the rest of the ingredients and cover the soup pot. Simmer the soup for an hour or until the lentils are tender. Remove the bay leaf and serve.
Vegetable soup recipes are nourishing and filling. You might like to make a delicious, vegan-friendly pumpkin soup recipe such as classic pumpkin soup or a pumpkin and onion soup. This is such a delicious, warming dish on a cool evening and there are pumpkin soup recipes for non-vegans that you might like to try too.
Find all the best pumpkin soup recipes at PumpkinSoup.org
Article Source: http://ezinearticles.com/?expert=Christine_Szalay_Kudra
A vegan does not eat animals or animal products, which rules out meat, fish, poultry, milk, eggs, and cream. Vegans do however eat nuts, fruit, vegetables, herbs, spices, and grains, which means there are plenty of tasty vegan soup recipes that you could create without sacrificing any flavor.
If you are a fan of vegetable soups like pumpkin soup, you can make something like this if you have vegan or vegetarian guests coming to visit. Pumpkin soup is a particular favorite and there are many varieties that you can make.
Use a vegetable stock instead of chicken or beef stock and add whichever other vegetables you fancy. If you want to make a creamy soup, you can use a vegan creamer for a similar effect. You might prefer to make a spicy pumpkin soup or a fragrant curried pumpkin soup recipe.
How to Adapt Non-Vegan Soups for Vegans
There are some ingredients which you need to alter when making a non-vegan soup and there are other things that you cannot substitute. Be careful when cooking for strict vegans because there are some things that you might not know contain animal products.
Wine, for example, sometimes contains gelatin, fish bladders, or egg whites. The same applies to beer. Mayonnaise often contains eggs, although you can get vegan and vegetarian versions of mayonnaise. You can even get vegan Worcestershire sauce because the original product contains anchovies.
Maple syrup sometimes contains tiny amounts of butter, cream, or milk, which might surprise you. This is to stop the syrup from foaming. Flour tortillas might contain whey, glycerides, and lard. Tomato-based sauces sometimes contain animal fat, so check the ingredients labels on anything you buy to serve vegan guests, just in case.
Recipe for Vegan Soup with Lentils and Leeks
This delicious soup is suitable for vegans and non-vegans alike because it is so rich-tasting and full of wonderful flavor and texture. The combination of leeks, carrot, celery, onion, and tomatoes provide the base for this soup and garlic, thyme, and bay leaf are used to add an herbal taste. The barley and lentils add extra flavor and texture and this is a very nutritious soup. It makes enough to serve eight people.
What you will need:
2 sliced leeks
1/4 cup raw barley
1 minced clove garlic
1 chopped carrot
1 chopped rib celery
9 cups vegetable stock
19 oz can chopped tomatoes with liquid
1 chopped onion
1 cup raw lentils
1 bay leaf
1 tablespoon vegetable oil
1/4 teaspoon dried thyme
Salt and black pepper, to taste
How to make it:
Saute the leeks and onion with the garlic in a soup pot in the oil until tender. Add the lentils, bay leaf, vegetable stock, and barley. Bring the soup to a boil and turn the heat down. Simmer the soup for half an hour, stirring it occasionally.
Add the rest of the ingredients and cover the soup pot. Simmer the soup for an hour or until the lentils are tender. Remove the bay leaf and serve.
Vegetable soup recipes are nourishing and filling. You might like to make a delicious, vegan-friendly pumpkin soup recipe such as classic pumpkin soup or a pumpkin and onion soup. This is such a delicious, warming dish on a cool evening and there are pumpkin soup recipes for non-vegans that you might like to try too.
Find all the best pumpkin soup recipes at PumpkinSoup.org
Article Source: http://ezinearticles.com/?expert=Christine_Szalay_Kudra
Tuesday, 18 May 2010
Mince meat with a twist
Tonight I am serving a very easy dish: mince meat with a twist.
Ingredients:
Boil any noodles and dish them out before you add meat with vegetables.
Ingredients:
- mince meat
- 1 carrot
- 1-2 cellery stems
- 1 onion
- oil to fry
- seasoning
- noodles
Boil any noodles and dish them out before you add meat with vegetables.
Monday, 17 May 2010
A mixture soup
Today I am making a soup out of anything I had left in the fridge. I call it a "mixture soup" as I am adding different things and mixing them together.
I took:
I took:
- 1 carrot
- 1/4 of grated cabbage
- some fat cut out of meat to add to flavour
- seasoning
- mashed potatoes left from yesterday
- carcass from chicken we had on Sunday
I put all the ingredients in the pot, added water and boiled it. Then I simmered it until all vegetable became soft.
Friday, 14 May 2010
Easy Lasagna Recipe For the Cooking Challenged
By Heaven Stubblefield
I'll be the first person to tell you that I can't cook worth anything. I was lucky enough to marry a man whose diet already consisted of frozen pizza and fast food ahead of time. My lack of abilities didn't disappoint him. In an attempt to get my food in the culinary door though, I discovered a recipe for lasagna that literally anyone could do. It isn't fancy by any means, but it is tasty and easy to do. If you're looking for a beginner recipe or lasagna, this is a basic as it gets.
What You Need:
-1 Box of lasagna noodles
-1 brick of mozzarella cheese
-1 jar of tomato pasta sauce
-1 pound of ground beef or turkey
-1 glass cake pan (size based on need)
-1 frying pan (size based on need)
-1 large sauce pan
-1 cheese grater
-1 colander
-Aluminum foil
-A few spoons
-A few plates/bowls
-A few spatulas
Step 1 - Boil the Noodles
The noodles take the longest time to cook, so get those going fist. To determine how many noodles you need to cook, see how many it will take to line the bottom of your cake pan. Then multiple that amount by the amount of layers you want to have. I usually cook between nine and twelve noodles.
Fill your large sauce pan a little over half way with water. Set your noodles in one at a time so they don't stick together. Set the burner on high and let them start to boil. Leave them there and move onto the next step.
*Make sure to continue stirring the noodles throughout these next steps, even if I don't mention it.
Step 2 - Defrost the Meat
If your meat isn't already defrosted, take this time to stick it in the microwave and start defrosting. Otherwise, move to step 3.
Step 3 - Grate the Cheese
It takes some time to grate an entire brick of mozzarella, so do that next. It's easiest if you break it in half and then grate the two halves separately. Once everything has been grated, put the cheese on a plate or in a bowl for easy access later on.
Step 4 - Brown the Meat
Your meat should be defrosted now, so take it out and put it in your frying pan. Heat the burner to medium. You might want to drain it before you do this if there is a lot of fat and water at the bottom of the plate. Begin chopping the meat into fine piece and continue flipping and chopping it until there is no pink visible. Once the meat is brown, turn the burner off and set the meat to the side.
Step 5 - Drain the Noodles
If your noodles are fully cooked, put your colander in the sink and drain your noodles. Either leave them there, or put them in a bowl so you can make your lasagna.
Step 6 - Assemble the Lasagna
Pre-heat your oven to 375 degrees Fahrenheit. Put a layer of tomato pasta sauce at the bottom of the pan. Then put a layer of pasta noodles down. Add another layer of pasta sauce and then cover that with the ground meat. Add a layer of cheese. Repeat this noodle, sauce, meat, and cheese layering until you have the desired height to your lasagna.
Step 7 - Bake the Lasagna
Put aluminum foil on top of the lasagna pan and put it in the oven. Bake it in there until the cheese is fully melted. This may take up to 30 minutes, depending o the oven and the size of the lasagna. If you want to brown the cheese on top, switch it to broil and cook it like that at the tail end of the time.
Step 8 - Serve
Take the lasagna out of the oven and let it cool for a bit. Then cut it up and serve it to your family. Pairs great with salad and bread if you're aiming to truly prepare a meal. Enjoy!
Heaven Stubblefield is not exactly a cooking expert, so the recipes she uses are user friendly and super easy. If you have any questions about food and dining, don't hesitate to ask at FunAdvice.Com.
Article Source: http://EzineArticles.com/?expert=Heaven_Stubblefield
I'll be the first person to tell you that I can't cook worth anything. I was lucky enough to marry a man whose diet already consisted of frozen pizza and fast food ahead of time. My lack of abilities didn't disappoint him. In an attempt to get my food in the culinary door though, I discovered a recipe for lasagna that literally anyone could do. It isn't fancy by any means, but it is tasty and easy to do. If you're looking for a beginner recipe or lasagna, this is a basic as it gets.
What You Need:
-1 Box of lasagna noodles
-1 brick of mozzarella cheese
-1 jar of tomato pasta sauce
-1 pound of ground beef or turkey
-1 glass cake pan (size based on need)
-1 frying pan (size based on need)
-1 large sauce pan
-1 cheese grater
-1 colander
-Aluminum foil
-A few spoons
-A few plates/bowls
-A few spatulas
Step 1 - Boil the Noodles
The noodles take the longest time to cook, so get those going fist. To determine how many noodles you need to cook, see how many it will take to line the bottom of your cake pan. Then multiple that amount by the amount of layers you want to have. I usually cook between nine and twelve noodles.
Fill your large sauce pan a little over half way with water. Set your noodles in one at a time so they don't stick together. Set the burner on high and let them start to boil. Leave them there and move onto the next step.
*Make sure to continue stirring the noodles throughout these next steps, even if I don't mention it.
Step 2 - Defrost the Meat
If your meat isn't already defrosted, take this time to stick it in the microwave and start defrosting. Otherwise, move to step 3.
Step 3 - Grate the Cheese
It takes some time to grate an entire brick of mozzarella, so do that next. It's easiest if you break it in half and then grate the two halves separately. Once everything has been grated, put the cheese on a plate or in a bowl for easy access later on.
Step 4 - Brown the Meat
Your meat should be defrosted now, so take it out and put it in your frying pan. Heat the burner to medium. You might want to drain it before you do this if there is a lot of fat and water at the bottom of the plate. Begin chopping the meat into fine piece and continue flipping and chopping it until there is no pink visible. Once the meat is brown, turn the burner off and set the meat to the side.
Step 5 - Drain the Noodles
If your noodles are fully cooked, put your colander in the sink and drain your noodles. Either leave them there, or put them in a bowl so you can make your lasagna.
Step 6 - Assemble the Lasagna
Pre-heat your oven to 375 degrees Fahrenheit. Put a layer of tomato pasta sauce at the bottom of the pan. Then put a layer of pasta noodles down. Add another layer of pasta sauce and then cover that with the ground meat. Add a layer of cheese. Repeat this noodle, sauce, meat, and cheese layering until you have the desired height to your lasagna.
Step 7 - Bake the Lasagna
Put aluminum foil on top of the lasagna pan and put it in the oven. Bake it in there until the cheese is fully melted. This may take up to 30 minutes, depending o the oven and the size of the lasagna. If you want to brown the cheese on top, switch it to broil and cook it like that at the tail end of the time.
Step 8 - Serve
Take the lasagna out of the oven and let it cool for a bit. Then cut it up and serve it to your family. Pairs great with salad and bread if you're aiming to truly prepare a meal. Enjoy!
Heaven Stubblefield is not exactly a cooking expert, so the recipes she uses are user friendly and super easy. If you have any questions about food and dining, don't hesitate to ask at FunAdvice.Com.
Article Source: http://EzineArticles.com/?expert=Heaven_Stubblefield
Thursday, 13 May 2010
Improved recipe for hamburgers
Hamburgers or cutlets (Polish people call them : kotlets) can be really tasty if you blend meat. Try to use two types of meat (I bought mince and beef) and I also fried diced onion with half a ham cube. Season it according to your taste, but be careful with salt, as Knorr ham cubes are salty anyway. I would advise to take 1/4 of a cube, mix it in warm water and add it to the onion.
Any stock cubes: beef, chicken, lamb or vegetable are handy to add to your cooking, as they always improve the taste.
Any stock cubes: beef, chicken, lamb or vegetable are handy to add to your cooking, as they always improve the taste.
Wednesday, 12 May 2010
Japanese dish-Tsunage
Here it is: a very easy, but delicious meal with oriental hint: tsunage.
You need:
Mix tuna (after you have drained it) with corn, egg, diced onion and flour. The mixture should stick together well enough to be put on hot oil. After it starts getting a brownish colour, turn it over. Drain it on a plate with paper towel to get rid of excess fat.
Serve hot with sauce.
Sauce:
4 spoonfuls of soya sauce mixed with a tea spoonful of sugar. Warm it up until all sugar disappears. Sprinkle it on top of hot tsunage. Green tea goes well with this dish.
You need:
- tinned tuna ( I usually use 2 for a family of 4)
- tinned corn
- 1 onion
- 1egg
- some flour
- a tea spoonful of sugar
- soya sauce
- oil to fry
Mix tuna (after you have drained it) with corn, egg, diced onion and flour. The mixture should stick together well enough to be put on hot oil. After it starts getting a brownish colour, turn it over. Drain it on a plate with paper towel to get rid of excess fat.
Serve hot with sauce.
Sauce:
4 spoonfuls of soya sauce mixed with a tea spoonful of sugar. Warm it up until all sugar disappears. Sprinkle it on top of hot tsunage. Green tea goes well with this dish.
Tuesday, 11 May 2010
Tasty Desserts - Delicious Carrot Cake Recipe
By Christine Szalay Kudra
Carrot cakes are moist, dense cakes made with grated carrot. Carrots have long been used to sweeten foods when other sweeteners were scarce. They are most frequently frosted with cream cheese frosting and often decorated with frosting carrots.
Some carrot cakes also have optional ingredients added, such as pineapple, coconut, raisins, or nuts. Unlike most cakes, carrot cakes are made more like sweet bread. Carrot cakes have been popular since the 1960s in America, although they have been made in one form or another since Medieval times.
It seems this cake is something you either love or hate. Most people seem to take offense at the optional ingredients more than the cake itself. If you find you have picky eaters at your table, try making a plain carrot cake without nuts or any other added ingredients. You will most likely find that suddenly your picky eater will dig in with gusto. If you like the nuts and such, you can always add them to the frosting at the end when you are serving. This way everyone can enjoy the cake with all the trimmings that they like.
Recipe for Carrot Cake
This moist, delicious cake is perfect for a spring gathering.
What You Need
3 cups all purpose flour
2-3/4 cups granulated sugar
1 Tablespoon baking soda
2 teaspoons ground cinnamon
2 teaspoons kosher salt
4 eggs, beaten
1-1/2 cups vegetable oil
2 teaspoons pure vanilla extract
1-1/2 cups carrot, finely grated
2 jars carrot puree (4 oz each) from the baby food aisle
Frosting
3-1/2 cups powdered sugar
12 ounces cream cheese, room temperature
1 stick unsalted butter, room temperature
2 teaspoons pure vanilla extract
1/4 teaspoon salt
How to Make It
Preheat oven to 350 degrees Fahrenheit. Position rack in the center of the oven. Spray two 9 inch round cake pans with cooking spray.
Whisk the flour, granulated sugar, cinnamon, salt, and baking soda together in a mixing bowl. Using a separate bowl, whisk eggs, oil, and vanilla together. Add to the dry ingredients. Beat on low for a minute. Add in the grated carrots and carrot puree. Stir until just mixed.
Pour the batter into the oiled cake pans. Bake about 40 to 45 minutes, or until a knife inserted into the center of each cake comes out clean. When done, move the pans to a wire rack and let them cool completely.
For the frosting, sift the powdered sugar into a medium bowl and set it aside. In another bowl, mix the cream cheese, vanilla, butter, and salt together, scraping the mixture off the sides of the bowl. Mix until smooth. Add the powdered sugar a little bit at a time, beating until the frosting is light and fluffy.
Place one layer on a platter. Use one third of the frosting on the top. Place the second layer on top, flat side up. Spread another third of the icing over the top and the final third around the sides. Decorate if you wish.
Mexican recipes are a great way to spice up dinner time. It is fun to explore new dishes and flavors. When it is time for dessert, consider making some Mexican dessert recipes. There are many types of desserts that will tempt you and your family.
MexicanDessertRecipes.net The Sweet Side of Mexican Food
Article Source: http://EzineArticles.com/?expert=Christine_Szalay_Kudra
Carrot cakes are moist, dense cakes made with grated carrot. Carrots have long been used to sweeten foods when other sweeteners were scarce. They are most frequently frosted with cream cheese frosting and often decorated with frosting carrots.
Some carrot cakes also have optional ingredients added, such as pineapple, coconut, raisins, or nuts. Unlike most cakes, carrot cakes are made more like sweet bread. Carrot cakes have been popular since the 1960s in America, although they have been made in one form or another since Medieval times.
It seems this cake is something you either love or hate. Most people seem to take offense at the optional ingredients more than the cake itself. If you find you have picky eaters at your table, try making a plain carrot cake without nuts or any other added ingredients. You will most likely find that suddenly your picky eater will dig in with gusto. If you like the nuts and such, you can always add them to the frosting at the end when you are serving. This way everyone can enjoy the cake with all the trimmings that they like.
Recipe for Carrot Cake
This moist, delicious cake is perfect for a spring gathering.
What You Need
3 cups all purpose flour
2-3/4 cups granulated sugar
1 Tablespoon baking soda
2 teaspoons ground cinnamon
2 teaspoons kosher salt
4 eggs, beaten
1-1/2 cups vegetable oil
2 teaspoons pure vanilla extract
1-1/2 cups carrot, finely grated
2 jars carrot puree (4 oz each) from the baby food aisle
Frosting
3-1/2 cups powdered sugar
12 ounces cream cheese, room temperature
1 stick unsalted butter, room temperature
2 teaspoons pure vanilla extract
1/4 teaspoon salt
How to Make It
Preheat oven to 350 degrees Fahrenheit. Position rack in the center of the oven. Spray two 9 inch round cake pans with cooking spray.
Whisk the flour, granulated sugar, cinnamon, salt, and baking soda together in a mixing bowl. Using a separate bowl, whisk eggs, oil, and vanilla together. Add to the dry ingredients. Beat on low for a minute. Add in the grated carrots and carrot puree. Stir until just mixed.
Pour the batter into the oiled cake pans. Bake about 40 to 45 minutes, or until a knife inserted into the center of each cake comes out clean. When done, move the pans to a wire rack and let them cool completely.
For the frosting, sift the powdered sugar into a medium bowl and set it aside. In another bowl, mix the cream cheese, vanilla, butter, and salt together, scraping the mixture off the sides of the bowl. Mix until smooth. Add the powdered sugar a little bit at a time, beating until the frosting is light and fluffy.
Place one layer on a platter. Use one third of the frosting on the top. Place the second layer on top, flat side up. Spread another third of the icing over the top and the final third around the sides. Decorate if you wish.
Mexican recipes are a great way to spice up dinner time. It is fun to explore new dishes and flavors. When it is time for dessert, consider making some Mexican dessert recipes. There are many types of desserts that will tempt you and your family.
MexicanDessertRecipes.net The Sweet Side of Mexican Food
Article Source: http://EzineArticles.com/?expert=Christine_Szalay_Kudra
Monday, 10 May 2010
Vegetable Soup Recipes - Nourishing and Satisfying
By Christine Szalay Kudra
You do not always need meat, fish, or poultry to make soup. In fact, some of the best soups are vegetarian. Whether you are a vegetarian or simply trying to increase the amount of vegetables you eat, there is no denying that vegetables are healthy as well as very tasty, and there are lots of different herbs, spices and seasonings you can use to liven them up even more.
There are all sorts of vegetable soups you can make. You can make vegetable broth by simmering vegetables past their prime with vegetable peelings in water. Throw in some herbs and garlic and you will have a wonderful broth in a couple of hours, after you simmer the mixture and sieve it.
To make your vegetable broth into a delicious vegetable soup, you will need to add some chopped vegetables and simmer them until they are soft. Noodles, rice, potatoes, and lentils add another flavor and enough texture to make the soup satisfying and wholesome. Add these when you add the raw vegetables and they will cook together.
Vegetables Which are Good in Soup
There are lots of vegetables you can use to make soup recipes. If you are on a tight budget, just grab whatever is on special offer in the grocery store and you can make soup from it. Even if you only have vegetables, which are a bit soft and past their prime, you can make a nice soup from them.
Carrots, zucchini, eggplant, broccoli, cauliflower, turnip, parsnip, rutabaga, bell pepper, pumpkin, tomato, onion, potato, yam, and beans are just some of the vegetables you can use in soup recipes. Some ingredients are seasonal and some are available throughout the year, but there are a lot of soups you can make in bulk and freeze.
Curried Parsnip and Potato Soup
The following recipe is healthy, wholesome, easy to make and serves two people. Serve it with crusty bread for a satisfying lunch or warming supper. If you can get organic parsnip and potatoes, this soup will be even tastier.
The spices give it a subtle curry flavor and you can make double the amount and freeze half if you want to. If you are not cooking for vegetarians, you can use chicken broth instead of the vegetable broth.
Veggie Parsnip Soup Recipe with Potatoes
What you will need:
1 potato, peeled and chopped
1 onion, finely chopped
8 oz parsnip, peeled and sliced
1 1/2 cups vegetable broth
1/4 teaspoon curry powder
1/4 teaspoon ground coriander
1/8 teaspoon ground cumin
1/8 teaspoon ground turmeric
How to make it:
Put all the ingredients in a large saucepan and bring them to the boil. Simmer the soup for about 15 minutes, stirring it occasionally. Let the soup cool a bit, and then liquidize it in the blender in batches. You can use a potato masher if you do not have a blender. Push the soup through a sieve with a wooden spoon if you want it finer. Serve it hot with fresh, crusty bread and butter.
Great food has always been a way of life in our household and having lots of different easy recipes to choose from is very important. After all, between work and the kids' activities it seems there is hardly any time left to think about eating let alone eating health. I mean who has time to make a full fledge sit-down meal in today's rat race? We know this all too well with our family of six time is preciously short!
Vegetable soup might not sound like a substantial, filling meal but it really is! Also, vegetable soup is a great dish to make in bulk because it freezes so well, meaning you can thaw portions out for an ultra quick lunch or supper. Try an easy canned pumpkin soup recipe for a speedy, nutritious meal.
Pumpkin is a wonderful ingredient for soup at any time of the year and the crockpot is a great way to cook pumpkin soup recipes. If you are looking for a creamy pumpkin soup recipe, a canned pumpkin soup recipe, a spicy pumpkin soup recipe or some other kind, you will love the comprehensive soup recipe collection we have for you at PumpkinSoup.org
Article Source: http://EzineArticles.com/?expert=Christine_Szalay_Kudra
You do not always need meat, fish, or poultry to make soup. In fact, some of the best soups are vegetarian. Whether you are a vegetarian or simply trying to increase the amount of vegetables you eat, there is no denying that vegetables are healthy as well as very tasty, and there are lots of different herbs, spices and seasonings you can use to liven them up even more.
There are all sorts of vegetable soups you can make. You can make vegetable broth by simmering vegetables past their prime with vegetable peelings in water. Throw in some herbs and garlic and you will have a wonderful broth in a couple of hours, after you simmer the mixture and sieve it.
To make your vegetable broth into a delicious vegetable soup, you will need to add some chopped vegetables and simmer them until they are soft. Noodles, rice, potatoes, and lentils add another flavor and enough texture to make the soup satisfying and wholesome. Add these when you add the raw vegetables and they will cook together.
Vegetables Which are Good in Soup
There are lots of vegetables you can use to make soup recipes. If you are on a tight budget, just grab whatever is on special offer in the grocery store and you can make soup from it. Even if you only have vegetables, which are a bit soft and past their prime, you can make a nice soup from them.
Carrots, zucchini, eggplant, broccoli, cauliflower, turnip, parsnip, rutabaga, bell pepper, pumpkin, tomato, onion, potato, yam, and beans are just some of the vegetables you can use in soup recipes. Some ingredients are seasonal and some are available throughout the year, but there are a lot of soups you can make in bulk and freeze.
Curried Parsnip and Potato Soup
The following recipe is healthy, wholesome, easy to make and serves two people. Serve it with crusty bread for a satisfying lunch or warming supper. If you can get organic parsnip and potatoes, this soup will be even tastier.
The spices give it a subtle curry flavor and you can make double the amount and freeze half if you want to. If you are not cooking for vegetarians, you can use chicken broth instead of the vegetable broth.
Veggie Parsnip Soup Recipe with Potatoes
What you will need:
1 potato, peeled and chopped
1 onion, finely chopped
8 oz parsnip, peeled and sliced
1 1/2 cups vegetable broth
1/4 teaspoon curry powder
1/4 teaspoon ground coriander
1/8 teaspoon ground cumin
1/8 teaspoon ground turmeric
How to make it:
Put all the ingredients in a large saucepan and bring them to the boil. Simmer the soup for about 15 minutes, stirring it occasionally. Let the soup cool a bit, and then liquidize it in the blender in batches. You can use a potato masher if you do not have a blender. Push the soup through a sieve with a wooden spoon if you want it finer. Serve it hot with fresh, crusty bread and butter.
Great food has always been a way of life in our household and having lots of different easy recipes to choose from is very important. After all, between work and the kids' activities it seems there is hardly any time left to think about eating let alone eating health. I mean who has time to make a full fledge sit-down meal in today's rat race? We know this all too well with our family of six time is preciously short!
Vegetable soup might not sound like a substantial, filling meal but it really is! Also, vegetable soup is a great dish to make in bulk because it freezes so well, meaning you can thaw portions out for an ultra quick lunch or supper. Try an easy canned pumpkin soup recipe for a speedy, nutritious meal.
Pumpkin is a wonderful ingredient for soup at any time of the year and the crockpot is a great way to cook pumpkin soup recipes. If you are looking for a creamy pumpkin soup recipe, a canned pumpkin soup recipe, a spicy pumpkin soup recipe or some other kind, you will love the comprehensive soup recipe collection we have for you at PumpkinSoup.org
Article Source: http://EzineArticles.com/?expert=Christine_Szalay_Kudra
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