Search Blog Content

Monday, December 27, 2010

Cooking Crab Legs

 By: maxwriter


Learning how to cook crab legs the best way is the secret to a succulent crab meal. It is just through the proper steps that individuals can fully discover the enriched flavours of the snow white crab leg meat. In the market, people will most of the time buy crab legs that are already cooked. Cooking the legs upon fishing will protect the flavors and plenty of sellers will freeze the legs to protect their goodness. Therefore, these legs will likely be obtainable both pre-cooked and frozen. Experts in this field recommend clients to buy only crab legs that have been prepared in this manner.

A number of methods can be used while learning to cook crab leg. The great thing about it is that it's going to take just a few minutes to get a delicious dish of crab on the table. After having bought the very best meat from the market, it is time to consider which technique is best suited for cooking. The primary technique to prepare these legs is by steaming. This process will require a steamer, a large pot, some water and salt. Two cups of water put in the steamer or pot and brought to boiling level will be the first thing to do. Make certain to add a very good amount of salt to the water, then add the crab legs to the steaming basket or rack. In 5 to 7 minutes, the aroma from the crab leg can be evident and they are then good to serve.

While contemplating cooking crab leg by steaming, make sure not to overcook it. Bear in mind, the frozen legs have already been cooked and that is only a heating process that can make sure the dish is ready to eat. After 7 minutes, the legs will be ready and they can be served with melted butter and lemon wedges. The next technique that individuals can use to cook the legs is boiling. Water, sea salt, a large saucepan are some of the things that will probably be required. Fill the large saucepan with water until a boil is achieved. Add the legs and wait for five to 7 minutes. Rinse, the legs and make sure to serve hot.

The above easy technique will train many to cook crab legs with excellence. One other way to achieve a delicious crab leg meal is through baking. It does not matter whether you're a seasoned cook or a lay cook. Anyone can undertake this process because the results are normally the same. The very first thing before baking will be to preheat the oven to round about 180 levels Celcius, then place the crab legs in a baking tray.

To capture different flavors of the meal, brush the legs with seasoning, lemon juice, butter or oil. Let it sit in the oven for eight to 9 minutes then they are going to be ready to serve. Finally, it is good to learn to bake crab legs utilizing the microwave. This is in all probability the best way to cook this delicious meal. All you need to do is find a wet paper cloth and wrap the crab legs. On high, cook for round about 3 minutes and the legs are ready to serve. Cocktail sauces and butter are excellent accompaniments for serving.

About the Author:
I hope as much as I enjoyed writing this article, it also benefitted you. If you enjoy reading cooking related articles, I suggest you read my detailed article on this topic titled How To Cook Crab Legs

Wednesday, December 22, 2010

Get the confidence to stop guessing and take the mystery out of cooking

 By: Chef Todd Mohr


My goal is to help make cooking easy for you. While understanding how to cook with a cooking method rather than following a recipe, it’s also important that you get cooking tips that help rather than confuse. One of the reasons cooking can be difficult or even a little intimidating is the result of guessing.

1. Guessing while cooking is bad.

Let me give you an example. In my early days of cooking for a living, I was working with a chef that told me, "Todd, you can’t put too much butter in the hollandaise." The problem is, I wasn’t sure if I was in trouble for putting too much butter in the hollandaise sauce or if I needed to load up the butter. In the end, I had no idea if I was going to be able to make the sauce to his liking.

Guessing and not knowing if you’ll be success is stressful! Stress can increase your fear of cooking which does not help to make cooking easy and it should be.
• Are you ever surprised by the results of your cooking?
• Does your meal with come out terribly wrong?
• Perhaps, once in a while, the meal that you’ve cooked comes out unexpectedly great?

These are the results of guessing. Maybe you’re guessing because:

• You’re not sure how your meal is going to be received.
• You lack experience or confidence with the presentation of your food.
• You feel such a responsibility when you cook that you feel you may let people down when you cook.

So, while you’re cooking, you’re constantly second guessing yourself. You may be guessing because you are cooking ingredients that you haven’t worked with before. What in the world does…

• A cooked brussel sprouts look like?
• Swordfish get cooked completely?
• A person do with eggplant?

It’s enough to make a person terrified!

2. Guessing leads to inconsistency and surprise results.

• Have you ever been cooking rice and while it’s boiling, you think it needs more rice? Were you surprised when the rice was done and some of the rice was crunchy?
• What about turning an item over and over again while you’re sauteing?
• Are you gashing your steaks or burgers to test to see if it’s done?

3. Guessing can’t be duplicated.

If you’ve cooked a great meal, do you know how you did it? What if you tried to duplicate it and it wasn’t as good the next time? Now, you have even less confidence and begin guessing even more!

I want to help you stop guessing at your cooking and gain the confidence to be able to depend on great results each time. I want to make cooking easy for you and give you tips that will make your cooking great every time your cook.

I want you to start with this cooking tip: In your cooking tonight, try to take notice of the things that you guess at, and start considering ways to quantify your cooking in the future.

Chef Todd Mohr is a classically trained chef, entrepreneur and educator. Chef Todd's simple philosophy - burn your recipes and learn how to really cook - has helped many home cooks and professionals alike finally achieve success in the kitchen. Learn his 1 Secret for Free and discover how online cooking classes can really teach you to cook!
Article Source:

Monday, December 20, 2010

Chili Rellenos Recipe

 By: Balwinder Kumar


I'm going to give you instructions on how to make a delicious Mexican dinner with my own Chili Rellenos Recipe that will impress your family and your friends.

Now, you can only get Chili Rellenos at a true Mexican restaurant. You're not going to find these at Taco Bell or any other fast food joint. Probably because it requires more preparation time and won't qualify for a quick drive-up and take out item.

The main ingredient of the Chili Rellenos Recipe is the Poblano Pepper. This is a mild pepper that is of good size (approximately 5 inches to 6 inches) that can be stuffed easily with your favorite cheese or mixture.

First of all, the chili peppers have to be roasted and the outer skin peeled off. Then gently slice the pepper lengthwise and remove the seeds. Now you are ready to stuff the poblano. Although you can stuff the peppers with several mixtures, I use Monterey Jack cheese. You can use others, including Pepper Jack cheese, to "kick the heat up" a few notches. Cut slices off a block of cheese and stuff it into the Poblano pepper, being careful not to overstuff it.

The next step is to close the poblano with toothpicks, dust it in flour then dip them in a egg batter mixture made of egg whites whipped into a meringue texture. Mix up the egg yolks with a tablespoon of flour and add to the meringue mix.

The final step is to gently place the batter-dipped, stuffed poblanos into hot vegetable oil and cook, on both sides, until a light golden brown. Don't just drop the chili rellenos into the oil because splashing oil can cause severe burns and possibly a fire.

If you are going to eat the chili rellenos right away, put a slice of cheese on top of them and smother them with your favorite hot sauce. If you are going to eat them later, put them in the refrigerator covered with a paper towel. The next day (or days later) you can top them with a slice of cheese and pop them into the microwave. Just as good eating as when they were just cooked.

There you have it! Add some authentic Mexican refried beans from my refried beans recipe, top it with some "lip scorch'n hot sauce and you have a great tasting Mexican dish with my Chili Rellenos Recipe.

Did you find this article useful? For more useful tips & hints, Points to ponder and keep in mind, techniques & insights pertaining to Google Ad sense, Do please browse for more information at our website :-
Article Source:

Saturday, December 18, 2010

Cooking for Coeliacs – Ten Top Tips

 By: Anna Barrington


Cooking for someone with Coeliac Disease, which means they are intolerant to both wheat and gluten, can be a daunting task. As you will find from reading this article, if you are well prepared then cooking them need not be scary, nor should it compromise your ability to cook a great tasting and healthy meal.

1. Probably the most important thing to remember is to always check the labels of any food that you are using, to make sure that the food does not contain any hidden gluten. It is vital to remember that hidden sources of gluten include preservatives, additives and stabilizers found in processed food. A great way to combat this problem is to cook only with basic ingredients that you are sure do not contain gluten, omitting products such as pre-made sauces and dressings.

2. As mentioned before, using good, fresh foods is one of the best ways to ensure that whatever meal you are cooking will be suitable for Coeliacs. So look for dishes that include – fresh meat, fresh fruit & vegetables, fresh herbs, egg and dairy products and pure oils and vinegars. Knowing this gives you a large scope to be able to cook a variety of delicious dishes, without having to worry about using any ingredients that are not safe.

3. If you have your heart set on using ingredients, such as flour, that are not suitable for Coeliacs, there are a large range of alternatives that are gluten free. Instead of using ordinary flour you could instead use any of the following – rice flour, potato flour, corn flour, cornmeal, soya flower and buckwheat flour. With these substitutes you can cook many dishes that would not normally be suitable.

4. Whilst it is gluten that gives things like bread their elasticity and cakes their spring, this does not exclude you from baking either of these items when cooking for a Coeliac. Gluten-free cakes actually work very well. You can use flour alternatives such as ground cornmeal or a mixture of rice flour and ground almonds to create light and delicious gluten-free cakes. A great tip when doing so is to use a mixture of flours along with ground almonds so the cake remains moist when baked.

5. When purchasing the ingredients for your meal, do not forget to check out the specialist sections in health stores and most big supermarkets. These sections will include a plethora of wheat and gluten free products that you can use in your meal, safe in the knowledge that they have been properly tested and are safe to be eaten by Coeliacs.

6. Remember that for some people even the tiniest trace of gluten or wheat in their food could lead them to become very ill. With this in mind make sure that your food preparation areas, including any chopping boards and knives used, have been thoroughly cleaned before use. Do this to ensure that no traces of wheat or gluten from previous meals remain on the utensils and are transferred into your otherwise safe dish.

7. If you are unsure about any products or ingredients that you plan to use in your meal, there are many great online resources for finding out if they are safe. Simply Google ‘Coeliac food directory’ for more information.

8. If you are planning on serving alcohol with your meal, do remember that only certain alcoholic beverages will be suitable. Whilst wine, champagne, ciders, liqueurs and spirits are all fine to drink, alcoholic drinks such as beers, lagers, stouts and real ales are all unsuitable for Coeliacs.

9. For those of you who do not fancy cooking your own meal, taking a Coeliac disease sufferer out for a meal is also a possibility. Do remember that you will still need to be vigilant as many restaurants will not be used to accommodating such specific dietary requirements. An easy way to ensure that the restaurant you choose will be suitable for Coeliacs is by going to one of the many online restaurant directories, which will supply you with a list of many eating out options which cater to the needs of wheat and gluten intolerant customers.

10. One final thing to remember is that Coeliacs are also intolerant to wheat and gluten found in things other than food and drink. This can include certain types of medications, lipsticks and even play dough, so make sure you do not offer any of these to your guest without first checking they are safe.

With all this in mind, we hope that we have provided you with enough information to enable you to produce a meal that is both tasty and safe for your gluten intolerant friends to eat. Happy cooking!

Anna Barrington writes for Table B'hôte, creators of a wide range of delicious cooking sauces suitable for a gluten intolerant diet . Click here for more Coeliac information courtesy of Table B'hôte.
Article Source:

Wednesday, December 15, 2010

Tete De Moine Cheese - Real Gourmet Swiss Cheese

by Michael Binetti


Tete de Moine Cheese is what defines a real gourmet Swiss cheese. It is only produced in nine particular dairies in the northwestern portion of the Swiss Alps called the Bernese Jura, a part of Switzerland where French is predominantly spoken.

According to history, Tete de Moine was thought to have been produced by the monks at the Bellelay abbey dating as far back as 1192 that is why it is commonly referred to as the "Cheese of the Monks". However, its production and sales were only fully noted not until 1520. Originally, it was called Fromage Bellelay after the place where it was produced but was then renamed in 1970.

The literal English translation of Tete de Moine is "monks head". The term refers to the bald heads of the monks in the Bellelay as well as to the wheels of cheese paid by the citizens to the French kings as tax.

Lightly cooked, Tete de Moine is made from pressed and unpasteurized cow's milk. The milk used to produce the Tete de Moine is delivered to the local dairy twice a day to make sure that it is fresh. The milk is then processed within modern facilities but without forgetting traditional cheese making methods. Although the taste of the Tete de Moine is very similar to other Swiss cheeses, the Swiss government emphasizes that it is NOT a factory made cheese.

Tete de Moine is served in small wheels and is cut using a griolle - a tool that allows perfect shaving of the cheese with minimum effort. It has either a sticky or a hard brown outer rind that depends on the dairy. Its interior paste is firm and comes in straw color, but darkens as it ages. The unique feature of this cheese is that it ages from the outside to the inside, so the part closer to the rind looks darker or browner. This feature is often mistaken by some first time tasters as a sign of poor quality.

One very distinctive feature is its aroma. Aside from its natural brown edges, it gives off a very delectable smell even before cutting it. It smells like roasted nuts mixed with earthy wine with a hint of musty wood that will transform any room into a cheese heaven. When you taste it you will get a full bodied flavor as well as very complex notes of nuts and sweet fruit.

Ask any cheese monger, and they will tell you that this cheese has much more flavor and smells greater than Emmental and Gruyere. If you are looking for a real gourmet Swiss mountain style cheese, then the Tete de Moine is your best choice. Go and try one today!

Buy Tete de Moine and other Swiss cheese from New York's trusted cheese shop. For any questions about our cheese call us toll free at 1800-382-0109.

Article Source:

Article Source:

Sunday, December 12, 2010

Posh Fish 'N' Chips

  By Matthew J Cook


I had a wonderful wave of inspiration a couple of weeks ago, and these moments can be the most creative times to invent new recipes, or as in this case, creative twists to already popular meals.
We were at my mom's house and she gave us some lovely veg from her garden.
It was beautiful. We'd already decided we were having salmon and my mind was going clockwork and EUREKA...!
I got it...
*Posh Fish 'n' Chips
- 2 salmon fillets
- 2 cloves garlic
- Large pinch of ground ginger
- Large pinch of ground hot paprika
- 2 cups garden peas
- 3 tbsp dried mint
- 1oz butter
- 1oz flour
- 4 large potatoes
- Sunflower oil
- Salt and pepper
- Handful of fresh thyme (or 3 tbsp dried)
1. Preheat oven 200C. Put a couple of large glugs of oil into a roasting pan and put into center of oven.
2. Peel and dice potatoes into 1-2" cubes. Par-boil for just 2-3 minutes until the outer surface is just a little soft. Strain in colander and shake just so the edges begin to get a little fluffy.
3. Transfer potatoes to roasting pan and sprinkle thyme over potatoes. Season with salt and pepper and put into oven for 20-30 minutes or until golden and crispy.
4. Meantime: place salmon fillets in center of a square of foil, a little apart and put sliced garlic onto salmon and sprinkle with paprika and ginger. Bring edges of foil together into a parcel and transfer to oven beneath the potatoes.
5. Put peas and mint into 2-3 cups of water and boil gently until peas become soft. They need to be slightly over-cooked to make a good mushy-pea.
6. Mix together flour and butter into a paste. Thicken peas in the water with the paste. (NOTE: Don't get rid of water. Water should JUST COVER the peas when off the heat. Otherwise take a little out until it does). Using a fork, vigorously beat the peas until mushy but still with a few almost-whole peas. Add salt to taste.
7. After about 15-20mins of cooking, salmon should be JUST springy to the touch and still juicy. Serve with the potatoes and peas.
I am not kidding you, once you've tasted this, you will NOT WANT TO go back to regular fish 'n' chips.
Save Time And Money By Planning Your Meals.
To Get Your F.REE Report Simply Send Name To:

Wednesday, December 8, 2010

Favorite Recipes: Potato Salad

 by Daniel Jowssey


A month ago or so I made some potato salad. I love potato salad and was well pleased with this one. Then the next week my father made his version of potato salad. It was great! Better than mine.
Potato Salad is personal again. If you love potato salad you know how much you miss that in the picnics which seem no fun without that. If you always carve for new potato salad recipes this is the right place for you. provides you with a wide variety of fresh salads recipes which are as good when homemade. The salad recipes are simple yet mouthwatering with all the essential nutrients if you are calorie conscious.

Lets start with a few interesting Potato salad recipes.
German-Style Potato Salad
1 1/2 pounds red-skin potatoes, cooked, peeled & diced large
2 ribs sliced celery
1 large red onion, minced
1 large clove garlic, minced
3 slices bacon
1/2 cup apple cider vinegar
2 tbsp sugar
1 tbsp mayonnaise
Boil the potatoes until tender yet firm. Keep them warm after they have been cooked.
In a skillet or frying pan, fry the bacon. Crumble the bacon and set it aside.
Use the rendered bacon-fat to cook the garlic and onion in a deep skillet.
When they are soft, remove them to a large bowl and add the sugar, apple cider vinegar, mayonnaise, salt and pepper.
Toss in the potatoes and celery. Stir well.
Garnish the salad with the crumbled bacon.

Indian Potato Salad
1 1/2 pound red or new potatoes, scrubbed & cut into 1/2"" dice
1/2 tsp toasted cumin seeds
1 tbsp garam masala ( see following recipe* )
2/3 cup nonfat yogurt
3 to 4 tbsp fresh lemon juice
1 tomato, seeded & cut into 1/2"" dice
1/2 small red onion, finely chopped
3 tbsp coarsely chopped fresh cilantro
1 tbsp chopped fresh mint ( optional )
Place the potatoes in a large sauce pan and cover them with cold water.
Bring the potatoes to a boil, then reduce the heat and let them simmer for 8 to 10 minutes or until they are tender yet firm.
Drain the potatoes in a colander then place them in a large bowl.
Lightly toast the cumin seeds in a dry skillet over medium heat for 3 minutes or until lightly browned and fragrant.
Stir the garam masala, lemon juice, yogurt and potatoes together. Let the mixture cool completely.
Shortly before serving mix in the tomato, onion, salt, pepper and half the cilantro.
If you are using the mint, add that now as well.
Season to taste with the lemon juice, masala, and salt.
Place the salad on its platter or serving bowl. Spoon the yogurt into the center.
Sprinkle it with the remaining cilantro and cumin seeds and serve.
*Quick Garam Masla
1 tsp cumin seeds
1 tsp coriander seeds
1/4 tsp sesame seeds
1/4 tsp black peppercorns
1/2 tsp kosher salt
1 cardamom pod
Roast the ingredients in a dry skillet for about two minutes or until lightly browned and very fragrant.
Grind the mixture in a spice-mill or coffee grinder or pulverize it with a mortar and pestle.
This recipe should yield about one tablespoon.
With this potato salad recipe you would enjoy every moment of your next picnic or weekend party.

Find food recipes and more useful information about drink and food at this food directory.


Tuesday, December 7, 2010

How To Cook Chicken Legs on the Grill

By: Ralph Serpe


Grilled chicken legs are not only a delicious summer meal, but they are also economical as legs are one of the cheapest parts of the chicken. Just because they are cheap, does not mean they have to lack in flavor. Actually, the dark meat of poultry has more flavor as it contains more fat.

One of the biggest problems grilling enthusiasts face however is with cooking times and temperatures. One of the most frequently asked questions is: how long do you grill chicken legs?

It really isn't possible to give an exact answer to this question as it really depends on the type of grill you are using, the grilling method and how big the chicken legs are.

It really is an excellent idea to invest in a good quality cooking thermometer. I personally own a voice alert electronic thermometer. It really is a fantastic little cooking gadget and I would be lost without it. It is extremely accurate and eliminates all guessing, and guessing is not an option when cooking meat, especially chicken.


Boil the Chicken Legs First

The goal with this method is to cook the meat all the way through before it goes on the grill. This greatly reduces the risk of any food born illnesses and also cuts down the grilling time significantly. The downside to this method is a serious lack of flavor. Since you will be cooking the meat on the grill for a much shorter period of time, the meat will not have a chance to pick up that delicious grilled flavor.

Marinate Then Grill

Marinating your chicken legs first is always a good idea. Not only does it give your food a fantastic flavor, but it also keeps the meat moist during the cooking process. For the best results, marinate the chicken over night. Below is an excellent marinade that I use often and it is quite versatile. It works well with seafood like shrimp and scallops as well.

Citrus Herb Marinade


4 Chicken Legs

1/4 Cup of Extra Virgin Olive Oil

2 1/2 Tablespoons of Fresh Lemon Juice

1 1/2 Tablespoons Fresh Orange Juice

1/3 Cup of Freshly Chopped Parsley

1/3 Cup Freshly Chopped Cilantro

2 Cloves of Garlic Minced

1 Teaspoon of Salt

1/4 Teaspoon of Freshly Cracked Black Pepper


In a large bowl, mix together all ingredients except the chicken legs. Add chicken to the bowl with the marinade and toss to coat. Refrigerate for several hours, over night if possible.


I have found that the best method for cooking chicken legs on the grill is to first sear the meat and then finish the cooking process over indirect heat. The result is a nice moist chicken leg with a delightfully crispy skin.

Step 1: Remove chicken from marinade and rinse. This is to remove any ingredients from the marinade that are stuck to the chicken. If left on, this can burn. Coat the chicken with some oil to prevent it from sticking to the grill.

Step 2: Clean the grill. The best method for cleaning a grill is to turn the grill up high and allow the heat to burn off any grease and grime. Use your grill brush to scrape the grates clean. For charcoal grills, just light up the charcoal and allow the fire to heat up the grates and scrape the grates clean.

Step 3: Heat the Grill. We are going to set up our grill for the searing/indirect cooking method. For gas grills, this is pretty easy. All you do is turn one burner up high and leave the others off. For charcoal grills, it is a little more involved, but not rocket science. All you do once your charcoal is ready, is push all of your charcoal over to one side leaving half of the grill without charcoal. The side with charcoal is for searing and the other side is for the indirect cooking.

Step 4: Begin Cooking. Once your grill is good and hot, go ahead and put your chicken legs on the hot part of the grill and sear on all sides. Only sear your legs for a few minutes per side. You are looking for a nice sear, so avoid burning the skin. After you sear them, go ahead and move them on over to the cool side of the grill and cover.

Let them cook for a good 20 minutes and then get out your basting sauce. If you used the citrus herb marinade from above, try and find a thick basting sauce that compliments the citrus flavors. Baste the legs on all sides and then cover. After another 20 minutes or so, using your thermometer, go ahead and check to see if the legs are done. You are looking for an internal temperature of 165 degrees Fahrenheit.

Once the legs are done, If they aren’t as crispy as you like, put them on the hot side of the grill again for a few minutes before removing them from the grill.


Ralph Serpe is a passionate home cook and Webmaster for Chefability offers free recipes and tips for cooking enthusiasts. Visit us today for more delicious grilled chicken recipes.
Article Source:

Friday, November 19, 2010

How Do You Cook Hamburgers On A Grill?

by Anthony Robert
Don't you just love the flavor of a juicy fresh grilled hamburger? I know I do!

It is summer time… No matter if it is fun in the park, fun at the beach, fun at the lake or fun by the pool at Grandma's house, we all want to picnic and have a good time. And the most popular of picnics include one of the many choices of hamburger recipes for the grill!

So how long do you cook hamburgers on a grill? What are good hamburger recipes for the grill? All great questions my friend! First things first though. You will want to get the grill ready. Go ahead and light up the charcoals, pop on the gas, or throw on the wood… Regardless of the grilling method you use… it needs to get hot and ready! What is important is nailing how long you cook hamburgers on the grill. Nothing ruins the fun more than a dry hockey puck you could choke on before you get to savor the flavor! Yuck! Did I mention YUCK?

There are several ways to keep this from happening so don't despair. I like to patty out my burgers in a nice thick ¼ to ½ inch patty. But before I do I like to doctor it up a bit. I add a little salt, pepper, adobo (for all of my Spanish friends), garlic powder or fresh garlic, some Worcestershire sauce and a touch of A-1 sauce. This adds a little kick to the flavor. I also find that it helps the hamburgers stay moist. Once all that is completed, doctor your grill a little. I brush a little olive oil on my grate to help keep them from sticking and I brush a little bit on the outside of my hamburger patties before I place them on the grill.

You need to be sure your grill is hot, but not too hot otherwise they will cook too fast and be done on the outside much faster than the inside. Then you have the whole new problem of burnt burgers! Not fun either! Once you place them on the grill you can leave them for about 10 minutes to go and cut up some nice onion, tomato and pickle slices. Put out your cheese, mayo, ketchup and mustard… You want to have great condiments to put on your hamburger. And once done, those kids will go through them faster than you can get ‘em ready!

So how long do you grill your hamburgers for perfection? I usually try and flip mine around 10 to 12 minutes, sometimes sooner… It depends on how hot the grill is and how fast they are cooking, so keep a careful eye on them. Once both sides are good and even, test them with a meat thermometer to be sure they are cooked well. E-coli bacteria is so dangerous these days and when you are out on a picnic with beef, you want to be extra careful! The normal temp should get to at least 160 degrees. And then if you have friends who like them a little medium or medium rare, you have done your best to give them delicious AND healthy burgers.

Oh, and one of my favorite hamburger recipes for the grill are the all out "gourmet" burgers. This is for when you are home grilling and can get creative. Take a little bit of red wine… some for the ingredients of the burger, (some for you!), some for the sautéed onions, garlic and mushrooms, (some more for you!) and oh yeah… some for your guest! Then serve your burger with a nice aged Swiss cheese and Kaiser or Onion roll, some mood music and candle light… WOW, you won't be disappointed! ;-)

Grilling Guide hand selected recipes feature the best way to grill using common household ingredients. Visit to learn tips on how to grill for the beginner, casual and expert griller.


Wednesday, November 17, 2010

Italian Food: A Good and Healthy Choice

 by steve11


Nowadays Italian food is getting popular day by day all over the world. People of every country have started liking this food. If you are one of them who like pasta very much then you must love this cooking because this is one of the main ingredients of most recipes. As with all ethnic foods, this eating uses its own group of spices. These are a number of most popular spices which are used in this cooking; these spices are garlic, oregano, basil and thyme. If you will use fresh spices in your cooking then it will really add a special touch to any dish, but if you are unable to find fresh and then you can use the dried spice. You can buy these spices in small quantities and you need not keep them stored in a cool, dark place, not over your stove on a rack.

The heart of this cooking or eating is the use of ingredients. These ingredients are available in all the seasons. These ingredients are used to change ordinary items into works of art in the form of pastas, side dishes, breads, sauces, main dishes, deserts and soups. The possibilities are rally endless and very exciting. If you are really Italian food lover then you must buy cookbooks so that you can easily increase the taste of your food. These are a number of recipe books that have pictures of the completed dish so that you will able to know what it should look like. These books can help you a lot if you have never seen the dish anywhere. It is really best to follow a recipe when you first start to learn a new recipe but don't be panic to start experimenting once you have the basics down.

Following are some ingredients that you need to have in your grocery list.

1) Tomato Sauce:

Tomato Sauce is one of the important ingredients. You need not have to buy the expensive tomato sauce. The national brand or house brand at your nearby local grocery store will be fine in your Italian dish. Try not to buy from the "pre-seasoned" blends, as you will be adding your own spices and herbs.

2) Pasta:

It is highly recommended that you should not buy a huge quantity of any specific pasta. It is preferable to keep a little amount of the most regular types such as wide egg noodle, large and small shells, elbow macaroni, linguine and spaghetti. It will be good if you have storage so that you can keep the long noodles in a long container. Moreover, you can find many Tupperware makers that are specially design to keep the pasta in to maintain freshness.

3) Parmesan Cheese:

Freshly ground Parmesan cheese is always a welcome addition to the top of any Italian dish even though it may not always be needed in the ingredients of the recipe you are cooking. The famous cheese brand, Kraft, has a new product with a block of cheese in its container along with its grater.

4) Olive oil:

Olive oil is also one of the integral parts of ingredients. One of the mistakes that many Italian food amateurs make is using pricey olive oil for things like pan-frying. Using the standard olive oil, which is yellow in color, is just fine for this.


Tuesday, November 16, 2010

How to Make Espresso

 by Kainoa Louis


Espresso is a concentrated form of coffee and is brewed by using pressurized hot water and forcing it through finely ground coffee. The backbone of a perfect cup of espresso lies in how it is made. Water temperature and the quality of the coffee beans are essential components in contriving a flavorful espresso. Coffee beans undergo a roasting process that attributes to their boldness and taste. When the bean is ground, and depending on how finely this is done, it is possible for levels of flavor to come through. Espresso, however, is not a specific bean or roast level but refers only to the method of application.

When selecting which beans to use from Arabica Coffee, it is always best to choose Arabica over Robusta. However, if you are in the market for powdered espresso, it is recommended to purchase a very finely ground and roasted type. This ensures quality as well as flavor. If you're new to espresso and need some advice, it's always helpful to ask someone well versed in the art.

Beans should always be extremely fresh, black in color and contain a very strong aroma. The choice of bean will drive the depth and constitution of the espresso. To make espresso, you will need the proper equipment. Usually stainless steel items that come with wooden handles, heatproof lids, and rubber washers are generally the best. A top of the line machine will brew about 1.5 ounces within the first twenty-five seconds. If you can clearly see cream on the surface of your espresso, your machine - and you - are doing an excellent job.

The key to a perfect cup of espresso is integrating the machine's pressure, the quality of the roaster and blender and finally, the skills of the person making it. If all constituents work in unison and are of the finest materials, the espresso is bound to be delicious. Remember, using fresh, filtered, cold water with higher concentration of oxygen makes a better quality espresso. If the water is heated between 197 - 205 degrees Fahrenheit, there will be optimal extraction of flavor.

Once you're ready to actually begin your espresso adventure, be sure to have all your ingredients set up. Fill the lower chamber of the pot with water. Next, fill the basket with coffee and use the bottom portion of a spoon to rid of any air pockets that could compromise the espresso. Be sure to fill in gaps around the rim. Next, place the pot on low to medium heat until the steam pushes out the remaining water. Once this happens reduce the heat to low. After the majority of water has left the chamber, you will hear an intermittent bubbling sound which is the cue to remove the espresso pot from the heat. Pour and serve.

Espresso is a wonderful way to enjoy coffee. If you have the proper tools and a keen eye and nose for quality, you can enjoy this superior style beverage.

Kainoa Louis loves a great cup of coffee and shares his passion for great coffee recipes at For more tips on making great espresso coffee be sure to visit his Web site.


Monday, November 15, 2010

Pizza : It can be low cholesterol

 by dazzaw


Personally speaking I think there is very little foods that give off an aroma as mouth watering as pizza, and I love the smell and the eating of it. You then might think I am about 16 stones with high cholesterol but this is nowhere near the truth. You can have low cholesterol, healthier pizzas without sacrificing the taste. We could all take a tip from the Italian lifestyle and diet.

If you do not overeat of course, which is the same for almost any food, and if you know some recipes for low fat low cholesterol pizza, you have nothing to worry about and enjoy eating it.

Healthy Pizza Recipe Preparation:

When trying to prepare healthy pizza, start with a fat-free pizza dough. I love to prepare pizza out of pita bread for example. For all pizza, use substitution like fat-free cheese, fat free tomato sauce, or garlic (which has cholesterol lowering properties).

Just be creative. Try some of the recipes below or mix and match them to let your imagination run wild.

Why not start the day with a breakfast pizza with egg whites on your low fat pizza base and top it off with lean bacon, fat free cheese, and some onion.

Not all pizzas must have meat in them. Try a veggie pizza with your same low fat crust and them topping them with shredded low fat cheese, mushrooms, red and green peppers and finished with some onion. Never a bad thing to throw in some garlic which is very healthy for the heart.

Once you realise that pizzas can be healthy then you can spot the right ingredients and go wild creating wonderful smells and tastes and keeping the waistline in check.

I hope this has helped show that pizzas don't have to be a luxury item and can be enjoyed more often than you think.

You can see similar tips and recipes about food at these sites. , , and


Sunday, November 14, 2010

Recipe For Making The Best Shepherds Pie

 by rserpe


I was watching a show called Kitchen Nightmares the other night and in this particular episode, Chef Ramsay was helping out the owners of an Irish Pub in New York. One of the dishes Chef Ramsay cooked on this episode was Shepherds Pie. It looked and sounded absolutely delicious, so I figured I would give it a try.

Shepherds Pie or sometimes spelled Shepards Pie, is a dish that is served at pubs throughout England and Ireland. It is traditionally made with finely chopped or ground lamb topped with mashed potatoes. Ground or chopped beef is often substituted for the lamb. When beef is used, the dish is referred to as "Cottage Pie".

I am not a big fan of Lamb, so I used ground beef in the recipe that follows. My wife and I absolutely loved this dish and will certainly make it again in the future. The ground beef was excellent, but I think the next time I make this, I will try using a braised beef instead. I am thinking that some left over meat from a pot roast would work wonderfully in this dish.

Well, let's get on with the recipe shall we? I am quite confident that you and your family will fall in love with this dish and make it again and again.

Please forgive me if any of the measurements in this recipe are not spot on accurate. I rarely follow recipes and tend to taste as I go along. I recommend you do the same and try to use the ingredients below as a guide.

The Mashed Potatoes:

I experimented and used three types of dairy with the potatoes. The result was a very fluffy and creamy mashed potatoes which worked wonderfully with the rest of the ingredients. Again, the ingredients below are a guide. I would add a little of each ingredient at a time and taste as you go. Like it creamier? Then add a bit more cream. Need more salt? Add a bit more. You could add a touch of garlic powder or freshly roasted garlic to these potatoes as well for an exciting variation.

About 5 Potatoes (I use Russets) Peeled and Cut Into Cubes
2 Tablespoons Sour Cream
1 Tablespoons Softened Cream Cheese
1 Tablespoon Butter
Salt and Freshly Ground Black Pepper

Pie Filling:

2 tablespoons Extra Virgin Olive Oil
1 Pound Ground Beef or Lamb
2 Carrots Peeled and Chopped
1 Onion Chopped
About 1/2 Cup Frozen Peas


2 Tablespoons Butter
2 Tablespoons All Purpose Flour
1 Cup Beef Stock or Broth
A Healthy Squirt Worcestershire Sauce
1 Tsp Freshly Chopped Thyme

The Garnish:

Freshly Chopped Parsley Leaves


Get a pot large enough to hold your potatoes with room to spare and fill with cold water. Add a generous pinch of salt to the water and then add your potatoes. Boil the potatoes in the salted water until tender. It should only take about 10-12 minutes. You can check the potatoes for doneness by piercing with a toothpick or fork. Drain the potatoes and add them to a large bowl. Add your sour cream, cream cheese, butter, salt and pepper. Mash the potatoes and stir until smooth. Set Aside.

While the potatoes are cooking, preheat a large skillet over medium high heat. Add the oil to the pan, then add the ground beef or lamb. Season the meat with a bit of salt and pepper. Brown the meat, crumbling it as you brown. If you are using meat that is high in fat, try and spoon out some of the drippings as you cook.

Add your chopped carrots and onions to the ground beef. Cook your vegetables with the meat for 5 minutes or so, stirring often. You can then remove from heat.

Now we are going to make our gravy. Grab another skillet and over medium heat cook 2 tablespoons of butter and 2 tablespoons of flour together for a few minutes, stirring often. Make certain to keep an eye on this mixture because it can burn. If it burns, the butter can turn bitter, and you will have to start over. You will only need to cook the butter and flour for a minute or so until it mixes together and is smooth.

Add your beef broth or stock,Worcestershire Sauce, and fresh thyme to the flour and butter mixture. Stir and allow gravy to thicken. It should only take a minute or so.

Add the gravy to your meat and veggies and stir in your frozen peas.

Preheat your oven broiler to high.

Now grab a relatively small round or rectangular baking dish and fill it with your meat and veggie mixture.

Top the mixture with your mashed potatoes and spread evenly over the mixture. Sprinkle some paprika on top and broil around 5 - 6 inches from the heat until the potatoes are evenly browned.

Sprinkle some freshly chopped parsley on top and serve.

Ralph Serpe is a passionate home cook and webmaster for Visit ChefAbility today for more delicious cooking recipes & tips!


Saturday, November 13, 2010

Bean Recipes

by Zenolite


Ever since the days before Babylonia itself, man has been reliant on plants for sustenance. Our ancestors were foragers as much as hunters and used wild berries and roughage as a primary source of sustenance, especially in times of famine when even the prey they hunted became scarce; plants remained plentiful, however. One of the longest and most widely cultivated of these ancient plants was the humble bean, a legume valued as much for its ruggedness as its flavor and nutrients. These ancient beans were found from Afghanistan to the far flung reaches of the Himalayan mountain range where they were gathered by early humans in their wild, unrefined, but still hearty form. Elsewhere, in Thailand, they had been cultivated into a domestic crop as early as 6000 B.C., well predating even the use of pottery and ceramics that would thereafter be used to keep the seedlings cool and dry until ready for use. Even in North America, the common bean, often seen on plates and in supermarkets today, was refined into a harvestable crop by 4000 B.C. and being used as the basis for many Native American diets.

Beans continue to serve an important, if at times neglected, role in the diet of modern man, providing fiber, protein and iron  while remaining plentiful, cheap and versatile. In many vegetarian circles a number of bean recipes are experiencing a revival due to the unique nutrition provided in its compact shell. As the majority of the nutrients provided by meat are those represented in abundance by beans, this cellulose fed source often serves as a substitute for vegetarians and vegans who've sworn off their more carnivorous counterpart.

No food retains its appeal if prepared the same night after night, however, and there are few repositories of recipes catering to a focus on the ancient legume, even in the present age of information. One of these select few repositories of bean recipes, and likely the most diverse, is actually a source of recipes straight from a producer of the plants themselves, S&W Beans. Their website ( has a catalog devoted to a diverse assortment of recipes that either focus on or simply implement beans for a well rounded meal with no-frills, easy to make recipes alongside a few more refined and complicated to keep the all important beans from becoming a stale staple that's dreaded to be seen.

S&W Beans was founded over a century ago, in 1896 by three wholesale grocers from San Francisco to promote a healthier, more nutritious lifestyle and provide the food to live that life to its fullest. For their plentiful bean recipes and a listing of the company's products, you can find their site at

I am Zenolite. As a freelancer I am writing articles for SWBeans. For further enquirees, be sure to check their site at

Article Source:

Friday, November 12, 2010

Looking For A Recipe For Grilled Veggies?

by Christine Szalay-Kudra.


 Grilling does not have to be just hamburgers and steak. There are plenty of other foods that do well over a hot flame, including fruits, seafood, poultry, and vegetables. Often overlooked, grilled veggies are a great addition to your summer grilling festivities. However, if you do not know how to grill them, you could have trouble.Fortunately, vegetables are one of the easiest things to cook on the grill, after you know what to do. There are a few common mistakes that you will need to avoid, however. Here is a look at some of the methods you can use to find great recipes and techniques for grilling your own vegetables, and avoid the problems.One of the best places you can look is online. The Internet hosts entire sites dedicated to grilling of all kinds, including vegetables and vegetarian recipes. Lots of sites have interfaces that allow for user submitted content. You will want to pay close attention to what you are planning to use because of this.The big advantage of getting recipes and advice from site users is that you might run into something you have never heard of. The downside is that these recipes might not work, and might need some testing. That means planning in advance, and thinking hard about the recipe you are going to use before you get to use it. This can be difficult for inexperienced grillers.Fortunately, many sites offer the ability to rate recipes and get feedback from other users on user submitted content. That way, you can watch out for bland grilled vegetable recipes, ones that end up with burnt results, and other problems, without having to experience them on your own. You can even submit your own recipes and feedback after you have tried making vegetables on the grill, too. Just get an account with the site you like best.Of course, if you want recipes that you know will work, there are always food blogs and expert sites. These contain recipes that have already been tested a little more thoroughly than the average user content. You'll still need to take care, and pay attention to regional differences and definitions, but it's entirely possible to find a great recipe for grilled veggies from one of these sites, and it can take a lot less work than using a recipe that you don't know the origin for.Cookbooks are another option for people who love to grill. You can find entire specialty books dedicated to grilled vegetables at your bookstore, as well as magazines with feature articles on the subject. Many books are put together according to skill level and the amount of involvement required out of the cook, so you will have no problem finding the one you want.If you would prefer not to spend a lot on sources for recipes while you are just starting to cook veggies on the grill, try your local library. Most have large collections of magazines and cookbooks that offer plenty of information on grilling vegetables. Just remember to copy the recipes out before you use them to keep the books from getting damaged.

BBQ food is an American favorite. You cannot go wrong with a good barbecue. Whether you cook it yourself or get it from a great restaurant, barbecue is a great choice. You can learn how to become a great barbecue chef yourself at our site by reading the cooking advice and trying the recipes.

Article Source:

Thursday, November 11, 2010

How To Uncover Perfect And Easy Dessert Recipes

by Rajiv Kapur


 We all like to finish the meal with a pleasant dessert. Supreme custards, luscious fruits, and decadent chocolates. However, making such succulent desserts could be a frightening task for the novice baker. Fortunately, you can get a good variety of simple dessert recipes that not only produce stunning and delicious desserts but they are approachable even if you may not be as knowledgeable about the oven.The key's to look for the correct of recipes. So, you will need to go after the below pointed out guideline to pick the great recipe.1. The most important thing of the recipe is the materials you use. You must check out the components which are wanted to make the recipe. Some recipes have more than ten required ingredients when some might only have 5 or six. We normally believe that recipes including more elements are complex than those recipes that needs lesser elements.2. Preparation time - For trained cooks, it might be advisable to look at how long it'll take to complete the recipe. Recipes that need more time and focus are usually intricate. The preparation of a dessert is critical; one mistake can mean ruin for the end result.3. While preparing a simple dessert recipe, it is usually very important that you learn the recipe step by step. If you take the recipe from cookbook and you are perplexed about any expression or instruction, you should confirm the same prior to you begin preparing the recipe. Unless you happen to be willing to put in additional time to explore just what these terms denote, it might be wise to pick a recipe with more basic steps.4. Mixes - While making a dessert from scratch could be a gratifying experience, today there are actually a large number of baking mixes that create food that is simply as luscious. Today, you can simply get various kinds of mixes to prepare cakes, brownies and cookies of different flavors simply at home. So, you could simply choose a mix of your option from the market to prepare the easy dessert recipe. Most mixes will even have small recipes on the box to reinforce the mix and create a extra tasty treat.As a result, now one might simply get some easy and delicious dessert recipe for your own and your loved ones by remembering the above mentioned ways.

For further information on easy dessert recipes please look at Easy Dessert Recipes. You can also have a peek at some great healthy dessert recipes by visiting healthy desserts.

Article Source:

Wednesday, November 10, 2010

Blue Stilton Cheese Serving Tips

by Michael Binetti


 Blue Stilton cheese is a versatile cheese, which is why it is preferred in a wide variety of starters and main courses. Although usually served in small chunks, the little European flavor in Stilton goes a long way. With just a click of the mouse, you will find hundreds of mouthwatering Blue Stilton recipe ideas in an instant!

Like all good cheeses, Stilton is best served at room temperature (20 degrees C or 68 degrees F). So if you are planning to serve this to your guests, try to get the cheese out of the fridge for an hour or so before serving in order to let its flavor develop. Stilton is usually served with crackers or a traditional plum loaf, but it is definitely a must for any cheese board.

You can also freeze this cheese, a quality that you rarely find in most cheeses. You can wrap it in several layers or cling film and a layer of foil and leave it frozen until three months. Again, you need to defrost the frozen Stilton first, preferably overnight, and allow it to reach room temperature before plating.

Stilton Serving Tips
If you will use Stilton cheese for a cheese platter, take it out of the fridge for about 2 hours before serving in order to let it come to room temperature. You can serve it with plum bread or if you want to try something new, have it with mango chutney for a change.

Although a number of wines pair well with Stilton, sweet wines such as Port, are especially preferred by many. But you can also try a dessert wine or a full bodied, strong red wine if you are feeling a bit adventurous.

Stilton cheese stores quite conveniently. Simply cut the cheese into small, easy portions and wrap them in cling film or foil. You can have it frozen for up to 3 months. While Stilton freezes beautifully, it is recommended that you defrost it slowly - preferably in the fridge overnight, and let it come to room temperature before serving.

Stilton cheese melts beautifully, which makes it a great ingredient for pastas and pizzas. You can melt crumbled Blue Stilton in a pan or simply use it as toppings with some onions and mushrooms.

You will never run out of options when you use Blue Stilton cheese. Choose from these serving suggestions or experiment with your own recipe. Order Blue Stilton cheese today and Bon Apptit!

Buy Blue Stilton cheese from New York's Ideal Cheese Shop. For inquiries call us toll free at 1800-382-0109.

Article Source:

Tuesday, November 9, 2010

Marinated Grill Shrimp Barbecuing Recipe

 By Jessica N King


Shrimp tastes good - and it tastes better when it is barbecued the right way. Barbecuing shrimp is an easy process and the food comes out pretty good, if you are using the right kind of ingredients. Here is a simple marinated grilled shrimp recipe that you can use for barbecuing.
You would need three cloves of garlic and one-third cup of olive oil. You would need one-fourth cup tomato sauce and two table spoons of red wine vinegar. Also, add two tablespoons of chopped fresh basil and half a teaspoon of salt. You would also need one-fourth teaspoon of cayenne pepper. Finally, you would need two pounds of fresh shrimp. Make sure that they are peeled and deveined skewers. Make sure the garlic cloves are minced.
Then, take the garlic, olive oil, tomato sauce and red wine vinegar in a large bowl and stir. Season this with basil, cayenne pepper and salt. You should then add shrimp to the bowl and stir until it is coated evenly on both sides. Cover this and then keep it for refrigeration for thirty minutes to one hour. Remember to stir it once or twice.
Now, you are ready for barbecuing the marinated grill shrimp. Pre-heat the grill to medium heat and thread the shrimp on the skewers. Pierce it once into the tail and once near the head, you can now discard the marinade.
Now, oil the grill grate lightly and cook the shrimp on the grill for two or three minutes. The best way is to keep it for barbecuing till it is opaque.
This is another simple barbecuing recipe for shrimp on the grill. You can find many other recipes on the internet. All you need to do is to search them via your favorite search engine.
For more information, visit They offer all types of information on bbq grills including propane, electric, and natural gas bbq grills.

Monday, November 8, 2010

3 Delicious Rump Roast Recipes



Rump roast or round steak is very easy to prepare and great for serving a large group of people. Rump roast can be served with just about any side dish you can imagine and is very versatile. It is also very tasty and has a very low fat content but it can also be tough if not prepared properly. By using a few different cooking techniques you will learn what methods and recipes you like best. The following three recipes are simple to prepare and will leave your guests wanting more.

Baked Rump Roast

This is about the easiest recipe you will find for rump roast but it turns out very good. Simply use about a four pound rump roast with one can or packet of french onion soup and a few tablespoons of vinegar. After placing the roast in a pan, pour the vinegar on it and set it an a preheated 350 degree oven. After the roast has cooked for an hour, add the onion soup to the pan and place back in the oven for about three more hours.

Italian Rump Roast In The Crock Pot

This is a very unique and tasty recipe that is also easy to prepare. Add a couple cans of tomato sauce, Italian seasoning mix, and a large jar of spagehhti sauce to a three or four pound roast. Put everything in your crock pot and season with garlic salt. Now top the roast with about a half cup of chopped onions and cook for a bout seven hours on the low setting. Serve over rice or pasta.

Grilled Rump Roast

This is my personal favorite and if you are short on time, this will be your best bet. You will need a four or five pound roast, a packet of onion soup mix, and a quarter cup of both mustard and water. The first thing you will need to do is brush the mustard on to the meat. Then you will drizzle the onion soup mix on the roast and then roll the meat in aluminum foil. Now simply grill the roast for about two hours over medium heat and you are ready to serve.

All three of these recipes are delicious and easy to prepare. You will just need to decide which one suits your taste. If you are short on time go with the grilled and if you have all day, you can try the crock pot recipe.

If you enjoyed this article on cooking rump roasts, you might like the following pages - Crock Pots and Slow Cookers and All Clad Slow Cookers


Sunday, November 7, 2010

About Caesar Salad

 by enelra
One of the most beloved of all starters and salads all over the world, especially in the United Kingdom, is the world famous Caesar salad. The Caesar salad is a great salad that can complement almost any type of cuisine. Widely used in a lot of Italian cuisine, Mediterranean cooking, and American food, the Caesar salad has grown to become one of the most common of all salads served in restaurants, pubs, and diners everywhere. Using a great combination of ingredients that are actually quite common, the Caesar salad is something that anyone can prepare and serve at home. Requiring only some romaine lettuce, parmesan cheese, eggs, croutons, and olive oil, it is indeed quite easy enough for children to even make themselves.

The origin of the Caesar salad came from one Caesar Cardini. Cardini was a Mexican that was born in Italy, and was credited to having created the salad dish himself thanks to his vast experience in the kitchen. Now, thanks to Caesar Cardini's contribution to the culinary world, the Caesar salad is enjoyed by many people in many different parts of the globe.

Caesar Salad the web site is quite a fitting tribute to the humble dish. This online resource gives everyone all the information about the Caesar salad, how to make it, the elements that go into its dressing, alternative variations like Chicken Caesar salad, and the many cook books and recipe libraries that salad lovers should look into. Here at the Caesar Salad web site, everything you will need to know in order to make the best tossed Caesar salad is available for all who visit the site.

Here at the Caesar Salad web site, everything you will need to know in order to make the best tossed Caesar salad is available for all who visit the site.


Saturday, November 6, 2010

The Many Flavors of Coconut Pie

by dustinkerry09


Coconut pie is a delicious dessert because its light, delicate flavor is sweet without being overpowering. This refreshing dessert is a favorite any time of the year, no matter which variant you make. There are many different kinds of coconut pie, and depending on what season it is and what else you’re serving, there’s one to go with every meal.

Coconut cream pie is at the top of most people’s lists for coconut pie. It’s smooth, creamy and delicious, though highly caloric, as the from-scratch version uses half and half to make the filling. If you want to cut down on some of the calories while still ending up with a coconut pie that’s creamy and delicious, try using a pudding and pie filling mix like Rawleigh’s Coconut Dessert Mix. Prepare the mix according to package directions and add some shredded coconut in; no one will know the difference. Coconut custard pie is very similar to coconut cream pie but it uses more eggs, and a bit of nutmeg adds to the richer flavor.

Coconut black bottom pie is another delicious version of coconut pie. Make a coconut cream pie or coconut custard pie the normal way, with filling from scratch or using a dessert mix, but before you pour the filling into the pie shell, melt two squares of semisweet chocolate and cover the crust with it. Then pour the pie filling in on top and refrigerate. This adds a bit of sophistication to the creamy coconut flavor that will make the coconut pie more memorable.

Shoofly coconut pie is another delicious coconut pie—it tastes similar to pecan pie but the coconut makes it less heavy. To make two of these pies at once, mix one box of brown sugar with 5 eggs, beating well. Add one tablespoon melted butter, ¾ a cup of warm water, one teaspoon vanilla, and one cup coconut. Mix well, pour into premade pie shells, and bake at 350 degrees for 25 minutes. Bring one to a holiday celebration and keep one at home for yourself!

Finally, coconut macaroon pie is another easy but amazingly delicious coconut pie. Mix 3 eggs, one and a half cups sugar, half a cup butter, four teaspoons lemon juice, one teaspoon vanilla, and one and one third cups flaked coconut. Pour into a pie shell and bake at 350 degrees in a preheated oven for 40 minutes.

Rawleigh Products was founded in the late 1800s to create a line of "Good Health Products" that possessed both strength and quality. Visit or Call # 1-800-992-1089


Friday, November 5, 2010

Side Dishes for Chili

 by Kathy Miller


Chili is one of those great dishes that can be served in tons of different ways and goes good with many delicious side dishes. But if you're thinking about serving chili the next time you have friends over for dinner or to watch the big game or when the weather starts getting cooler, here are some great ideas you might want to use.

Making Your Chili Even Better

Even if you already make the best chili on your block or at your tailgate parties, you could spice it up with some toppings. Of course, you'll find some of the traditional items on the list: shredded cheeses, sour cream, oyster crackers or crumbled tortilla shells (choose the ones with a hint of lime for an nice touch), saltine crackers, or even hot sauce.

But those are a little bit basic. If you're talking about advanced chili topping for the chili connoisseur, then you'll want to shop around in your produce department or farmer's market. Adding scallions, green onions, cilantro, or avocado can give your chili a little color and extra taste. A dollop of guacamole instead of sour cream (or with sour cream) can also be scrumptious, especially if you make it homemade. Jalapenos are also nice for a kick and should be added by the individual consumers of the chili - not everyone likes the spice. Red onion or salsa can be nice additions, too.

Not Just for Bowls

Chili isn't soup so it doesn't have to be served alone in a bowl with a spoon. Instead, get creative with how you serve this dish. You can use Fritos for dipping or pour the chili on top of a baked potato, French fries, pasta (some people even add spaghetti or macaroni pasta to their chili), rice, taco shells, hamburgers or hot dogs, cornbread, or even scrambled eggs.

Chili goes good with almost any food but make sure to account for the potential messiness. Always have extra napkins.

Great Side Dishes

When you're serving chili, it's definitely hearty enough to be a main dish. And while some people like to eat their chili by itself, having some complementary side dishes can enhance the dish's flavor immensely. Cornbread is a delicious and traditional addition to chili. If you're trying to give your meal a Tex-Mex flavor, you could make Mexican cornbread with peppers, some shredded Colby/Jack cheese, and some kernel corn or if you want to make it spicier you can cut up pieces of jalapeno to add into the cornbread mix.

Black bean and corn salad is another choice. The salad, which is served cold or at room temperature, includes black beans, cubed cheeses, roasted corn, green onions, bell peppers, picante sauce, herbs, olive oil, and a few other tasty items. You can also toss in other items you love, such as avocados.

Another idea is a Southwest Vegetable salad that includes lettuce, colorful red peppers, cucumbers, tomatoes, onion, cilantro, and some toasted pumpkin seeds. This dish has just as much color as flavor and has a very delicious flavor especially when enjoyed along with a bowl of chili.

Want more interesting side dishes for chili? Chili Everyway takes the mundane out of chili and presents fresh new ideas for spicing up this delicious comfort food that everyone will love.


Thursday, November 4, 2010

Easy to Prepare Miso Soup Recipe

 by corrieduana


Have you ever wondered how the Japanese attain the longest life expectancy in the world? While children in the west crunch on corn flakes and crisp bacon for breakfast, the children in the East are consuming naturally fermented soups such as rice porridge with vegetables and, of course, miso soup.

A miso soup recipe has a long tradition of being a healthy soup enjoyed by children all throughout Japan. It's a classic Japanese soup although it actually originates from China where numerous other cultural and culinary heritage of Japan comes from. A miso soup recipe is a simple warm soup that concocts tofu and miso - both are products of the healthy soybean that provide essential nutrients children and adults alike, need.

Since the miso soup recipe's arrival in Japan in the 10th century, it was easily adapted by the Japanese and quickly gained recognition for being a healthy and delicious food. One cup of miso soup enabled the classic Japanese people to endure a long day of hard work even without animal products. After all, they can derive a variety of nutrients and protein from miso.

There are many variants of miso soup recipe all using different ingredients but is soybean-based, that differ in flavor depending on other ingredients used. For many centuries, Japanese mothers often tell their children who skip breakfast to finish their miso soup at least to stay healthy.

If you want to taste the goodness of a miso soup, here is a classic Japanese miso soup recipe to offer to someone who's feeling feverish and ill. You will need: 1 ½ tablespoons wakame, 2 ½ cups water, 2 teaspoons granulated dashi, 2 tablespoons white miso, ½ pound tofu, and 2 stalks scallion cut diagonally into ½-inch pieces.

The first thing you will do is to soak the wakame in lukewarm water for 10 minutes, then drain using a strainer and by pressing out the liquid. Set it aside for later use. Next, pour water into a pot and place in dashi, then bring to a boil for a few minutes. Reduce heat to lowest to preserve the living enzymes in miso that are destroyed in very high temperature such as boiling water.

Mix in miso until it dissolves prior to adding tofu and heat through for 30 seconds. Immediately after, add the wakame and scallion and reheat for 30 seconds. Stir to keep the ingredients from settling at the bottom before serving.

A simple miso soup recipe that will certainly warm every soul not only in the midst of the winter freeze but for the rest of the year.
Find insightful and useful information about Food and Drink or Soups at

Corrie Duana, an expert in Soups, is a writer for


Wednesday, November 3, 2010

Traditional Food of Nigerian recipes

 by Jai


Staple foods in the Nigerian diet include: peanuts or ground-nuts, yams, cassava, fish, rice, okra, bananas, guinea corn and millet, and palm nuts.

They are usually starchy and Nigerians love to cook with a lot of pepper and spices especially those from the southwest and southeast. This recipe uses all local ingredients to create a tasty and nourishing meal.

These recipes celebrate the traditional food of Nigeria: -

Egusi Soup

Ground Egusi seeds give this soup a unique color and flavour. If you can't find Egusi seeds in your store, you can substitute pumpkinseeds or Pepitas, which you can find in Latin American grocery stores. This soup is thickened with flour ground from seeds of gourds, melons, pumpkins, and squashes, many of which are native to Africa.

200 g Water Leaves
50 g Egusi seeds
1 teaspoon Dry Ground Red Pepper
1 medium Onion
100ml Palm Oil
10g Dry Ground Crayfish
120g Fresh Tomatoes
100ml Water
Salt & Pepper to taste

Wash the water leaves well in clean, fresh water.
Liquidise or pulverise the onions, tomatoes and egusi seeds until smooth.
Add the dry ground pepper and fry in palm oil for five minutes.
Add the water, put the lid on and cook for five minutes.
Now add the water leaves, replace lid and cook for a further five minutes.
Finally, add the crayfish and seasoning, warming through well.

Serve with pounded yam or cooked rice and a meat stew, to provide protein.
Alternatively, serve with eba, fufu or any suitable carbohydrate.

Curried Okra

This traditional recipe for Okra (or Okro, as it is called in some part of Nigeria) is one that can be created anywhere in the world, as it uses ingredients that can be found in any local store.

The word "okra" comes from Africa and means "lady's fingers" in Igbo, one of the languages spoken in Nigeria. Although Okra originated from Africa, it is now available around the world. Some people consider Okra alone is too gooey, but this tasty recipe makes good use of it's properties.

When buying fresh okra, look for young pods free of bruises, tender but not soft, and no more than 4 inches long.

500g Okra
2 Onions
180g Oil
3 cloves garlic
2 Tomatoes
2 teaspoons of curry powder
½ teaspoon of turmeric
Pinch of black pepper
½ teaspoon of salt

Slice one of the onions finely and fry gently in oil.
Liquids the remaining onion, tomatoes and garlic.
Add this puree to the frying onions.
Add the spices.
Fry gently for five minutes.
Top and tail the okra and cut into pieces about 1cm thick.
Add to the spices and cook gently for 10-15 minutes.

Serve with cooked rice and a meat stew, for protein.

With thanks to the Nigerian people who made us so welcome in their homes, gave us a love of traditional Nigerian food and who helped us overcome our fear of eating with our fingers!

Did you find this article useful? For more useful tips and hints, points to ponder and keep in mind, techniques, and insights pertaining to Internet Business, do please browse for more information at our websites.


Monday, November 1, 2010

Indian Recipes - Provides Taste of Indian Food from every Region

 by Avastika Choudhary


It is usually found that food lovers want to taste the delicacies around the world but don't have enough options to choose from their favorite recipes. The vegetarians in particular are the ultimate sufferers who always have very limited options. In western countries like USA, the vegetarian people have to take either parboiled or raw vegetables. However, Indian recipes offer a good many number of options to vegetarians so that they can try out tasty & healthy vegetable meals. The Indian recipes are these days given a modern touch so as to enable Indian food lovers across the world to get a new taste of those ageless Indian cuisines. In addition to this, the expert chefs are spreading the awareness about Indian microwave recipes that would offer food buffs the same taste without much oil & cooking. The Indian microwave recipes are slowly becoming popular because common Indian recipes like rice, pasta, dal, soups & legumes to special ones including carrot halwa, paneer tikka & puha can be prepared very fast & preserving all the vitamins & minerals in them. Most of the food lovers have expressed their deep satisfaction over the taste of these low moisture & low fat Indian microwave recipes prepared in an altogether different way than a traditionally cooked recipe.
A variety of spices are used in Indian recipes to make them taste & smell nice. These spices give them an attractive color & flavor that food lovers can hardly resist. Even the hard core non vegetarians who have never opted for vegetables in their lives are seen praising these delicious veg Indian recipes prepared without any use of meat or chicken in them. The diversified Indian culture has arisen out of a whopping combination of more than hundreds of cultures, fifty languages & twenty eight states. Their different recipes as well as culture has influenced & broadened the Indian culture. Each Indian state has its own specialties in culture, tradition & the food. Some of the popular Indian recipes are found to be the hot properties of a particular state. Since the cooking style used to vary a lot from one state to another the same Indian recipe will taste different in each case. So food lovers should opt for their favorite Indian recipes in its origin place so that they have the taste for which it is famous.
These days, the web world is bringing people an opportunity to instantly find whatever information they want on Indian recipes with a simple mouse click. There are certain websites which are serving as reliable source of information for the Indian food lovers. A simple online search will display a good list of Indian food sites but the quality of information provided through them is not same. So go for a deep analysis & compare every aspect to pick up the best one among them.

Indianmirror provide the real images of Indian, Tourist Destination, India Travel, Indian Microwave Recipes, Indian Recipes , IndianClothes and published information related to India and more...


Sunday, October 31, 2010

Indian Recipes -Tips of making Indian food delecious

 by RobinMart
Indian recipes range in variety, taste and flavor. The strong flavors in Indian recipes are derived from spices, seasonings and leafy vegetables. Indian recipes have become famous world wide and are enjoyed by non-Indians too. Most of the spices included in the Indian recipes are used not only for their flavor, but also for their potent medicinal value and thus fulfil the requirment to a healthy eating.

Each state in India has its own style and combination in making Indian recipes. The Indian recipes are renowned for its gravies, which is a tasty attraction for a newcomer. In Indian cuisine, food is categorized into six tastes – sweet, sour, salty, spicy, bitter and astringent.

In Indian recipes, bread refers to roti, naan and paratha. The Indian roti is thin and flat made of atta (wholewheat) and cooked on a tava, cast-iron griddle or tandoor. The naan is soft and fluffy, made from maida (plain flour) with a little bit of yeast. Parathas are layered breads rolled out of wheat flour but fried in a little oil or ghee.

The Indian snacks consists of the famous mouth-watering samosas, aloo tikki, dhokla and bread rolls.

An Indian food is considered incomplete without sweet dishes like gulab jamun, kulfi, gajjar ka halwa, rasgulla, etc.

The Non-Vegetarian part of Indian recipes comprises of dishes like tandoori tikkas, kababs, roshan goshts, butter chicken, biryani and much more.

In North and West India, groundnut oil has traditionally been most popular for cooking, while in Eastern India mustard oil is more commonly used. In South India, coconut and gingelly oil is common. In recent decades, sunflower oil and soyabean oil have gained popularity all over India. Hydrogenated vegetable oil, also known as ghee, is also a popular cooking medium that replaces Desi ghee, clarified butter (the milk solids have been removed).

North Indian recipes are predominated by high use of dairy products; milk, paneer, ghee (clarified butter), and yoghurt. Gravies are generally dairy-based and can include chilies, saffron, and nuts. East Indian recipes comprise of desserts as rasgulla, chumchum, sandesh, rasabali, chhena poda and chhena gaja. Apart from sweets, East Indian recipes are famous for its posta (poppy seeds) content.

South Indian recipes are based of rice as the staple grain. Sambar and rasam (also called saaru andrasa), a variety of pickles, and the liberal use of coconut and particularly coconut oil and curry leaves are prevalent. Curries called Kozhambu are also popular and are typically vegetable stews cooked with spices, tamarind and other ingredients. The dosa, poori, idli, vada, bonda and bajji are typical South Indian favorites.

Western India has three major food groups: Gujarati, Maharashtrian and Goan consisting of rice, coconut, and fish. The hilly regions of the Western Ghats and Deccan plateau regions use groundnut in place of coconut and depend more on jowar (sorghum) and bajra (millet) as staples. Gujarati recipes are predominantly vegetarian and have a hint of sweetness due to use of sugar or brown sugar. 
A Mahendiratta provides articles about Indian recipe for those of you who are wondering what a indian diet for diabetes.