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Thursday, September 30, 2010

3 baking sheet mistakes that you must avoid!

 By: Samuel Brown


If you find that your cookies keep coming out unevenly baked it means you are making some mistakes somewhere along the line. It could be that you're not using the correct amount of a specific ingredient, or it could be that your oven is out - these are some of the obvious places where things can go wrong. If these are not the cause of the problem then you may want to take a closer look at your baking sheet, these have a big effect on how your homemade cookies turn out, in this article we'll take a look at some of the baking sheet related mistakes that can cause your cookies to come out wrong.

Mistake #1: Thinking that all baking sheets are created equal

If you are looking for a baking sheet to purchase it will quickly become clear that there are several different types to choose from, however just randomly choosing the first one you see is not a good idea, because not all baking sheets are created equal. If you only have the budget to buy one baking sheet then you should purchase a shiny aluminium one. These sheets allow your cookies to bake quickly and ensure that they brown evenly as well. They also don't warp so you can expect to use it over and over again for a very long time. However, you should avoid aluminium baking sheets with a dark finish as they absorb more heat and may result in an overcooked batch of cookies.

Mistake #2: Buying a baking sheet that is too big

Before you purchase a baking sheet you need to measure the width of your oven, because you will get the best results if you leave 2 inches between the baking sheet and the oven wall on either side. This gap will allow air to circulate and help the cookies to bake evenly.

Mistake #3: Putting cookie dough onto a hot baking sheet

When your first batch of cookies are done, and you want to put more cookie dough onto the baking sheet make sure you allow the baking sheet to cool first. If not the cookie dough will start to spread before it gets to the oven and the butter will start to melt, this is a recipe for disaster. You can cool the baking sheet quickly by running it under the cold water tap and then drying it.

Avoiding these simple but common mistakes will help you to become a cookie baking pro!

This article was written by Samuel Brown, a baking enthusiast and a keen writer, he is the owner of a popular online store that sells cookie cutters and cookie cutter sets.
Article Source:

Wednesday, September 29, 2010

Restaurant in Laguna Beach



 The restaurant offers the following services Bakery, Weddings and offer menus for Breakfast, Lunch, Brunch, Dinner, Full bar and Kid"��s menu. The bakery is designed to provide wedding cakes, birthday cakes and service for special occasions. Services are also offered for wedding and party events along with wedding and party packages.

There are different kinds of wedding cakes such as chocolate cakes, carrot cakes, banana, lemon and white cakes. These are frosted with butter cream cakes and fondant. The cakes are delivered to specified locations along with setup costs. The cakes are provided with acrylic cake stands and white or clear poles. In addition to the ordered cake, the hosts are provided with a replica of the same along with a top piece without any set up.

A 50% down payment is required on the day the cake was ordered and the balance is to be settled within the first week. The deliveries require at least 20 minutes to reach the spot. A cancellation fee of 10% is taken and there will not be any cancellation fee if the cake is cancelled within 2 weeks. Booking a wedding cake requires a minimum lead time of 6 weeks. However some wedding cakes are booked several months before. The party cakes are also provided with frosting and filling. You can make many cupcakes made for a buffet that will make both the kids and the adults to come back for more.

The restaurant can offer cakes and make any occasion joyful. They make the occasion special with their special flavour and tastes. The food is completed with a final dessert. The restaurant also offers wide range of desserts to choose from.

The wedding and the party packages involve services for office parties, Christmas parties, wedding rehearsals, engagements, celebrations and others. The restaurant can be the best spot the newly wedded couple can book in order to celebrate their occasion. Accommodating around 120 people, the restaurant offers unique and spectacular view along with romantic surrounding. Service men are all appointed to make the day special with various packages. The bakery can offer the visitors with wonderfully crafted cakes that can make the occasion marvelous.

The restaurant offers special menus such as Alaskan sea bass, grilled red eye steak, chicken cordon blue, Caesar salad, petite fruit and cheese plate, pork loin chop and so on. Bar services include host bar and cash bar.

About the Author:
If you want to make your occasion special with
restaurant in laguna beach
then visit our restaurant immediately. Laguna beach dining can make your days a wonderful and memorable one.

Tuesday, September 28, 2010

Food in Israel: truly amazing

by Annie Anthony


 Israel is a very small city but tourists from all over the world visit Israel and love this place. The Israel food taste comprises of ashkenazic and Sephardic cooking. The ashkenazic cooking style is sweeter whereas the Sephardic cooking style is full of spices and herbs. A combination of both these cooking styles is also loved by people. The Israel food taste mainly comprises of the use of fresh fruits and vegetables and dairy products but changes in cooking style are also made to bring in new delicacies.

There is a lot of variety in the food in Israel. Some of the very popular foods in Israel include hummus i.e. a chick pea dip served with peta bread, falafel which is chick pea made into balls and fried served with peta bread or salad, shawarma made of lamb or beef served with peta bread or lafa, limonana- Israel lemonade, etc. In Israel, the weather remains pleasant throughout the year which makes street food very popular in Israel.

Tel aviv is an amazing place in Israel full of energy, liveliness and enthusiasm. Almost half of the population of Israel lives in the small city of tel aviv. The day trips tel aviv includes excursion to beautiful places like jaffa and eilat which are nearby tel aviv. The food tour in tel aviv is also organized by various tour operators where the detailed knowledge of the food in Israel is given to the tourists. The tourists learn to cook and taste different food in Israel during food tour in tel aviv. Day trips tel aviv are very amazing because the tour of entire city is done in a day.

About the Author:
Israel Tours gives you a great opportunity to Enjoy the Wine Tours Food in Israel, Israel Food Taste, Day Trips Tel Aviv and the Culinary Tours in Israel. To know more on Israel Tours, visit us online at and explore the incredible Israel.

Monday, September 27, 2010

Where to Find Low Carb Recipes Online

 by: gisbert

You may be surprised to find the number of things people are willing to share online for free. The one thing that online life makes easier is helping each other reach our individual goals, and dietary goals are no exception. Low carb recipes abound online, you just need to know where to look.

In this era of fat-building fast foods and preserved snacks, the need to become conscious of our own health becomes more and more urgent. Learn how to cut down on "bad carbs" by going online and checking out user-submitted health recipes! Here are a few sites where you can find quality low carb recipes:

1. Tina and Duncan MacDonald's website hosts the low-carb recipes submitted to the newsgroup No relation to the fast food company, the MacDonald couple make up a health and human resource consultancy group that is committed to ethical practices in dispensing information. The recipes submitted by users all around the world to the aforementioned newsgroup, and subsequently archived in their site (, are free to just about anyone for personal non-commercial use.

2. Low Carb Luxury ( is the online version of its popular magazine, which contains a fine selection of tasty low carb recipes. Visit the website for some free recipe samples, or buy the magazine to stay up to date on the latest healthy culinary sensations!

3. The Low Carb Cafe ( is an online community where people interested in healthy low fat cooking can meet up and exchange ideas. Members have submitted over 1,400 recipes so far, and the number keeps growing! This site is for the true enthusiast of healthy eats.

4. Simply Recipes ( has a wide selection of detailed recipes, including some for popular low-carb dishes. Simply do a search for "low carb" at the home page, and browse away!

5. Low Carb Recipes ( is a website that compiles recipes that aren't hard on the arteries. It also contains a rating system that allows site visitors to view the recipes by consumer rating! If you're not sure what to cook, but want to start off on the right foot, this site should be among the ones you should visit first.

Some other popular cooking sites should also have "low carb recipes" on their menu. Remember that low carb doesn't necessarily mean poor-tasting! Take your time window shopping online, and see which recipes would best suit your budget and your taste.

Source: Free Articles

Sunday, September 26, 2010

The Millionaire Flavour – Recipes to be made from Truffles

 By: Rubel Zaman


Truffles are arguably the most expensive foodstuff on the planet, retailing at over $200 an ounce. They are a fungus, similar to mushrooms, which grow under 3-12 inches deep around the roots of chestnut, oak, hazel and beech trees. They are sniffed out by either pigs or dogs, together with the humans who dig them up. This is extremely specialised work, as truffles need to be harvested in one piece to be sold to the best restaurants worldwide, who generally garnish some of their creations with finely shaven fresh truffles known as carpacchio. Damaged specimens are not nearly as valued as perfect ones. As truffles are extremely perishable, any damage causes them rot very quickly, so they are used in various ways to preserve their exotic and remarkable flavour. They have to be harvested at exactly the right time – too soon and they will be too mall and soft; too late and they will be woody and bitter. The best truffles come from Italy and France, with some noted examples grown in a few states in America and also in Australia. White summer truffles have the strongest flavour; there are also black winter, burgundy and bianchetti varieties.

The less perfect specimens are used in many ways, such as:

Oils and vinegars – mostly olive oil and balsamic vinegar, where they impart their particular flavour on many foods and in salad dressings. One uses only tiny amounts, as these oils and vinegars are very concentrated;

Pastes, purees and pesto – to be added to sauces and for marinades; and spread on, for example, crackers and crostini as appetisers;

Butters, mousses and tapenades – to dress vegetables, fish, chicken and pasta dishes;

Pasta, polenta and rice can be purchased in bags with added chopped truffles for easy and glamorous entertaining;

Liver and game pates and sausages, giving a gourmet touch to these rich meat dishes;

Creams and cheeses - such as full fat cream cheese, pecorino and boschetto - are produced with added truffles, to be used in fondues, as spreads and in sauces;

Artichokes, dried tomatoes, mushrooms, asparagus and many other vegetables are bottled or canned in truffle oil, to be added to your favourite foods;

Mustards, sea salt, juice and peelings are also bottled to enable one to capture the earthy flavour of truffles in your recipes;

Alembic brandy, black truffle aperitif and liqueurs are the alcohols produced;

Honey is made with an infusion of either white or black truffles and is used as a marinade, served on bread or crackers with cheese, or added to desserts, soufflés and omelets.

Dark chocolates are created with black truffles and white chocolates with white truffles.

Finally, there is a gourmet white popcorn on the market in America, which is dusted with black Perigord truffles, which are the most expensive.

Possibly the most famous recipe using truffles is Paul Bocuse’s Black Truffle Elysée Soup, which the famous French chef created for a dinner at the Élysée Palace when he received the Legion of Honour from President Valéry Giscard d'Estaing in 1975.

To recreate that fine dining experience at home, buy white truffles from the Trufflehunter store - now also selling the finest truffle oil made from fresh truffles.

Article Source:

Saturday, September 25, 2010

Cooking With Your Children

by Chelsi Woolz


 By helping you cook, your children will learn the meaning of different cooking related terms, mathematics for measuring, and the concept of following directions, even the patience it takes waiting for biscuits to bake. You have the opportunity to introduce your children to a variety of fresh, healthy foods and different ways to prepare them.

Cooking with your children is not as easy as cooking by yourself. They don"��t work as fast as you and tend to be much messier. However, making something together becomes a wonderful experience. You get to spend quality time with your children. You perpetuate family traditions by teaching them exactly how your mother, aunt, or grandmother taught you to make their favourite treat. This is "��together"�� time that children, of any age, will enjoy. They even get something good to eat at the end of the process. There are a number of sites across the net that specialise in Kid's Recipes that make for a great place to start when it comes to finding that dish that is just right for you and your child.

You must plan ahead in order to allow extra time. Then relax and be prepared for a mess. Today yours is a life that"��s time-crunched between your children"��s appointments: band, soccer, choir, ballet, etc. and your must-do items: cleaning, shopping, getting your hair styled, making dinner, and doctor"��s appointments for your children, you, and the pets. No one really has "��extra"�� time to spend together. Teaching your children to make something for dinner or dessert brings you together while fulfilling one of your daily requirements at the same time.

By the time your children are in school, they"��ll request favourite dishes and help you to make them. Your school aged children can help with more difficult dishes like soups, pancakes, and biscuits. They can roll out the dough, cut shapes out of it, and decorate the tops--just before popping the still warm biscuits into their mouths. One of their favourites may be

"��Super Easy Rocky Road Bars"��:

4 cups milk chocolate melts
80g copha®
3 cups Kellogg's® Rice Bubbles®
100g packet mini marshmallows
½ cup slivered almonds
½ cup finely chopped dried apricots
Hundreds and thousands to decorate

Grease a 20 cm square pan. Line base and sides with baking paper.
Stir chocolate melts and copha® in a large bowl, over a pan of simmering water, until smooth. Remove from heat.
Stir in remaining ingredients. Mix until well combined.
Spread mixture into prepared pan.
Sprinkle over hundreds and thousands.
Refrigerate until firm.
Cut into squares. (Serves 25)
Store in an airtight container in the refrigerator.

Cooking is a skill that will benefit your children throughout their lives, make certain they can cook healthy meals once they are on their own, and provide many fond memories for all of you.

About the Author:
Finding the right Party Recipes for Kids can be a tough battle. Check out some of the great resources on the net when it comes to Children's Party Recipes

Friday, September 24, 2010

Finally Revealed! The Mystery Of The Moroccan Meal

 by Seomul Evans


 Morocco is a friendly and colorful country that lies in the Northwestern corner of Africa with the Mediterranean to its north. The culture and culinary art of the country is impeccably diverse with influences from the Middle East, Africa and Mediterranean. The people Morocco cannot think of cooking without spices, they are not only a vital part of the cuisine but also of the Moroccan way of life. Varied spices like coriander, cumin, saffron, turmeric, cloves, cinnamon, mint etc are used to create the most enticing flavors and bring out an impressive taste in most vegetables and meats.Moroccan dishes are famous for their varied textures and their richness. The exotic dishes are a direct indication of Morocco's colorful background and multi cultural society. However, because the country still flaunts an air of mystery most people shy away from the prospect of trying out the seemingly complicated genre of food.The Humble Beginnings:The foundation of Moroccan cuisine was laid over two thousand years ago by the Nomads known as Berbers who were the first people to step into the country. These immigrants used their culinary knowledge to prepare dishes from local ingredients like figs, olives and dates with meat and poultry. Eventually more flavors merged with this traditional way of cooking as traders and conquerors entered the country. However, the Arabic influence remains the most considerable when it comes to Moroccan cuisine. The Arabs brought along with them new types of food made fro various rains and breads. They were also the first to introduce spices and seasoning to the region. The Moroccans were the first to experiment with sweet and sour tastes blended together.Eventually the Spanish influences also trickled in when the Moors came from Andalusia. Unlike the other countries in the Middle East and Africa, Morocco is almost self-sufficient and produces all the food required to feed the inhabitants. So now that you know the secret of Moroccan cuisine, let's try out a recipe.The Vegetable Moroccan Chicken Curry with Onions, Spinach and Peas*    1 Chicken Breast large, cut it into cubes*    1 packet of Kashi Moroccan Curry Mix or you could also use 8-9 oz. of cooked "7-grains Kashi," Couscous or Rice with coconut shavings and ginger.*     of an Onion, diced, take a large onion*    Minced Garlic 1 tbsp or you could add more or less as you prefer*    1 Bag of Fresh Baby Spinach*    1 Cup Frozen Peas*    1-1 Cups Chicken Broth*    1 Cup Sour Cream or you could use yoghurt*    2 Tbls. Curry Powder*    1-2 tsp. Cayenne Pepper*    1 Tbls. Turmeric*     tsp Cumin, powdered*     tsp. Cardamom*     tsp. Coriander*    1-2 tsp. Celtic Sea Salt*    2 Tbls. of Sesame Oil*    Handful of chopped Dry Currents use figs and raisins *    Cilantro, Parsley or Mint for garnishingPreparation:Start with the garlic and onion, saute them in the sesame oil; use a large pan or wok for the purpose because you want all the ingredients to fit in. Once the onion and garlic are cooked, add the chicken breast pieces and cook the meat for about 3 minutes.Turn down the heat to a medium and ad the Kashi Mixture and the chicken broth, now layer the dish with peas and spinach.Gently fold in the sour cream or yoghurt and then add the spices including cayenne, cardamom, cumin, turmeric, coriander, curry and sea salt. Now add the chopped currents that include the figs and the raisins. Mix the ingredients gently preferably with a wooden spoon which works very well. Cook the curry on low heat for about ten minutes and don't forget to stir periodically or you may burn it.Garnish with chopped Cilantro mint or parsley and serve hot with flat bread like Pita or any others. If you want to make an authentic drink to wash it all down, go for sweetened mint tea. This recipe easily serves 2 to 3 people but you could always double it if you have more people coming in.

About the Author:
Seomul Evans is a senior SEO Services expert with The Moroccan Bazaar a Dallas Moroccan Furniture Retailer offering free Moroccan Food Recipes.

Thursday, September 23, 2010

The Paleo Soy Free Diet Recipes

 by Gail Mercedes


The Paleo Diet is Soy Free, Gluten Free, Dairy Free and Preservative Free. Food allergies are not the same. Soy allergy is an auto-immune condition triggered by the consumption of soy. Soy is not only in soy products but in many preservatives and additives. Gluten is an immune disorder whereby the intestines are injured by the consumption of gluten.  Gluten is found in grains like wheat, rye, barley and other related grains. Gluten can also be found in additives, lipstick and as a binding in vitamins. Lactose intolerance and milk allergy are not the same. Lactose intolerance is the inability to digest lactose. Milk allergy is a reaction of the immune system to one or more milk proteins. In all allergies a professional doctor should be consulted for treatment and diet.
Soy Allergy
Soy allergy is a common food allergy in infants and young children. Soy ingredients are common in processed and manufactured products. Soy is a common ingredient in fast food restaurants, infant formula, cereals and salad dressing having soy. Soy allergy is an auto-immune disease that is triggered by the consumption of soy. Soybeans are a legume. The allergy can extend to other foods in the legume family. Legume includes navy, kidney, string, black, and pinto beans, chickpeas (garbanzo beans), lentils, carob, licorice, and peanuts. Soybean allergies and peanut allergies are common.

Some foods allowed in general gluten free, dairy free, soy free and weight loss diets may not allowed in the Paleo Diet. Some may suggest that if Cavemen did it we in modern society should strictly conform. Some of the foods restricted on the Paleo Diet have nutritional benefits. If you are not lactose intolerant milk is a good source of calcium and protein. Beans have several nutrient values. On the other hand, The Paleo Diet's emphasis on lean meat, fresh fruits and vegetables, elimination of sugar, low carbs and preservative free diet has long term health benefits. Based on your personal preferences a strict or modified Paleo Diet maybe best suited for your health, weight-loss goals and life style.

Paleo Food List
Foods Allowed on Paleo Food List:
-Lean Meats
-Fresh Fruits
-Fresh Vegetables
-Nuts (non-processed)
-Seeds (non-processed)
-Fresh and dried herbs
-Spices and natural enhancers (garlic, onions, peppers, cloves and etc.)

 Paleo Food List
Paleo Diet Foods to avoid:
-All processed food
-Dairy products
-Margarine and butter
-All processed foods made with rice.
-Wild rice
-All beans
-Soybeans and all soybean products including tofu.

Foods to avoid:
- Baked Goods containing peanuts, peanut oil and soy flour (bread, crackers, cakes, rolls and pastries)
- Natural and processed cereals containing soy ingredients
- Soy pasta
- Soy beans and soybean sprouts
- Any vegetables or fruits prepared with sauces or breading with soy products
- Any vegetable drink, fruit drink mix, instant coffee, hot cocoa mixes, malt beverages with soy ingredients
- Lunch and deli meat with soy preservatives.
- Margarine and butter substitutes containing soy generally in preservative.
- Any salad dressing, mayonnaise containing soy products
- Heinz® Worcestershire sauce
- Lea & Perrins® sauce

Label Ingredients that contain soy:
- miso
- shoyo sauce
- tempeh
- textured vegetable protein (TVP)
- tofu
Products that may contain soy are flavoring, processed foods and preservatives.

About the Author:
Discover delicious natural recipes. Paleo Diet are gluten, dairy, soy and preservative free diet. Ancient diet for optimal health enjoys delicious breakfast, lunch and dinner Paleo Recipes. 310 delicious recipes.
Order: Paleo Recipe Cookbooks For Favorite Recipe SecretOrder: Visit Favorite Recipe Secrets

Wednesday, September 22, 2010

5 Ways To Find Famous Restaurant Recipes

by DYB


Everyone has a favorite dish or specific meal they get at various restaurants. The reason you go to these restaurants is to eat the food you absolutely salivate for. To many people"��s surprise, there are ways you can go about finding the recipes to all of your favorite meals. Here are five ways to find famous restaurant recipes.

1. Visit the web site

You never know what information restaurants are willing to hand over. There are those secret sauces and recipes that are certainly not going to be on the restaurant web site. However, there are a number of different restaurants that offer some recipes that customers and fans can take advantage of. Although you may not find the exact dish you were looking for, you will know the recipes are authentic.

2. Search engines

The internet is infamous for having a wide array of information on all sorts of categories and topics. The same holds true for famous restaurant recipes. Type in the restaurant you want to find recipes followed by "��restaurant recipes"�� into the search engines to get started. When typing in "��Chili"��s restaurant recipes"�� into the search engine, you will find over 8 million results that pop up. This gives you a great chance of finding the one you are looking for.

3. Ask questions at the restaurant

Believe it or not, sometimes the best way to find out the recipe is by asking at the restaurant. Chances are you will not get the recipe simply by asking for it from the waiter or waitress. However, asking questions like what gives the sauce such a kick or why does the chicken have such a sweet tangy taste to it can help you secretly identify the ingredients to the recipe.

4. Forums

Along with looking in the search engines, forums can be a great place to find recipes. The great thing about forums is that you can interact with people who are interested in the same thing as you and hoping to find recipes as well. Cooking forums sometimes have chefs from restaurants or people who have found restaurant recipes and are willing to hand them over to you.

5. Books and programs

The internet is filled with specialty books, programs and packages to purchase that unveil hundreds of famous restaurant recipes that can have you cooking the night away. Whether you are looking for a recipe from Chili"��s, Olive Garden, Red Lobster, or Outback Steakhouse, there are books that have what you are looking for.

About the Author: is your source for your favorite Restaurant recipes. Discover how to Cook Your Favorite Restaurants Recipes With The Help Of Recipe Secrets

We have all eaten at a restaurant and walked away wishing we had the recipe to that certain dish that blew you away. Now this site wants to share how you can make that dish at home.

Tuesday, September 21, 2010

Best Mediterranean Chicken? - Three Top Contenders Slug it Out

 By: David Lynn


What's the greatest Mediterranean chicken experience?

The Judges have narrowed it down to three heavyweight contenders:

* Pollo al Ajillo - the aromatic Spanish garlic and herb dish - in with a real puncher's chance. * Chicken Parmigiana - The healthy version - lean and fit, ready to rumble. * Chicken Saltimbocca - elegant and refined, yet packed with subtle power.

Let's examine their credentials:

* Pollo al Ajillo:

The result very much depends on the trainer: done well it's full of garlicy power and herb flavours taut and well conditioned with tight crispy skin and bulging tender meat. Done badly it's all flabby flesh and pimply flaccid skin with heavy overdone garlic and tired, out of condition herbs.

* Chicken Parmigiana:

Using the new healthy regime with muscular trimmed down chicken breast grilled to perfection without the use of heavy fats and stodgy breadcrumbs, the old Parmigiana is ready to make a comeback, after being knocked out for being too unhealthy to preform. Flavour packed fresh tomato sauce delivers subtle power and crispy crunchy Parmesan dazzles many an opponent.

* Chicken Saltimbocca:

Will the extra punch delivered by the ham help this dish to the title, or will the subtle, sweet sauce sway the judges? The crisp skin is a real crowd pleaser and the honed thigh muscle has some of the girls swooning. Perhaps it's the chopped fresh tomatoes in the sauce or the aromatic basil leaves that add to its intensity. Or is it the perfect coming together of trainer and contender on the night?

As the bell sounds for the end of the competition there's an anxious wait as the judges peruse their scorecards, and then the referee goes towards the Saltimbocca. He tucks in his napkin and - yes, begins to eat. The Spanish judge walks straight up to the Pollo al Ajillo and helps himself to a generous portion, while the Italian judge tucks in to a plate of Chicken Parmiagani with obvious relish.

When they have finished eating the scorecards are totted up and - Ladies and Gentlemen we have a result. The Saltimbocca wins by a single point and the Pollo al Ajillo and Chicken Parmiagani have fought themselves to a standstill and an honorable draw.

What a result - everyone is happy and there are no losers - Long live Mediterranean Chicken!

David Lynn shares his favorite chicken parmigiana recipe on his site at

Article Source:

Monday, September 20, 2010

Tips To Create A Delicious Low Fat Lasagna Recipe

by: Rudy


Making low fat lasagna can be a bit of a trick, if you normally use regular store bought groceries.  This lasagna can be made by replacing some the normal ingredients with more natural ingredients.  Here some of the substitutions that you will have to make.         Noodle strips – Most noodle strips you find in regular store will be made from simple carbohydrates and when digested get into your blood as sugar right away.  This raises your sugar level and if you are pre-diabetic or diabetic this will make you gain weight.   When you eat salad with low fat lasagna, the fiber in the vegetables will trap some of the simple carbohydrates and move them into the colon for elimination.  So, fewer carbohydrates will be absorbed into your blood stream.          Use vegetables such as green leafy lettuce, carrots, broccoli, cabbage, or cauliflower.  You want to eat those vegetables that are high in fiber.  The fiber in these vegetables will help you reduce the fat that is absorbed into your body.         The meat you use needs to be low fat.  You can use hamburger meat but stay away from pork.  When you finish cooking the meat make sure you get as much grease out by squeezing the meat.  Now you can choose not to use meat and go vegetarian.  This is a great way to create a tasty low fat lasagna.         For a vegetarian lasagna, you can put into between the noodle layers cooked spinach or other spinach type lettuces.  To find what spinach type leaves you like you can make part of the lasagna with different leafy vegetables.  When you cook these vegetables, cook for a few minutes and with a small amount of water.         For herbs that you use, you want them to be fresh.  Now, this is not always possible, but you go to a farmers market, you will surely find many fresh herbs to use in your lasagna recipe.  When buying onions, garlic and other herbs make sure you ask the farmer if the produce you’re buying is organic.  You don’t want to use product that has pesticides.         Tomato sauce – you can make your own tomato sauce and this is best, but not always possible.  When you shop, look for tomato sauce that has no sugar. It is sometimes hard to find, but just look at the different brands until you find one.         The Olive oil you want to use for this lasagna is fresh cold pressed.  Pick those bottles that are dark since they protect the olive oil from becoming rancid.          Cheeses – here is the heart of the low fat lasagna. Here’s where you want to choose low fat cheeses.  Never use cheeses that are cut into slices.  These are processed and have additives.   Use only block cheese that is natural and low fat, such as Low fat mozzarella, Low fat parmesan, Cottage cheese, and Low fat ricotta cheese  Use these cheeses in between noodle and sauce layers and end up with the top layer being cheese.

About Author: Do you want to know how to make other types of lasagna? There are many different types of lasagna that you can make. There you will discover a great vegetarian lasagna. Do you want to eat a white lasagna? Go to my site and find out more about Low Fat Lasagna.                        

Article Source:

Sunday, September 19, 2010

Chicken Noodle Soup is Easy

 By: Mary Mechler


I have memories of my grandmother's homemade chicken and dumplings, and to this day, I've never had any that come close. Unfortunately, I don't have that recipe, but I've come up with a chicken noodle soup recipe that my kids love.

It's really not that difficult to make great tasting Chicken and Noodle Soup. Really! With the convenience of using a supermarket roasted chicken, you can get incredible flavor without starting from scratch.

When I started testing recipes, I looked through all my conventional cookbooks, gourmet cookbooks, online, etc. All the recipes I found seemed to lack the flavor I was looking for - you know, that great 'chickeny' depth of homemade chicken soup? So, I started looking in those cookbooks from churches and women's organizations.

Although I didn't find the exact recipe there, I did have some thoughts that led to my current method. I use a noodle recipe from a very sweet lady who goes to my church, Delores Koster. Her soup recipe is in the St. Francis Xavier, Carbondale, Illinois Cookbook.

The struggle I was having lied in making the stock/broth/base for the soup. That's when I decided there had to be a better, easier, faster way to get the flavor I wanted without waiting for a whoe chicken, vegetables and some seasonings to figure out how to marry together appropriately.

One night after my daughter's basketball game, we stopped to get a rotisserie chicken and the grocery store for dinner. My family only likes the white meat, so we have part of the chicken left over. Rather than tossing it, because no one liked the dark meat, I froze the whole thing until I could figure out how to use up the remaining chicken.

My son had been asking for homemade chicken and noodles, and that's when I decided to give it a try. I added what was left of the rotisserie chicken into water with some vegetables and spices to make the base for the soup. After a couple of hours of simmering on the stove - and it smelled great - I strained the mixture and boned what was left of the chicken. Ironically, my kids don't really like a lot of chicken in their soup, so this idea works out great for us. And, for some reason, they eat the dark meat in this soup.

I add the noodles and let it simmer for at least an hour or two. Usually, I have towater prior to adding the noodles. The result is really good. It has become one of those meals that everyone looks forward to, and the kids always ask for when they don't feel well. I guess that's the true test of chicken soup, right? I hope you enjoy it, too!

By the way, feel free to add new carrots or whatever other kind of vegetables you would like to this soup. My kids prefer to have a bowl of steamed broccolli and cauliflower that they can dip in the broth, so I don't add anything but noodles to the strained broth for us.

Chicken Noodle Soup

1 Grocery Store Rotisserie Chicken - or the remaining part of one. (If you like a lot of chicken in your soup, you may want to add a chicken breast or two if not using a whole chicken) 1 Medium Onion, quartered 2 Stalks Celery, cut into 2 inch pieces 5 whole Peppercorns 1 T. Poultry Seasoning 1 T. Sea Salt Water

In a Dutch Oven, or large soup pot. Add all of the above ingredients except water. Pour enough water over to cover ingredients by 1 inch.

Bring to a boil, then turn down to a simmer and leave uncovered for at least 1 hour, but preferably 2. I like to start this first thing in the morning to have for lunch, or at noon for an early dinner.

With a slotted spook, or spider, strain chicken, bones, and vegetables out of pot. Put pot back on burner, and add about 3 cups of water.

Bone chicken, reserving meat for the soup. If you would like to add vegetables, especially carrots, do so now. If adding peas, you can wait until the last 10 minutes of total cooking time.


1 egg 3 egg yolks Cold water 2 C. Flour 2 t. Salt

In a medium mixing bowl, add all eggs. Whisk until light. Add 3 tablespoons of cold water and salt and whisk until well blended.

Add flour and mix with a fork until you can gather it up in your hands and form a ball. Depending on the weather, I've had to ad a bit more water to bring it together; but, be careful not to add to much and make it sticky.

Let the dough sit for about 5 minutes. This is important because it allows the dough to be rolled out much easier, and less like elastic.

flour the area where you will roll out the dough.

Roll out the dough into a large circle. I get it as thin as I can, about 1/8 inch, although some people like their noodles thicker. If you prefer them thick, you will need to add for time for cooking to make them tender.

Using a pizza cutter, cut the dough into noodles the desired width and length you prefer.

Put the noodles into the simmering broth and continue to simmer for at least 1/2 hour, but they are more tender if you have the time to let them simmer for an hour.

You can add the chicken about the last 15 minutes.

Taste for seasoning, because I usually need to add at least another teaspoon of salt at this point.

Mary Mechler has been cooking and baking since she was 5 years old. Mary is excited to share her love of cooking and great cooking tools with others who are cooking enthusiasts, through the website, which offers kitchen cookware, chefs knives and kitchen cutlery. If you find something you like, and place an order, I'll throw in a free copy of Amy Coleman's cookbook while supplies last!

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Saturday, September 18, 2010

Top 3 Most Popular Indian Street Food Items

by Jitu Patel


India is a country with a very diverse culture. The geographical regions, climate, religions, languages and customs all have great effects on the country"��s various cuisines. Every region has their own speciality selections and some of the food is cooked occasionally only at homes while others are sold every day on the streets. When travelling through the country you can find a wide variety of street food which is a unique thing about India that I"��ve hardly seen anywhere else in the world. They say the cuisine changes ever 100 kilometres and is an expression of the local landscape and history. If you move to the north part of the country you can relish chaat,samosa,jhaal-moodhi, etc. and towards the South India the street food is idlis, vadas, dosa etc.

You can find street food across India. Even tiny towns and hamlets have their own specialities which they are often known for. Bigger cities like the metros Bombay, Delhi, Kolkata and Banglore have a larger spread of street food as these cities have people that migrated from other regions as well in search of better jobs and education.

Eating in restaurants can be an expensive affair therefore most wage workers and even others cannot afford eating out very often and hence the street food option which is much cheaper are  popular. 

What sets India apart is that the street foods have a personality of their own. It"��s not only cheap comfort food. It"��s a whole cuisine in iteself. Interestingly, many culiniary inventions and trends happen at the street level in India. Indo-Chinese food which is a blend of Indian and Chinese cuisines, really took off on the streets. When a certain street item becomes very popular, bigger restaurants then take it up and include it in their menus or even open entire restaurant chains that sell just that street food item, but now packaged and sold in a better location, more suitable for those that don"��t want to engage with the often less hygienic environs of street food stalls. Vada Pavs and Pav Bhaji in Mumbai are too prime examples of this trend and so is Indo-chinese food.

Of all the street food, the 3 top street foods that have crossed all borders and states and have become popular all across the India and even globe are following.

Pani-puri: Puris are basically small hard hollow balls which are made from wheat flour and are popped up into the mouth as a single piece one at a time. Each puri is size of the mouth therefore is easy to eat in one go. Pani is flavourful water and is prepared adding extract of tamarind along with mint and coriander leaves and even some black salt is added to the water. Depending on the level of spice you can digest, the pani is accordingly made sweet or hot. The filing inside the puri also varies from region to region, in the northern part a small piece of mashed potato is added whereas in the western region people prefer hot boiled chickpeas stuffed inside the puri.

Samosa "�" Samosa is another very interesting and favourite street food. Again the stuffing inside the triangle cone shaped tortilla wrap is varied depending on the people"��s choice. One basic ingredient however remains the same that is the Potato. It is street food which is famous all across the country.

Indian Chinese "�" Excluding the main part that is the noodles rest all the spices used in the making the Indian Chinese is altered to suite the Indian taste buds.

Indian people are culinary enthusiasts and they always have a taste for good spicy food. Just talking about these make me crave them. You can find some of these at restaurants here in the US. But really, the place to really have them is right there on India"��s streets.

Indiaovenlasvegas is one of the best Strip Indian Restaurant in Las Vegas. A large selection of authentic Indian dishes and Vegas Indian Cuisine ensures exotic Indian dining experience. Visit Indian Restaurant in Las Vegas today. Call us at (702) 366-0222 for more details and special pricing.

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Friday, September 17, 2010

What Details To Look For With Free Restaurant Recipes

by DYB

Whether it is a spicy chicken meal from Chili"��s or delicious creamy pasta from Olive Garden, there are those certain meals you just cannot get enough of. Now you do not have to wait to go to the restaurant in order to enjoy them in the middle of the week. With free restaurant recipes all over the internet, you can take advantage of these meals straight from your own home.

As you begin looking for various restaurant recipes on the internet, it is important you look for certain details to make sure you cook it the way it is supposed to be made. The first thing you want to look for is ingredients. The recipe you find should have a complete list of all of the ingredients that make up the dish you will be cooking.

Since you have eaten the meal before, you should have a good idea of what spices are included and what flavors you are used to. If something looks out of the ordinary, you may have run into a fake recipe. However, keep an open mind as there are always those secret ingredients that give the dish the kick you salivate over.

While looking at the ingredients, try to find nutritional information to see exactly what you really are eating. There are a number of spectacular dishes at restaurants that are actually good for you. However, there are those meals that can clog your arteries every bite you take. It can be beneficial to know what you are consuming and how it can affect your health.

Moving along, the next thing to look for with free restaurant recipes is a complete list of instructions step-by-step. The slightest mistake can ruin how the meal tastes. If you want to get restaurant quality, it is imperative you have detailed instructions to follow closely to get the flavor you have fallen in love with.

The last thing to look for with your recipes is any special cooking tips chefs may use at the restaurant itself. Are there any rules about how long you need to marinate chicken for or how you should spread a sauce on the main portion? Every little detail matters when it comes to recreating a fine cuisine.

There are hundreds of free restaurant recipes for the average person to take advantage of. The key is finding the right recipes that are legitimate. To help you identify recipes that are worthy of being cooked in your kitchen, take into consideration the tips listed in this article. is your source for your favorite Restaurant recipes. Discover how to Cook Your Favorite Restaurant�"'""s Recipes With The Help Of Recipe Secrets

We have all eaten at a restaurant and walked away wishing we had the recipe to that certain dish that blew you away. Now this site wants to share how you can make that dish at home.

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Thursday, September 16, 2010

Blend Your Food For Weight Loss!

by Don Ellis


Claims abound of amazing health improvements and permanent weight loss that come when you start blending your foods as part of a healthier lifestyle? Society is becoming increasingly aware of the dangers of the indulgent lifestyle of tobacco, alcohol and the junk food diets picked up and gulped down while on the run.

Perhaps you have seen a some Blendtec reviews extolling the virtues of the Blendtec home hp3a blender or maybe you read an article in a medical journal about blending your foods and the associated benefits from doing so. It has long been known that blending and liquefying your fruits and vegetables greatly improves both the quantity and quality of nutrition that goes to your body. By blending your foods with a good quality high speed blender, the weight loss process is accelerated by the fats and oils being broken down in the blending process which allows them to be flushed more easily from the body with the digestive system.

If you are in the habit of eating solid foods, then your body demands a certain amount of time to digest what you have eaten. Because the solid food stays in the digestive tract so much longer than liquefied foods, more absorption of unwanted fats takes place. When you have a liquefied form of blended foods in the body, important nutrients are regularly utilized for optimum nutrition. The foodstuff flows quickly out of the body so it prevents an over abundance absorption of unneeded fats and oils. By eating liquidized food you are able to eat often and in larger quantities so you don't have to feel hungry like you do with so many diet plans. By blending your food you can pretty much eat whatever you want and still be able to simply and effectively loose weight.

Of course you realize about the benefits of greater taste and more abundant health that come with blending your foods using a high quality blender, but are you aware of what is most commonly referred to as the best blender available at any price and why you will love owning one? The Blendtec HP3 A blender has been tested, demonstrated, praised and paraded all over this good green planet. It has the features that make it a cook's or housewife's dream. The quality and capacity is unsurpassed. Click on the above link and check it out. You may find that for you, like millions of others, this is the best kitchen appliance you could own.

Don is a healthy living enthusiast and has one of the best">Blendtec Reviews with lots of great information if you'd like to learn more about the">Blendtec hp3a blender then just click the link.


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Chicken Recipes - Probably the most powerful recipes ever

by sunita roy


Chicken has to become just about the most general meat we've found currently. That you can do a lot along with it, also, you acquire a lot from that. Do you have an extremely marvelous chicken recipe that each occasion your household sits right down to the dining room table places a grin upon their face? The majority of us have this kind of splendid recipe ingredients, for many of us it can be toast chicken, as well as for other people it's going to be our famed chicken soups.

The crazy thing of a chicken recipe is that you could consider the exact same recipe as well as modify several materials and have absolutely an entirely completely new recipe. Or else you might take a current formula that doesn't comprise just about any chicken in any way, maybe that well-known pasta salad which you come up with, toss in a few cubed chicken and we've received a complete fresh chicken recipe which will pleasure your friends and relations for a long time. Of course via the particular one amendment, you'll be able to produce a entire set of fresh chicken recipe dishes.

Most probably, if all of us wondered it, we've got adequate chicken recipes that people are creating in your very own kitchen areas to generate a whole Chicken Recipe Cook Book! Think of the particular portions you can have: Melted Chicken, Cooked Chicken, Stewed Chicken, Chicken Soups, Chicken Salads, Chicken Dips, Roasted Chicken, Chicken Casseroles "�" And this also is merely touching the top. This type of cooking manual would probably turn out to be well-known in many kitchen areas.

This can be a secure guarantee to speak about that there are not just a women alive these days who won't have some type of a chicken recipe that's the woman's unique satisfaction as well as happiness. In some instances, it's going to be the one thing she provides to prepare whenever the woman's kids come to the house for the holiday season. Or it could be sometimes it is this special toast chicken which she creates to talk a child home after just too many weeks aside!

There are actually males who're very knowledgeable with the food prep also. Along with there are many of chicken recipes, specifically for toast chicken which are out of this world --all developed by a mans gender. It may look like a big surprise to listen to this, but it surely is really a truth.

Next time you are researching for a fantastic chicken recipe, may it be toast chicken, chicken soup or some thing exotic like Chicken Florentine, don"��t be blown away if the inventor of the formula is really a man, as well as do not be blown away if it places your personal current preferred toast chicken to pity!

As well as for a moment let's consider the actual vitamins and minerals of chicken. It has elevated levels of health proteins, lower fat, and simply no carbohydrates whenever skin free. You might be amazed to educate yourself that it is wealthy supply of niacin, vitamins B-6, B-12, Vitamin D, iron, and zinc oxide! It can be fairly near to the perfect meats.

The number of moms preserve a chicken soup recipe inside their kitchen area when someone in the household is actually sick and tired. They are fully aware the actual recovery energy of chicken!

You should definitely maintain sufficient chicken recipes available within your cooking area to be able to offer it often as well as in no way get fed up of it!

Sunita Roy is expert writer for food subjects. She loves to write about Indian Chicken Recipes. visit for more recipes.

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Food Recipe: The Endless Alternatives

by Richard C. Thomas


A food recipe is needed to make your home cooking or restaurant cooking perfect. When you follow the standard set of instructions given in a recipe, it would be easier for you to produce a good meal. These recipes are meant to make your lives easier by helping you set a planned meal for the entire week for your family to enjoy. These recipes can also help you start a food business and can help bring reality to your cooking dreams.

A single food recipe alone can provide you a better future. If you know how to use it well enough, you can start on a food ordering business and progress later on to a catering restaurant. If your passion is really on cooking, you make it more than just your everyday motherly task but you can make use of it to start a better career.

Food Recipe - Different Dish Styles

A food recipe can give you various dish styles. You can have food recipes that are meant to serve American, Italian or Asian people. Of course, you cannot do them all in one time. You have to learn the art bit by bit until you make each style perfect. You can also choose to concentrate on one specific type of cooking alone.

This way, you'll get to practice even more on that field and make your cooking a lot more perfect. Your creativity and your learning capacity are very well needed when you try each dish style. You have to be familiar of the taste of the foods first before you try making them on your own.

Food Recipe - Preparation Styles

Your creativity is tested when you make use of food recipes which need a lot of styling and decorating. For example, you need to be good in handling fruits when you try out Hawaiian food recipe. You have to know how to carve food baskets and you should be good in shaping fruits to make your craft more attractive to its consumers. A food recipe may teach you the different methods of preparing food. Again, you just have to find a goof food recipe that will make you practice your skills and your creativity as well.

Food Recipe - Making Use of Various Cooking Equipment

A cook must always remember that in every food recipe, there is a set of equipment or materials to be used. Some of these materials are not even found at home that you need to buy it in the supermarket. So if you have recipes that are quite inconvenient to use because of the materials needed to complete it, then you might as well choose some other recipe which can still help you provide good meals at a more convenient way.

If you love this article, you will also love another article written by this article's author on spiral binding machine and thermal binding machine.

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Wednesday, September 15, 2010

How to Cook Biskuti Ya Nazi Recipe

 By: Twinomugisha Charles


Those who love dessert recipes will agree with me that Biskuti ya Nazi is one the best dessert recipes in Kenya. I have tasted and enjoyed it and I wish to teach you how to make it.

Some of our African recipes are less known by the outside word and for that matter we see it as our responsibility to show the world how to make these Africa recipes.

In a place like Mombasa and Dar es Salaam in Tanzania Biskuti ya nazi is highy regarded as the best food to serve your guest and on this page we will give you the engredients and methods to make it.


•Three egg whites

•One cup granulated sugar

•Two and a half cups desiccated coconut

•One cup macadamia nuts or cashew nuts, finely chopped


1. Preheat the oven to 350°F.

2. Lightly grease two baking sheets.

3. In a medium bowl, with an electric mixer on high, beat egg whites into soft peaks.

4. Gradually add the Sugar, beating after each addition until peaks are glossy.

5. Fold in the coconut and nuts.

6. With wet hands, roll tablespoonfuls of the mixture into rounds and set on baking sheets.

7. Bake for 20 to 25 minutes, or until lightly golden.

8. Cool on racks and store in an airtight container.

Though it may sound strange to you if you are not from East Africa, Biskuti ya Nazi recipe is one of the food recipes you should learn to make for your family.

Who said that you don’t how to cook? Having been born from a family of many girls, I was not supposed to cook when all my sisters are present but when I joined work and start to live on my own, that’s when cooking lessons became a reality.

Of course not every person like cooking but for those who enjoy to explore new foods and have the taste for delicious yummy yummy, this recipe in a must not miss.

Twinomugisha Charles is a writer who enjoys sharing his knowledge on various topics about Uganda, Rwanda, Kenya and Tanzania. His website,, More of his articles can be found at Biskuti ya Nazi Cooking Tips and at How to make Nazi food recipes in a Kenyan style

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Tips for Safe Cooking - How to Avoid Food Poisoning

 By: James Smith


Food poisoning is far more common than it should be. True, it can often be difficult to avoid. However, for the main part, straightforward caution and attention are all that is needed to decrease the possibility of any upsetting results.

One of the top food poisoning culprits is seafood. Make sure you keep your seafood refrigerated or frozen at every point. If seafood is kept at room temperature for even a couple of hours, it can already begin growing bacteria. Most seafood should be cooked to about 145 degrees Fahrenheit. Make sure it is cooked thoroughly: raw seafood is extremely dangerous.

The mishandling of meat products can result in E. Coli or Salmonella poisoning. Whether it is chicken, turkey, or steak, make sure you thoroughly rinse your meat products before cooking. Obviously, it is impossible to wash ground meat. Therefore, be careful to cook them properly. Most poultry and beef products should be cooked to 145-165 degrees Fahrenheit. Be very careful if you're cooking for a rare meat lover. Since the meat may not be totally cooked, potentially dangerous bacteria may still be active. Actually, many eateries, in an attempt to avoid legal actions, refuse to cook meat rare.

Also, Salmonella can be present in raw eggs. Do not taste that cookie-dough batter, regardless of how enticing it looks. One moment of pleasure is not worth several painful hours of food poisoning.

E. Coli is present in almost all raw fruits and vegetables. The bacterium usually comes from fertilizers in the soil. Hence, only the exterior of the fruit and veg are affected. The danger can come when a bacterium from the outside is brought in contact with the edible part.

The best way to avoid trouble is to wash everything before cooking and/or eating. All soft fruits and lettuce should be thoroughly rinsed with cold water. Harder food such as melons, potatos and squash should be carefully scrubbed and then rinsed. Produce that is washed properly is completely safe to eat raw.

However, before you rinse, make sure that your sink is clean! If you have just rinsed your Thanksgiving turkey, don't immediately scrub your potatoes. Bacteria from formerly handled foods can sometimes attach to other objects and foods. Make efforts to scour your sink with a sanitizing solution.

Sanitation of your cooking space and utensils is also very important. Never use the same knife for meat that you use for produce. The mixing of bacteria, good or bad, from 2 separate food products can result in food poisoning. Actually, you can purchase color-coordinated knife sets that will help you avoid this problem. Nonetheless, your best bet is to thoroughly wash your knives after each use.

You should wash your counters and cutting boards with a sanitizing solution such as hot water and watered down bleach. You can buy premixed solutions or sanitizing wipes; nevertheless it is much more cost effective to make your own. Read the instructions on the label of each unique sanitizer.

These are some potential tips to help avoid food poisoning however, I am not a medical practitioner, so you should always consult a medical practitioner for health related advice to be sure you are doing the right thing. Avoiding food poisoning should be the number one priority of each cook. A little extra time and attention can save you a lot of upsetting trouble.

Take a look at these links for some recipes with tilapia or some sweet potato recipes.

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Tuesday, September 14, 2010

Secrets of Quick Cooking

by Obadiea


Knowing your way around the kitchen will help you get your meals on the table in minutes... Here are some hints to help you along the way...

    * To use your food processor more efficiently, first chop all dry ingredients, such as bread crumbs in the processor, then wet ones, such as onions. This way it will not be necessary to stop in the middle of a recipe to wash the processor bowl.

    * To make ten-minute rice. Cook it like pasta. Place the rice in a large pot of rapidly boiling water for ten minutes, drain and add sauce, oil or butter. No need to cover it, but stir the rice once to ensure that it doesn't sit on the bottom of the pot.

    * If you make your own salad dressing, mix it in the bottom of your salad bowl. Add salad and toss. You won't have to use extra mixing bowls.

    * Use a few chopping boards. They can be carried to the stove or pot with the ingredients - and you won't have to stop and wash boards while working.

    * To speed up stir-frying, place each of the ingredients on a plate or chopping board in order of use so you'll easily know which ingredient to add next.

    * To get a quick high - or low-heat response from electric burners when sauteing or stir frying, keep two burner going - one on high, one on low - and move your pot back and forth.

    * To help meat marinate quickly, poke holes in it with a skewer or knife. Use high temperatures to brown, broil or stir fry in order to seal in the juices.

    * To peel garlic quickly, firmly press the clove with the side of a knife and the paper skin will fall off or peel away easily.

    * To wash watercress or fresh herbs quickly, immerse the leaves in a bowl of water for several minutes. Lift them out of the bowl. Sand and dirt will be left behind. For quick, easy chopping cut them with scissors.

The Author has been writing articles for years. Not only does he specialize in Credit and Debt, you can also check out his latest website on Fast Weight Loss. which contains the Body of Fire Review

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Simple Cake Decorating Tips For Newbies

by Shawn Joseph


Cake decorating is one of the most fascinating and fun vocations of the culinary arts. It requires such a wide range of skills, including baking, sculpting, and a finely honed artistic sensibility to create delightful desserts that are wonderful to look at, and with a bit of luck, even better to eat. Here are some easy to follow instructions for achieving the very best conditions for cake decoration.

1. The Easiest Kind Of Cake To Work With

What kind of cake is the right kind of cake for decorating? It is smooth and golden brown with a springy surface, and has a slightly bouncy crust. Hopefully, the cake will be even on the bottom and the top. If you are a beginner and this is your first time baking a cake, you may want to try using a box mix that you can buy from the grocery store. Just follow the instructions on the box and you"��ll be safe.

2. The Best Conditions For Decorating

There are certain conditions that you need to determine in order to get the best kind of cake for decorating. First, it is very important for you to let your cake cool before you begin to apply the icing.  You may want to consider freezing your cake before you begin to decorate it. Freezing will allow the cake to become solid and make it easier to work with and easier to decorate.

3. Shaping Your Cake into Something Beautiful

Of course you should allow your cake to cool down completely. Take a knife and shave the crust and edges. It is best to trim the top of the cake center to make sure it is level. You will want to have a nice, even surface to work on when you apply your icing.

4. Icing your Cake

There are three basic types of icing that you have to work with. Soft icing like butter cream is usually used to cover an entire cake. Medium icing is great for creating decorative borders and puffs. Stiff icing such as fondant is great for making decorative shapes like flowers and sculpting figurines.  Remember the icing is the pretty sparkle on the cake and it"��s the glue that holds it all together.

Uncover & Master Your Hidden Cake Decorating Talents ...

Click Here to Get Free Video Tips, Free Info on Cake Decorating Courses & Discover The Best Cake Decorating Book Online...

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Does Your Grilling Marinade Have These 3 Simple Elements?

by Chef Todd Mohr


A grilling marinade is a very simple way to add flavor and moisture to grilled items.  If you follow these basic rules, you"��ll be able to create a long list of unique combinations of ingredients and invent your own grilling marinade.

Any grilling marinade will be made of three basic ingredients; Oils, Acids, and Seasonings.  These three categories are the beginning of a grilling recipe that you create.  Oils will not penetrate meat, they"��ll simply coat the surface.  This is why I usually don"��t include oil in my grilling marinades unless I choose a highly flavored oil like walnut or sesame oil.  However, many of the most flavorful oils have lower temperature "��smoke points"��, not the best choice for the grill, so I omit oil altogether.

Acids and seasonings will dictate the flavor of your grilling marinade.  Acids are used because of their ability to tenderize items.  This is largely overstated, though.    Acids have a SLIGHT tenderizing effect, but not enough to make a big difference in your grilling marinade.  The acids most effective at tenderizing tough cuts of meat are from tropical fruits like mango and papaya, but most often tomato products, vinegar, wine, or soy sauce are used.

Choosing the right cut of meat to marinate is the most important step.  A cup of ketchup in a marinade will not make a tough cut of meat magically tender.  Don"��t expect your grilling marinade to turn tough beef into filet mignon, it won"��t happen.  Acids will break down connective tissues, but it"��s the intense direct heat of the barbeque grill that will toughen and dry meats quickly.  That"��s why it"��s important to choose a tender cut of meat to grill, because the cooking method of grilling won"��t tenderize your item, regardless of which grilling marinade you choose.

The general rules of marinating are easy:

1)  Longer = Stronger.  The longer you marinate something, the stronger the flavor

2)  Thicker = Longer.  The thicker the product, the longer you"��ll need to marinate it.

3)  Tender = Shorter.  A tender product will not need to be marinated as long.

4)  Cooler = Cooler.  ALWAYS marinate under refrigeration to keep bacteria growth down.

5)  Acid resistant container = No Brainer.  ALWAYS marinate in plastic or glass, never in copper or reactive metals.

A grilling marinade is perfectly matched for a dry cooking process like grilling.  The marinade will add flavor and moisture for the quick, intense heat of the barbeque grill.  You can create your own complex flavors of oils, acids and seasonings and invent the latest grilling marinade.

How do you feel about adding oil to a marinade?  For it or against it?  Leave your comment below.

View the grilling marinade video here.

Chef Todd Mohr is a classically educated chef, entrepreneur, educator and entertainer; The chef wants people to "��Burn Your Recipes"�� and cook with basic methods; Free yourself from the written recipe with his cooking DVD series, "��Burn Your Recipes, Volumes 1, 2, and 3.

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Monday, September 13, 2010

Moroccan Recipes To Impress Your Dinner Party Guests

 by Seomul Evans


If you really want to have a dinner party that will be the talk of the town, use go ahead and throw a Moroccan dinner party with Moroccan recipes.  Moroccan recipes sound exotic and they are; but as recipes go, they are easy to make if you have the right ingredients and a Moroccan tagine.  Tagines are a type of clay pot with a lid that is used to cook Moroccan food.  

Yes, Moroccan recipes seem to be exotic and very elaborate, but they are wonderfully easy to make and healthy as well. You can easily plan a Moroccan dinner party for your guests by finding some easy to make Moroccan recipes online and creating them in tagines. You can have quite an impressive dinner party when you build it around Moroccan food. 

Where to Find Moroccan Recipes

Years ago, you had to buy a Moroccan cookbook in order to learn how to make Moroccan recipes.  Today, thanks to the internet, you can come up with hundreds of Moroccan recipes literally at your fingettips.  Most of them are easy to make and are also very healthy. What's more, the ingredients are readily available at most grocery stores.  When you cook your Moroccan recipes in tagines, you can not only keep the flavor and nutrients in to the vegetables, but you also will blend the spices and flavors together.

Using Tagines in Moroccan Recipes

Tagines do double duty when it comes to creating Moroccan recipes.  They will not only cook the food quickly and allow the foods to retain their flavor, but they are also attractive to put on the table.  You can put the tagines on the table that contain the Moroccan recipes and have your dinner party served family style.  Give everyone a plate and have serving spoons for the Moroccan recipes inside the tagines and have them help themselves. 

If you really want your dinner party to be authentic, you can impress your guests by adding some Moroccan dcor to the party.  Along with the Moroccan recipes, you can put in some fabrics and even table lamps that feature Moroccan decor. 

Whipping up Moroccan Recipes

Moroccan food is not difficult to make, in fact, Moroccan cookie is rather easy.   You can prepare your meals in the tagines and then cook them for the appropriate time for the dinner party.  For appetizers, be sure to serve some Moroccan olives, flatbread and cheese.  You should also serve Moroccan mint tea for an after dinner drink.  Moroccan mint tea is a tasty treat and is good both hot and cold. 

Moroccan recipes are generally spicy and have a mild kick to them.  You can purchase spices to make your Moroccan recipes in the local supermarket.  Once you have the spices that you need to create the Moroccan recipes and are familiar with Moroccan cuisine, you will be able to whip up Moroccan food easily not only for dinner guests but your entire family. 

Celebrate the foods of Northern Africa by having a Moroccan cuisine themed dinner party.  Your guests will have a good time trying the delicious Moroccan food and you will have no problem trying to find the best Moroccan recipes right online.   If you really want to make a statement for a dinner party, hold a Moroccan dinner party featuring Moroccan recipes.

Seomul Evans is a senior Internet Marketing Services expert with The Moroccan Bazaar a Dallas base Moroccan Decor Retailer offering free Moroccan Cuisine Recipes

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Wine Cents Guide: Wine and Seafood Pairings

by Winecents


Seafood preparation alone can be intimidating, not to mention finding the perfect wine and food pairings. But with the following guide to wine and seafood pairings, you can wow your next dinner guests with expert knowledge and a flavorful flair.

When it comes to fish and seafood, white wine is generally considered the best standby, with the exact variety dependent upon the type and flavor of the dish. For simple dishes with lean white fish, dry white wines like Chardonnay, Riesling, Sauvignon Blanc, Chenin Blanc, Pinot Grigio are a good bet. These will work well with tilapia, flounder, halibut and oysters, to name a few.

Those who prefer a more delicate wine for more delicate fish like the tilapia might try the Fune Blanc or Orvieto. With hints of apple overtones, these wines tantalize the taste buds when paired with a simply prepared lean white fish. 

Exercise the versatility of dry white wines by also pairing them with fattier, meatier fish such as sea bass, catfish or lobster. These dry wines hold their own against the natural, fatty and meaty flavors of these heavier fish. More full-bodied white wines like Chardonnay or Viognier also work well with the meatier fish, as well as oilier fish. 

Planning to cook shellfish like clams or scallops? Try a light, slightly sweet wine like pinot grigio, the Spanish-produced Albarino or the Portuguese Verdelho. For spicier Thai or Vietnamese seafood dishes, opt for fuller, slightly sweet wines like Riesling or Roussane.

Alternative wine and seafood pairings

White wines are by no means the be-all, end-all of the seafood world. Light reds can work just as well for certain types of meatier, fatty fish that pack a flavorful punch. Lobster, tuna, salmon and swordfish, for instance, pair well with Pinot Noir, Sangiovese, or Chianti when prepared in a simple, non-spicy manner or in a tomato-based sauce.

Rosés are another good choice for heavily saucy seafood dishes and tomato-based seafood dishes. Blush wines are the perfect go-to for in-between dishes too heavy for whites but not quite full red-friendly either. These wines also make a nice light seasonal wine to complement popular summer dishes like tuna steak.

Lastly, sparkling wines pair well with fried seafood, though it is perhaps an unexpected combination for novice wine enthusiasts. The first resort for many diners in this category is a light beer, as wine tends to fall flat in the shadow of heavily battered foods. However, bubbly sparkling wine is just fizzy enough to hold its own against fried seafood dishes "�" and it"��s a healthier alternative to beer! Along those lines, another unexpected pairing option for sparkling wine is caviar.

Of all the wine and food pairings, seafood presents some of the most exciting choices. The possibilities are practically endless when it comes to types of seafood on the market and preparation options for each. But don"��t just settle for a food adventure alone! Dive into the wonderful world of wine to make the entire seafood experience more fun and flavorful.

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