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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.


Saturday, October 30, 2010

Rice Noodles in indo munch

 by differentman


Rice Noodles are a blend of wheat and rice flours quick cooked to a golden brown. Add them to fresh Asian style salads, or simply enjoy them by the handful as a light snack. A noodle is a restaurant that specializes in meals created by their individual customers with combinations of noodles, protein, veggies, and sauce, which Noodles cooks to order.


8 ounces rice noodles
2 tablespoons gluten free tamari
2 teaspoons expeller pressed canola oil
1 teaspoon minced garlic
1 teaspoon minced fresh ginger or ½ teaspoon ground ginger
1 cup organic carrot
1 cup organic red bell pepper
1 tablespoon peanut butter
1 teaspoon freshly squeezed lime juice
½ cup organic vegetable broth
½ cup chopped scallions

Prepare the noodles according to package directions. Mix the water, five spice powder, paprika, ground ginger, red pepper flakes, chili oil, soy or tamari sauce, maple syrup and lime juice in a small bowl. Place the sauce in a large skillet over high heat. Heat 1 teaspoon of the oil on a medium, pot over medium heat. Add the garlic and ginger and cook until fragrant and soft, about 1 minute. Add the carrot and bell pepper and cover. Cook until vegetables are tender but not soft, 5 to 7 minutes. Add the diced carrots. When the sauce boils, add the mushrooms, snow peas, rice noodles and shrimp.

Cover and cook for 5 minutes, or until the liquid is reduced to a thick sauce. Stir only once or twice. Add remained 1 teaspoon oil, scallions, tamari, peanut butter, broth and lime juice and bring to boil. Add the noodles and heat until hot, stirring to combine the vegetables and sauce. For more details

Representing Rice Noodles in the website


Friday, October 29, 2010

Fish Main Course Recipes

 by Robson


These fish recipes are based on traditional fish dishes that have been favorites for many years. The meals can range from fish cakes to spicy curries. These dishes have been developed using leftovers and basic items fro the cupboard, along with fresh fish. Don't let yourself be limited by old tales of which herbs go with what. Experiment and try things for yourself.

Fish is very healthy, and is known to help protect the heart and can improve memory.

Chili and Coconut Scallop Curry

  • 200g fresh whole scallops
  • 50ml coconut milk
  • 4 tbs white wine
  • 1 sweet red pepper
  • 1 onion, chopped
  • 1 clove garlic, minced
  • 1 chili pepper, seeds removed and diced
  • 1 bay leaf
  • 1/2 tsp curry powder
  • 1 tsp paprika
  • 1 tsp turmeric
  • Olive oil
  • Salt and pepper to taste

In a small bowl, mix together the paprika, curry powder, garlic, turmeric, chili, red pepper and white wine. Add scallops and leave to marinate.

In a frying pan, saute onion with the bay leaf, in olive oil until the onion begins to get soft. Add the scallops and marinade mixture to the pan. Turn the heat up to high for 30 seconds, the lower down to a simmer. Add 100ml of water and reduce down the sauce. Add the coconut milk to the pan and stir through for 2 minutes.

Makes 2 servings. Preparation time is 8 minutes.

Bread Pizza with Prawns and Cheese
  • 250g cheese, grated
  • 1/2 Bloomer or loaf of bread
  • 2 tomatoes, de-seeded and diced
  • 2 cloves garlic, minced
  • 2 small onions, sliced
  • 10 black olives
  • 3 tsp sweet corn kernels, boiled
  • 1 tsp fresh oregano, chopped
  • 10 fresh basil leaves
  • 10 large prawns
  • Olive oil

The first step is to make the sauce by blending the tomato, oregano, garlic and about 1 tsp of olive oil. Add salt and pepper to taste.

Slice the bloomer loaf in half to make 2 large flat pieces of bread. Layer on the tomato sauce, then sprinkle with grated cheese. Place onion slices, olives and corn on top of the cheese.

Set the basil leaves on top, and one prawn on each leaf. This way the prawns will be flavored by the basil during grilling. Drizzle the whole thing with olive oil and cook under the grill for about 5 minutes. Serve right away while hot.

This is an excellent recipe for when you have extra bread to use up. For a vegetarian pizza recipe, it's both easy and fast.

Makes 2 servings. Preparation time is 10 minutes.

Isabel Robson is the editor of, the resource for healthy vegetarian, vegan and pescatorian recipes. Find more recipes for fish mains at her site.


Thursday, October 28, 2010

Quick and Easy Recipes for Sausage and Peppers

 by reggie75


Whether eaten on a bun or by itself, sausage with peppers is a delicious meal to make for you and your family. My first encounter with this tasty sandwich was at a county fair when I was a youngster. It basically consisted of spicy Italian sausage, onions, green pepper and a tomato based sauce. Since then I have tried many different variations of this comfort food favorite. You can experiment with different sauces, peppers, onions and sausage to create your own masterpiece. Here are a couple quick and easy sausage and peppers recipes for you to try, just in time for Football Sunday!
Sausage and Peppers
What you need:

• 1.5-2 lbs Italian sausage links
• 2 large onions, sliced
• 1 large red or yellow bell pepper, cut in strips
• 1 large green bell pepper, cut in strips
• 3/4 t salt
• 1/2 t oregano leaves
• 2 T olive oil

What you do:

• Pour about 1/3 c water into a large skillet. Add sausage to skillet and cook over med heat until water simmers. Cover skillet and simmer for 5-7 minutes. Remove cover and continue cooking, turning often, for about 20 minutes or until sausage is nicely browned. Set aside sausage and add olive oil to skillet. Heat oil and add all remaining ingredients to pan. Cook over med heat until vegetables are browned and tender, stirring often. Add sausage to skillet, cover and cook on low until heated through.
• Sausage and peppers are great by themselves or with a side of rice. They are also delicious on a brat bun or crusty roll with your favorite condiments.
Low Fat Sausage and Peppers
What you need:

• 14 -16 oz package smoked turkey sausage
• 1 medium onion, sliced
• 1 large green pepper, cut in strips
• 1 large red pepper, cut in strips
• 14.5 oz can crushed tomatoes
• 4 oz can sliced mushrooms, drained
• 2 T olive oil
• 1 t oregano
• 1 t basil
• 1/2 t red pepper flakes
• 1/4 t garlic salt
• 1/8 t black pepper

What you do:

• Heat 1 T olive oil in a large skillet over med-high heat. Add onion, peppers, mushrooms, oregano, basil, red pepper flakes, salt and pepper to skillet and cook until vegetables are softened but still crisp, stirring frequently. Remove vegetables from pan. Heat 1 T oil in skillet. Cut sausage in half lengthwise, then slice in 1/2 inch pieces. Add sausage to skillet and cook at med-high heat until lightly browned. Add vegetables and crushed tomatoes to skillet and mix. Cook over medium-heat, stirring occasionally, until heated through; serve.
• If you're not worried about the fat content, you may use polish sausage or smoked sausage.

Easy Breezy Recipes - Quick and easy to make recipes, with ingredients you can find at any supermarket.


Wednesday, October 27, 2010

Easy Breakfast Recipes

 By: Reggie Bean


My favorite meal of the day has always been breakfast. Nothing beats the cooking odors emanating from the kitchen in the morning. Fresh brewed coffee and sizzling bacon are two of the most recognizable and satisfying food smells, and they never fail to make me happy.

But breakfast is not only a morning meal. Ihop and Denny's can attest to that. Though the main stars are eggs, sausage, bacon, potatoes and pancakes, there are many variations and combinations of ingredients to keep your taste buds stimulated. Here are a few easy
breakfast recipes that you can concoct in the kitchen.

Huevos Rancheros

What you need:

2 T olive oil/
6 eggs/
1 c sharp cheddar cheese/
1/4 t salt/
4 oz can green chiles (seeded and chopped)/
3/4 c green pepper, chopped/
6 six inch tortillas, flour or corn/
1/2 c onion chopped/
1 garlic clove, minced/
28-32 oz can tomatoes, chopped and drained

What you do:

Heat tortillas one at a time, in preheated skillet over med heat. Turn over when they start to get puffy, repeat on other side. Wrap tortillas in foil and put in oven on warm setting.
In large skillet, cook onion, garlic, and green pepper in 1T oil until tender. Stir in green chiles, tomatoes and salt. Simmer for 8-10 minutes, uncovered.
In another skillet, heat one T olive oil. Break eggs into skillet and cook sunny side up until cooked to desired preference. Serve sauce on hot tortillas, topped with egg. Sprinkle on cheese; serve.

Breakfast Skillet

What you need:

1lb bulk pork sausage/
1/2 c chopped onion/
4 oz canned mushrooms, sliced/
5 cups hash brown potatoes, frozen/
1/2 cup chopped green pepper/
1/4 t salt/
1/8 t pepper/
4 large eggs/
1 c cheddar cheese, shredded/

What you do:

In a large skillet, brown sausage. Add mushrooms, onion, green pepper, hash browns, salt and pepper. Cook for 15-20 minutes over med-high heat, or until potatoes are nicely browned. Beat eggs and pour over potatoes. Sprinkle cheese over mixture. Cook, covered, on low heat for 12-15 minutes, or until eggs are set and cheese is melted. Serve with salsa on the side. Salt and pepper to taste.

Breakfast Bake

What you need:

32 oz bag frozen hash browns/
8 eggs, beaten/
1 medium onion, chopped/
1 green pepper, chopped/
11/2 c cooked ham, chopped/
11/2 c sharp cheddar cheese, shredded/
2-3 T olive oil/
salt and pepper to taste

What you do:

Preheat oven to 350 degrees. Heat oil in a large skillet. Add hash browns, green pepper and onion and cook until potatoes are nicely browned.
Layer bottom of a lightly greased 9" x 13" baking pan with potato mixture. Add salt and pepper. Layer ham over potatoes. Pour eggs evenly over ham and potatoes. Top with cheddar cheese. Cover with foil and cook for 30 minutes; serve.

For more cooking articles, recipes and food related links, visit Easy Breezy Recipes at
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Tuesday, October 26, 2010

Low-Calorie Cocktail Ideas

By: Shannon Smith


Title-3: Low-Calorie Cocktail Ideas

Today the media urges us to double check the fat and sugar counts of everything from organic soup to our favorite beverages. All of the negative reports can affect having fun-suddenly, a trip to your local lounge becomes headache inducing, because you're unsure of the calorie intake of your favorite cocktails. Don't despair, though, because there are ways to enjoy drinking cocktails without gaining unwanted weight.


Today the media urges us to double check the fat and sugar counts of everything from organic soup to our favorite beverages. All of the negative reports can affect having fun-suddenly, a trip to your local lounge becomes headache inducing, because you're unsure of the calorie intake of your favorite cocktails. Don't despair, though, because there are ways to enjoy drinking cocktails without gaining unwanted weight.

Choose diet soda

It's generally a good idea not to drink things like whiskey and coke or seven and sevens because they are mixed with soda, which has a high sugar and calorie count. However, you will count down the amount of calories if you choose diet soda as a mixer.

Drink slowly or take breaks

Who says you have to drink nonstop all night long? Just because your size five girlfriend drinks cocktail after cocktail doesn't mean that you have to follow her lead. Enjoy your Mojito or brandy by savoring it instead of gulping it down. If you finish your first drink quickly, imbibe a glass of water before ordering your second round-you'll keep hydrated that way, too.

Be knowledgeable about low-calorie mixers

If you are planning a party, you'll want to serve cocktails. Most of your friends are probably health conscious like you are, so help yourself and them by knowing which mixers are best. Yummy sugar-free Torani syrup, which comes in such flavors as raspberry, chocolate, hazelnut, blueberry, and more, has zero calories! So does Baja Bob's sugar-free margarita or sweet 'n' sour mix-what a fabulous alternative to traditional margarita mixes that have gargantuan calorie counts. If you need some juice, just choose a light or no-sugar-added version.

Feel free to indulge with a Bloody Mary

It might seem like Bloody Marys would contain a plethora of calories, but they actually don't. Consuming a Bloody Mary will only add a hundred or so calories to your intake for the day. These are one of the tastiest, most popular cocktails around, so it's great that they are a low-cal option-even with garnish, as celery and pickles are virtually fat free!

Get creative

Lots of people serve Cosmopolitans or the high calorie Margarita at social events, but you can stand out by trying out some new drinks. One everyone will like is the Caipirinha, which is composed of water, lime, rum, ice, and optional Splenda. Another is the Moscow Mule, which uses tasty ginger ale, vodka, lime, and ice. Don't forget the uniquely named Lava Flow, flavored with strawberries, bananas, coconut, rum, no-sugar-added pineapple juice, and ice. Bourbon lovers will enjoy the Alleghany Bank, which pairs the bourbon with vermouth, Blackberry brandy, lemon and ice. Finally, how could you go wrong with refreshing Sangria? There are different ways to make this one, but you basically just need to choose several different fruits, include oranges and limes, and a few others, and combine them with some nice red wine and seltzer water.

It's a great escape to enjoy a fresh cocktail! Just know that the higher amount of alcohol in a drink, the higher the calories will be. So, be aware of what is in your drink, use these tips to keep yourself from overindulging, and you'll avoid feeling guilty about a sipping on a beverage or two.

About Author: Shannon Smith lists cocktail-ingredients with calorie and carb counts at on her site at
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Sunday, October 24, 2010

Great Ground Beef Enchiladas Recipe

 By: Kathy Hupp


I had the urge to make beef enchiladas, but could not locate a recipe that used the majority of the ingredients I truly desired for them to include. I decided to take a chance and do a little experimental cooking of my own. I am happy that I did. They turned out just lovely and exceptionally tasty.

The final result was 2 pans full of scrumptious ground beef enchiladas. There are 4 extremely big enchiladas in each 9x13 baking pan. I covered one of them snugly with foil and set it in the freezer. It should be easy to reheat for a simple dinner for another day. If 8 extra-large enchiladas are too much for you to use up within a short period of time, you may easily try cutting the recipe in half.

2 pounds hamburger

1 large yellow, chopped

1 packet taco seasoning mix

2 1/2 teaspoons chili powder

1 teaspoon black pepper

1 cup water

2 cups cooked rice

10 ounces of red enchilada sauce

2 cups of mild salsa

1 can condensed cream of mushroom soup

1 package softened cream cheese, 4 ounces

1 15 ounce can kidney beans, drained

4 cups shredded sharp cheddar cheese, divided

8 10 inch tortilla wraps

small carton sour cream, optional

In a large frying pan, brown hamburger until nearly cooked. Add the chopped onion and keep cooking until the onion is transparent. Drain well.

Add the package of taco seasoning, chili seasoning, pepper and water into the ground beef mixture. Continue cooking over low to medium heat until slightly thickened, approximately 5 minutes. Turn down heat to low. Stir in cooked rice and salsa to the skillet and simmer slowly until almost all the water is absorbed. Put aside.

In a medium sized bowl, mix together enchilada sauce, condensed soup and cream cheese. Mix until smooth. Move to one side.

Set up two 9x13 inch glass baking pans. There is no need to grease or use cooking spray on the pans.

In the center of each tortilla wrap, put around 1/2 to 3/4 cup of meat mixture. If you've an excess of ground beef mixture, simply add some more to every tortilla. Add approximately 2 teaspoons of kidney beans as well. Add 1/4 cup of cheddar cheese. Roll up tortilla and place seamed side down in the baking pan. It'll take four of these to fill each pan.

Once all eight tortillas are stuffed, rolled and put in the baking pans, put 1/2 of the sauce mixture over the center of both pans. Scatter remaining cheddar cheese over the top of both pans of enchiladas. Place in 350 degree oven and bake 15 to 20 minutes, until shredded cheese has melted and golden browned. Serve with a little sour cream, if preferred.

This recipe produces very large sized enchiladas. It might sound like too much of the sauce mixture, and an excessive amount of cheese, but I guarantee they turn out extremely well. I used flour tortillas just because that is all I had at hand. I'm certain the recipe should work just as well using corn tortillas.

If you do not have two 9x13 inch glass pans, three 9x9 baking dishes might do just as well. I can't recommend utilizing metal pans, as the food might start to taste like metal if it remains in the pans for very long. Certainly do not use metal pans if you ever need to freeze one of the pans of enchiladas.

If you do not wish to use kidney beans, you can turn to pinto beans, black beans, chili beans or re-fried beans. I wager hot chili beans would give them an extra boost. I merely opted for kidney beans since I really enjoy them.

In case you are a lover of olives, I'm confident black or green would be a superb addition. Unfortunately, I seem to be the only olive lover in my family, so they aren't an possibility for me. Some chopped sweet bell pepper scattered on top of the cheese layer would enhance the attractiveness of the meal. Do a bit of guesswork and add your preferred ingredients as you wish.

Of course, this dish would be just right for supper with a green salad on the side. Enjoy the meal!

Visit Kitchen Aid Mixers and Kitchen Aid Artisan Mixers to find Great Deals on Kitchen Aid Mixers.
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Saturday, October 23, 2010

Number One Chef Secret Will Change Your Cooking Forever!

 By: Chef Todd Mohr


Have you ever wondered how a chef can be told to cook with a few ingredients and they can pull together a dish without using a cookbook? How is that possible? It’s possible because there are chef secrets that we use in cooking every day. They’re the same chef secrets that I teach in my online cooking classes. If you think about it, I’m sure there are many things you can do very well without having to look for instructions each time you begin.

Think about it. Each time you get in your car to drive somewhere, do you have to take out the owners manual and figure out how to operate the vehicle? No, you’ve done it before.

If you’re a golfer, do you bring an instructional video with you to review before each shot? No, you’ve internalized the steps you need to take to make your best swing. Is it always a perfect shot? No, but you’re always trying to improve. How about if you did have an instructional DVD with you on the golf course? Then, would every shot be perfect? Still no.

So, why do people think if they have a recipe book, every meal will come out perfectly? In fact, you still need to practice, to know the basic cooking methods, the chef secrets that I’ll share with you for creating amazing meals at home. These are the same secrets that students of Web Cooking Classes are using every day.

My first secret to learning how to cook, whether from a book, or cooking online will change the way you think about cooking forever. When I’ve taught this first secret, it has given everyone a sense of freedom, and an instant reduction of cooking stress.

So, what’s the first secret? Recipe books don’t work. They don’t work because the cookbook that you’re reading doesn’t know the size of your ingredients, the altitude in which you live, the true temperature of your stove/oven or how you like your food cooked. Only you know how you like your food to taste and only you can see signs while you’re cooking to understand what to do next. This is why you don’t see chefs pouring over cookbooks. They already know this secret.

Whether you take cooking classes online or in person, make sure that you’re learning chef secrets or basic cooking methods and not recipes. Once you learn these chef secrets, you will understand the basic cooking methods you need to create delicious, healthy, exciting meals every night of the week without having to look at a single recipe!

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!
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Friday, October 22, 2010

New Organic Recipes To Treat Your Feet

by: Louise


Skin Care is an all over body process because your skin is the largest and most protective organ you have.  Your feet are especially vulnerable because they take constant abuse from friction and elements but they do not produce sebum, which is your bodys natural oil.  These organic skin care recipes for feet are fabulous when used in conjunction with a good foot care schedule.  With all of our recipes, we urge you to buy organic ingredients because your skin absorbs pesticides and commercial chemicals from non organic products.

Honey Cleanser

This mild organic cleanser is terrific for feet because of its natural moisturizing and antibacterial qualities.  Wet your foot and apply 1 tablespoon organic clover honey to a warm, wet washcloth rub entire foot thoroughly, being sure to get between all toes and around toenails. Rinse thoroughly with warm water.

Foot Soaks

Foot soaks are an excellent way to care for the skin as well as add to your total sense of well being.  They soften dry skin and energize tired feet.  After soaking, moisturize with a good organic moisturizer (see our article on organic moisturizer recipes if you would like to make your own).

Energizing Foot Soak #1

Add 4 cups warmed organic whole milk, 2 tablespoons Epsom Salt, 2 tablespoons organic almond oil and 3 drops organic peppermint essential oil to a warm water foot bath.  Soak feet for 15 minutes.

Energizing Foot Soak #2

Add 2 drops of organic lemon essential oil, 2 drops or organic rosemary essential oil, and 4 tablespoons organic oat flour to a warm water foot bath.  Soak for 15 to 20 minutes.

Relaxing Foot Soak #1

Add 4 cups warmed organic whole milk, 2 tablespoons Epsom Salt, and 6 drops organic lavender essential oil to a warm water foot bath.  Soak for 15 minutes.

Relaxing Foot Soak #2

Add ¼ Epsom Salt, 1 teaspoon baking soda, 2 drops each of these organic essential oils:  lemon, sandalwood, coriander to warm water foot bath.  Soak for 15 to 20 minutes.

Dry Foot Soak #1

Use warmed whole organic milk and 3 drops organic lavender essential oil.  Soak your feet for 15 to 20 minutes and follow with exfoliating treatment.  Rinse well.  Massage with a liberally applied heavy organic cream moisturizer and cover with cotton socks for the night.

Dry Foot Soak #2

Add 3 cups organic pineapple juice and ½ cup organic coconut milk to a warm water foot bath.  Soak for 10 to 15 minutes and follow with an exfoliating treatment.  Rinse well.  Massage with liberally applied heavy organic cream moisturizer and cover with cotton socks for the night.

Perspiration/Odor Resistance Soak

Add 6 drops of organic common tea tree essential oil to a warm water foot bath and soak for 15 to 20 minutes.  Dry thoroughly to discourage fungal growth.  Tea Tree essential oil has antibacterial, antifungal, and astringent properties which eliminate the various causes of foot odor.


Exfoliating your feet is a necessity because of all the friction your feet encounter on a daily basis.  The skin responds to this friction by creating more skin cells in areas that are being rubbed (think of calluses that form on your hands from raking leaves).  To soften and rejuvenate your feet, this rough, dry build up should be removed.  Do not expect the area to be finished after one treatment.  It took a while to get to this point; it will take a bit of TLC to fix the problem.  Always finish with a good moisturizer and use moisturizer at least twice daily; this helps keep the skin soft between exfoliation treatments which helps make you exfoliation more productive.  All of the following exfoliation mixtures will work much better if used immediately after one of the above foot soaks.

Citrus Scrub

Mix 1 cup Epsom Salt, 3 teaspoons organic olive oil and the juice of one small lemon.  Immediately massage soles of feet (don’t give the Epsom Salt time to dissolve), giving extra attention to any areas of thick skin.  Rinse with warm water.

Sour Cream Scrub

Rub just soaked feet with 1 cup organic cornmeal then apply a mixture of ¼ cup organic sour cream and 2 tablespoons organic olive oil.  Massage well, giving extra attention to thick skin.  Rinse with warm water.

Odor Protection Foot Powder

Mix ¼ cup organic ginger and ¼ organic cornstarch.  Store this mixture in an airtight container.  To use, light brush on feet using a large brush designed for cosmetic powder application.  Between gingers antibacterial properties and cornstarch’s absorbency, you will combat foot odor.
About Author: Louise Forrest has created the ultimate FREE Health & Beauty guide. Find out how you can gain access to FREE skin care articles, tips and techniques at
Give your feet a treat with theseorganic foot care products at
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Thursday, October 21, 2010

How to Make Your Own Colon Cleanse Recipe?

by: Jason


As people become more conscious of the effects of an unclean colon and decide on getting their colon cleansed, the demand for colon cleanse recipes is also on the rise. The trouble is not getting hold of a recipe, but to choose one from the innumerable recipes that are doing the rounds. Of course the internet has a big role to play in this. With it being so easily accessible these days, anyone and everyone can publish on the net. Hence there is no dearth of recipes. But the problem is also there.

Since the internet is available to everyone, a lot of the content can’t be taken at face value. There are many who have little idea as to what they are writing. If you fall for the information provided in those articles then you are the one who stands to lose out. So be skeptical about the information that you get on the net.

The best way to judge the authenticity of a recipe is to check the credentials of the writer. If the writer is a trained professional having practiced alternative medicine for some time then it is much more assuring to follow that recipe.

However, there are a few ingredients of a colon cleanse recipe which have proven their worth over a period of time. Having passed the test of time, these ingredients can be trusted to be integral parts of any colon cleansing recipe. One such ingredient would be psyllium husks or seeds. They are very effective in cleaning your colon of the stored waste materials. In fact they are so effective that most colon cleansers available at stores and sold as over the counter drugs contain it.

Then there are the probiotics which are again used in many home made recipes of colon cleansers and also in several store-bought colon cleanse recipes. The probiotics help in increasing the good bacteria which reside in our digestive system. The probiotics have been used for quite some time now and this shows the effectiveness of the ingredient.

Most colon cleansing recipes available on the net come for free. But many of them has a catch. Among the various ingredients mentioned, one or more are required to be bought from a particular vendor. You must be careful about such recipes. It might be a genuine ingredient which would help to clean your colon better. But it can also be something which the vendor just has concocted to do business without any medical logic.
About Author: Jason Uvios writes on the topic of "How to Make Your Own Colon Cleanse Recipe?" to visit it :colon cleansing facts, cleansing your colon and colonics
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Wednesday, October 20, 2010

Japanese Cuisines - Some Of The Of The Famous Japanese Dishes

by Chan Jong


Japanese Recipes - How to make Sushi RollsJapanese food purely puts one in an uplifting mood. The unique taste and preparation with which the food comes are really too good to get ignored. You can more or less feel the traditions of the Japanese people simply through its food.But this search for Japanese cuisine need not be disregarded just because you don't have the money to splurge  on expensive Japanese restaurants. It is possible to have the Japanese food experience even in your own home. Here are some Japanese cooking recipes which will definitely guide you to a luxurious yet inexpensive home-made dinner.Onigiri Onigiri are the standard Japanese rice balls. They sometimes have a filling, more often than not fish. They are very common among the Japanese and are oftentimes found inside students' bento boxes. Making your own onigiri is very easy. You only need Japanese rice and make sure it's freshly-cooked. You also require a little salt for flavoring and the nori seaweed that will act as the covering or plaster of the ball of rice. The seaweed will hold the ball in place. Before shaping the rice into a ball, create a dent at the center. Fill this dent with your selection of stuffing. You could opt for salmon or pickles or what have you. After putting in the filling, you may start shaping the rice into a ball and wrapping it afterwards with the seaweed.Tonkatsu Tonkatsu is a great non-veg dinner recipe. Its generally meat, frequently pork chops that is rolled in flour and bread crumbs prior to sinking them in egg. This is then again rolled in a layer of bread crumbs and later deep fried till it becomes golden brown.Most Japanese prefer their dinner with veggies on the side so you might try it, too. After all, the cooking adds up to the tempting allure of Japanese food.

For more details on Japanese recipes please visit Japanese Food You can also take a look at some fantastic Japanese desserts by clicking Japanese Desserts

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Tuesday, October 19, 2010

Very Tasty Potato Curry

 by prabakar


This Potato dish is a nice change from traditional mayonaise and mustard based potato salads, with a lot less calories. Instead of the fat of mayonaisse for flavor, dilly potato salad uses herbs and dijon mustard for a flavorful effect. You can use any type of potato that you have on hand for this dish. A potato that boils well and tastes good is the Yukon Gold.
* 1/2 cup frozen peas,
* 1/2 cup coarsely chopped green pepper,
* 1/2 cup coarsely chopped celery,
* 3/4 cup dijon mustard,
* 4 to 5 tablespoons olive oil,
* 1/2 cup black olives chopped or presliced canned,
* 3 tablespoons chopped fresh dill, or 2 tablespoons dried,
* 3 tablespoons chopped fresh parsley, or 2 tablespoons dried,
* 8 medium to large sized potatoes,
* salt and pepper to taste
Recipe Directions:
Wash potatoes well by scrubbing off the dirt off. Cut potatoes into 1 to 2 inch cubes. Add cubed potatoes to pot of water. Boil water to a boil and cook potatos until they are firm, yet done. Test potatos by piercing with a fork. They should not be too mushy, for this will affect how the potato salad holds together. If they are too mushy you will have dilly mashed potato salad. When potatos are done, rinse with cold water in a collander. This will keep the potatoes from cooking further. When the potatos feel luke warm, add to a large mixing bowl.
Take the frozen peas and put into a small bowl with some warm water. They don’t need to cook, just unthaw a little. Let peas unthaw for about 15 minutes. You can also put them in the microwave and heat 1 to 2 mintutes to quickly dethaw them. Drain the peas once they are dethawed. Add the dijon mustard to a small bowl. Then add the olive oil to the dijon mustard. Blend ingredients with a whisk or a fork until well blended. You can add more olive oil to the mixture to make it more fluid if you feel the mixture is too stiff for a dressing. All Indian Chinese foods are available in Indomunch NYC. This Hotel is announced new gift certificate. Please visit and Get Gift Certificate.
Add the green pepper, celery, drained peas, and black olives to the potatos in the bowl. Mix the ingredients until blended.Add the dijon mustard olive oil dressing to the potato mixture. Stir until blended. Finally, add the dill and parsley to the potato mixture and stir until blended and everything seems well coated. For more details

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Monday, October 18, 2010

Cooking Recipes - 3 Amazing Ways To Locate New Recipes!

by: Abhishek


If you’re a seasoned home cook looking to add some spice to the pot, or a newcomer trying to find a simple and fun recipe to start out with, there are endless places you can go to find that perfect thing you’re looking for. In this modern age, finding the perfect recipe for you has become easier than ever, we no longer need to rely on grandma’s recipe cards. Some great places to find recipes are the internet, bookstores, and the television!

One of the best places to find a recipe you can be sure to love is right on the internet. Thousands of websites exist for the sole purpose of sharing recipes, whether it be from a famous chef, or where regular home cooks can share their favorites. One website that should be bookmarked on every home cook’s computer is This website has grown so large and popular that they’ve now published their most popular recipes in book form. allows home cooks to come together to share their recipes, and then those that try the recipe can rate it and leave feedback. If you’re looking for a great lemon chicken recipe, type it in the search box and watch the dozens of results pop up, all with ratings. Choose your favorite 5-star recipe and get cooking!

Some other places to find recipes is in cookbooks at your local bookstore or library. Some of the best cookbooks offer pictures to the reader so they can know what to expect from each dish. Recipes can also be found at the grocery and health food stores, and even gift shops. Many of the cook books sold at the gift shop will be local oriented food and ingredients oftentimes published by local cooks or restaurants.

This can also be a fun way to try out specialty ethnic food, such as lobster in Maine, or shrimp Louisiana-style! It’s also fun to show off your cookbook collection and make a challenge out of trying all the recipes from each of your books.

Another fun way to get all of your friends cooking and sharing recipes is by hosting a potluck party; once a week or once a month friends can come over towing their favorite dishes along with the recipe for that dish. This way people can try the dish before cooking it at home, and the recipe is right there for sharing!

For those who have spent years collecting their favorite recipes, making your own cookbook may be perfect for you. A family cookbook can also be a great gift to pass on to younger generations to share for years to come.

For the individual who is new to the cooking game, many television shows air that offer recipes to both the new and experienced chef. There are also DVD’s for the beginner cook, or even taking lessons can be a fun way to learn the ropes in the kitchen.
About Author: Abhishek is a cooking enthusiast! Visit his website and download his FREE Cooking Report "Master Chef Secrets" and learn some amazing Cooking tips and tricks for FREE! Learn how to create the perfect meal on a shoe-string budget. And yes, you get to keep all the accolades! But hurry, only limited Free copies available!
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Sunday, October 17, 2010

Timeless Wisdom in Funny Food Quotes

 By: Gail Buckley


Cooking As A Culinary Art

Culinary arts is the art of cooking. Cooking is a way to prepare food that will be eaten or served to other people.

The culinary arts is comprised of many categories - some of which are tools, methods, combination of spices and ingredients that adds flavor to the food. It normally needs the right measurements, proper selection and accurate combination of ingredients involved to reach desired result.

The diversity of the Culinary arts around the world mirrors many considerations such as:

- Economic
- Aesthetic
- Nutritional
- Religious
- Cultural

1. The Dawn Of Fire

The culinary arts, if not always, is associated with fire. The heat generated by fire is oftentimes required to be applied to be able to change the food's texture, flavor, nutritional contents and even its appearance. Heating is important in the culinary arts because it disinfects the food and makes it softer. The food danger zone is between 4 to 60 degrees Celsius. Within these temperatures, the bacteria found in the found or even those that were transferred to the food can grow at a very alarming rate. Under ideal conditions bacteria can double their population every twenty minutes. Although at a glance, these foods may not appear harmful, when ingested they can be. Many people have the misconception that bacteria will die when we freeze our food or refrigerate them, but this actually does not rid the food of bacteria, merely it slows down their expansion.

2. Baking

Baking is probably the most famous department in the culinary arts. In the culinary arts, baking is the art of cooking food using an oven. The food is cooked through applying dry heat evenly through the oven and onto the food. It is used in producing pastry based goodies such as pies, tarts and cakes. The dry heat in the oven causes the starch to gelatinize and results to the browning or charring of the outside of the food. Some uneducated in the culinary arts might think that the charred part or the brown part is not as tasty as it sounds, but this part is actually what gives taste and flavor to the baked good, partly sealing the moisture of the food. The browning apparent in the baked good is caused by the sugar caramelizing and the chemical reaction that happens between the reduction of sugar and the amino acid (Maillard reaction). Moisture in the baked goody, on the other hand, is not really completely kept in, in time as the goody is being baked it will become drier and drier.

3. Boiling

Another category is boiling. Boiling is when there is a rapid vaporization of any liquid when the liquid is heated. In cooking, boiling is divided into many other categories. Blanching, a cooking term used to describe the submersion of food into boiling water and removing it after a certain period of time and then throwing it into cold water or letting water run over it causing the firming of food. Pressure cooking is when food is cooked inside an enclosed cooking tool that would limit the air that's coming in or going out of that tool - this technique speeds up the pace of cooking. Stewing would probably be the most popular cooking technique in the culinary arts division. It is a method where meats are cut up into smaller pieces and along with some vegetables are simmered into a liquid. Simmering, then again is a cooking method where the liquid is barely kept away from its boiling point. Other boiling techniques are braising, codding, steaming, infusion, poaching, double steaming, steeping and vacuum flask cooking.

4. Other

To most Americans, microwaving and grilling are the most common forms of cooking. Microwaving is the easiest and simplest form of cooking; it is a technique used mostly to reheat sumptuous meals ready to be consumed. And for grilling, most Americans have a grill station in their backyard. Grilling is a roasting method that is cooking directly under a source of heat. Other roasting methods are Barbecuing, Searing and Rotisserie. A less common method is smoking meat, or even salting it.

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Saturday, October 16, 2010

Satisfying And Light Chicken Salad Recipes

by: Low


What is great about either tuna or chicken salads is that there is hardly any wastage (unless of course, the cook has already messed up the salad big time). Should the preparation for these salads exceed the expected consumption, they can be recycled the next day as a sandwich.

Just throw in maybe feta or mozzarella cheese, place it on any bread of your choice, pop it in the oven and you are ready to go with a totally different dish. For your convenience, I have compiled the following must-try chicken salad sandwich recipes for all those salad left-overs.


1/2 - cups cooked chicken breast, diced
1/2 - cup celery, diced
1/2 - onion, diced
1/2 - cup salad dressing (or mayonnaise)
1/2 - teaspoon oregano
1/4 - teaspoon salt
1/8 - teaspoon pepper
1 - hard-cooked egg, peeled
1 - tomato, 8 slices
4 - lettuce leaves
8 - slices of bread (your choice of bread)


You want to add the cooked chicken breast, celery, onion, salad dressing (or mayonnaise), oregano, salt, pepper, hard-cooked egg in a food processor.

Pulsate food processor about 4 times.

You want ingredients well mixed; however, only coarsely chopped.

With a tablespoon, spread chicken salad mixture on a slice of bread; add 2 tomato slices, a leaf of lettuce and top with second bread slice.



4 Kaiser rolls, cut in half
1 cup deli chicken salad
12 very thin apple slices
4 slices Cheddar cheese


Layer bottom half of each roll with salad, 3 apple slices and 1 cheese slice. Top with tops of rolls. (You can spread the kaiser rolls with a thin layered of softened butter before making the sandwiches, if you’d like.) 4 servings



2 cups cooked diced chicken Miracle Whip Salad Dressing
1 cup chopped celery
2 tablespoons pickle relish
1/8 teaspoon dry mustard
1/2 teaspoon dill
8 slices thin white bread


Mix together ingredients. Chill for several hours. Spread chicken mixture on bread and remove crusts. Cut into squares or triangles.



1 cup diced cooked chicken
1 cup chopped celery
1 cup chopped tomatoes
1/2 cup finely chopped onion
1/2 cup purchased pesto
4 whole wheat -- or white bagels, split


In large bowl, combine all ingredients except bagels; mix well. Spread chicken mixture on each bagel half.


2 whole chicken breasts (or about 5 cups cubed cooked chicken)
1 cup seedless white grapes, cut in half
1/2 fresh pineapple, peeled, cored, and cut into cubes.
Greens of your choice for serving
1/2 cup chopped pecans, toasted.
1/2 cup thinly sliced green onions, white and green parts


1/3 cup bottled Major Grey’s chutney, large pieces chopped.
1 teaspoon curry powder
1 cup mayonnaise, homemade or high-quality purchased.
1/2 teaspoon salt
1 tablespoon grated lime zest
1/4 cup fresh lime juice

Roast the chicken. When it is cool enough to handle, remove the skin from the chicken. Pull the meat off the bones and cut into 1/2-inch cubes. Place the meat in a large bowl. Add the grapes and pineapple.

For the dressing, in a bowl, whisk together the chutney, curry powder, mayonnaise, lime zest, lime juice, and salt.

Pour the dressing over the chicken mixture. Toss gently but thoroughly. At this point, you may refrigerate the salad for up to 3 hours, or turn it out onto a platter lined with lettuce leaves, chill briefly, and serve. Sprinkle the pecans and green onions over the salad before serving.



1/4 cup cider vinegar
3 Tbsp. honey
1-1/2 tsp. cumin
1/4 tsp. salt
pepper to taste
1 Tbsp. olive oil
2 whole chicken breasts, skinned, boned, and cut into 2" strips
1/2 tsp. garlic salt
16 oz. pkg. frozen corn
1 cup chopped plum tomatoes
15 oz. can black beans, rinsed and drained
1 green onions, chopped
1 red bell pepper, chopped
10 oz. pkg. lettuce mix
2 avocados, peeled and chopped
2 cups shredded Monterey Jack cheese
3 cups slightly crushed blue corn tortilla chips
1 cup sour cream
10 oz. jar thick and chunky salsa

Combine salt, vinegar, cumin, pepper, and honey and mix well; set aside.

Heat oil in skillet. Sprinkle chicken with garlic salt, then saute in pan until white, about 5 minutes. Combine cooked chicken, corn, tomatoes, black beans, onions, and red peppers in large bowl. Stir in dressing. Chill for an hour.

Mix chicken mixture with lettuce. Serve along with avocados, cheese, tortilla chips, sour cream and salsa.
About Author: Low Jeremy maintains This content is provided by Low Jeremy. It may be used only in its entirety with all links included.
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Friday, October 15, 2010

What Can You Make With Fajitas?

 by Chelsi Woolz


What makes authentic Mexican food so tasty is that it uses a blend of spices to flavour such foods as meats and vegetables. One of the most popular authentic Mexican food dishes are fajitas. Fajitas can be found on just about any menu that features Mexican food. Best of all, the tender meats and vegetables make the perfect healthy dish.

Not only are fajitas tasty and healthy, but they are sensible meal solutions because they can use any combination of meats and vegetables. So what exactly can you make with fajitas? The possibilities are endless, but here are the top 5 fajita recipes that will make every supper a success!

Chicken Fajitas.
Chicken is one of the healthiest meat choices because it is lean and packed with protein. Cut up strips of chicken and marinate them using such ingredients as vinegar, lime juice and olive oil. Add bell peppers and onions for extra flavour. After marinating, sauté the ingredients until the juices run clear. Place the chicken mixture into warm tortilla shells.

Steak Fajitas.
The key to making steak fajitas is to cook the steak just right so that it is juicy and tender. Grill or broil a cut of flank steak along with vegetables such as onions and red and green bell peppers. Sprinkle a tad of chilli powder for added flavour. When finished, slice the steak and vegetables and add them to rice and tortillas.

Beef Fajitas.
Beef is easy to cook with and cost-effective for families. For the leanest beef fajita recipes, choose ground sirloin or lean ground beef. Cook the beef on the stovetop and add a variety of flavourful greens such as onions and bell peppers. Complete the dish by adding fajita seasoning and serving over warm rice.

Shrimp Fajitas.
If you are not a meat eater, shrimp fajita recipes are an excellent choice. Best of all, shrimp goes well with a variety of vegetables. Marinate the shrimp in lime juice and soy sauce and then sauté it in olive oil, adding a tad of chilli powder. Add the shrimp to sautéed vegetables, such as zucchini and red onions. Serve with warm rice and tortilla shells.

Vegetable Fajitas.
Probably the most colourful of the bunch, vegetable fajitas are both tasty and nutritious. The best vegetables to use include red and green peppers, squash and red onions. For a spicy kick, add a dash of cumin and hot salsa. Sauté the vegetables in olive oil and garlic and add them to warm tortillas and white rice.

Fajita recipes are the ultimate authentic Mexican food because of their blend of ingredients that are sure to indulge your taste buds. Fajita recipes can be made complete by serving them with a side of refried beans or black beans, slices of avocado or Pico de Gallo.

The article is written by Chelsi Woolz on the topic of authentic Mexican fajita recipes. Add flavour to your meal by creating a Mexican fiesta that is both healthy and tasty. Get creative with your fajitas recipes but adding a variety of Mexican ingredients.


Thursday, October 14, 2010

Quesadillas: The Mexican Cheese Toastie

 by Chelsi Woolz


A quesadilla is a tasty dish made using a corn or wheat tortilla which is then grilled with cheese, either between two flat tortillas or between the folds of one. Quesadillas are very easy to make with a wide variety of ingredients so there is sure to be a combination of quesadilla fillings that will please almost everyone. If you are looking for a no-fuss meal but are tired of toasted sandwiches as an "emergency meal" then quesadillas are worth trying.

--Simple Cheese and Corn Quesadilla--
The simplest quesadilla recipe requires just a corn tortilla and cheese. The kind of cheese can vary, of course, according to personal taste, but the two most often used are a soft milky cheese, such as mozzarella, or a mild cheddar. Cheese lovers might like to use a sharper flavoured cheese, or even mix in some blue vein. (The best combination is probably a mix of gooey and sharp cheeses.)

Put some oil or butter in a hot frying pan and place one flour or corn tortilla in the pan. Turn the tortilla until it is slightly brown on each side, and then add the grated cheese. Make sure the cheese stays on the tortilla and does not directly touch the hot pan. Put a cover on the pan and reduce the heat.

Check to see if the cheese is melted and, when it is, using a spatula, flip half the tortilla over to cover the other side. The tortilla should be toasted nicely, if not, turn up the heat and flip it until it browns. Remove the quesadilla from the heat and cut it into wedges. The quesadilla is best eaten while it is still hot and the cheese is runny.

--Preparing Quesadilla Ingredients Ahead--
At the point where you add the cheese, you can add other ingredients to make different kinds of quesadillas. If you add meat such as chicken pieces, ham, bacon or ground beef, it should be pre-cooked, but everything else can be added raw and will cook slightly, but not too much. Part of the delight of a quesadilla is the slightly steamed crunchy vegetables in the melted cheese. Sliced mushrooms, chives or shallots, fresh diced tomatoes and black olives are some popular additions.

--Vegetarian Quesadillas--
One suggestion for tasty vegetarian quesadillas is to cut into small pieces onions, mushrooms, green capsicum, cabbage and tomatoes (or any other vegetable which is in season, cooks quickly, and can be diced). The onions, capsicum and mushrooms can be lightly sautéed first then combined with the raw cabbage and tomatoes. After the initial toasting of the tortilla, the combined vegetable mixture can be added on top of a thin layer of cheese to complete your quesadilla filling.

--Asian-Inspired Quesadillas--
For a more exotic quesadilla try adding meat, one of two vegetable fillings and experiment with different sauces. You might like to try lean grilled chicken with strips of red capsicum, chopped spinach and a sweet and spicy sauce.

Alternatively, try a BBQ sauce with minced beef and iceberg lettace, or pork strips, coriander, shallots and shredded Chinese cabbage with hoi sin or BBQ sauces. For lovers of spicy foods, a squirt of hot red chilli sauce in with your other quesadilla fillings will provide some added kick.

--Basil And Tomato Quesadilla--
If your palette is softer and favours more European flavours, try an Italian-style quesadilla. Combine grated mozzarella cheese with diced roma tomatoes (or cherry tomatoes halved), torn fresh basil leaves and sautéed minced garlic on a white flour tortilla.

--Lemon Prawn Quesadillas--
Quesadillas are also great with seafood, so if flavours from the sea are more to your taste, a quesadilla with fresh prawns is worth trying. In a bowl combine lemon juice with cooked, shelled prawns, some chopped jalapeno chillis, chives and coriander. Add a little freshly ground sea salt and let the mixture blend for 10 minutes, then drain. Toast your tortilla, put a thin layer of very mild cheese over the tortilla then add your prawn mixture. Heat through and when cheese is melted, spoon a little sour cream onto it, a few more fresh chopped chives if desired, fold in half and serve your quesadilla immediately.

Chelsi Woolz enjoys cooking healthy food for her friends and family and is always on the look out for new recipes. Lately, she has been experimenting with quesadillas and other kinds of Mexican food.


Wednesday, October 13, 2010

Easy To Cook Romanian Preparations

by: Peter


There are times, when we are on the lookout for something really tasty to eat, and do not know what to do about it. The food available off the shelf is mostly not good enough, because it has too many preservatives and do not taste natural. Again, we might not have time enough to cook some gourmet dishes by ourselves. In such situations, easy to cook Romanian delicacies can come to your aid.

Take the simple Romanian doughnuts, for example. All you need to make this delicious treat are 500 grams of flour, 120 grams of butter, about 40 grams of yeast, 250 ml of warm milk, a tablespoon of sugar, a pinch of salt, a teaspoon of rum, some lemon peel, and two egg yolks.

Mix the yeast and the sugar first and rub them together until they get a syrupy appearance. Next, put in one by one the butter, the yolks one at a time, the rum, the peel, the milk, and finally the flour. Set the dough aside for about 20 minutes and let it rise. Spread the dough out so that it is about a couple of centimeters thick and use a glass tumbler to cut out doughnut shapes. Let them rise for another 20 minutes and they are ready to bake.

Another easy Romanian recipe that is good for the taste buds is the potato broth. The ingredients you require are 600 grams of potatoes, 100 grams of onions, 100 grams of carrots, 50 grams of parsley, a liter of borsch, a bunch of green parsley and another of lovage along with a little salt.

Chop the onions and the verdure and fry them together in oil. Next, pour in some water and add a pinch of salt. Cut the potatoes into square shapes and put them in, allowing the whole thing to boil. Also boil the borsch separately, and add it into the mixture once the potatoes are done. Add salt to taste. Garnish with some more verdure and it is ready to serve.

If you would like to cook a meat preparation, meat balls could be what you are looking for. It is a typical Romanian dish that takes very little of your effort and time. You are going to need 500 grams of minced meat, 50 grams of bread, 50 grams of onions, 3 to 4 garlic cloves, an egg, oil, pepper, salt, and parsley or dill to cook this delicious preparation.

To start off, get the meat minced with the help of a mincing machine. Dip the bread a little in water and then squeeze the water out. Also fry the onions in a couple spoons of oil for about one minute.

Add together the minced meat, minced parsley or dill, one egg, a bit of pepper, salt, and garlic and mix them well. Pour some flour or breadcrumbs on a plate and keep it aside. Next, make small ball shapes using the meat mixture and roll them over the flour or crust. Now preheat a pan for a few minutes at a medium temperature, pour in oil half a centimeter deep and fry the meatballs quickly. Fry them on one side, turn them over and fry some more and then take them off the pan to put in new ones. To keep them warm and soft, place them in a bowl over a pot of hot water and cover with a lid.

Serve hot with vegetables or salad like beans, cabbage, spinach or lettuce. To serve cold, garnish with green pepper, tomatoes, radish or mustard. You now have ready an easy to cook, delicious Romanian dish, something you can prepare whenever you are short of time.
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Tuesday, October 12, 2010

Delicious Cheesecake Recipes



Historians think that cheesecake may have originated in ancient Greece. They also believe that it was served to athletes during the first Olympic Games as an energy food. Eventually the recipe became popular and it spread from all over the world by immigrants.
Now, FREE CHEESECAKE RECIPES are easy to make and can be done by anyone. I will share to you some of my favorite and delicious FREE CHEESECAKE RECIPES that you will surely love. Here are some of them.
Granny's cheesecake recipe
1. Graham crackers, crushed (plain) - 3 packs
2. Instant pudding, lemon flavor (prepared) - 2 boxes
3. Sugar - 1 to 2 tbsp.
4. Butter, melted - 1 whole
5. Cream cheese - 8 oz.
6. Lemon juice - 1 tbsp.
1) Mix crushed graham crackers, sugar and melted butter in a 13 x 9 pan. Level the mixture in the bottom and sides. ( This is for the crust)
2) Prepare the instant pudding and follow the instructions as shown on the pack.
3) Add the cream cheese and lemon juice, stir. Small lumps of cream cheese can be seen, this is normal.
4) You can now pour the filling mixture on the prepared crust then refrigerate for about 3 hours. Serve with a nice cup of coffee or tea.
Chocolate lover's cheesecake recipe
1. Graham crackers, crushed - 2 cups
2. Melted butter - 1/4 cup
3. Sugar - 1/4 cup
4. Softened cream cheese - 8 oz.
5. Sugar - 1 cup
6. Cocoa - 3/4 cup
7. Eggs - 3
8. Chocolate chips - 1 cup
9. Sour cream - 1 cup
10. Vanilla - 1 tsp.
11. Sugar - 2 tbsp.
12. Vanilla - 1 tsp.
a) Mix crushed graham crackers and sugar then stir in the melted butter. Press and level the mixture into the bottom and sides of the pan ( 9 inch)
b) Blend in the cream cheese, sugar and cocoa until it is light and fluffy. Beat the eggs including the vanilla until it smoothens. Stir in the chocolate chips.
c) Pour the mixture into the pan then bake for about 20 minutes.
d) Oven temperature - 375 deg. F
Blueberry cheesecake
1. Graham crackers, crushed - 1 cup
2. Melted butter - 1/4 cup
3. Sugar - 2 tbsp.
4. Sour cream - 1 cup
5. Softened cream cheese - 8 oz.
6. Vanilla - 1 tsp.
7. Sugar - 3/4 cup
8. Eggs - 4
9. Flour - 2 tbsp.
10. Blueberry jelly - 1/3 cup
11. Frozen blueberries - 2 cups
a. Mix in graham crackers, melted butter and sugar. Level and pat the mixture into the bottom of a 9 inch springform pan.
b. Mash the cream cheese and gradually beat in sour cream, sugar, vanilla and flour. Beat in 4 eggs one at a time.
c. Pour the mixture into the pan with crust. Bake for about an hour in a preheated oven at 325 deg. F
d. After baking, let it cool then remove from the pan. Put the frozen blueberries on top of the cake.
e. Melt the blueberry jelly then glaze it on top of the cake. Chill until ready to serve.
These are my favorite cheesecakes. Try these and you will surely enjoy. You can also search for CHEESECAKE BAKING VIDEO in some websites or baking stores. Have a wonderful cheesecake day! 
Looking for recipes to prepare a nice meal to go with your delicious cheesecakes.

Find it here at Secret Restaurant Recipes Cookbook


Monday, October 11, 2010

Whole Fish with Garlic Butter on the Barbecue Grill

 by jmactor


While perusing my cookbooks I found a great recipe for your(and my) barbecue grill. You will do this with the indirect cooking method on medium heat. I have an article on indirect barbecue method but basically you cook over a drip pan with charcoal surrounding it or cook on gas grill in the middle with the middle burners off.


1 2lb fresh if possible or frozen(thawed of course) dressed whitefish, cod, pike, or red snapper with the head and tail

1 clove garlic crushed or minced

6 cloves of garlic halved

2 green onions thinly sliced

1/4 cup butter

lemon wedges

Rub the clove of minced garlic on inside cavity of fish. Lightly grease the cooking grill with olive oil. Place fish in center of the cooking grill. Grill for 30 minutes or until the fish flakes when tested with the fork from your barbecue grill set. One alternative is to stuff the larger fish(like snapper) with cooked wild rice.

While the fish is cooking, prepare the garlic butter, in a small stainless steel saucepan from your cookware set, sauté halved cloves and green onions in butter over low heat for 12-15 minutes or until tender and golden brown.

Remove the fish with a long handled spatula from your barbecue grill accessories and arrange the fish on a serving platter. Spoon garlic butter over top and serve with the lemon wedges. It makes 4 servings. Enjoy with a nice spring salad with vinaigrette dressing, roasted veggies, French Bread or rolls and a nice dry white wine or pino noir.

A great addition to the meal as I mentioned is barbecue grilled vegetables.
Take asparagus, green, red or yellow peppers(or all 3) and green onions and wash them, trim the tips of the asparagus, slice the peppers, and cut the tip off of the green onions with an appropriate cutlery knife from your cutlery set like a French cutlery knife . Then turn them in olive oil to coat and place on the grill directly over the coals or burner or on a porous barbecue grill plate. Cook them until nice and brown turning every few minutes. The onions and peppers will cook pretty fast, like 3-4 minutes and the asparagus depending on how thick will take 5 to 7 minutes. So remember to do towards the end of the fish cooking time.

You can find great barbecue tools and cutlery at

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also visit our blog directly


Sunday, October 10, 2010

Did You Know There Are Three Distinct Ways To Prepare Rice?

by Chef Brian


 Rice may be prepared by three procedures, each of which requires a different percentage of waters. These methods are boiling, which requires 12 times as much water as rice; the Japanese method, which needs 5 times as much; and steaming, which needs 2-1/2 times as much. Whichever of these methods is used, however, it should be remembered that any rice grains, when correctly prepared, should be whole and distinct. To give them this style and protect against the rice from having a pasty appearance, this cereal should not be stirred too much in cooking nor should it be cooked too long.BOILED RICE - Boiling is about the simplest way. Correctly boiled rice not only makes a beneficial dish itself, but is an excellent foundation for other dishes that may be dished up at any meal. The water in which rice is boiled ought not be thrown away, as it features a lot of nutritive material. This water may be utilized during the preparation of soups or sauces, or it might even be utilized to supply the liquid required in the creating of yeast bread.BOILED RICE (Adequate to Serve Eight)
one c. rice ; 3 tsp. Salt; 3 qt. boiling h2oWash the rice carefully and add it to the boiling salted water. Boil rapidly till the h2o begins to appear milky because of the starch coming out of the rice into the water or till a grain could be very easily crushed between the fingers. Drain the prepared rice via a colander, after which pour cold water more than the rice within the colander, so that it will wash out the loose starch and leave each and every grain distinct. Reheat the rice by shaking it over the fire, and serve sizzling with butter, gravy, or cream or milk and sugar.JAPANESE Technique - Rice prepared by the Japanese method may be utilized in the exact same ways as boiled rice. However, unless some use is to be made of the liquid from boiled rice, the Japanese method has the advantage of being a more economical way of cooking this cereal.JAPANESE Method (Sufficient to Serve Eight)
1 c. rice ; 1-1/2 tsp. Salt; 5 c. boiling waterWash the grain, add it into the boiling salted water, and boil slowly for fifteen minutes. After that cover the utensil by which the rice is cooking and place it in the oven for 15 minutes extra, to be able to evaporate the water more thoroughly and make the grains soft with out becoming mushy. Serve in the same way as boiled rice.STEAMED RICE - To steam rice demands more time than either of the preceding cooking methods, but it causes no loss of food material. Then, too, unless the rice is stirred too much while it's steaming, it will have a a lot better look than rice cooked by the other methods. As in the event of boiled grain, steamed rice might be utilized as the foundation for a variety of dishes and may be served in any meal.
STEAMED RICE (Sufficient to Serve Six)
1 c. rice; 1-1/2 tsp. Salt 2-1/2 c. h2oRinse the rice carefully and combine it to the boiling salted h2o. Cook it for five minutes after which put it in a double boiler and allow it to cook until it's soft. Keep the cooking utensil covered and don't stir the rice. About 1 hour will probably be needed to cook rice in this way. Serve in the identical way as boiled rice.

About the Author:
Chef Brian's Cooking Tips website offers recipes and articles regarding the better aspects of the culinary arts. Chef Brian's cooking tips come from 10 years of experience at fine restaurants across the country. Chef Brian is also a seasoned wine maker. Head on over to Make Homemade Wine for free homemade wine recipes!

Saturday, October 9, 2010

5 Recipes for Eggs that Your Family Will Love

 By: Nigel Ericsson


The next time you find yourself pining to expand your weekly meal repertoire, consider making an egg-based dish the new star of your lineup. One of the most versatile, inexpensive and nutritious ingredients available, it’s no wonder the eggs are so popular in American cuisine.

Whether you’re short on time or on a budget—or perhaps both—eggs are a fantastic choice for taking center stage at any meal. Eggs are essential components in hundreds of recipes, but shine on their own without much help. Here are five suggestions for egg-centric dishes to whet your appetite.

Classic Fried Eggs

The classic fried egg tends to get the reputation of a simple kitchen staple that anyone should be able to handle—something akin to pouring cereal into a bowl and adding milk. However, this bad rap is somewhat undeserved and ubiquity doesn’t necessarily equal simplicity. In fact, many chefs must pass the test of frying an egg perfectly before landing a job.

But one of the troubles with frying an egg perfectly, as well as one of its charms, is how many ways there are of going about it. Though your own frying methods may vary with time and preference, here’s a starter to get your breakfast in business.

An essential piece of equipment for fried eggs is a good nonstick frying pan. Melt some butter into the pan and heat it over a medium flame for a moment before adding the egg. For perfect results, the egg should not sizzle at any point during cooking. The trick for a great end product is heating the egg slowly.

After cracking the egg into the pan, you’ll notice there are two sections of the egg white—an inner and outer ring. As the egg heats up, use a spatula to break the border between the inner and outer whites. Once the combined egg white has firmed enough for flipping, carefully flip the egg over and fry the top side for about 20 seconds—less or more according to personal taste—before serving with a bit of salt and pepper.

Perfect Scrambled Eggs

Another staple of breakfast nooks across the US, while you may think you’ve got a good handle on the best way to make scrambled eggs, a few select tips can help you take this mainstay up a notch. Again, begin with a good quality nonstick frying pan and enough butter to coat the bottom. Although many recipes specify special conditions—starting with room temperature eggs, stirring constantly—the most important step in creating delicious, fluffy eggs is whisking.

Using a whisk or fork, incorporate as much air into your eggs as possible by using a vertical circular motion that pulls the eggs up out of the bowl momentarily—the more air bubbles in your eggs, the fluffier they’ll be. Whisk for about two minutes and transfer to the medium hot pan, stirring occasionally while allowing larger curds to form. The eggs are ready to serve when there is no more liquid egg in the pan.


Whoever said eggs were just for breakfast? A type of savory omelet pioneered in Italy, frittatas are much more substantial than typical egg dishes you may be used to at the breakfast table. A cast-iron skillet is the best tool for a frittata.

Begin by coating the bottom with some butter over medium heat. Add 4 or 5 beaten eggs and filler ingredients. Popular fillers include sautéed onions, sweet peppers, ham and cheese. Cook the frittata without stirring or flipping and finish the top under a broiler. To serve, slice the frittata in pie-like wedges.


Representing the dessert category, custard is a classic crowd-pleasing way to show off your egg-handling kitchen know-how. To make four servings, begin by preheating the oven to 350 degrees, boiling about 6 cups of water and scalding 2 cups of milk. Using an electric mixer with whisk attachments, mix 2 eggs and ¼ cup of sugar on the lowest setting. Still whisking, add the milk and a teaspoon of vanilla extract in quick dashes to avoid setting the eggs. Pour the mixture into four custard cups, set them into a deep baking dish and surround them with the boiled water. Bake for about 40 minutes or until set and chill overnight.

Deviled Eggs
One of the most popular appetizers in American cuisines, deviled eggs are equally at home on the hors d'oeuvres platter or in the picnic basket. Here’s a quick, basic recipe for this classic egg snack. For a 24-serving batch, hard boil a dozen eggs, cool, peel, cut in half lengthwise and separate the whites from the yolks. Using a fork, mash the yolks and combine with ½ cup of mayonnaise, 2 teaspoons mustard, 1 teaspoon white vinegar and salt and pepper to taste. Spoon the mixture back into the white halves and top with a dusting of paprika.

Nigel Ericsson is a freelance writer who writes about cooking and specific products such as the EZ Cracker .
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Friday, October 8, 2010

Ingredients that Make Up Portuguese Gourmet

 By: Ace Smith


With a rich history and culture, it is not surprising that the Iberian country of Portugal carries a superb tradition of flavorful dishes that have enriched the world’s gourmet palette. Its fine gastronomic heritage encompass the entire gamut of the culinary arts, starting with cooking oils and ingredients all to capping your dining with a glass of fine dessert wines.


For starters, its warm Mediterranean slime has favored the cultivation of olive groves which has catapulted the country as one of the major sources of the most expensive edible oils in the world – virgin olive oil. Used for salads or in cooking delicacies, no fine dining would be complete without olive oil. The recent trend towards a healthier diet points to it as the best health-giving cooking oil on the planet.

Pine Nut

A most popular ingredient in many Mediterranean cuisines is the pine nut and Portuguese culinary preparations enjoy its flavorful bounty. Also known as umbrella pine, the Portuguese pine nuts obtained from stone pines grow abundantly in the country and have been harvested over the centuries as the rich flavour of the pine kernels taken from these pine nuts account for some of the superb Portuguese gourmet dishes.


As a country bounded by the Atlantic waters to the west and south, Portugal not only developed one of the mightiest naval forces at one time in history, notably in the 15th century’s age of exploration and maritime exploits, it also had and continues to enjoy a thriving fishing industry that have made Portugal famous for its seafood dishes.

Its sardines and European pilchards are not only integral to the country’s local delicacies but have found their way around the world. While the Spanish sardine may be more popular, the Portuguese sardine is just as delectable and you may not know it, but the Spanish sardine you just had might have been a Portuguese sardine.

Talking about seafoods, Portugal is well known for the Bacalhau, a prominent native dish made of cod fish meat which while popular, is not consumed as a regular diet but is often prepared only during festivals and special occasions due to its expensive and rare ingredient.


With a wine making tradition dating back to 2,000 BC when the Tartessians laid the foundation for cultivating vineyards near the Tagus river valley, Portugal can boast of rivaling France for many of its wine products, notably the Port and Madeira wines which figure prominently in the tables of virtually all Portuguese families and are now part of the fine selection of wines in many gourmet restaurants around the world.

In addition, its Douro and Vinho Verde wines also figure in the list served in any fine restaurant with the Port wine as an excellent finish to any fine dining experience as a dessert wine. GP

For more information regarding Portuguese Gourmet, visit Portugal Web
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Thursday, October 7, 2010

Where To Get Delicious Italian Cooking Recipes

By: Clifford S. Magno 


If you love Italian food but you're tired of spending extravagant amounts of money at Italian recipes and you'd like to try your hand at cooking your own Italian meals, you should know where to find some good Italian cooking recipes that are sure to please you as well as anyone else you may be cooking for.

First of all you need to decide who you're cooking for, what kind of cooking skill level you have as well as what kind of ingredients you would like to cook with. Of course, any good Italian cook book will have loads of great Italian cooking recipes but there are other ways to find good recipes that will provide you with the delicious meals you crave.

Have You Cooked Before?

If you've never cooked before and you're looking for Italian cooking recipes, you may find yourself over your head with some cook books. Also, if you're cooking for a lot of people, like four or more, and you've never cooked before, you would likely become overwhelmed quickly. Your cooking skill level has a lot to do with where you get your Italian cooking recipes from. Search the internet for beginner, intermediate or expert Italian cooking recipes and you'll be sure to find something that will fit within your criteria.

Cook Books

Whether you're looking for finger food recipes or entire meal recipes, there are so many cook books out there that you are sure to find Italian cooking recipes to suit your needs. Some cook books tailor their Italian cooking recipes for beginners so that you only need a few ingredients. Make sure you understand the ingredients, the measurements as well as the cooking instructions before you start. Most cook books have a section that explains all of this in detail for you.

Italian cooking recipes will typically involve lots of tomatoes, tomato paste, Italian sausage, beef and chicken, as well as pasta, cheese and other ingredients that Italian food is known for. If you search hard enough, you may even find a cook book, or Italian cooking recipe that will allow you to make your favorite restaurant foods right in your own kitchen so that you can save money the next time you get a craving for some great Italian food. You can find cook books at your local book store, online, and you can even find great recipes online if you search using your favorite search engine. Happy cooking and don't forget the wine.

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