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Tuesday, May 31, 2011

Recipes for Your Choice of Chicken Rolls: Italian or Apricot

 By Linda Carol Wilson


Whether for a dinner party or a family meal, chicken rolls make an impressive entree. This article gives you recipes for two different options to suit your taste and needs. Apricot Chicken Rolls offer a fruit-style filling while the Italian Chicken Rolls have a cheese and prosciutto filling. Either one is sure to impress your family and/or friends.


1 1/3 cups dried apricots
1/2 cup dried cranberries
3 tbsp honey
1 1/2 tsp ground ginger
2/3 cup fine dry bread crumbs
2 tbsp chopped fresh parsley
1 tbsp flour
1 tbsp finely shredded Parmesan cheese
1 tsp paprika
1/2 tsp sugar
1/2 tsp salt
1/2 tsp dried oregano
1/4 tsp garlic powder
1/4 tsp onion powder
1/4 tsp black pepper
2 tbsp butter
2 eggs
6 medium sized boneless, skinless chicken breast halves

Preheat oven to 350 degrees.

Coat a 3-quart rectangular baking dish with nonstick cooking spray and set aside.

In a bowl combine the apricots, cranberries, honey, and ginger; set aside.

Stir together bread crumbs, parsley, flour, cheese, paprika, sugar, salt, oregano, garlic powder, onion powder, and pepper. Cut in the butter until the mixture resembles fine crumbs. Transfer to a shallow dish. Place eggs in a pie plate and beat lightly with a fork.


This recipe takes a little longer than some but you can still be eating less than an hour after you start preparation. It is also a good recipe to make ahead, wrap in plastic wrap, refrigerate and serve the next day cold, sliced with your favorite creamy salad dressing.

4 boneless, skinless chicken breast halves
4 thin slices Provolone cheese
2 thin slices prosciutto or very lean ham
1 tsp paprika
6 tbsp panko crumbs*
2 tbsp grated Parmesan cheese
1/4 tsp garlic powder
1/2 tsp oregano
1/2 tsp basil
3 tbsp melted butter

Preheat oven to 350 degrees.

Pound each chicken breast half to a thickness of approximately 1/4-inch. Cut Prosciutto slices in half.

Layer a slice of cheese, then a half slice of prosciutto on each pounded out chicken piece. Roll up and secure with wooden toothpicks (or cooking string).

Mix the paprika, panko, Parmesan cheese, garlic powder, oregano, and basil together in a shallow dish. Dip chicken rolls in the butter, using tongs. Roll butter dipped chicken in the panko crumb mixture to coat evenly.

Place the dipped and breaded chicken rolls, seam sides down, in a baking dish that has been lightly sprayed with nonstick cooking spray. Bake at 350 degrees for 25-30 minutes or until the chicken is cooked thoroughly and is golden brown.

Place each piece of chicken between two pieces of plastic wrap and hit with a mallet or the end of a saucer until pounded to no more than 1/4-inch thick. Remove the plastic wrap and discard. Place half the apricot mixture into the center of each chicken piece. Fold in the bottom and sides; roll up and secure with wooden toothpicks. Dip the chicken rolls into the egg mixture, wetting all over, then dip in the crumb mixture, covering all. Place chicken in the prepared baking dish and bake at 350 degrees for 30 to 40 minutes until done.

Yield: 6 servings


For Linda's old-fashion recipe collection visit her blog at For more of her recipes and diabetic information visit

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Tuesday, May 24, 2011

How to Prepare Deliciously Seasoned Chicken Drumsticks

 By Shawn Drewry


Preparing delicious chicken drumsticks that are well-seasoned is as easy as one, two three. First, what you'll need to do is clear out and clean your sink thoroughly. Then, once your sink is clean as a whistle, simply fill it half way with fresh water. After your sink is thoroughly filled half way with water, you'll need to pull out your favorite spices from your kitchen cabinet. Some of the best spices you can use for seasoning chicken is low-sodium meat tenderizer, terryaki sauce, pepper, garlic powder, paprika, cayenne pepper, light salt, Italian seasoning, and a few other creative and low sodium seasonings to marinate your chicken drumsticks in.

You'll need to let your chicken drumsticks soak in the sink so that it'll deplete chicken grease and any blood it had inside the packaging, and you can get the chicken clean. After the first set of water soaks up the blood and extra chicken grease from the drumsticks, simply drain the 1st set of water from the sink, and remove the drumsticks from the water. After the chicken is removed from the sink after the water has been drained and the chicken drumsticks have been cleaned thoroughly, simply get a pot, or large bowl, in prepping for the 2nd phase of marination.

When your drumsticks are drained and ready to be seasoned, place them in the pot or large bowl. By the time the chicken has been placed in there, the pot or bowl that the drumsticks will sit in should have a little bit of fresh water in it, accompanied by the seasonings you plan on using to season the chicken meat. After all the chicken drumsticks have been paced in the pot or bowl of choice, simply place the pot-top or a large plastic food covering over the food bowl, to cover up the meat. After the chicken has been covered in seasoning with a tid bit of water and either a pot top of food wrap, place the covered drumsticks in your refrigerator and let them marinate thoroughly for a few hours, or a day.

After you feel the marinated chicken drumsticks have been completely marinated and are ready for cooking, you can place them in a large steaming pot to steam them, or place on the grill to cook. If you decide to place them in a large steaming pot to cook, this ensures that you are bleeding extra sodium, and hidden fat that is in the drumsticks, thus, helping to reduce calories and fat in the chicken, so that you'll be eating virtually pure protein, without consuming extra sodium, calories and fat.

When cooking drumsticks by steaming or on the grill, it's also a healthy practice to remove the chicken skin from the drumsticks. This is another healthy approach in reducing fat consumption from food, and staying lean and healthy, in your fitness transformation efforts. Eat healthy for daily vitality and for the beat healthcare insurance in yourself!

DNN is a social news submission portal, where journalists, article marketers, bloggers, content creators, media organization, video content publishers, car dealerships, car companies, oil and gas companies, and others can submit their news, articles, weblinks to useful information, submit your YouTube or other online video, Twitter and Facebook pages, upon creating a free user account profile. DrewryNewsNetwork concentrates on serving others on the world wide web with helpful information to keep you in the know of things, free of charge. DrewryNewsNetwork "dubbed DNN" was started by Drewry in early 2010, and strives daily in making the site a better user experience for all.

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Friday, May 20, 2011

Garden Fresh Tomato and Pepper Salsa

 By Annette Welsford


Tomatoes and peppers are amongst the easiest vegetables to grow successfully in any garden. So if you plant them at the same time, there's a good chance that you will get a good crop.

Having said this, tomatoes and peppers (both capsicums and chillies) are from the same solanaceous family, and may suffer from similar problems. Most horticulturists recommend that they should be rotated as crops. In fact, the ideal is that they should not be grown within three years of each other. That's a tricky one for people like me who simply adore tomatoes and the full range of peppers and chillies.

If you have the space, you can plant in distinctly different areas of your garden, and rotate the plants this way. But not everyone has lots of space. The good news is that tomatoes, capsicums and a variety of chilli types grow extremely well in pots. Then all you need to do is renew the potting soil and carry on growing regardless.

All tomatoes and peppers may be eaten raw, cooked, or used with other foods in a wide variety of recipes. Salsa is a favourite with many people, and there are many recipes, some of which involve cooking the ingredients - even though some purists will say that it should not be cooked.

Whichever way it is created, salsa claims Mexican origins, and so it often eaten with tortilla chips, Mexican tacos or fajitas. This salsa is great served this way, or you can use it instead of tomato sauce, over potato chips, fried or scrambled egg, or on plain grilled chicken or meat. You can also use it for cooking.

The ingredients you will need to make approximately 2 litres or half a gallon of garden fresh tomato and pepper salsa are:

• 8 raw juicy tasty tomatoes, coarsely chopped
• 2 cans of tomatoes or tomato and onion mix(400 g or 14 oz)
• 4 small or 2 large onions, peeled and coarsely chopped
• about half a head of garlic (5 large cloves), peeled and coarsely chopped
• 1 yellow pepper, coarsely chopped
• 1 red pepper, coarsely chopped
• 3 fresh red chillies, coarsely chopped
• seasoning

You may adjust the seasoning according to taste, but as a guideline, use:

• about a teaspoonful each of black peppercorns and ground paprika (which of course is a mild seasoning made from red peppers)
• at least two teaspoons of mixed dried herbs
• between a pinch and half a teaspoon each of salt and white pepper

The number of chillies you use will depend on the type you have grown, and how hot they are. If you want to reduce the "hotness" of the salsa, remove the pips before blending. If you aren't using home-grown tomatoes, chances are the tomato skin will be quite tough. If so, blanch and peel before chopping.

The quantities here will require about three or four blender batches, so mix the ingredients in each batch. Then mix them all together in a large bowl before decanting into bottles.

This salsa is relatively smooth. If you prefer chunky salsa, don't blend for very long. The texture will be completely different, but the taste will be the same - well not quite, but still delicious.

This yummy salsa will last for several weeks if stored in the fridge - although if you and your family like salsa it certainly won't last that long!

Annette Welsford and Lucia Grimmer are the authors of best selling books How to Grow Juicy Tasty Tomatoes and How to Grow Great Potatoes.

Lucia Grimmer is a world renowned expert in plant disease and nutrition who trains horticulturists, agronomists and professional growers. She has won awards for her technical papers and regularly conducts trials on a range of crops with the objective of improving yield and reducing disease.

Annette Welsford also has a horticultural background, however her true skills like with taking complex technical information and representing it so that even novice gardeners find it easy to understand.

Their books are considered to be the authoritative "bibles" on Growing Tomatoes and Growing Potatoes and have sold to thousands of novice and professional gardeners in 82 countries, and have been featured on TV, radio and leading gardening publications in 4 continents.

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Tuesday, May 17, 2011

Chinese Pepper Dish Recipes Made Easy

By Terry Retter


Vegetables play a very important part in Chinese family meals that often come in combination with a fairly small amount of meat or fish. Chinese traditional meals consist of two, four to six courses served "buffet" on the dining table to which guests help themselves.

The food is presented in serving dishes in multiples of even numbers as Chinese consider this to be lucky. Soup is often included and is served at the end of the meal. Depending on the region, rice, noodles or steamed bread may be served as accompaniments. Rice wine or tea, are drunk throughout the meal. In Western homes, dessert spoons and forks may be used instead of chopsticks. Try the following traditional Chinese pepper vegetable dishes in tangy sauce.

Hot and Sour Cabbage-Pepper Salad


    * 2 pounds of white cabbage
    * 1 large red bell pepper, cut into narrow strips
    * 3 scallions, cut into 8 lengthwise
    * 2 dried red chilies, cut in very thin rings
    * 2 fresh ginger root, thinly sliced
    * 3 tablespoons sesame oil
    * Salt to taste
    * 2/3 cup hot water
    * 3 tablespoons superfine sugar
    * 3 tablespoons white vinegar


Remove tough outer leaves from cabbage and carefully peel off remaining leaves. Cut out coarse part of stalk from base of each. Boil water in a large saucepan and blanch the cabbage for 3 minutes, or until leaves are flexible. Blanch the red peppers in the same boiling water for 3 minutes, then drain well. Drain cabbage and pepper well.

Make marinade. Heat oil in a wok or skillet until sizzling, add the chilies and quickly fry until golden brown. Sit in scallions, add salt to taste then add the ginger. Briskly stir-fry for 1 minute. Pour in hot water then add sugar and vinegar. Simmer for 2 minutes. Remove skillet from heat and leave to stand. Put a strip of pepper at the base of each leaf, then roll each leaf to form a "cigar". Arrange in a dish in single layer. Pour marinade generously coating the rolled cabbage leaves. Cover tightly. Allow salad to stand at room temperature, covered for 4 hours before serving.

Peppers and Pork


    * 1 pound of mixed green, red and yellow bell peppers, cut into diamond shape
    * 2 scallions, cut into thin slices
    * 5 ounces well-chilled pork tenderloin, cut into narrow strips
    * 2 tablespoons dark soy sauce
    * 1 tablespoon rice wine
    * 1 teaspoon cornstarch
    * 3 tablespoons water
    * 2 fresh ginger root, thinly sliced
    * Salt to taste
    * 2 tablespoons corn oil


Put pork into a medium-sized bowl. Stir in 1 teaspoon of the soy sauce along with the rice wine. Add ½ teaspoon of the cornstarch. Stir well. In a small bowl, mix remaining cornstarch smoothly with the 3 tablespoons water, then stir in the remaining soy sauce, scallions, ginger and salt. Heat oil in a wok or large skillet until hot, add the pork mixture and stir-fry until almost cooked. Mix in peppers and continue to stir-fry for 2 minutes more. Pour in cornstarch mixture and bring to a boil, stirring constantly. Simmer for 1 minute, or until the sauce thickens just enough.

Browse a wide selection of skillets at Your Smart Kitchen.
Your online source for quality cookware, bakeware, cutlery, appliances and related kitchenware at very reasonable prices. Specializing in Chasseur, Woll, Paderno, Fissler, Romertopf, Bosch, Cloer and other great quality brands. Get the Chef Wannabee Newsletter and join our May special coupons and discounts that you can avail.

Terry Retter Managing Editor,

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Friday, May 13, 2011

Pork Barbecue Recipe: How Does Brown Sugar Chops Sound?

By S. Lindsey


Pork is one of the more popular meats to throw on the grill and enjoy during the summer and fall seasons. Lots of people love a great, grilled sausage, tenderloin, ribs and chops. Depending on an individual's personal taste, grilling capabilities and the amount of time they have on hand will determine which type of pork gets grilled. Below, we will discuss how to cook the aforementioned meats and then finish up the article with a delicious pork barbecue recipe, our "Brown Sugar Pork Chops", a delicious treat for any grilling occasion.

Sausages: There are so many types of sausage that a person would be hard pressed to try them all. Sausages are a summer time staple. In order to cook one perfectly, individuals should heat the grill to medium heat. Sausages that are pre-cooked only need to be warmed up and can be cooked quickly. Raw or fresh sausages will take little more time, perhaps, 10 to 20 minutes.

Chops: Chops are another delicious cut of meat. Individuals have the option of buying them bone-in or boneless and in a variety of cuts, including rib, sirloin and center chops. When cooked over direct heat, individuals can expect to spend about 10-15 minutes total of cooking time.

Tenderloin: Tenderloins are another option. These cook very quickly on the grill. A one-pound tenderloin can be cooked in about 15 to 25 minutes. This type of meat can be cooked as is, or chopped up and used to make kabobs.

Individuals looking to cook pork this grilling season will find that they have lots of options. There are many different cuts of meats and variety of ways to prepare it. Chops, tenderloins and sausages are all great options. Below, you will find a delicious pork barbecue recipe.

Brown Sugar Pork Chops

1/2 cup brown sugar, firmly packed
1/2 cup apple juice
4 tablespoons vegetable oil
1 tablespoon soy sauce
1/2 teaspoon ground ginger
salt and pepper to taste
2 teaspoons cornstarch
1/2 cup water
6 boneless pork chops

Preheat the grill to high heat. All ingredients, save the pork chops, cornstarch and water, should be combined and placed in a small saucepan and heat it until it comes to a boil. In a separate bowl, combine the cornstarch and water and add it to the brown sugar mixture. Prior to placing the chops on the grill, brush the grate with oil and place the meat on top of it. Cook for 11-13 minutes over hot coals. Turn once.

Article By Shawn Lindsey - BBQ Recipes

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Tuesday, May 10, 2011

How to Make Sweet and Sour Indian Spicy Prawns

 By Dan M Toombs


This is one of my favourite Goan prawn recipes! The Indians have so many different prawn recipes due to the abundance of prawns caught in the sea around Indian. In fact, here in the UK, most of our good quality large prawns come from India. Here I would like to show you how to make one of my all time favourite spicy Indian prawns - Prawn Balchao.

Balchao is a style of masala (spice mixture) with Goan origins. To make it, whole spices such as cumin, black peppercorns and red dry chillies are mixed with other ingredients to form a spicy think paste. The Goan masala is sweet and sour and quite spicy.

Meat and also seafood are often marinaded for a few days in the paste for a really intense flavour that is totally delicious. So then... are you ready to give these spicy Indian prawns a try? You could make and try them tonight or eat them as they do in India after marinading them in the cooking juices for a couple of days.

Either way, these spicy Indian prawns taste fantastic.

Serves 4

Preparation time: 30 minutes
Cooking time: 10 minutes

5 Tablespoons vegetable oil
1 teaspoon black mustard seeds
2 Large red onions finely chopped
20 fresh curry leaves
5 cloves garlic and 1 inch ginger pounded into a paste with a little water
5 green chillies cut in half lengthwise
1 teaspoon turmeric
12 medium sized prawns peeled and deveined
1 Tablespoon salt
1 teaspoon sugar
4 Tablespoons malt vinegar
1 Tablespoon white cumin seeds
1 Tablespoon black peppercorns
3 Tablespoons ( or less if you are not a spice lover) red chilli flakes

In a dry pan, dry fry the cumin seeds, black peppercorns and chilli flakes. When the spices begin to smoke, take them off the heat and grind into a fine powder with a spice grinder or pestle and mortar.

Now, heat the oil in a large frying pan. Add the black mustard seeds and wait until they begin to pop. Then add the chopped red onions and curry leaves and stir continuously until the onions become transparent and lightly browned.

Add the garlic/ginger paste and the green chillies and stir for another minute or so.
Then throw in the turmeric and spice powder followed by the prawns and cook until the prawns are pink and almost cooked through.

Add the sugar, salt and vinegar.

At this point, you can either serve the prawns with rice or lentils or let them marinade in their cooking juices for two days. If you do this, you can eat them cold or heat them up again with about a tablespoon of oil in a pan.

I recommend being patient and try them after two days. You won't try anything as spectacular as that in the average curry house!

Be sure to stop back around and let me know how you like these Goan prawns.

I would like to invite you to visit my great curry recipes website.

The site is packed with Indian food and curry recipes that have been specially tested and written for the home chef.

I hope you enjoy reading and cooking the Indian food recipes at

Dan M Toombs
The Curry Guy

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Saturday, May 7, 2011

Pasta Salad

By Tom Lingle


Pasta salad is one of the few foods that can be eaten as a side dish or as a main course. Countless recipes call for any number of ingredients to produce a variety of flavorful salads, each with its own special taste. Some recipes call for vinaigrette dressings, while others call for creamy mayonnaise or milk-based sauces. Most any type of pasta can be used in a salad, and nearly every vegetable can complement the other ingredients in the dish. Its diverse nature and all-around appeal makes pasta salad a great addition to any gathering or family meal at home.

Pasta has been around for a long time. It has shown up on the walls of fourth century B.C. tombs, and there is evidence of noodle making in China that dates back as far as 3000 B.C. The Greek god Vulcan is believed to have invented a piece of equipment that made the earliest form of spaghetti. English colonists brought to America the art of boiling noodles and serving them with cream sauce and cheese, and it was Thomas Jefferson who brought the first macaroni machine from France to the United States in 1789.

Making pasta salad can be as simple as combining elbow macaroni with mayonnaise, or can call for a long list of ingredients that blend different flavors. An easy pasta salad to be served as a side dish calls for rotini, black olives, tomatoes, crumbled cheddar cheese and a homemade balsamic vinaigrette dressing. The leftovers can be doctored up with pepperoni or chunks of ham, broccoli, carrots and extra cheese to create a filling lunchtime or suppertime meal. Using tri-colored pasta with bell peppers in red, yellow and green tossed with a light vinaigrette makes a delightful presentation that is pleasing to the palate, while using such ingredients as Kalamata olives and feta cheese create a tasty Greek dish. Rigatoni with prosciutto, fresh mozzarella cheese, and a vinaigrette dressing with an olive oil base seasoned with parsley, basil, thyme and oregano make a light Italian salad.

Some pasta salad recipes call for a creamy blend of mayonnaise, milk, mustard, lemon juice and basil that is poured over pasta and vegetables. Adding chicken, turkey, tuna fish, salmon or baby shrimp can turn an appetizing snack food into a delicious, filling meal. While rotini is a popular pasta choice for salads, using shapes like wagon wheels or farfalle will keep the kids happy during mealtime. Pasta salad is versatile, and when creating the tasty dish, the possibilities are only as limited as one's imagination.

Pasta salad is healthy and delicious way to take advantage of seasonal vegetables. Check out our growing collection of the best pasta salad recipes, and create something new and tasty in the comfort of your own kitchen. Find a great entrée or side dish, and enhance your pasta salad making skills with our recipe cooking tips and techniques.

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Wednesday, May 4, 2011

Spaghetti Carbonara Recipe

 By Antonio Katende


Spaghetti alla Carbonara is a dish whose birth is relatively recent, however, whose origins are not at all certain.
Four assumptions are circulating, as none is more credited than the others, everyone can choose between them.
Yes or No?
The original recipe for spaghetti alla carbonara has about 200 kcal per 100 grams, so it's definitely not a recipe, that can not sated enough, unless you take too many calories and hence weight gain. As for the amatriciana, however, the pillow is not a food to be deleted, and can indeed be effectively used to prepare recipes, along with eggs and cheese, but in the right proportions and especially with the addition of vegetables to increase the fill the pot. Thus he created the recipe for spaghetti alla carbonara.
Origin of spaghetti alla carbonara
The first dates back to the so-called spaghetti alla carbonara carbinai, people in the woods produced by burning coal, burning slow. That argument does not hold for many, provided that job away from home lasting one season and the eggs were right for such long periods without preservation techniques.
The second argument assumes that the carbonara was invented by a chef who was a member of the Carbonari, the group of revolutionaries who fought against the Austrian occupation of northern Italy, active from the end of '700 and Guarro Italian independence.
According to the third case, particularly evocative, the story of this dish dates back to 1945 when American troops entered Rome at the end of World War II. When they went in asking Roman trattoria for lunch eggs, bacon and noodles, the typical Chinese noodles, then much in vogue in America than Italian. The chefs met the Romans in their request serving bacon, fried eggs and a plate of spaghetti unseasoned and bland result. To remedy this situation the American soldiers all mixed up, creating, unbeknownst to them, the ancestor of the famous dish.
A final hypothesis dates back to the pot Neapolitan origins, to be exact to the Duke of Buonvicino Ippolito Cavalcanti, publisher in 1837 of "The theoretical and practical kitchen." It would appear that in the very first edition of this book appeared a recipe very similar to what we know today.
As for the amatriciana, even spaghetti carbonara are the subject of endless wrangling among fans of the kitchen. The argument here hinges on the type of fat used (bacon or bacon?) And especially the presence or absence of egg whites, egg and baking on the use of cream, and finally on the quality of the cheese.
Spaghetti alla carbonara in the egg does not cook but only thicken slightly, then it should never exceed 70 degrees, not to reach the temperature of coagulation of the yolk. Fundamental then add after turning off the flame and seasoned with spaghetti sauce, stir quickly and serve immediately to prevent the dough from becoming too cold. The cream is recommended in many recipes because, when added in small quantities, it helps not to curdle the egg and adds creaminess to the dish.
The recommended amount of eggs from one to head to one for every two people, many recommend that you use only the yolk, others only remove half of egg whites, and others to keep only one fourth of egg whites.
In our view, the whites are needed to make the sauce more creamy, so we think that 4 people can use either 2 eggs or 2 eggs and 2 yolks.
In our opinion, the recipe for spaghetti alla carbonara should consider using a good bacon, very difficult to find high quality, perhaps only in Trentino or Ireland, where they produce a smoked bacon at a low temperature (not aged) perfect this dish. Those who are not able to obtain these culinary gems, will not fall back on a craft or bacon on a good pillow, easier to find.
The cheese of choice is the Pecorino Romano, but the recipe comes out well with good parmesan cheese or sheep's milk cheese and other cheeses.
The recipe for spaghetti alla carbonara
Ingredients for 4 people:
  • 400 g of spaghetti;
  • 150 g of bacon;
  • 30 g pecorino romano
  • 2 eggs
  • Salt and pepper;
Preparation: Cut the bacon into cubes and cook over low heat in a nonstick saucepan of 18-20 cm, until it became transparent and did not release its fat. Beat eggs in a bowl and mix well with plenty of grated pecorino cheese and ground pepper. Boil pasta in salted water, then put it in a large bowl and season it with the pillow with her fat, then add eggs and mix quickly. until the dough is evenly seasoned. Serve immediately.
Calories per serving: 560
Antonio lives in Italy: He enjoys music, family, work, cinema, literature and fine cuisine and cooking.
You can read more here here

Sunday, May 1, 2011

What Is Calaloo?

By Webiny Lumshway


Calaloo is a unique and flavorful type of vegetable soup made mainly from taro leaves. In addition to taro leaves, though, calaloo contains an assortment of other vegetables. Finished calaloo is a dark green in color, very thick, and wholesome. The dish is enjoyed widely in the Caribbean and calaloo recipes vary from island to island, and household to household. The dish is also an important part of the culture of some islands. For instance, in Trinidad and Tobago calaloo is traditionally prepared and enjoyed on Sundays for lunch. It is usually served as a side dish accompanied by a macaroni and cheese casserole and baked chicken. On Sundays, there is a 99% surety that in the thousands of homes around the country, families can be found sitting down to a lunch of this meal.

What is calaloo made of?

It is a notable fact that every housewife gives her own signature flavor to her calaloo. Therefore not all calaloo is created equal. The special touch is added either by the addition of special ingredients or by using some unconventional cooking method. However, all calaloo has the same ingredients at its base. The basic ingredients of calaloo are as follows.

Taro leaves. These are the leaves root crops, particularly one called dasheen, and give the calaloo its dark green color. In fact, taro leaves are also know as "calaloo bush" in many islands.

Okras. These provide the prized slipperiness of the finished product.

Pumpkin. There's no special reason it's in there, it just is. Everyone adds it out of tradition and no one has ever though to leave it out.

Coconut milk. This adds a wonderful Caribbean flavor and smoothness to the taste.

Fresh herbs and peppers. These include chives, thyme, onions, garlic and hot peppers which provide the wonderful flavor of the dish. Lavish seasoning is an integral part of Caribbean cuisine and calaloo is no exception to the rule.

Additional optional ingredients often include crabs and other meats for flavoring but can be anything desired. Some people even put vegetables like carrots in their calaloo; it's really all a matter of personal preference and choice.

How is calaloo made?

Now, preparing calaloo is actually remarkably simple. All the ingredients are chopped up and put into the pot at once. Then they are boiled until they are reduced to a mushy mass. At this point salt and a bit more coconut milk are added to taste. Then cooking continues for a short while more. When it is all cooked, the mush is put into a blender and pureed. The result, a thick, smooth, dark green liquid, is delicious table-ready calaloo.

Webiny Lumshway

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