Dessert Recipes To Help You Lose Weight

By Christoper M Hayes  

Photo: media1.onsugar.com
 
Until recently the directive for most weight loss aspirants was to stay clear of fat laden foods such as desserts. However new compelling research from the medical field seems to suggest that in order to achieve successful weight loss, the dieter should eat a breakfast rich in carbs, proteins and dessert. A wholesome breakfast with a moderately low calorie dessert would satiate the dieters' food cravings and suppress his appetite for the rest of the day, thus helping him lose weight. Here are 5 appetizing low calorie dessert recipes that will see your weight loss aspirations come to fruition.
Recipe 1: Lemon Mousse with Strawberries
Ingredients:
2 cups of strawberries

• 1 envelope of gelatin
• ¾ cup of sugar
• 2 teaspoons of grated lemon rind
• ½ cup of freshly squeezed lemon juice ]
• 1 tablespoon of extra light olive oil
• 1 large egg
• 1 1/3 cups of fat free plain yogurt

Method: Hull and slice the strawberries and keep aside. Combine the gelatin in a ¼ cup of cold water and allow it stand for about 5 minutes. Meanwhile combine the lemon rind, lemon juice, sugar, oil and egg in a saucepan and cook over low heat while stirring constantly. Now pour in the softened gelatin mixture and continue stirring until all the gelatin has dissolved. Remove from heat and transfer the contents to a medium sized bowl. Lastly whisk in the yogurt and spoon the moose into dessert bowls. Top each bowl with an equal portion of strawberries and serve.
Recipe 2: Toasted Almond Meringue Cloud
Ingredients:
1 cup of sliced almonds

• 1 cup of egg whites
• 1 cup of sugar
• 1 cup of confectioner's sugar
• ½ teaspoon of salt

Method: Preheat the oven to a temperature of 200° F. Meanwhile line up a baking pan with parchment paper and set aside. Tip the almonds into a dry skillet and toast them over medium heat. Continue stirring and toasting until the almonds smell fragrant. Turn off the heat and keep aside to cool. Transfer the egg whites to a blender and whip at medium speed. Now whisk in the granulated sugar in three parts, keeping a gap of 20 seconds between each addition. Next fold in the sugar, salt and a cup of the toasted almonds and mix well. Using a spatula scoop out oval shaped mounds of the meringue and place it on the prepared baking sheet. Top the meringue clouds with the remaining toasted almonds. Bake for about 2 hours and serve.
Recipe 3: Fruit Sorbet
Ingredients:

• 1 cup of water
• 1 cup of sugar
• 4 cups of fruit or fruit juice
• 1 tablespoon of lemon juice
• 2 teaspoons of vodka

Method: Combine water and sugar in a saucepan and bring to boil over medium heat until the sugar has dissolved. Transfer the sugar syrup along with the fruit and lemon to a blender and whisk until smooth. Add 2 teaspoons of vodka to the blender and whip for a minute. Now pour the mixture into a freeze-safe container and refrigerate for about 45 minutes. Break up the ice with a fork and freeze for another hour. Continue repeating this process until the desired consistency has been achieved and serve.
Recipe 4: Baked Almond Stuffed Peaches
Ingredients:
10 dried apricot halves, chopped finally

• 6 packaged amaretti cookies, crumbled
• 2 teaspoons of almond extract
• 1 tablespoon of brandy
• 1 large egg white
• 1/3 cup of chopped blanched almonds
• ¼ cup of packed light brown sugar

Method: Preheat the oven to a temperature of 350°F. Next fill a large saucepan upto half its depth with water and bring to a boil. Slice the peaches into half and remove their core. Tip the peaches into the boiling water and cook for about 2 minutes until soft. Now, place the peaches with the cut side up in a prepared baking pan. For the filling finely chop the remaining peaches and place them in a large bowl. Whisk in the dried apricots, almond extract, amaretti crumbs, brandy and egg white. Toast the almonds in a skillet over medium heat, stirring until golden brown. Combine the almonds with the fruit mixture and give it a final toss. Spoon the fruit mixture into the cavities of each hollowed peach half and drizzle the brown sugar over the tops of each. Cover with foil and bake for about 25 minutes until the fruits are tender. Now remove the foil and increase the oven temperature to 400° F. Bake until the top of the stuffed peaches is golden brown. Serve warm with a scoop of ice cream.
Recipe 4: Apple and Blueberry Crumble:
Ingredients
4 granny smith apples

• 250 grams of frozen blueberries
• 1 teaspoon of cinnamon
• 1 cup oats
• 1 cup flour
• 1 cup brown sugar
• 50 grams of butter, sliced

Method: Preheat the oven to 360°F. Peel the apples, cut into quarters and remove their cores. Transfer the apples to a large bowl and whisk in 1 tablespoon of brown sugar and cinnamon. Mix well till all the apples are well coated and add the blueberries. Press the mixture into a prepared baking dish and keep aside. Meanwhile combine the flour, butter, sugar and oats together in a large bowl and drizzle the mixture over the contents of the baking dish. Bake for about 40 minutes until it starts to bubble and the coating is brown. Remove from heat and allow the crumble to cool on wire racks. Serve with yogurt or low fat custard.

Come explore the hundreds of the best Healthy Desserts on the web. We also offer thousands of recipes for any occasion at uFOODz.com. Your welcome to come an browse, share or even write reviews on our recipes. uFOODz believes it is the community that makes every recipe great!

Article Source: http://EzineArticles.com/?expert=Christoper_M_Hayes

Article Source: http://EzineArticles.com/7426042

Share

2 Easy Recipes for Jalapeno Havarti Cheese

 By Christine Layton 

Photo: daiyafoods.com
 
Havarti is a semi-soft cheese that has a mild yet slighty nutty taste. This cheese, originally made in Denmark, is a common addition to cheese platters, sandwiches, fondues and sauces. It's also available in a variety of styles as flavors like dill, caraway and even jalapeno. The jalapeno variety of havarti has just enough kick to spice up for favorite panini, salad or entree without overpowering it.
Here are two ways to try this tasty variety of havarti.
Havarti Macaroni and Cheese
Mac and cheese recipes are so wonderful because they're easy to adapt. You can use nearly any type of cheese -- or a blend -- from havarti to cheddar, gouda and mozzarella. You can try this recipe with regular havarti cheese but the jalapeno adds a grown-up flavor to a meal that's usually a favorite for kids.
Ingredients
3 cup pasta, uncooked
2 tablespoons butter
2 tablespoons flour
1/4 teaspoon each salt and pepper
1-1/2 cup milk
6 ounces shredded mild cheddar
4 ounces shredded jalapeno havarti
1/2 cup plain breadcrumbs
2 tablespoons butter, melted
Directions
1. Preheat oven to 350 degrees F. Cook pasta according to package directions.
2. Meanwhile, prepare a baking dish with cooking spray or butter.
3. In a double boiler over gently simmering water, melt the two tablespoons of butter. Stir in flour, milk, salt and pepper. Stirring constantly, cook until sauce slightly thickens. Add both cheeses and continue cooking until melted.
4. Drain pasta and layer in baking dish. Pour the cheese sauce over the pasta and stir gently.
5. Melt remaining butter and mix with breadcrumbs. Spoon over pasta in dish.
6. Bake for 20 minutes, or until golden brown and bubbly.
Chicken Stuffed with Jalapeno Havarti
This cheese recipe requires only four ingredients. The spice is enough to satisfy the adult palate without turning away the kids, too.
Ingredients
Two boneless, skinless chicken breasts
1 teaspoon chili powder
1 package of Dofino Havarti with Jalapeno, sliced
Salt and pepper, to taste
Directions
1. Preheat oven to 375 degrees F. Create a pocket in the chicken breasts by slicing into the side without going all the way through. Lay the chicken open.
2. Cover the chicken with saran wrap and pound it with a mallet until flat. You can also use the edge of a plate for this. Remove the wrap and sprinkle with chili powder. Add a single slice of havarti to each side.
3. Fold chicken closed and secure with toothpicks. Season with salt and pepper and bake in a baking dish, covered with aluminum foil, for about 30 minutes.

To find more cheese recipes for havarti, fontina, gouda and other varieties, visit Dofino USA.

Article Source: http://EzineArticles.com/?expert=Christine_Layton

Article Source: http://EzineArticles.com/7425958

Share

Easy English Muffin Pizza Recipe

 By Cory Sidilau 

Photo: evernewrecipes.com
 
Looking for a great idea for your child's lunch? Pressed for time during dinner? English muffin pizzas are a great idea. Cheap, fast and kids absolutely love them! You can keep it fresh and interesting by adding new toppings or keep it simple. We'll go over how to make them and some interesting ideas that I've experimented with. Let's get started.
You'll need:
1 English muffin, cut in half as evenly as possible.
Pizza sauce, you can get pizza sauce at your local super market.
Shredded mozzarella cheese
Start by preheating your oven to 400 degrees. While your oven is preheating you can sauce and cheese you pizzas. If your muffin isn't already cut in half, go ahead and do so. Try to cut the English muffin in half as evenly as possible to help them cook evenly. Scoop about 1 table spoon of pizza sauce on each half of your English muffin. Using the back of your spoon you can use a circular motion and spread your sauce to the edge of each muffin. You can use more or less sauce depending on personal preference. Next sprinkle just enough of your shredded mozzarella to completely cover the sauce on top of the pizzas. The English muffin pizzas should take about 6-8 minutes at 400 degrees, your looking for your cheese to be fully melted and starting to brown. Use a cookie sheet to make them soft and doughy or right on the oven rack to make them crispy. Let your pizzas cool for a minute or two before serving.
That's literally it! An extremely simple recipe that takes absolutely no culinary skill. If you decide to add toppings to your pizzas, I've found that loading too many toppings can cause your pizzas to cook unevenly and sacrifices quality. With that said here are some ideas I use to keep my pizzas interesting.

• Spinach, bacon, feta, tomato - Crumble fresh baby spinach leaves, crumble pre cooked bacon, add feta and diced tomato
• Buffalo chicken- toss pre cooked all white meat chicken breast in your favorite buffalo sauce
• cheesy blend- mix and match your favorite cheeses( I do a mix of parmesan, romano, provolone and a teaspoon of ricotta right in the middle of the muffin)

You can get just about any topping at your local super market, from peperoni to anchovy, you can never go wrong with this one.
Enjoy!

Have a great idea for this recipe? Post it on our face book page. http://www.facebook.com/pages/Ezcusine/226145164184842
Find more easy recipes at http://www.ezcusine.com.

Article Source: http://EzineArticles.com/?expert=Cory_Sidilau

Article Source: http://EzineArticles.com/7419649

Share

Cooking For Beginners - 9 Pasta Tips and Tricks

By Sandy Little  

Photo: 4.bp.blogspot.com

Cooking pasta, for some, is a daunting challenge. For instance... a cousin of mine cooked pasta for so long... it came out of the pot in one big clump every time.
If you're pasta isn't turning out... the following tips should help you to get fantastic results every time.
1. How much pasta per person? This always seems to be an issue for everyone. Only you know your family's appetite... but... here is the rule of thumb. A one pound box of pasta will serve 4 big eaters. If you are preparing other dishes to go along with your pasta, a one pound box would easily serve up to 6 people. Note: One cup of uncooked pasta equals two cups of cooked pasta.
2. How to salt pasta? I add a lot of salt to my pasta water. I am told, that it should taste like the sea. Taste the water after you've added the salt... the salt taste should be noticeable.
3. Should the water be boiling first? Yes! Bring the water to a vigorous boil before adding the pasta... a boil that you cannot stop by stirring.
4. How much water to cook the pasta in? Make sure the pasta has lots of breathing room. You want the pasta to have enough water to move around freely so it can absorb the water. If there is not enough water, the pasta will stick together and become gooey. Also, you will find uncooked pieces that have stuck together.
5. How to add pasta to boiling water? Slowly add the pasta to the boiling water. Ideally, the water should not stop boiling. If the water stops boiling just stir the pasta until water begins to boil again. This prevents the pasta from sticking together.
6. How to tell when pasta is done? The best way is to taste. Read the directions on the package and, I would suggest, check for perfect 'al dente' texture during the cooking time. Pasta is cooked enough when it is "al dente"... meaning... it has a little bite to it. You have cooked it to long if it is sticky.
7. Should I rinse pasta? Some people like to rinse the pasta if it is being used in a pasta salad ( I don't bother ). The choice is yours. Why not try it both ways. Don't rinse pasta if you are adding a sauce... you will want to keeps its starchy texture so the sauce will cling.
8. Draining pasta? Most people drain all the water... this could be a mistake. Keeping a little bit of water will prevent sticking. Also, the sauce will blend in better. I always keep a small amount of the pasta water just in case the pasta becomes too dry.
9. Heat your serving bowl! It is a good idea to serve your creation in a warm serving bowl. It's a nice added touch.
Notes: Never cook two types of noodles together because each type has a different cooking time. One more thing... if noodles are used in a casserole, under-cook them slightly because they will finish cooking in the oven.

If you would like to get more dynamite cooking tips, tricks, recipes, how to videos and more, you can get started here: http://sandyscookingblog.com/cooking-blog/

Article Source: http://EzineArticles.com/?expert=Sandy_Little

Article Source: http://EzineArticles.com/7321033

Share

Grandma's Easy Tortilla Soup With Toppings

 By Harriet Hodgson 

Photo: i.usatoday.net
 
As much as I love soup, in my opinion good soup is hard to make. You need the right ratio of ingredients, the right seasonings, and the right accompaniments. I've had Tortilla Soup in Mexico and Mexican restaurants. This soup comes close to the authentic version that I have enjoyed.
In fact, I think the recipe I devised is so good I sent it to my college-age grandson. He shares an apartment with three friends and is the only one who loves to cook. This recipe is a quick one and if you don't have time to chop onions, you may use frozen ones or even dehydrated.
Since I try to eat healthy, I used 93% lean hamburger, reduced sodium vegetable juice, and reduced sodium taco seasoning. For the topping I used reduced fat sour cream. If you want a more authentic Mexican dish, buy some yellow corn tortillas, cut them into thin strips, coat them with baking spray, and bake them in a 400-degree oven until crisp. Use these strips instead of crumbled taco chips
I try to cook ahead on weekends. If you want to cook ahead, make the soup and freeze it without the garnishes. Serve this flavorful soup with a tossed green salad and the dessert of your choice. Here is my original recipe for Grandma's Easy Tortilla Soup with Toppings.
1 tablespoon olive oil
1 pound lean hamburger
1 medium onion, chopped
1 small red pepper, chopped
1 small green pepper, chopped
15.25-ounce can of corn with liquid
16-ounce carton of chicken stock (I used salt-free.)
Two 1.25-ounce envelopes of taco seasoning. (Use one and half of the other.)
1/2 cup salsa of your choice (I used medium hot.)
Salt, if you think the soup needs it
Crumbled taco chips
Shredded Cheddar cheese (I used reduced fat.)
1 ripe avocado, chopped
Sour cream
Coat the bottom of a soup kettle with olive oil. Crumble hamburger and saute until brown. Add chopped vegetables, corn, chicken stock, vegetable juice, taco seasoning, and salsa. Cover and simmer over low heat for half an hour. Garnish each serving with shredded Cheddar cheese, crumbled taco chips, ripe avocado, and dollops of sour cream. You may also garnish the soup with wedges of lime. Makes 8 generous servings.
Copyright 2012 by Harriet Hodgson

http://www.harriethodgson.com
A freelncer for 35+ years, Harriet Hodgson is the author of 31 books and hundreds of articles. Her latest releases are "Happy Again! Your New and Meaningful Life After Loss" and "Help! I'm Raising My Grandkids." Visit her website and learn more about this busy author.

Article Source: http://EzineArticles.com/?expert=Harriet_Hodgson

Article Source: http://EzineArticles.com/7414159

Share

How To Make A Dessert Sauce

By Judy A Martin  

Photo: whatscookingamerica.ne
 
A dessert sauce is a thickened sauce, usually sweetened, that tops a dessert. Dessert sauces can spark a wide array of dessert foods by providing the extra touch that turns an ordinary dessert into a dazzling delight. Ice creams and sherbets, pies, cakes, and fruits or fruit based desserts are frequently dressed up with a sauce. In fact, an intriguing sauce served over a simple base, such as vanilla ice cream or yellow cake, often develops into the star course of a menu.
The most common dessert foods served with a sauce are ice cream and sherbet. Often a spectacular display is created by spooning flaming sauces over each portion. Chocolate or fruit filled sauces can be the beginnings for rich ice cream sundaes and multi-layered parfaits.
Cakes, particularly when unfrosted, and pies can also be glamorized with the addition of a sauce. Cake that has started to dry is revived to moistening goodness by spooning a sauce over each slice. A luscious fruit sauce with a dollop of whipped cream atop is an attractive finish to a serving of light lemon chiffon pie.
Don't forget the easy way to brighten fruit desserts either. A thick custard or lemon sauce transforms a fresh fruit cup finale into a rare treat. Lemon and custard sauces are also traditional crowning touches for fruit-filled steamed puddings and oven fresh cottage puddings.
Sauces not only give desserts a more glamorous touch but also are a quick and convenient way to create a last minute refreshment. Many sauces are prepared in advance, then stored in the refrigerator. These sauces are then served right from the refrigerator; a quick reheating brings the sauces back to their original delicious state.
Here are several dessert sauces for you to try:
Marshmallow Sauce
Ingredients:
½ pint jar marshmallow creme
¼ cup pineapple juice
Spoon the marshmallow creme into a small mixer bowl. Gradually add the pineapple juice, beating at high speed until thickened.
Golden Apricot Sauce
Ingredients:
1 30-ounce can apricot halves
¾ cup sugar
¼ cup orange juice
½ teaspoon almond extract
Drain the apricots, reserving ½ cup of the syrup. Cut up the apricots and stir in the reserved syrup, the sugar, the orange juice, and a dash of salt. Simmer this mixture for 10 minutes, stirring occasionally. Stir in the extract and chill. Serve this sauce over ice cream.
Mocha Sauce
Ingredients:
1 cup sugar
1/3 cup unsweetened cocoa powder
1 tablespoon cornstarch
1 tablespoon instant coffee powder
1 14 1/2-ounce can evaporated milk
¼ teaspoon vanilla
Vanilla ice cream
In a saucepan combine the sugar, the cocoa, the cornstarch, and the coffee powder. Gradually stir in the milk. Cook, stirring constantly, until the mixture is thickened and bubbly. Remove the sauce from the heat and stir in the vanilla. Spoon the sauce over ice cream.
Try these dessert sauces with your next dessert and see not only how easy it is to make a sauce, but how it adds flavor and eye appeal to a simple dessert. Once you try one of these dessert sauces, you will never serve a dessert without a sauce.

If you would like to find some great dessert recipes, you can find some at Baba Spongecake

Article Source: http://EzineArticles.com/?expert=Judy_A_Martin

Article Source: http://EzineArticles.com/7410507

Share

How To Cook Tilapia: A Tasty Dish

 by: Liz Funk

Photo: katskitchen.files.wordpress.com
 
The recipe is quick and easy you can get idea through this article. The fish can be cooked in many ways like baking, steaming and grilling etc. People enjoy eating fish in different flavors to enjoy this seafood. By looking some recipes online, one can easily learn how to cook tilapia in the best possible ways at home. There are some of the delicious and simple recipes that use the fish as a base ingredient.

It is kind of tropical fish that falls behind salmon and catfish in US. Tilapia is becoming more popular because it is neutral in taste, cheap and sustainable fish dish. Do you know what does tilapia taste like? It is very white, lean and contains high amount of proteins. This dish is crispy when served with ripping hot Sichuan sauce.

There are some recipes that will give you idea on How To Cook Tilapia:

1. Oil-poached tilapia with citrus salsa

2. More fish fillet recipes

3. Orange-Cilantro tilapia

However to make that perfect tilapia one should see some tips and techniques to make tasty tilapia. These tips should be related to how to properly sear a fish fillet? Choosing the freshest fish and storing your fish at home.

The best part about tilapia dishes is that they are not very oily have a mild sweet flavor that makes it extremely easy to cook. When crusted in blackening spice and thrown on grill tastes delicious while eating. If you are interested in a rich baking tilapia dish in the oven then you need to refer to rich baking dishes on internet. This will also help the fish stay moist for longer.

Conclusion: Learn the recipes of making healthy seafood at home that is an ideal course for health conscious consumers. Enjoy different ways of making tilapia by going online at various sites and searching how to cook tilapia.

About The Author
Liz Funk is a recognized writer with interest in writing for new parents preparation, making has browns, building toy box etc, however his expertise lies in writing cooking articles like How To Cook Tilapia.

Article Source:
http://www.articlecity.com/articles/food_and_drink/article_3595.shtml

Share

Bulalo - Filipino Beef Soup

 by: Jamie Omugtong

Photo: myfilipinorecipes.com
 
When you go to different parts of the Philippines, you’ll see variations of foods and recipes that you haven’t seen before. Many provinces have their own proud recipe, their unique trademark when it comes to food. One province that I know is Batangas. Famous as the cattle raising region of the Philippines, Batangeños found their own unique way of cooking their specialty – Bulalo. Bulalo or beef bone marrow soup in English, has win hearts of many Filipinos over the years, and has been a Filipino soup favourite. The hotter this soup is the better. So now, let’s discover how this soup is cooked. A unique Philippine food cooked the Filipino way!

Estimated preparation time is 10 minutes, cooking time is two hours and 30 minutes. Here are the ingredients:

• 2 kg beef bone marrow, have your butcher chop it into small pieces

• 1 kg boneless beef shank or stewing beef

• 1 onion, peeled and sliced

• 3 liters water

• 2-3 medium potatoes, peeled and quartered

• 2-3 saba (plantain) bananas, each cut into two pieces

• 1 whole medium cabbage, quartered

• 3-4 tablespoons fish sauce (patis)

• Salt and pepper to taste

Now, that you have all the ingredients ready, let’s start cooking. First, blanch bone marrow and boneless beef shank or stewing beef in hot boiling water for a while and rinse in cold running tap water to get rid of scum and blood. Next, place bone marrow and onion in a stockpot, pour in the 3 liters of water and bring to the boil. Then, lower heat and simmer for about 40 minutes. Add the boneless beef shank or stewing beef and return to the boil. When it boils, lower heat and simmer until beef is tender, about 1 to 1½ hours. A good tip to do when tenderizing beef is to use jackfruit leaves, it helps on tenderizing the beef faster. Now, add the potatoes and bananas. Let it simmer until potatoes and bananas are tender, this may take about 10 to 15 minutes. Afterwards, add the cabbage and stir in fish sauce, salt and pepper to taste. And finally, cook the whole mixture until cabbage is tender-crisp, this would be about 2 minutes. Serve with rice. And that’s it!

Beef, the primary ingredient of bulalo, is a good source of minerals, such as zinc, selenium, phosphorus and iron, and B vitamins. See, bulalo is not just a good soup; it’s a healthy soup as well.

Cooking this beef recipe might take time, because of the beef. The beef should be tender enough for you to chew; it’s hard to eat beef when it’s not tender enough (remember that!). Another good thing to add in this recipe is to use bouillon cubes, there are many commercial products who sell this cubes in beef flavour. This would add taste to your bulalo.

Preparing dishes for your family is always fun, because you know that what you are cooking is safe, delicious, and healthy. So, why not try this Filipino recipe, Bulalo, for your next dish? It’s not just delicious, but also good for the health. Happy eating!

I'm a student and I love cooking!


About The Author
http://feelhungry.com/grilled-chicken

http://feelhungry.com/chicken-recipes

Article Source:
http://www.articlecity.com/articles/food_and_drink/article_3677.shtml

Share

Stuffed Mushroom Bowl - A Quick, Easy and Tasty Recipe

By Neysa Valeria T. A.  

Photo: 4.bp.blogspot.com
 
A stuffed mushroom bowl is my quick easy and yummy breakfast today! I felt lucky to grab and buy this giant mushroom since it was the only big size mushroom left in the basket that day. Too bad for the rest of the week I neither cook nor eat at home as I had my meals at work, church and when going out with my friends. So it is almost forgotten if only I did not check the fridge yesterday. I am sorry Mr. Mushy to neglect you for so long!
Today I have no work and decide to treat myself with homemade cooking. Since the first time I bought the mushroom, I have planned to stuff it with something yummy. You might be wondering how big the mushroom is since I keep saying it as a giant mushroom. Well, the diameter is about 9 cm long. Maybe you guys have seen a mushroom in this size but honestly this is my first one. I could not find this size of mushroom in my hometown. I think it is cute and looks like a small bowl.
In this post I will tell you how to make the stuffed mushroom bowl. The first step is you have to find a fresh and quite big size mushroom or either way is you can use smaller size mushrooms that will be great tiny bites too. This dish is perfect for appetizer.
Ingredients:

• Mushrooms
• Shaved roast turkey
• Onion (diced)
• Grated cheddar
• Chili powder

Step by Step:

1. Wash and cut the bottom part of the mushroom carefully
2. Grilled the shaved roast turkey for about 1-2 minutes after browned and aromatic
3. Sautee the diced onion with a little bit of olive oil
4. Cut the turkey into small squared pieces
5. Mix the turkey and onion and grated cheddar in a bowl
6. Stuff the mix into the mushroom
7. Sprinkle with more cheese to cover the filling
8. Bake the mushroom about 3-4 minutes
9. Sprinkle chili powder on the top and serve!

I love the dish since this is such a combination of my favorite foods. I love mushroom, cheese, onion and any kind of meat so turkey is on my list as well. For those who do not like onion, you can just leave it but for me onion is really enhancing both the taste and the aroma. You can also change the turkey with another meat or ham. I reckon bacon will give a tasty aroma or grounded beef will be fine too. Happy cooking all!

Hi I am Neysa Valeria T. A, a food and tea enthusiast who write my foodie journey to be shared with everyone all over the world. Please kindly visit my food blog at http://foodandteatraveller.wordpress.com to get more recipes, food, restaurant and tea reviews. Let's travel together!

Article Source: http://EzineArticles.com/?expert=Neysa_Valeria_T._A.

Article Source: http://EzineArticles.com/7402956

Share

Great Recipes From Around the World

By Angela T Cordell 

Photo: dailyspark.com
 
One of my favorite recipe is "Curry Chicken." This dish is full of flavors, with minimal time spent in the kitchen.
I first tried this recipe while on the island of Jamaica, over 25 years ago and I've continued to enjoy it since then. Most Jamaicans are quite fond of spicy foods, so they tend to use the curry that has a little pepper already mixed into it, and they add a few pieces of hot chili peppers, or scotch bonnet peppers, to the chicken to increase the spicy taste. But the recipe I'll share with you will be on the mild side, allowing you to enjoy as is, or you may wish to add hot peppers to it.
It is important to note that the curry will leave a stain on some surfaces such as plastic and cloth. To remove the stain add a little bleach at the time of washing and allow to soak for 10-15 minutes before washing and rinsing.
With that being said, let's get going with this great meal!
Curry Chicken
Ingredients:
4-6 chicken thighs
1 1/2 tsp McCormick curry powder
1 small onion chopped into small pieces
1 scallion cut into small pieces
2 cloves garlic cut into small pieces
2 -3 pieces of fresh thyme
1/2 tsp garlic powder
1 tbsp cooking oil
1 tbsp buttery spread
salt and black pepper
1/4 cup lemon juice
Preparation:

• Remove skin and bone from thighs, then cut into three pieces, lengthwise, and rinse.


• Add just enough water to cover chicken, add lemon juice, and let stand for 5-8 minutes, then drain.


• Season chicken with salt, pepper, garlic powder and McCormick curry powder. Use a spoon to mix the seasoning and chicken together, then cover and place in refrigerator.


• Place saucepan over medium heat, and add oil and buttery spread.


• Add garlic, onion, and scallion, to the saucepan, and let this cook for 2 minutes.


• Add chicken, 1/2 cup water, fresh thyme, and bring to a boil.


• Cover, and cook over low to medium heat for approximately 30 minutes, stirring occasionally to make sure the liquid isn't too low, and the content isn't sticking to the bottom of the pan.


• Adjust the heat setting to low when most of the liquid is gone, and keep the saucepan uncovered, as you frequently, but gently stir the chicken.


• The chicken is ready when a thin, buttery gravy is formed.


• Spoon over warm rice and enjoy with a side of veggies.

Angela Cordell
Hungry for more mouthwatering recipes? Then come on over to my place and lets start cooking! Angies Global Food Connection
Visit the website below to enjoy other great recipes, and share your favorite recipes with us. http://www.angiesglobalfoodconnection.com

Article Source: http://EzineArticles.com/?expert=Angela_T_Cordell

Article Source: http://EzineArticles.com/7366713

Share

Crunchy Coleslaw With Roquefort or Blue Cheese

 By Harriet Hodgson 

Photo: 1.bp.blogspot.com
 
Coleslaw goes with everything. Pulled pork sandwiches are often topped with this crunchy salad. It is also a common "side" for grilled steak, chicken, pork, and fish. Like soup, it is one of those recipes that tastes better the next day.
Though you can buy packaged salad in the grocery store, some nutritionists think pre-cut vegetables lose some of their nutritional value. Instead, they recommend buying whole vegetables and slicing or shredding them yourself. If you're watching your weight as I am, this recipe is a good choice.
Cabbage is filling and a storehouse of nutrients. According to the Nutrition Data website, the raw vegetable is low in calories and contains no cholesterol. One cup of chopped, raw cabbage contains only 22.2 calories. It also contains Vitamins A, C, D, E and K. This common vegetable is also high in calcium, with 35.6 milligrams per serving.
Commercial dressing is an option, but one I try to avoid because of the high sugar and salt content. One brand listed high fructose corn syrup as the first ingredient and that's not for me. I prefer to make my own dressing and used a sugar substitute. You may prefer to add sugar.
I read cookbooks like some people read novels. When I was paging through some of my cookbooks I came across several recipes for this crunchy salad with Roquefort cheese. Since I had made the salad (my husband and I had already eaten half) I added some cheese to the remaining coleslaw. It was so fantastic I decided to serve it for dinner.
To my surprise, the blue cheese flavor was barely there. That's why I recommend adding the cheese just before serving. Most coleslaw recipes call for cider vinegar. Since I didn't have any, I used rice vinegar instead. Bok choy may also be substituted for green cabbage. Are you wondering what to serve with sandwiches or a picnic supper? This sassy coleslaw will please all Roquefort cheese-lovers.
Ingredients
3 cups thinly sliced or shredded green cabbage
3 cups thinly sliced or shredded red cabbage
1 1/2 cups shredded carrots
1/2 cup green onions, white and green parts, chopped
1 cup light mayonnaise
2 tablespoons rice vinegar
2 tablespoons sugar substitute
1/2 teaspoon lower sodium salt
A pinch of pepper
1 cup crumbled Roquefort or Blue cheese
Method
Combine all ingredients, with the exception of cheese, in a large bowl. In a small bowl whisk together mayonnaise, vinegar, sugar substitute, salt and pepper. Pour over vegetables and toss gently. Cover with plastic wrap and refrigerate for two hours or more. Add Roquefort or Blue cheese just before serving. This recipe serves about a dozen people.
Copyright 2012 by Harriet Hodgson

http://www.harriethodgson.com
Harriet Hodgson has been a freelance writer for 35+ years and is the author of 21 published books. Her latest releases are "Happy Again! Your New and Meaningful Life After Loss" and "Help! I'm Raising My Grandkids." Please visit her website and learn more about this busy author and grandmother.

Article Source: http://EzineArticles.com/?expert=Harriet_Hodgson

Article Source: http://EzineArticles.com/7367796

Share

Mouth-Watering Lechon Asado Recipe

By Diane Louise Villanueva  

Photo: img.scoop.it
 
Making the best tasting Cuban Lechon Asado is about providing the correct amount of ingredients, and cooking the food to perfection. From start to finish, the whole time it should take to prepare and cook the meal is roughly 7 hours in total. The idea behind cooking this delectable dish is to slow cook it to perfection.
Steps to Cooking CubanLechon Asado
To get started, the ingredients you should be using include:
-6 pound pork shoulder roast
-20 cloves of garlic
-1 teaspoon of black peppercorns
-2 teaspoons of salt
-1 and half cups sour orange juice
-1 teaspoon of oregano
-1 cup of minced onion
-1 and half cups olive oil
Lechon Marinades
-Apart from the 6-pound of pork shoulder roast, the other ingredients are here to help flavor up the roast and provide great taste.
-Start by mashing up all of the marinades, such as the garlic, salt, black peppercorns, onions and oregano.
-Once mixed together, you will need to heat up the sauce to boiling point (220F).
-After being heated up, you can apply the marinade to the pork and work your hands through the meat.
-Once you have massaged the flavor into the pork, pierce the meat as many times as possible and leave the meat to rest in the refrigerator for several hours (preferably overnight).
Now, it's time to get started with the actual cooking. The way to get the best tasting Lechon is to use the oven. Place the oven to 450 Degrees F and place the pork shoulder roast in the oven for roughly 7 hours. You should remove the pork when the internal temperature is 195 Degrees F. If you want pork that is easy to cut and sliced, you can pull the pork out when the internal temperature is 175 Degrees F.
Cooking Your Cuban Lechon Asado in a Pig Roaster
You can also cook your Lechon Asado using your pig roaster!
-Simply inject a mojo marinade into your pork shoulder, marinate it overnight, then place the pork shoulders in your roaster.
-Be sure to following the cooking instructions as specified and the temperature as well. Cover the roaster and place some charcoal on top. Don't forget to insert a meat thermometer.
-After the designated time, check the pork and turn the rack upside down. Make some diagonal or criss-cut slices on the pork shoulder.
-Cover, then add the charcoal and wait for it to cook perfectly!
- Now, you can serve your guests with delicious Cuban Lechon Asado!

For the most succulent and tasty Lechon Asado, choose only US made, quality roasters from La Caja China. Download their free eBook today to cook your pig roast deliciously and conveniently by visiting their website at www.LaCajaChina.com.

Article Source: http://EzineArticles.com/?expert=Diane_Louise_Villanueva

Article Source: http://EzineArticles.com/7365663

Share

Vegan Stewed Peas With Dumplings

By Susanne Kirlew  

Photo: mywholedeal.com
 
STEW PEAS
1lb /0.5kg dried kidney beans
6 cups water - 1 cup = 250ml
500ml coconut milk - coconut milk is Vegan
1 onion, minced and/or 2 spring onions, chopped
2 cloves garlic, crushed or minced or diced
1 carrot, diced
1 ½ - 2 tsp salt or to taste
1 sprig thyme or ½ tsp dried thyme
1 whole scotch bonnet pepper (with stem intact)
¼ tsp ginger (optional)
¼ tsp ground all spice optional
DUMPLINGS
½ cup whole wheat flour /Plain flour
¼ cup water
pinch salt
METHOD for Stew Peas
Wash the beans thoroughly and soak in water overnight or for at least 8 hours. The following day you need to discard the water and thoroughly rinse the beans, place them in a saucepan with water and bring to the boil, lower the heat to a simmer until they are tender for about 1 hour or so. Add coconut milk and vegetables carrots, onion, garlic, and continue simmering. Add the dumplings (see below for method) and thyme and other seasonings, simmer for around another 30 minutes or so until the sauce is thick. Discard pepper before serving.
METHOD for Dumplings (Dumplings are key to this recipe)
Place flour and salt in a bowl. Add water and mix to make a stiff dough. Pinch off small pieces of dough and roll into the palm of hands to make long thin dumplings. Drop into simmering stew.
To lose weight and be healthy Vegans we sometimes need to cut down on the amount of calories we consume, the problem with eating less is we tend to feel even more hungry so the best way of reducing the amount of calories you eat is to choose good food. Instead of having smaller portions why don't we bulk up our meals with foods that will fill you up without weighing you down, like fruit and vegetables and healthy nuts and pulses, these food will fill you up without piling on the pounds.
Eat as many vegetables and as much fruit as you can with every meal, your five a day mean you can fill your meals with vegetables and fruit so there's less room for higher-calorie foods. At lunch, you can have salads with lettuce, tomato, onion, carrots, peppers or add these ingredients to a delicious sandwich. At dinner time, you can still enjoy your favourite meals like rice, vegan casseroles and pasta and fill them up with more veggies.
To book Kirly-Sue email info@kirlysuesKitchen.co.uk

Article Source: http://EzineArticles.com/?expert=Susanne_Kirlew

Article Source: http://EzineArticles.com/7386390

Share

Cooking For Beginners - 9 Pasta Tips and Tricks

By Sandy Little  

Photo: realfood.tesco.com
 
Cooking pasta, for some, is a daunting challenge. For instance... a cousin of mine cooked pasta for so long... it came out of the pot in one big clump every time.
If you're pasta isn't turning out... the following tips should help you to get fantastic results every time.
1. How much pasta per person? This always seems to be an issue for everyone. Only you know your family's appetite... but... here is the rule of thumb. A one pound box of pasta will serve 4 big eaters. If you are preparing other dishes to go along with your pasta, a one pound box would easily serve up to 6 people. Note: One cup of uncooked pasta equals two cups of cooked pasta.
2. How to salt pasta? I add a lot of salt to my pasta water. I am told, that it should taste like the sea. Taste the water after you've added the salt... the salt taste should be noticeable.
3. Should the water be boiling first? Yes! Bring the water to a vigorous boil before adding the pasta... a boil that you cannot stop by stirring.
4. How much water to cook the pasta in? Make sure the pasta has lots of breathing room. You want the pasta to have enough water to move around freely so it can absorb the water. If there is not enough water, the pasta will stick together and become gooey. Also, you will find uncooked pieces that have stuck together.
5. How to add pasta to boiling water? Slowly add the pasta to the boiling water. Ideally, the water should not stop boiling. If the water stops boiling just stir the pasta until water begins to boil again. This prevents the pasta from sticking together.
6. How to tell when pasta is done? The best way is to taste. Read the directions on the package and, I would suggest, check for perfect 'al dente' texture during the cooking time. Pasta is cooked enough when it is "al dente"... meaning... it has a little bite to it. You have cooked it to long if it is sticky.
7. Should I rinse pasta? Some people like to rinse the pasta if it is being used in a pasta salad ( I don't bother ). The choice is yours. Why not try it both ways. Don't rinse pasta if you are adding a sauce... you will want to keeps its starchy texture so the sauce will cling.
8. Draining pasta? Most people drain all the water... this could be a mistake. Keeping a little bit of water will prevent sticking. Also, the sauce will blend in better. I always keep a small amount of the pasta water just in case the pasta becomes too dry.
9. Heat your serving bowl! It is a good idea to serve your creation in a warm serving bowl. It's a nice added touch.
Notes: Never cook two types of noodles together because each type has a different cooking time. One more thing... if noodles are used in a casserole, under-cook them slightly because they will finish cooking in the oven.

If you would like to get more dynamite cooking tips, tricks, recipes, how to videos and more, you can get started here: http://sandyscookingblog.com/cooking-blog/

Article Source: http://EzineArticles.com/?expert=Sandy_Little

Article Source: http://EzineArticles.com/7321033

Share