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Thursday, February 28, 2013

Recipe With Shrimp

Author: copycats recipes



This is the Copycats Recipes site
The site that help you to discover the secrets to making your favorite restaurant recipes at home
With this, you can finally:

-Stop waiting on those long lines at restaurant to pay for dishes you can quickly make in your own kitchen!

-Re-create your favorite restaurant dishes at home for a fraction of the cost by following these easy step-by-step instructions.

-Get kudos and praise from friends and family members when they find out you actually made these delicious dishes yourself!

-Uncover the cooking techniques used by world class chefs from famous restaurants.
Today let's discover how to make this recipe called "New England Fried Shrimp"

For information, "New England Fried Shrimp" takes virtually fat-free shrimp out of the deep fryer and pan-fries them in a little bit of oil instead. With 9 grams of total fat and 213 calories per serving, you can feel good about enjoying them.

Ingredients to make this delicious "New England Fried Shrimp":

1 cup pale ale or other light-colored beer,
1 cup whole-wheat pastry flour (see Ingredient Note) or all-purpose flour,
1 teaspoon Dijon mustard,
1/2 teaspoon salt, divided,
2 tablespoons canola oil, divided,
1 pound raw shrimp (13-15 per pound; see Ingredient Note), peeled and deveined, tails left on,
Freshly ground pepper to taste

Everything ready, then here are the instructions:

Whisk beer, flour, mustard and 1/4 teaspoon salt in a medium bowl until smooth. You'll need to cook the shrimp in two batches. Wait to batter the second batch until the first is cooked. For the first batch, heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Hold shrimp by the tail and dip in the batter one at a time. Let any excess batter drip off, then add the shrimp to the hot oil, making sure they aren't touching. Cook, turning once and adjusting the heat as necessary to prevent burning, until golden brown on the outside and curled, 3 to 4 minutes total. Transfer to a platter.

 Wipe out the pan. Add the remaining 1 tablespoon oil to the pan and heat over medium-high. Batter and fry the remaining shrimp. Season all the shrimp with the remaining 1/4 teaspoon salt and pepper and serve immediately. Ingredient notes:
Whole-wheat pastry flour, lower in protein than regular whole-wheat flour, has less gluten-forming potential, making it a better choice for tender baked goods. You can find it in the natural-foods section of large super markets and natural-foods stores. Store in the freezer. Shrimp is usually sold by the number needed to make one pound. For example, "21-25 count" means there will be 21 to 25 shrimp in a pound. Size names, such as "large" or "extra large," are not standardized, so to be sure you're getting the size you want, order by the count (or number) per pound. Both wild-caught and farm-raised shrimp can damage the surrounding ecosystems when not managed properly. Fortunately, it is possible to buy shrimp that have been raised or caught with sound environmental practices. Look for fresh or frozen shrimp certified by an independent agency, such as Wild American Shrimp or Marine Stewardship Council. If you can't find certified shrimp, choose wild-caught shrimp from North America-it's more likely to be sustainably caught.
Serves 4

That's it! Now you can try it for yourself! Hope you'll like it
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Information just like this will help you Discover delicious recipe with shrimp that you'll love,and also hundreds of copycats recipes

Wednesday, February 27, 2013

An Introduction To Essential Culinary Skills


There are hundreds of reasons why an aspiring chef or cook should enroll in a culinary school. It's not enough to simply know how to cook. In order to be competitive in the hospitality industry, you should acquire basic culinary skills. Now, acquisition of these skills begins with a sound background of certain topics that are discussed in this article. Once you have acquired a solid theoretical foundation of a subject matter, you can then apply it to your cooking.

While gaining years of experience in the kitchen is a good thing, understanding essential culinary skills can be of added value. First, you get to compare if your skill is at par with industry requirements. Second, you can improve your cooking method by making it more efficient in terms of reduced cooking time. Third, you lessen the costs involved in meal preparation. Indeed, it is worth learning fundamental cooking skills either for commercial or personal purposes.

Fundamental Skills for Culinary Arts
1. Cooking Methods - As there are many types of meat, there are also various ways to cook them. Roasting chicken would definitely differ from roasting meat due to the meat's texture and weight. Aside from learning the right temperature to cook certain cuts of meat, it is also necessary to learn how to prepare simple sauces. Even poaching eggs the right way is very important because restaurant customers can be very picky. If you need to know the right way to stew, caramelize, broil, bake, or simmer any dish - learn cooking methods.

2. Familiarity with Kitchen Equipment - There are many varieties of kitchen equipment that can be used to prepare food. However, it is significant to understand when and how they should be used. Proper handling of equipment such as mixer, oven, or even a spatula promotes efficiency and safety. Think of cooking for a dinner party with a hundred guests then you would understand the necessity of learning this culinary skill.

3. Knife Handling Skills - The knife is an indispensable tool for any chef or cook. Use it properly so it can drastically reduce your food preparation time. There are many types of knives each with a specific purpose. Cheese knives, bread knives, cleavers, carving knives, sushi knives " they all play a role in creating the right cut or slice. A good chef or cook should master knife skills; in fact, a good chef demonstrates the right way to mince onions. It seems trivial but a chef is measured by how he handles the knife.

If you are serious in making a career out of your passion for cooking, enroll in a reputable culinary school. Make sure the school has accreditation to make it easier for you to land a job. There are many local schools offering culinary courses to choose from. Make the right choice today by getting a certificate or diploma in culinary arts.

Thinking about starting a rewarding career in the food industry? Want to become a chef or a cook but do not know where to start? Then visit Culinary Schools In USA where you will find lots of excellent information and easy to follow tips about training and becoming a qualified chef!
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Tuesday, February 26, 2013

Tuna and Thyme: Alternatives for Pasta Perfection


Pasta originally started in Italy as a staple food. They made pasta with the freshest ingredients such as wheat flour, cereals and grains. They mix it with either water or egg depending on their choice. They come freshly made to provide the best flavor in the dishes. Due to commercialization and the need for export, pasta makers developed "dried" pasta that had a longer shelf life. This allowed for a long-distance transport. The dried variants seem to have smaller dimensions but upon cooking turns back to the normal pasta size. Pasta can also produce diverse meals due to its flexibility that some people use alternative ingredients. Here are some suggestions on making a new pasta recipe.

Common Pasta Dishes
Before you can formulate your own, you have to know the existing pasta recipes. Here are the meals you should know:

- Tomato Based: These pasta dishes use crushed tomatoes as the main sauce. This method is popular with spaghetti and Bolognese dishes. One popular spice added to these dishes is garlic.

- Cream Based: These dishes use cream and cheese instead of crushed tomato as sauce. The common recipes used with this method are carbonara and marinara. This sauce's best combination is with mussels, squid, and other seafood.

- Oil Based: These dishes use edible oil as the bases for their sauces. Olive oil, along with some vegetables, is the best arrangement for these dishes.

Fundamental Pasta Dish Ingredients
Many ingredients are important to any type of pasta dish. These are the components that the meal cannot live without or can change the consistency and flavor of the traditional pasta dish. Pasta is the first on the list because this is what differentiates it from other meals. Make sure you cook the pasta "al dente" or firm otherwise consuming the meal will not be as enjoyable. Tomatoes are also necessary if you intend on making it the sauce base. There are pre-made tomato sauces available in the market for easier preparation. If you plan to use real tomato fruit, make sure to cook it for a long time until it becomes dark red.

Cheese is also important to a pasta dish. This technique originated from the old Roman tradition. The more aged the cheese is, the better. You can use different add-ons to the dish like vegetables. These may include thyme leaves, seafood and other meats. Lastly, bread provides the perfect combination for any kind of pasta dish.

Spice it Up
These days, many people have developed new ways to prepare pasta dishes. The most popular ones include tuna and thyme as ingredients. It became prominent because you can get these components for an economical price in any grocery store. The tuna is best with oil-based recipes and the thyme leaves as an alternative for basil. Visit food websites online for more information about other pasta dishes you can try.

Carl Schiller is an experienced chef who uses thyme leaves for different pasta dishes and recommends for other recipes.
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Monday, February 25, 2013

Learn the Different Ways of Preparing Stews



Recipe 1 - Beef stew

The traditional recipe of beef stew is delicious and inexpensive and can be used to serve 12 people. The preparation time is 30 minutes while the cook time is 1½ hours. In total this accounts for 2 hours.


· One pound beef stew meat
· 1 quart beef broth
· One large potato
· One celery stalk
· One onion
· One carrot
· Salt and pepper
· Tomato paste (optional)
· 2 bay leaves
· Red wine (optional)
· Oil (any kind)
· Several spoonfuls of flour
· A large or medium-sized pot
· A heatproof container

How to make stew

1. Chop the vegetables into pieces (large).

2. Sprinkle the meat generously with salt and pepper on all sides. Also sprinkle flour on the meat and then toss to coat.

3. Coat the pots bottom with oil. Heat the pot over a medium-high heat. Allow the oil to become extremely hot and shimmering, for about 3 minutes. Put the meat in the cooking pot and cook for 3 to

 4 minutes without stirring. This will allow a brown crust to form. Then turn the meat, allowing it to cook for several minutes until all the sides have browned. Remove the meat and place it on a plate.

4. Pour several spoonfuls of hot oil in a heatproof container (the oil can be thrown away after cooling) and place the pot on the stove over a medium-high heat. Then add the onions, celery and carrots. Season the mixture using salt and pepper. Cook by stirring occasionally for 5 minutes until the vegetables have browned.

5. Add tomato paste and bay leaves. Stir the mixture of vegetables to coat them with the tomato paste. Then pour enough wine to coat the pot's bottom and use the spoon to scrape away any browned bits that could be stuck on the bottom (deglazing).

6. Add the meat, potato, accumulated juices and beef broth so as to cover everything. Allow the meal to boil, then lower the amount of heat to allow the stew to simmer. Cover the mixture and simmer for about one hour, to the point the meat becomes tender. Season the meal with pepper and salt to taste, and then serve.

Recipe 2 - Tomato stew

· Fresh plum tomatoes
· Vegetable oil
· Tinned tomato paste (600 grams)
· 1-2 medium sized onions


1. Pour fresh tomatoes into a pot and cook using high heat until most of the water has dried
2. Add the chopped onions and vegetable oil.

3. Cook using low heat. Stir after short intervals until oil has separated from tomato purée. The tomato purée often features streaks of oil. Taste the tomato purée to ensure the taste of raw tomato is gone.

4. Pour out the extra vegetable oil and pour some tinned tomato paste. This simple tomato soup can be served together with rice & beans, or spaghetti.

We provide the best info about How to make stew and For further details please visit the provided links.
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Thursday, February 21, 2013

Why Personalised Chocolates are the Ideal Gift

Author: Peter Barker


The average chocolate consumption per person in the United Kingdom every year is 11 kilograms, which actually makes the country the joint highest chocolate lover with the Swiss.  And they really take some beating when it comes to chocolate that is renowned across the globe!

In fact, 90% of all adults in the United Kingdom admit to eating chocolate regularly, but why? Chocolate offers one of the most luxury indulgences for a price that everybody can afford. As this is the case, sales of chocolate have continued to increase even during recent tough financial times. With the above in mind, it is all too easy to get lazy with your choice of chocolate gifts if you are buying a present. Buying a box of chocolates and giving them away does not show much effort on your part. Just because chocolate gifts are simple, it does not mean that you cannot put some thought into them.

What is the solution?
The solution is very simple. If you buy personalised chocolate, it shows that you have put some thought into the gift. People love personalised chocolate mostly because it is unexpected. A personalised solution can contain a message that means something to your partner, and this can really make the difference.
With personalised chocolate wrappers, you can give your partner a tasty gift that they can also cherish and have as a keepsake as well. By putting in that extra effort and thinking outside the box you are showing the person that you are buying the gift for that care, and, at the same time you are still buying a quality chocolate gift that you know they will love.

In fact, personalised chocolate bars are ideal for a variety of events. As well as giving them as presents you could also give them away in party bags at children's parties and even provide them at weddings for something a bit different.

One thing is for sure... Chocolate will always be a winner when it comes to treating people or giving them a gift on a special day, event or to mark a special occasion.  If you can provide your family, friends and colleagues with a personalised chocolate bar as a reasonably inexpensive gift it can become priceless to the person receiving it!

At the end of the day, chocolate gifts will continue to provide people with a unique solution for a wide range of events and will always be a firm favourite across the generations and for all ages.
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About the Author
Peter Barker is the Founder of The Chocolate Wrapper - the UKs leading on-line store for personalised chocolate bars

Wednesday, February 20, 2013

Amazing Gluten Free One Egg Quiche Recipe


Years ago in college my friend who had an off-campus apartment served me this quiche one day for dinner. It was so delicious I started making it myself. People love it and I am always asked for the recipe whenever I bring it to someone or serve it to my guests. Back in college it was an economical choice for dinner; originally it was made with cheddar cheese and frozen broccoli, now I take gourmet ingredients and mix it up to create wonderful variations if the earlier recipe. Of course you can always take a small amount of last nights leftover vegetable or meat and keep it simple.
It is easy to keep it vegetarian; as long as you eat eggs and cheese, or try my favorite combination, Fontina cheese, cooked cubed chicken breast and sun dried tomatoes. I also have made it gluten free using an easy gluten free baking mix I always have on hand for the crust. Give it a try either using your favorite pie crust recipe or the pie crust recipe below, either way I think you will be amazed at the results!


1 extra-large egg
1/2 cup mayonnaise
1 tablespoon gluten free baking mix
1/2 cup milk (any kind)
1/2 cup green onions, chives or red onion chopped
2 cups shredded cheese (any variety)
8-10 ounces of any vegetable, meat, or seafood you like. Vegetables should be slightly wilted to get rid of moisture, and meats and seafood thoroughly cooked.
Mix all the ingredients together in a large bowl and pour onto the prepared pie shell.
Bake @ 350 degrees for 40 minutes until set.
Examples of combinations I have used:
Asparagus & Cheddar Cheese
Zucchini & Monterey Jack Cheese
Crab, Spinach & Gruyere Cheese
Chicken or Turkey, Broccoli & Cheddar Cheese
Ham & Swiss Cheese
Diced Smoked Salmon & Havarti with Dill Cheese


1 1/4 cups gluten free all-purpose baking mix
1/2 teaspoon kosher salt
2 teaspoons sugar
6 tablespoons cold unsalted butter, cubed
3 tablespoons Crisco Shortening
1/4 cup ice water
11/2 teaspoon white distilled vinegar

Place first 5 ingredients in the bowl of a food processor and pulse with a steel blade a few times to make pea size pieces of dough. Mix the water and vinegar, and slowly add to the mix drop by drop through the feed tube as you pulse the mix. Stop when the dough comes together into a ball.
Dump the dough into a pie plate and work it up all the sides in an even layer. Cool in the fridge for 30 minutes. Bake @350 degrees for 10 minutes. Cool and its ready to be filled. ENJOY!!!
Gluten free doesn't mean without flavor. In my house I have some who eat gluten free and some who don't. I love it when a recipe pleases everyone and they can't tell they are eating a gluten free food. The gluten free all-purpose baking mix helps me accomplish this. To learn more and get other amazing recipes visit:
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Tuesday, February 19, 2013

Five Great Guatemalan Desserts



Every country has its own sweets and desserts. Sometimes they are known mainly only in their country of origin, and sometimes they become quite popular through exposure in ethnic restaurants. Some Guatemalan desserts are similar in nature to ones in other countries, as with their Borracho cake. Many cultures have cakes that are soaked with a sugar syrup and alcohol. Other Guatemalan desserts are far more unusual.

The cake mentioned above, the Borracho is a light sponge cake that is literally drenched in sugar syrup laced with a typical Guatemalan rum made from their sugar cane crops. This cake is found in pastry shops around Guatemala City, and is generally sold by the slice. Slices are set into a larger muffin paper to contain the syrup dripping out. The cake is topped with a cornstarch pudding made with milk, and then decorated with raisins. In my early life I had never heard of this kind of cake, and it quickly became a favorite. The sugar syrup is cooked with a true cinnamon stick so the syrup is cinnamon flavored. The cake is simple to make as any sponge cake will do, and any simple cornstarch pudding works for the topping.

Rellenitos de Platano are one of the desserts I have always been enchanted with. Platanos are plantains, and relleno means filled. In this case, these little oval shaped desserts are filled with black beans cooked down to a paste. If this sounds strange, it is nonetheless a delicious flavor combination. Eating plantains and black beans, a common pairing at any meal, are a particularly tasty combination. In this case, the plantains are cooked and pureed, a little sugar and cinnamon are added and this is the outside of the dessert. Pureed black beans are cooked down to a thick paste and a small bit is placed into the center of an oval shaped bit of the plantains. These are fried and rolled in granulated sugar to serve, hot or cold.

Chancletas are another interesting use of a vegetable. These are made with Chayote squash. At times, these squash are plentiful, and using them as a dessert is just another way to use up the excess. The chayotes are cooked whole. Once tender, they are split in half and the insides are scoped out as for a twice baked potato. The inner flesh is mashed or pureed and sugar, cinnamon, raisins and cookie crumbs are added to thicken. The mixture is placed back into the skins of the chayote and set on a baking sheet. These are baked until set, about 20 to 30 minutes. The name chancleta means slipper, as they are supposed to resemble a slipper.

Polvorosas are a type of shortbread cookie. The name comes from the word polvo, meaning powder or dust. The cookies are rolled into powdered sugar when baked, so biting into them gives one the reason why they are thus named. Shortbread of any kind is made without eggs added to bind the batter or dough, and this makes shortbread unusually crumbly. These little cookies are made into small round shapes with a flat top. They are much the same as the cookies known as snowballs, or Mexican Wedding Cakes.

Other typically Guatemalan sweets are found sold by street vendors on many street corners. The Guatemalans make candy out of unlikely things such as squash or sweet potato, along with some fruits like figs, orange peels or guavas. These candied fruits or vegetables can take days to make, because of the long, slow cooking process required to get them down to their dried, crystallized state.
Many other typical candies are also sold alongside these candied fruits or vegetables, and all of them have their particular flavor and shape. All of these desserts are amazing in their variety and in the imagination of those who came up with the recipes. Nothing is wasted. Even leftover cakes are made into a new cake, using the crumbs as a base.
Thank you for taking the time to read my article. I hope it was informative and helped you along your own culinary journey.

My passion is to teach people how to create a harmony of flavors with their cooking and help pass along my love and joy of food. I would love to hear from you! Join my "e-family" and share recipes, stories and good times in the kitchen. Visit my Web site my Blog at my Marketplace at or join me on Facebook. Let me know, and I will send you a copy of my monthly news letter full of recipes the latest tips.
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Sunday, February 17, 2013

How to Choose Your Wedding Cake Design


Planning a wedding can take a lot out of a bride to be, especially when it comes to the odds and ends, one of them being your wedding cake. Many brides make the mistake of waiting til the last minute to apply the finer details of the cake, but this can become a danger zone if you wait til the end to start planning. This may seem overwhelming at first, but with these few tips and tricks, designing your very own wedding cake brings out the fun and creative side to planning.

One of the many perks to designing your own wedding cake is the sampling of the many delicious flavors of cake. This is one of the very first things you do in order to start the planning process. Select your favorite bakery and make an appointment for you and your groom to go in for a sampling date. For our more bold couples, choose a few flavors to mix together or layer the cake with several different flavors to add a unique surprise for your guests. For our more laid back couples, decide between one or two flavors at the most to start the building process of your cake. Once this step is done, it is time to get creative!

One of the best things you can plan on doing is viewing fun photo galleries of cake designs that inspire you both. This is a great way to get an idea of what you are looking for. Simply narrow down the color selection by matching them closely to your wedding colors, decide on how many tiers you both want to have, and get a good idea of personal things you and your fiance like to share together. Bring this in to your baker and piece together the elements to match to the theme of your wedding. Your professional baker will be able to guide you along the way as well to bring out the absolute best features in your cake design.

The best part of designing your own wedding cake is adding in your personal touches. Incorporate memories you both have shared over the years together and add them to your cake. Add a fun cake topper to symbolize your relationship or add a few design pieces throughout your cake design to tell your story.

Every cake has a story and the best part of getting to design your own cake is the ability to tell what you two share together all in one piece. After choosing your favorite flavors, ideal design, and adding personal touches, you can book your cake in advance and cross it off your ever-ending to do list! Always remember to make your cake absolutely memorable for not only you both, but for you guests as well. Get creative and inspired! You only get married once, so why not go all out and let your imagination come to life?

For additional information on wedding advice and planning, contact Reception Hall International- your Banquet Hall in Atlanta, to speak to one of our professional Event Planners today. We are always here to help our bride's and groom's plan every step of their special day,from the beginning to the end, to make it everything you both have dreamed of.
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Thursday, February 14, 2013

Would You Like Some Avocado And Bacon With Your Egg Salad?


When most people think of salads, they immediately visualize big, leafy strips of lettuce tossed into a bowl with all sorts of colorful companion vegetables. But there are also those kinds of salads that use deliciously sinful mayonnaise as their chief ingredient. Some of the more popular types of these salads are egg salad, potato salad, chicken salad, and the ever popular (and my personal favorite) seafood salad.

Probably the easiest and least expensive to make of all mayonnaise based salads is egg salad. Who doesn't have a few extra eggs and mayonnaise in their refrigerator? This salad does a great job at filling a person up with plenty of protein, fat, and calories. An interesting twist to this delightful salad is adding corn, avocado, and crisp bacon. While it may sound a bit odd, the mix tastes out of this world!

The first step is to fry some bacon. Cook four slices of bacon in a shallow pan until crispy. Remove them and place on paper towel covered plate to drain the grease.

Second step is to boil some eggs. Now this may sound easy enough, but chances are you're one of the many people out there that have been over-boiling eggs throughout your entire life! Spread out a single layer of eggs in a pan. Fill with cold water until the eggs are covered by at least an inch of water. Bring the water to a boil and then crank the heat down a bit and simmer the eggs for another two minutes. Finally, turn the heat off, cover the eggs, and let them sit in the hot water for at least twelve minutes. This works with small batches of eggs (6 to 8). Before assuming all the eggs are hard boiled to your liking, you should crack one open and make sure its yolk is cooked enough for your taste. If not, let them cook some more. Once the eggs are done, remove them from the pan and place them inside a bowl of cold water to let them cool off.

After the eggs have cooled, peel them and slice them into small squares. Do the same for the avocados, and then place both eggs and avocados in a large bowl.
In a small bowl, mix the dressing. Add the mayonnaise, mustard, corn (drain it first), curry powder, tomatoes (chopped and diced), and lemon juice together. And don't forget your bacon! Chop the bacon into small pieces and mix into the dressing. Last, pour the dressing into the bowl of chopped eggs and avocado, and then mix everything together.
If you want, you can sprinkle fresh parsley across the salad. And if you're feeling even more indulgent, heat up some flour tortillas and use the salad as a spread. This will serve two to four people.

8 hard boiled eggs, peeled
2 ripe avocados
2 tomatoes
4 slices of bacon
1 tablespoon of Dijon mustard
2 cans of corn kernels (about 20oz total)
1 cup of mayonnaise
1 tablespoon of curry powder
4 tablespoons of lemon juice
6 flour tortillas

For delicious salad dressing that you can order and have delivered straight to your door, please visit:
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Wednesday, February 13, 2013

How to Make a Yummy Lemon Cheesecake that is Diabetic Friendly



Receiving a diagnosis of diabetes usually means a change in lifestyle and diet.  If you are like me--I have a terrible sweet tooth!--I had this mental image of all things sweet and good disappearing from my diet.  Imagine my surprise to discover this is not true.  In fact, doctors and nutritionists recommend eating fresh fruit.  And there are many ways to make delicious diabetic desserts.  As with all foods, we diabetics have to watch our portions and even more so with sweets.  Do not make this cheesecake and eat it all before bedtime!  But incorporated into a healthy diet, you should be able to enjoy it.  With its sugar-free ingredients and fresh fruits, it is healthy and tasty enough for anyone!


1 1/4 graham cracker crumbs*
1/4 cup Splenda granular
1/3 cup butter, melted
1 pkg (3-oz) sugar-free lemon gelatin mix
2/3 cup boiling water

2 bars (8-oz each) light cream cheese
6-oz. lite/firm silken tofu
grated rind of 1 lemon
juice of 1 lemon
1 cup sugar-free frozen whipped topping, thawed

Fresh fruit of your choice, optional

In a small mixing bowl combine the graham cracker crumbs, Splenda, and melted butter until mixed together well.  Using the back of a large spoon, press the mixture on the bottom and up the sides of an 8-inch springform pan.  Chill the crust for about ten minutes.
In a blender container mix the lemon gelatin mix and the hot water; slowly add in the cream cheese and the tofu.  Continue to mix until smooth.  Pour the mixture into a large mixing bowl and add the lemon rind, lemon juice and the thawed topping.  Pour into the prepared pan, smoothing the top.  Chill for 4 hours or more.  Before serving garnish with more whipped topping and fresh fruit/fruits of your choice, if desired.
*If you cannot use crumbs made from graham crackers, make your crumbs from sugar-free butter cookies or sugar-free vanilla wafers.
Serves 12.

A grandmother with diabetes along with other autoimmune diseases, I enjoying sharing my recipes and diabetic tips on my blog at

Tuesday, February 12, 2013

Easy Summer Crock Pot Recipes



Summer is a great time for crock pot recipes. It may be hot and humid outside, but you still need to make dinner for you and your family. You can't barbecue every day. The weather won't let you. Sandwiches and salads can be delicious, but sometimes you want a hearty meal at the end of the day. When I come home from work, I don't want to come home to a sandwich. I already had that at lunch time. Ordering out is nice every once in a while, but that can get expensive really quick, especially if you have a large family. With crock pot cooking however, you can make just about anything for dinner without heating up your whole house like your oven does. With that in mind, I present to you some easy summer crock pot recipes for you to try.
Barbecued Chicken and Vegetables

What you need:

• 2.5 lbs boneless skinless chicken thighs
• 1 c barbecue sauce
• 1/2 c water
• 4 medium potatoes, unpeeled and cut into eighths
• 8 carrots, cut into 2 inch pieces
What you do:
• Layer potatoes and carrots in the bottom of a 4-6 quart crock-pot. Layer chicken on top of veggies. Pour water into crock. Spread sauce over chicken with brush. Cook, covered, for 8 hours on low, or until chicken and veggies are tender.
Swiss Steak

What you need:

• 2 lbs round steak, 3/4 inch thick
• 15 oz can tomato sauce
• 1 celery stalk, sliced
• 1 large carrot, chopped
• 1 large onion, sliced
• 1 t salt
• 1/4 t pepper
• 1/4 c flour
• 1 tsp Worcestershire sauce

What you do:

• In a medium bowl, combine salt, pepper and flour. Cut steak into serving size pieces. Add steaks one at a time to flour mixture; coat. In bottom of crock pot add onions, meat, Worcestershire, carrots, celery and tomato sauce in that order. Cook, covered, on low for 8 -10 hours.
Cheese Ravioli and Sausage

What you need:

• 1 lb Italian sausage without casing, browned and drained
• 9 oz package refrigerated cheese ravioli
• 24-28 oz jar spaghetti sauce
• 141/2 oz can Italian style diced tomatoes, undrained
• 1/2 c Mozzarella cheese, shredded
• 1/2 c Parmesan cheese, grated
What you do:
• Combine sausage, spaghetti sauce and tomatoes into crock-pot; mix well. Cook, covered, for 7 hours on low. Mix in ravioli, cover and cook for 30 minutes. Turn off slow cooker, top with cheese and cover. Let stand for 5 - 10 minutes, or until cheese is melted; serve.
Country Style Pork Ribs
What you need:
• 4-5 lbs country style pork ribs
• 2 (14.5 oz) cans stewed tomatoes or Italian style tomatoes, diced
• 1 large onion, chopped
• 1 large green pepper, chopped
• 2 celery stalks, sliced
• 1/2 c red wine or red wine vinegar
• 1/2 c water
• 1 t beef or chicken bouillon granules (whatever is in your pantry)
• 3 T olive oil
• garlic salt to taste
• salt to taste
• black pepper to taste

What you do:

• Heat oil in a large skillet. Rub ribs with garlic salt, salt and pepper. Add ribs to skillet and cook over high heat until browned on both sides (1-2 minutes per side). Add ribs and remaining ingredients to 6 quart crock-pot and cook, covered, for 8 -10 hours on low.
For more recipes, cooking articles and food related links, visit Easy Breezy Recipes at
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Monday, February 11, 2013

Shirataki Noodles - Are They A Super Food?


If you're trying to lose weight, by now you may have heard of shirataki noodles. These noodles were invented by the Japanese over 2000 years ago.
Shirataki noodles are made from flour ground from the bulbous root (or corm) of the Konjac plant. This flour is known as konjac flour and is not a carbohydrate like traditional flour. It is 100% soluble fiber which is combined at a ratio of 3% to 97% water to create a solid gel. When left in blocks this gel is called konnyaku. When formed into noodles it is called shirataki which means 'white waterfall'. Traditional konnyaku is grey in color from the addition of seaweed to the mix.
Konnyaku and Shirataki are effectively calorie free since the human body is incapable of converting fiber into energy. Even if konjac flour were a traditional carbohydrate, a 100 gram serve of shirataki would contain only 12 calories based on the three grams of fiber it contains and the fact that one gram of carbohydrate contains four calories.
Most of the health benefits of shirataki are derived from the fiber content. The American Dietetic Association recommends 20-35 grams fiber per day. The average American only consumes around 15 grams of fiber per day.
Health Benefits of Shirataki
One serving of shirataki noodles per day;
  • Helps prevent 'spikes' in blood sugar levels by stabilizing them.
  • Are gluten free.
  • Are carbohydrate free and ideal for low carb diets like Atkins.
  • Reduces cholesterol levels by around 10% and LDL (bad cholesterol) by 7.2%.
  • Reduces tryglycerides by 23%.
  • Reduces Systolic blood pressure by 2.5%.
  • Boosts the immune system.
  • Reduces inflammation and helps prevent polyps from forming in the colon.
  • Aids in vitamin and mineral absorption.
  • Increases healthy bacteria in the colon.
  • Helps prevent colon cancer.
  • Effectively contains zero calories making it ideal for weight loss. Compare this to an average of 210 calories per cup of traditional pasta or noodles.
  • Fiber acts as an appetite suppressant by slowing digestion and keeping you full for longer.
Disadvantages of Shirataki
  • Contain zero nutrients other than fiber
  • Too much shirataki may result in diarrhoea.
  • Some people may find the odor of shirataki unpleasant. (Simply rinse shirataki to remove odor).
  • Shirataki has a gelatinous texture similar to rice noodles and some people don't like this texture, especially if they hope to replace traditional pasta.
  • Shirataki noodles have little flavor so must be combined with other tasty foods.
  • Insufficient other food at the same time as shirataki will result in malnutrition.
Warning: In the 1960's, a Japanese writer named Soichi Ohyake is rumored to have died of malnutrition after eating nothing but konnyaku and shirataki in an effort to lose weight.
So are shirataki noodles a super food. The answer is a resounding 'NO!' The term super food refers to foods that are highly nutritious. Clearly, this doesn't apply to shirataki noodles since the only nutrient is fiber.
However, when used in conjunction with a healthy, balanced diet they are ideal for anyone who wants to lose weight and take advantage of the health benefits they present. So they are well worth making a regular part of you diet.
Want to try Shirataki noodles? Find out where to buy Shirataki Noodles.
Julia Andersson is a student of nutrition dedicated to helping people overcome obesity. Obesity is the number one health issue of the twenty first century. Learn how to live a healthier life by maintaining healthy weight and exercise habits through her weight loss blog at
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Sunday, February 10, 2013


Chinese foods because of their mouthwatering flavors have been reigning across the food markets of the globe. Chinese restaurants and road side eateries are a common site in countries like India.

Easy Chinese Food Recipes are the hot favorites of the chef's as well. Though the dishes have originated from China, the easy availability of Chinese vegetables like capsicum, carrots, spring onions etc. brings them within the easy reach of food lovers spread around the globe.
A typical Chinese meal can be comprised of:-

1)    Appetizer like soups. Chinese menu has a wide range of soups like man chow soup, hot and sour soups, talumein soup etc.

2)    Starters like Manchurian and chilies. Chinese recipes like chicken chilies and Manchurians are ideal starters.

3)    Main course: - the main course can include the fried rice or noodles etc.

4)    Deserts: - There are no typical Chinese deserts as such. So the meal can be complimented with any desert of your choice.

Any Chinese dish like noodles or fried rice can be made using many different ingredients and there is a lot of scope to experiment and explore.  So every cook can provide an add on to the typical Chinese recipes and blend them as per the tastes of their family and friends.

For e.g. Noodles can be made out of the vegetables, meat using chicken or ham, mushrooms, eggs and so on.
If you opt for a vegetarian course then also the Chinese recipes have a lot for you to explore.  Potatoes, cheese, mushrooms or even cabbages can be easily supplemented in place of eggs and meat in all the Chinese dishes including the soups and starters.
These offers even the veggies numerous options to try from. The spicy flavors, the tangy colors, and the moth watering aroma make the Chinese cuisines a hot favorite for any meal.
There are certain ingredients which are common in every Chinese food and they are must to provide the Chinese food their original flavor and texture. These ingredients include:-
  • Sauces:-They play a very significant role in providing the base for many Chinese recipes. The typical ones include soya sauce, tomato sauce, chilly sauce etc.
  • Vinegar, corn flour and Chinese salt called aginomotto
  • Chinese vegetables which include Chinese broccoli, bamboo shoots, bitter melon, Bok Choy, Chinese dried mushroom, Chinese eggplant, Chinese garlic cheves etc.
  • Spices like garlic, onion, ginger and green chilly plays an important role in giving the Chinese recipes their authentic flavor.

Quick and Easy Chinese Recipes

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Saturday, February 9, 2013

Easy Cupcake Decorating Tips



Need cupcakes for an event, party, birthday, holiday, or just for fun? Maybe your child has a birthday party at school and you want to send something special for a treat. Or a friend is celebrating a birthday or anniversary. Your child received a perfect report card! Maybe a family member got a new job, or sold their house. Cupcakes are a perfect and easy way to celebrate! You can buy cupcake decorations, and that is a good option, but you can also find great cupcake decorations in the grocery store.

Jelly beans are one easy option. You can sometimes find really pretty and unusual colors in the bulk section of your supermarket. Place a few of these on top of your frosted cupcake. Arrange them in a circle and place several in the center. You now have a flower! Use green jelly beans for a stem and leaves. You can use other candies to decorate cupcakes also, such as M&Ms and melty mints.
Do you have a football lover in your family? Frost your cupcakes with green frosting, and use chocolate covered almonds as footballs.

Frost cupcakes with chocolate icing, cover with crushed chocolate sandwich cookies to look like dirt, and place a gummy worm on each cupcake. This is a great idea for kids, and the crushed cookies add a different flavor and texture to your cupcake. An advantage to this method is that you don't have to spend a lot of time frosting the cupcakes, as the crushed cookies will cover the icing.
You can sometimes find small marzipan fruit shapes in the grocery store. Use the crushed cookie idea from above, and place the marzipan fruits on the top of the cupcake. This is a great cupcake decorating idea for someone who loves gardening.

If you are looking for something more elegant, try a perfect fresh raspberry on top of your frosted cupcake. How about sliced almonds placed in a circular fashion? Use a grater and a chocolate bar to grate a shower of chocolate on top of the cupcake. Any of these ideas will also enhance the taste.
There are a variety of sprinkles, edible confetti, and candy shapes that you can use to add a festive air to your cupcakes. Cupcake sprinkles such as jimmies and non-pareils come in a surprising array of colors. You can also find heart, diamond, and round shapes in edible confetti. Pre-made sugar flowers are an easy and elegant touch, perfect for birthdays, Mother's Day, showers, and weddings. Try a colorful cupcake baking cup to add another level of decoration to cupcakes.

Use your imagination, and impress your friends and family. For a selection of easy decorating options, please check out for a variety of items that will help you look like a professional cupcake decorator.
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Thursday, February 7, 2013

Murshroom-Broccoli Bake With Cheesy Topping



I like to shop at "big box" stores and head straight for the food section. The display of produce is stunning -- fat, red strawberries, giant bags of lettuce, and mushrooms the size of golf balls. Last weekend I made a pilgrimage to a box store and came home with a giant box of mushrooms. We've had mushrooms in stir fry, mushrooms mixed with other vegetables, and there are still mushrooms left.
What could I do with them? I searched cookbooks for recipes found several that had potential, including one for creamed mushrooms with a crispy topping. I decided to build on this concept and created my own casserole recipe. When I was pre-cooking the mushrooms I thought about their nutritional value.

Mushrooms have no cholesterol and few calories, only 15.4 per one cup serving. They're high in Niacin and Vitamin D. One of the things I like best about mushrooms is that you can use them in many ways and bring out their flavor with herbs and spices. Mushrooms, garlic and thyme are a natural combination.
I retrieved my giant box o

f mushrooms from the fridge and used about a third of them for this recipe. To add more fiber I combined sliced mushrooms with broccoli "flowers" and a few fire-roasted red peppers for color. When I created this recipe I wasn't sure how it would turn out. Well, the suspense is over because my husband and I loved it.

If you like mushrooms, you will like this recipe for Mushroom-Broccoli Bake with Cheesy Topping.

1 cup added-fiber elbow macaroni
1 tablespoon olive oil
1 tablespoon butter
1/2 cup finely-chopped onion
3 cups sliced mushrooms
2 cups broccoli "flowers," cut into small bite-size pieces
1/4 cup fire-roasted peppers from a jar, drained well, and cut into strips
10 1/2-ounce can ready to serve mushroom soup
1/2 cup fat-free half and half
1/8 teaspoon nutmeg
1 slice wheat bread
1 tablespoon olive oil
1 cup shredded cheese of your choice: Swiss, Gruyere, Mozzarella, Cheddar


Cook macaroni in boiling water until al dente (almost soft.) Rinse with cold water and set aside. Put olive oil and butter in a large skillet and warm until butter melts. Saute onion in mixture for two minutes. Add mushrooms and saute until they start to brown. Add broccoli flowers. Cover skillet and remove from heat, and let the broccoli steam for about four minutes. Uncover skillet and stir in mushroom soup, half and half, nutmeg, and cooked macaroni. Turn into prepared casserole dish. Cut the bread into small squares. Put one tablespoon of olive oil into a small, no-stick skillet and saute bread squares until crispy. Top mushroom-broccoli casserole with toasted bread. Sprinkle shredded cheese over the top. Bake, uncovered, in a 350-degree oven for about 30 minutes, or until cheese has melted and casserole is bubbly. Makes five accompaniment servings or four main-dish servings.

Copyright 2013 by Harriet Hodgson
Harriet Hodgson has been a freelancer for 35+ years and is the autor of 31 books. Before she became a health writer she was a food writer. Her latest releases are "Happy Again! Your New and Meaningful Life After Loss" and "Help! I'm Raising My Grandkids." Pease visit her website and learn more about this busy author.
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Wednesday, February 6, 2013

Your Search for the Best Gluten-Free Cake Ends Here and Now!


If you are looking for the best gluten-free cake, you have come to the right spot. Not only you and your family would enjoy this amazing cake but you spare yourself from the discomfort gluten may give you. Who wants to look for another cake when all you need is right here?

Out with gluten-free cake mixes and in with do-it-yourself gluten-free cake recipes like this gluten-free lemon cake. The secret of this lemon cake, though free of gluten, is still moist is mashed potatoes. Additionally, it is not even hard to prepare. It only needs 30 minutes to prepare and 40 minutes to bake. One tip that sure will make a difference. Since you will be using potato in this gluten free cake recipe, it is best if you use a potato riser for mashing the potatoes to make them smooth and silky.

When you are looking for a gluten-free recipe, you need to take note of the type of flour you can only use. There are several gain types that you can actually use. You can use corn, rice, potatoes as well as the one that is derived from cassava, tapioca flour.

Here are the things that you need:

* 1 bar of butter or 200 grams of softened butter
* 200 grams caster sugar
* 250 grams of mashed potatoes
* 175 grams of ground almonds
* 4 tablespoons granulated sugar
* 2 teaspoons baking powder (make sure that it is gluten-free)
* 4 eggs
* Lemons zest (not more than 3 lemons)
* Lemon juice (one lemon)

Here is what you need to do:

1. You need to preheat the oven at either Gas 4 or 1600C. You also need to line and butter a 20-centimeter cake tin.

2. Meanwhile, mix the caster sugar and butter. Beat them until they are light and fluffy. As you are beating them, gradually add the eggs, making sure that you have beaten them one by one before adding them gradually into the butter and sugar mixture.

3. Next, add the almonds, the mashed potatoes the baking powder as well as the lemon zest. Make sure that the mashed potatoes are finely mashed.

4. Pour the mixture into the cake pan. Make sure that the mixture is even and levelled. Bake for 40-45 minutes or it becomes golden brown. One way to determine that the cake is ready to remove from the oven is to insert a toothpick or a skewer in the middle of the cake. If it comes out clean, the cake is already cooked all throughout.

5. Cool the cake in room temperature. Transfer it to the wire rack after 10 minutes.
To make the lemon drizzle:

1. Dissolve the granulated sugar in the lemon juice. Make sure that the sugar has completely dissolved before pouring it on the cake. It is best to use spoon to spread the lemon drizzle over the cake. Make sure that you drizzle the mix down to the sides of the cake. Also, the cake should be completely cooled before slicing. This cake can be divided into 8 slices.
Learn more about gluten free cake mixes. Stop by Chris Praizner's site where you can find out all about best gluten free cake and what it can do for you.
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Tuesday, February 5, 2013

A Traditional Yorkshire Pudding Recipe



Many years ago when I was a young child I used to watch in fascination whenever my mother cooked or baked. Her Yorkshire pudding recipe was in her head, she never measured ingredients, just seemed to have a sense of the perfect amounts. On Sundays we always had a roast and whether that roast was beef, lamb, pork, chicken or even turkey she always made Yorkshire puddings. What else would a Yorkshire lady make to compliment the Sunday roast?

Although mum never measured ingredients everything that she made always turned out delicious and perfect. Her Yorkshires always rose just right, crispy around the edges and leaving a hollow to collect the gravy in and they were always that lovely golden colour that we associate with Yorkshire puddings.
Traditionally Yorkshire puddings were a filler dish served with onion gravy before the main roast course in households that could not afford a lot of meat, but as far back as I can remember Yorkshires have been an integral part of the main course.
Although originating in Yorkshire they are popular all over the country, indeed the world. There are few places that you can go that you will not find the legend 'Traditional British Sunday Dinner' or indeed lunch on offer. The traditional British Sunday dinner always includes Yorkshire pudding as an integral part of the meal.

Although I prefer to make my own Yorkshire puddings, frozen cooked or uncooked versions are easily available and they taste almost as good. You can also get powdered batter mix where you just need to add milk or water, not quite as good in my opinion.
I should perhaps have used ready-made versions the first time that I attempted to make Yorkshire puddings. Newly married I was trying to impress my husband with a lovely Sunday lunch complete with Yorkshires. I did not have a recipe and tried to emulate my mother's non-measuring method. An hour passed and my Yorkshire pudding still was not cooked. We ate the dinner but had to pass on the Yorkshires because I had added twice as much milk as necessary. I made sure that I used a recipe after that!

Yorkshire Pudding Recipe
This is the recipe that I use, a traditional pouring batter recipe that can be used for pancakes as well as Yorkshire pudding.

4oz (100g) Plain Flour

1 medium sized egg
pinch of salt
Half pint (250ml) of milk (or mixture of milk and water)
2oz (50g) lard/fat or 2 tablespoons of oil – as an healthier alternative I use vegetable or sunflower oil, or you can use fat from the meat.
Mix the flour and salt in a basin and make a hollow in middle. Drop the egg into the hollow and stir in with a wooden spoon. Add the milk (milk and water) gradually, stirring all of the time until the flour is worked in. Add rest of liquid and beat well. The end result should have a similar consistency to single cream.
Melt the fat in cooking tin until spitting hot. Can be one large tin square, rectangular, round or small tins or a bun tin. When the fat is hot enough pour in the batter just half filling small tins, patty tins or bun tins. Cook at 450F, 230C or gas mark 8. Large tins for about 30 minutes, small tins or bun tins 15 - 20 minutes.

When cooked they should turn out puffy, golden and crispy on the outside and sunken in the middle. Some people let the fat from the meat drip on to the Yorkshire puddings while cooking.
A popular addition to menus in recent years in restaurants, cafes and bars is a king size or giant Yorkshire pudding filled with onion gravy or different meat, vegetable and gravy concoctions. This dish is served as a separate course emulating the original filler course.
You can even buy delicious smaller Yorkshire puddings filled with steak in one large chain store, rather like traditional steak and kidney puddings but made with batter mix.
Another popular meal made with Yorkshire pudding batter is Toad in the Hole. This is a tasty low cost meal with sausages cooked in the batter. An alternative there is to use lamb chops.

Yorkshire Pudding Facts
The first known Yorkshire Pudding Recipe was published in 1737 in ‘The Whole Duty Of A Woman' and named ‘A Dripping Pudding'. Eight years later a lady named Hannah Glasse published it in her Art of Cookery as Yorkshire Pudding.
The first British Yorkshire Pudding day was on February 3rd 2008 and in future the celebrations will be on the first Sunday of every February.
On Sunday 11th June 2000 the first Great Yorkshire Pudding Boat Race was held in Brawby in North Yorkshire. The organiser Simon Thackray arranged for 6 3ft in diameter Yorkshire puddings to be baked coated with yacht varnish. Each ‘boat' used up 50 eggs.

Patricia Jones writes for several websites including the Yorkshire Pudding Recipe blog where you can get more delicious Yorkshire
Pudding Recipes.

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Monday, February 4, 2013

Quickest Healthy Food Recipes For Kids


Generally, kids are very much choosy when it comes to their food. They don't choose their food depending upon how healthy it is, instead the look, smell and taste matter the most. Therefore, it is a challenge for parents to make something that meet kid's expectations and health requirement simultaneously. You must be searching for some healthy food recipes for kids that interest them. You can try some healthy food recipes books or search it online to find out some terrific healthy food recipes for breakfast.

We understand how difficult it is find out dishes that kids also like because kid's nature is so unpredictable and keep changing. We are sharing some healthy food recipes to help you in keep your kid healthy.
Banana Bread
Most of the kids eat bread without any issues. So, this could be the most appropriate healthy food recipes that you can try at home. It takes around takes 90 minutes in preparation. You will need following ingredients to make banana bread-

2 eggs
1 ¾ cup flou

2 tsp. baking power
¼ baking soda
½ tsp. salt
1/3 c. veg oil
2/3 c. sugar
1 cup mashed bananas ( about 3 bananas)

Once you arrange the ingredients, be sure you also have an oven, measuring cups and spoons, mixer, sifter, spatula, small bowl, medium-sized bowl, large bowl and a bread pan.


To make banana bread, preheat the oven to 350 degree F. take a small bowl and beat the eggs well in it. Now, take a medium sized bowl and mix the flour, baking powder, baking soda and salt well and put it aside. Take the large bowl and add some vegetable oil. Add some sugar and keep beating it until the mixture gets fluffy. Add the eggs to this mixture of large bowl and beat well. Now add some of the flor mixture to the large bowl and again beat t. now, it is time to add some mashed bananas and again beat the mixture. Continue adding flour, then banana, then flour and banana, until everything gets mixed properly. Pour the mixture into the baking pan and bake it for 70 minutes approximately.
Flip the banana bread out of the pan, and let it cool for a bit. Cut it in slices and serve it. It is one of the quickest healthy food recipes for kids and healthy as well.

To make banana bread, preheat the oven to 350 degree F. take a small bowl and beat the eggs well in it. Now, take a medium sized bowl and mix the flour, baking powder, baking soda and salt well and put it aside. Take the large bowl and add some vegetable oil. Add some sugar and keep beating it until the mixture gets fluffy. Add the eggs to this mixture of large bowl and beat well. Now add some of the flor mixture to the large bowl and again beat t. now, it is time to add some mashed bananas and again beat the mixture. Continue adding flour, then banana, then flour and banana, until everything gets mixed properly. Pour the mixture into the baking pan and bake it for 70 minutes approximately.

Nikita Verma writes about various Indian food recipes. She has gained proficiency in diverse recipes sections like Easy Food Recipes, , Vegetable Recipes, Healthy Food Recipes etc.

Sunday, February 3, 2013

Traditional Bacalhau Dishes in the Algarve


Many tourists who visit Portugal are surprised by the popularity of the dried, salted codfish called bacalhau. This fish can be considered a symbol of Portuguese cuisine. It is said that there are over 365 ways to cook bacalhau and more than 1,000 recipes in Portugal alone. There are many recipe variations depending on region. This fish is usually served with green or mature wines. Popular dishes include Bacalhau da Consoada, Bacalhau à Gomes de Sá, Bacalhau com Piri-piri, Bacalhau Gratinado, and Bacalhau Frito à Açoriana. Many recipes have their origins in the Algarve.
This region is known for its delicious desserts and fine wines. Most restaurants located here serve modern and traditional bacalhau dishes. There is even a section dedicated to this fish in the supermarket. Once you have tasted bacalhau, you will understand why it is traditionally served up as the main course during holidays. Here are some of the most famous bacalhau dishes in the Algarve:

Bacalhau no Forno

Bacalhau no Forno is a typical salted cod fish recipe in the Algarve. In order to prepare it, you need cod fish fillets, tomatoes, onions, garlic, olive oil, white wine, and potatoes. This dish has a specific taste and a salty flavor. It is said that Bacalhau no Forno is one of the simplest and most delicious fish cod recipes.

Bacalhau à Algarvia

Bacalhau à Algarvia or golden codfish with potatoes is a traditional recipe that can be found in most restaurants and dining venues. For this recipe you need salted cod fish, russet potatoes, garlic, onion, flour, parsley, and olive oil. This dish is served hot.

Açorda de Bacalhau

Açorda de Bacalhau is another typical dish from the south of Portugal. The recipe has been passed down from generation to generation. It is made with dried cod fish, eggs, extra virgin olive oil, fresh coriander, garlic, and artisan bread. The dish is usually served with black and green olives. Everyone seems to enjoy this recipe, and its taste is divine.

Bacalhau à Assis

It is said that this recipe was invented by the owner of a guesthouse who, surprised by a snowstorm, had to use his last remaining ingredients to feed his guests. Bacalhau à Assis is made with olive oil, potatoes, codfish, onions, carrots, red peppers, smoked ham, eggs, and parsley. The final result is a simple yet delicious recipe that will shake your senses. This dish is popular all over the country.
Some of the most famous Portuguese recipes have their origins in the Algarve. Whether you want to travel to this region or move here, tasting bacalhau is a must. This traditional dish is iconic for the local cuisine.
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Saturday, February 2, 2013

Traditional Cookbooks Versus Food Websites


People's taste buds evolve, and so does their preference for finding fresh recipes. If you are like everyone else today, the first thing to look for when searching for a new recipe to prepare is your laptop and not your cookbook. But believe it or not, there are still a lot of people today who prefer the traditional way of preparing meals at home, because to them, a laptop or an iPad in the kitchen just isn't the same as their grandma's cookbook. You have to understand, though, that both has its own place in this age of modern technology. Here are some of the pros of using a good old cookbook and the pros of using a food website.

Pros of Using Traditional Cookbooks

Perhaps the most important advantage of cookbooks is that using them don't require an internet connection. Even when you're on transit and there's no WiFi, you can still read it if you're planning of something fine to cook for dinner.
Another advantage of cookbooks is that they offer you more than just recipes. Even if you don't find the recipes useful at the moment, reading the notes, techniques, and methods is already an excellent opportunity for you to learn.
Cookbooks are also considered by many to be more reliable. That only makes sense because the fact that the book got published is already enough proof that the recipes in there have already been tested and proven.
Finally, cookbooks can be handed to the next generation. If you want something fresh to try, for instance, simply browse through your grandma's collection and you'll definitely find something you have never tried before.

Pros of Using Food Websites

If there is one reason why a lot of food enthusiasts today prefer food websites, it's because the recipes there are offered free! This eliminates the need for you to spend up to $30 on a cookbook that contains hundreds of recipes and you are only looking for one.
Another reason why people prefer online recipes is that you can easily search for one based on the resources that are readily available in your kitchen. For instance, if you only have a few onions and garlic and a chunk of meat, you can easily search for a recipe online that exactly requires those ingredients only.
Finally, food websites are very convenient to use. Since you have all you need in your device, there's no need for you to worry about clutter and how you're going to organize several cookbooks in the kitchen shelves.

Bottom Line:Both the use of traditional cookbooks and that of food websites have their pros and cons, so there's really no way you can judge which of the two methods is better. The key here is to find what works for you in the kitchen and go for it.
Finding recipes online offer a number of advantages. For one, it's convenient since you can have all you need in one place. Check out the best food websites at today and have access to a number of unique and fresh mouthwatering recipes you have never tried before!
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