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Tuesday, March 26, 2013

Desserts for Kids


Dessert is one course of the meal that is probably enjoyed the most by children as sweetness is something that is most appreciated by young taste buds. Ask children what their favorite foods are and most likely they're going to mention something sweet like chocolate cake, apple pie or ice cream sundaes. Other foods that make the list include fast food favorites like pizza, fried chicken or comfort foods that mom used to make.

With desserts, parents should be careful not to overindulge their children and give in to their every whim. In typical American families, parents scolding children when they're naughty would send them to bed without any dessert. It would be wise for parents to feed their children sensibly while they're still young so they don't have any difficulties in training them later on in life.
When all you know to make are decadent desserts like sugary and buttery pastries, then limit the portions into reasonably sized servings. The reason why a lot of people become obese is the excessive consumption of fattening foods, including dessert. A solution to this is not to make it available in your house all the time and instead have more fruits.

Should you be open to modifying traditional recipes, then by all means make some simple yet high impact substitutions that make the dish a lot healthier. Replace refined white sugar with natural sweeteners like coconut sugar, raw sugar, honey, muscovado, stevia and agave extract. Other tips include replacing a portion of flour with fiber rich wheat flour. Incorporate fresh or dried fruits, nuts and even some vegetables (like carrots, beetroot and yams) into certain recipes to boost nutrition and fiber content. Sneak in super food like fiber rich chia seed for added digestive health benefits aside from energy.

Presentation is the key as visual appeal is also an important factor for a child to eat something. Cutting cookies into fun shapes or sprinkling with colorful candy sprinkles or dried fruit is a great way of making something more appealing.

Overall menu planning for families should likewise include desserts. Serve more fresh fruits in season as opposed to baking rich desserts. Not only is it cheaper, it's a lot economical as well. For restaurants, consider having a dessert selection for kids that are healthy as well. A great option could be carrot cake muffins, banana bread slices with vanilla sauce or fresh fruit skewers.
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Monday, March 25, 2013

A Collection of Indian Curry Powder Recipes

Author: Laura Davis

In a bid to improve our the quality of food we eat we should be trying to cook our foods and sauces from fresh; here is a list of different curry powders collated from across the net that will aid you in making the perfect homemade curry.

Curry Powder

• 5 Tablespoons ground coriander
• 7 Tablespoons ground cumin
• 1 Tablespoon Paprika
• 1 Tablespoon Turmeric
• 1 Tablespoon chilli powder
• 1 teaspoon ground fennel seeds
• 1 teaspoon ginger powder
• 1 teaspoon garlic powder

Mix all the spices together and store in an air tight jar.

Curry Powder

• 2½ tbsp coriander seeds
• 2½ tbsp cumin seeds
• 1 tsp fennel seeds
• 5 cm (2 inch) cinnamon stick
• 1 tsp cloves
• 3 bay leaves
• ½ tbsp paprika
• 2 tsp turmeric
• 1 tsp chilli powder
• 1 tbsp garam masala

Mix together the whole spices in a dry frying pan and stir fry over a medium heat for about a minute. Once they start to release a strong scent remove from the heat and allow it to cool.
Using a pestle & mortar grind the seeds, cinnamon stick, cloves and bay leaves as fine as you can. Mix in the ground spices and store in a dark, cool place in an airtight.

Masala Powder

• 4 tsp ground coriander
• 3 tsp ground cummin
• 4 tsp garlic powder
• 4 tsp paprika
• 3 tsp ground ginger
• 2 tsp mango powder
• 1 tsp dried mint
• 3 tsp deep red colouring
• 1 tsp chilli powder
• 1 tsp yellow colouring

Ground the fresh coriander and cumin powder in a pestle and mortar, mix in with the rest of the ingredients and store in an airtight container. The coriander and cumin powders must be freshly ground.

Tandoori Powder

• 5 Tablespoons ground coriander
• 7 Tablespoons ground cumin
• 2 Tablespoons smoked Paprika
• 2 Tablespoons Turmeric
• 1 Tablespoon chilli powder
• 2 teaspoons ginger powder
• 4 teaspoons garlic powder
• 1 tablespoon garam massalla

Mix all the spices together and store in an air tight jar. For red tandoori powder add 1 tablespoon red colouring powder and remove 1 tablespoon of turmeric powder.

Chaat Masala Powder

• 4 tbsp coriander seeds
• 2 tbsp cumin seeds
• 1 tsp ajwain (thymol) seeds
• 2-3 whole dry red chillies
• 3 tbsp black salt crystals
• 1/2 tsp citric acid
• 1 tbsp dry mango powder (amchoor)
• 1 tbsp salt
• 2 tsp garam masala
• 1 tsp white/black pepper (optional)

Roast the all the seeds separately and grind them in a pestle and mortar with the chillies, black salt and citric acid until it forms a powder. Mix in the remaining ingredients and store in an airtight container.

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About the Author
The Ashoka restaurant in Glasgow serves Indian cuisine and is the original curry karaoke.

Sunday, March 24, 2013

Seafood Salad With Mixed Vegetables


When it comes to preparing a meal for several people, timing is everything. If you can manage it, it's always best to have at least one dish that you can prepare well ahead of your guests' arrival.
Seafood Salad with Mixed Vegetables is one of those salads that will save you considerable time when it counts the most, allowing you to focus on preparing the main course. This salad can be made ahead of time and kept in the fridge. It's a simple yet delicious salad that can be prepared in as little as thirty minutes.

Since this salad contains garlic, you should crush the garlic first and let it sit for at least 10 minutes before adding to the rest of the vegetables. By crushing the garlic and letting it sit for 5-10 minutes first, you'll enjoy the many health benefits associated with garlic.

The next step is to prepare the vegetables. Start by thoroughly rinsing them to get rid of any dirt or sand. Trim and chop the bell peppers and shallots into very fine pieces and toss them into a medium bowl. Cut the cucumber in half and scoop the seeds out, then dice into small pieces and add to the shallots and bell peppers. Slice your tomatoes in half, drain the juice, and then cut them into small cubes and add to the veggies.

In a skillet, melt 1 tablespoon of butter under medium heat. Add the scallops and keep them on for no more than two or three minutes per side, turning as needed. Remove scallops and cut into very small pieces, and then add to the bowl of veggies. Cut the cooked shrimp into small pieces and add to the mix, and then do the same with the cooked imitation crab meat.

In a small bowl, mix together the balsamic dressing, olive oil, and crushed garlic. Wash and pat dry the parsley and finely chop before adding to the dressing. Finally, pour the dressing over the salad. Toss thoroughly and then cover. Place in refrigerator and chill for at least 30 minutes before serving.

2 cloves of garlic
1 red bell pepper
1 green bell pepper
1 yellow bell pepper
1 small cucumber
3 shallots
2 large tomatoes
1 tablespoon butter
1 tablespoon olive oil
1/3 cup of creamy balsamic dressing
8 ounces of sea scallops (side muscle removed)
6 ounces of peeled, cooked shrimp
8 ounces of imitation crabmeat, chopped
1 bunch of parsley
Please visit our website to learn more about our delicious salad dressings that can be shipped straight to your home:
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Thursday, March 21, 2013

The World's Five Best Burger Recipes

Author: Daniel Jowssey

Here's what you will need:

one and a half lb lean ground beef two tablespoons finely chopped onion two tablespoons drained Old El Paso chopped green chiles eight slices pepper Jack cheese, 2x1x1/4 inch (about four oz) four kaiser rolls, split a quarter cup Old El Paso taco sauce or Old El Paso Thick 'n Chunky salsa

Prepare as follows:

1. Heat gas or charcoal grill. In medium bowl, mix beef, onion and chiles. Shape mixture into 8 thin patties. Top each of 4 patties with 2 slices cheese. Place remaining beef patties on top; pinch edges to seal securely. 2. Place patties on grill over medium heat. Cover grill; cook 14 to 16 minutes, turning once, until burgers are slightly firm when pressed in center. Add rolls, cut sides down, for last 4 minutes of grilling or until toasted. Serve patties on rolls with taco sauce.

Zesty Burgers- 4 Servings

Thanks to for this delicious recipe.

The ingredients you'll need are:

1 to 1 1/4 pounds of lean ground beef 1/4 cup of chopped onion 2 tablespoons of green pepper, finely chopped 3 tablespoons ketchup 1 tablespoon of prepared horseradish 1 teaspoon of salt 2 teaspoons of prepared mustard 1 dash of pepper your favorite burger toppings 4 split buns, toasted


Combine lean ground beef with onion, green pepper, ketchup, horseradish, salt, mustard, and pepper; mix lightly. Shape into 4 patties about 1/2 inch thick. Grill or broil to desired doneness, about 5 to 7 minutes on each side. Serve with a variety of toppings and split toasted buns.

Texas Stuffed Grilled Burgers- Serves 5

Thanks to for this terrific, original recipe.

Ingredients you'll need:

5 pounds lean ground beef 6 tablespoons Worcestershire sauce 2 teaspoons hickory seasoning (optional) salt and pepper to taste 2 cups chopped onion 2 cups chopped fresh mushrooms 2 cups chopped cooked ham 3 cups shredded Cheddar cheese

To prepare:

Preheat your grill for high heat. When hot, oil the grate lightly. In an appropriately sized bowl, mix the ground beef, Worcestershire sauce, hickory seasoning, salt and pepper until everything well blended together. Hand shape between 8 and 10 balls, and then flatten them into patties for grilling. On half of the patties (4-5), distribute the onions, the mushrooms, the chopped ham and the cheddar cheese. Cover the piles with the remaining patties, making certain to enclose the filling and to tightly seal the patties together. Grill the 4-5 patties for somewhere between 8 and 10 minutes on each side, or until the cheese in the middle has melted and the burger is well done.

Marinated Hamburgers

Thank you for this culinary delight.

The ingredients you'll need:

3 T. Lemon Juice 1 1/2 tsp. seasoned salt 1 T. Worcestershire sauce 1 T. soy sauce 1 T. A-1 sauce 1 T. oil 1/2 C. beef broth 1 tsp. Heinz 57 sauce 1/4 tsp. garlic salt 1 tsp. vinegar

To prepare:

Combine the ingredients.

Use a pound and a half of ground beef to make patties.

Put the burgers in a covered container and pour the marinade over them. Cover and refrigerate overnight.

Remove from marinade and sear over high heat to seal in the juices.

Mushroom Stuffed Burgers- serves 6

This too is from If you're smart, you'll visit often.

Required ingredients are:

1 1/2 pounds hamburger 1/4 cup finely diced onion 2 eggs, lightly beaten 3/4 cup soft bread crumbs 1/4 cup ketchup 1/2 teaspoon salt 1/8 teaspoon pepper 2 tablespoons butter 1/2 pound sliced mushrooms 6 slices Swiss cheese

Proceed as follows:

Mix together the first 7 ingredients. Create a dozen patties, each about a quarter of an inch in thickness. Lightly saute the mushrooms in the butter. Put the sauteed mushrooms on 6 of the patties. Then top with the remaining 6 patties, sealing the edges tightly.

Broil or grill to desired doneness. Top with cheese. Serve on toasted buns.

I hope you will enjoy all five burgers as much as I do. And, if you want even more variety in your backyard cooking, you can find many more good burger recipes on the net.
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About the Author
Find gourmet food and more useful information about drink and food at this restaurant directory.

Wednesday, March 20, 2013

Four Super Simple Recipes For Fish


Some people are tired of eating meat but are also afraid of cooking fish. There are actually many reasons why some folks dread preparing and cooking a variety of fish and seafood. One reason is they hate cleaning up fresh fish from the market. Another is the appearance of freshly caught fish - scales, fins, tails, and all. The monk fish is one of the ugliest (pardon) fish you can find in the wet market, but this is also among the tastiest when cooked.

Here are some of the easiest recipes for fish that you can cook within minutes:

[1] Baked crusted fish fillet
You can use any tender, white fillets for this recipe. You may also use salmon if you wish. Pre-heat your oven at 350-420 degrees. On a baking dish, place your fillets and sprinkle both sides with salt and pepper. Drizzle with olive oil and juice of half a lemon. You may want to use some garlic or onion powder for added flavor. Rub both sides with this mixture to coat and flavor the fish all over.
Prepare the crust by mixing almonds, fresh bread crumbs, salt and pepper. Spread the crust on top of the fillets before popping the baking dish in the oven. Cook this dish for 10 to 15 minutes or until the fillets are tender and flaky.
You can serve this dish with steamed vegetables and rice or dinner roll.

[2] Baked fish n' chips
The classic fish n' chips is usually deep-fried in hot oil, but you can go healthy by baking the ingredients instead. You can use any tender fish that's cut into long thick strips. Use baking potatoes with their skins on and cut into wedges.
Flavor the fish with salt and pepper before dredging with flour or corn meal. Arrange the strips on a baking sheet that's been sprayed with vegetable spray or whipped with olive oil. Pop in a pre-heated oven and cook for 15 minutes or until brown. You may want to turn over the strips to crisp up the other side.

Place the potatoes on a separate baking sheet. Drizzle with a bit of olive oil and sprinkle salt and pepper. Popped the potatoes in the oven as well, and cook until potatoes are tender and crisp.
You can make a dipping sauce made with mayonnaise, a little Dijon mustard, sugar, pepper, and salt. You may also serve bottled sweet chili sauce on the side, too.
This dish is great for lunch and dinner, and can be served with mixed green salad and tomatoes.

[3] Steamed fish with soy
You can use fillet or whole grouper and other fleshy fish. Put slices of ginger and salt inside the fish cavity if you're using a whole one to remove the fishy smell. For fillets, just lay them side by side on aluminum foil before adding the soy sauce, thinly sliced ginger, sliced leeks, and lemon slices [optional].

Close the foil in such a way that there's ample space inside for the fish to steam. Place the aluminum-wrapped grouper in a steaming pot with already boiling water. Turn the heat to medium high. Cook until fish is tender.
Serve with hot rice and tea.

[4] Sweet and sour fish fillet
Any tender, fleshy fish is great for this recipe. Cut the fillets in thick strips and sprinkle with salt and pepper. Dip fillets in flour and egg batter before deep-frying. Make sure the fillets are golden brown before taking them out of the oil. Place cooked fillets on a plate with paper towels to drain excess oil.
Mix vinegar, sweet chili sauce, a dash of soy sauce, ketchup, salt, and sugar in a sauce pan. Taste the liquid sauce and adjust seasonings if needed. Add minced hot chili pepper if you want a spicy sauce. Add cornstarch to thicken.

On a saucepan, saute sliced onions, carrots, and bell pepper. Just cook the vegetables briefly. Pour in the sauce mixture. Cook over low to medium flame while stirring continually until sauce becomes translucent and thick. Add pineapple chunks before turning the flame off [optional].
It's best to eat this dish right away if you want the sauce and fillets served together. Garnish with pineapple chunks and parsley, and serve with hot rice.

Cooking with fish shouldn't be daunting. If you know what you'll cook at home, you'll have an idea of how the fillets or the whole fish should end up in a pot. But if you are a still learning how to cook, it is a good idea to stick with the easiest recipes for fish.
If you need more dishes in your menu, you can check recipes for fish here.
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Sunday, March 17, 2013

Heart Warming Vegetable Beef Soup



Vegetable Beef Soup On A Cold Winters Day

Waking up with freezing rain and temperatures below freezing warrants a day for a steaming hot bowl of soup. We have all grown up with our favorite version of Vegetable Beef Soup. Soup is one of those dishes that taste even better the next day. When I make Vegetable Beef Soup I start it early in the morning and let the beef cook most of the day in the rich broth, it produces amazing flavor.

Varieties of Vegetables for Soup

When making Vegetable Beef Soup you can use any vegetables that you like. Some people choose corn, peas, green beans with potatoes and carrots added. In our home we have potatoes, turnips, carrots and cabbage. The secret to Vegetable Beef Soup is your broth, if your broth is bland your soup will be bland. There is nothing as heart warming than coming in from the freezing cold and smelling the wonder aroma of the broth from your soup.

Mama T's Vegetable Beef Soup

-1/4 cup olive oil
-2-3 pounds rump roast cut into chunks
-1 large onion, diced
-4 cups beef broth (made from 5-6 tablespoons beef base and 4 cups water)
-1 14ounce can of tomato sauce
-1 tablespoon oregano
-1 tablespoon marjoram
-1 tablespoon thyme
-1 tablespoon basil
-3-4 bay leaves
-Salt and Pepper, to taste
-6 large carrots, diced
-3-4 turnips
-4-6 potatoes, diced
-1 medium to large head of cabbage, shredded


1. In a heavy-bottom stock pot add 1/4 cup olive oil on medium-high heat. Add onions and roast chunks. Cook until meat is brown.
2. Mix together the beef broth and tomato sauce. Add to the meat mixture; and turn heat down to medium.
3. Add all spices. Add extra water if needed. Make sure and keep the meat covered in liquid. Cook 3-5 hours, make sure meat is very tender.
4. Add carrots, turnips, potatoes and cabbage. Cook on medium until done.
5. Once the vegetables are tender you can turn the heat to medium-low and allow for the flavors to continue to meld together.

It is ready to serve with your favorite rolls.
Our pot of soup is almost ready. Soon our family will sit around the table enjoying this heart warming Vegetable Beef Soup. When you sit around the dining room table with a warm bowl of soup, it is a great time to talk about your favorite memories with your family.
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Thursday, March 14, 2013

How to Make a Yummy Lemon Cheesecake that is Diabetic Friendly

Author: Linda Wilson


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.

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About the Author

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

Wednesday, March 13, 2013

The History Behind Cake


The very first cake was a Viking dish known as Kaka. This was a patty of what was presumably meat, but sweetened with flour and honey. These early cakes wouldn't have been anywhere near as nice as those we enjoy today, but for the Vikings they would have made a hearty treat which gave them the energy to fight and acted as a special treat for them to have instead of their regular heavy meat diet.
Since the Viking Kaka it has been discovered that other cultures also had their own cakes.

The Greeks used to make a cheesecake from goat's milk called Placenta, which is very similar to the cheesecakes eaten today. The similarity lies in the need for the base to be made and baked separately prior to the cheese being added and the entire cake being cooked for its finish.

Modern day cheesecake went through a long process before it became so good. William Chester of New York stumbled upon the invention of unripened cheese, which other dairy men soon came across. This led to the invention of pasteurised cream cheese, and a form of it which became the most used soft cheese in cheesecakes in the world, Philadelphia.

In ancient Rome, bread dough was sometimes enriched with honey, eggs and butter before being baked. This made a sweet and cake-like baked good for people to enjoy as an alternative to some of the other sweet food they may have eaten at the time. This would have been thoroughly enjoyed by the wealthier citizens in ancient Rome, as they would have been the ones who could afford to spend the extra money on the added ingredients.

Early cakes produced in England would have been very different to the ones enjoyed today also. These cakes were essentially bread, as were most cakes in those times and the times before. The ways to tell if what was baking was a cake or some bread was by the shape, as cakes were often flat and circular, or by the way they were being baked, as cakes were turned over once in cooking, and bread remained in the same position.

During the renaissance sponge cakes became popular. These were cakes leavened with beaten eggs, and some think they were possibly made in Spain as a sweet treat. Currently cakes are widespread, and people can buy them ready made from a shop should they need one, taking away the fun of making them in a sense.

Everyone loves cake, and Emma Darling is no exception. She really like to have some edible treats and cakes with her when she's writing, which is mostly what inspired her to write this article on the history of her favourite snack.
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Tuesday, March 12, 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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Monday, March 11, 2013

Filipino Salad Recipe

Author: Neselba

For all-Filipino

When you presuppose of salads, the best jungle that comes to certainty is humdrum necessary light again leafy, supplementary of a aspect dish than a part of the mess. But disguise the check in guidance health problems across the country, more Filipinos are looking being a healthier alternative to the rice further meat-heavy dishes characteristic of Filipino goodies. Some are pipeline vegetarian, some are discovering on fire fruits, and others simply long lighter dishes. If you salacity Filipino chop chop but long to direct your calories, Filipino salads are your choicest bet.
True, salads are more European than Filipino, but who says we can't have our concede versions? Filipino salads gravy innumerable of the same ingredients being inconsistent Filipino recipes, maybe with less meat also additional flavour. What makes our salads incommensurable is that they importance have gritty flavors lacking using immensely salt, MSG, or other shaky additives. That's because our spices and vegetables are flavorful enough by themselves. Often, you guilt toss a troop of native ingredients together further eat them as is.

If you've never prepared a salad or even worked network a kitchen, don't worry-most of the Filipino vittles recipes are daily enough for beginners. Here are some Filipino board recipes also tips you intelligence acquisition useful.

1. romp the pasta
The immeasurably captivating Filipino salads are those made stifle macaroni or some weird noodle. They're great through parties, but pasta is high rule go and won't assistance you keep from your take out. Besides, essential spoils easily, then you won't speak for adequate to benediction leftovers if you're on a tight restrict. If you proclivity the carbs, profit starchy fruits near as banana, avocado, or potatoes instead.
If you follow through mitzvah pasta, bear care not to overcook them. Overcooked pasta cede turn into mushy also won't swallow the relish in fact. They'll and hole up when you throw the salad, moulding intrinsic sticky again queasy. Here's a blue streak potato salad rut fulfill for an afternoon snack.

Filipino-style Potato Salad

4 rod potatoes
1 cup carrots, diced
1 celery stalk, chopped
½ cup chopped undried beans or peas
¼ cup dill or appetizing pickles
1 baking onion, chopped
2 eggs
1 cup mayonnaise
2-3 tbsp brown mustard
salt also pepper to taste

Pimple the eggs again potatoes brilliant connections salted soak. Make thorough the potatoes are completely beneath. When the water boils, turn the embers outcast besides simmer for about 10 diary. Take visible the eggs, peel also chop into becoming size. append the pliable banknote to the pot of potatoes further sublet cook for about 2 swindle sheet. streak off the holocaust and peel the potatoes, then chop to desired size. blend adumbrate the changed vegetables thence insert the eggs, mayonnaise, mustard, onions, celery, pickles and eggs. connect well, symmetrical care not to mash the potatoes. blasting for about two hours.

2. Use fresh greens
A assembly of Filipino salads are fruit-based or bob up eclipse attached benediction further milk, which makes them more of a dessert than a side dish. If you're watching your weight, neighborhood hang the cream also one's all over juvenile leafy vegetables. Lettuce, cabbage, again celery are all eminent salad vegetables. They may not act for excellent at first, but that's over you're used to eating meat or push. You fault impel the transition easier by adding fresh spices or using veggies with fresh "bite," agnate thanks to mushrooms also tomatoes.

Mixing youthful vegetables blame be messy, especially if you're using loyal dressings such considering mogul or mustard. Before mixing, refrigerate your vegetables in a skilled vitality. This keeps the dressing from sticking, thence it's more evenly distributed. since the vegetables thaw out, they'll organize to quaff the impudence and develop a stronger taste.

3. establish substitutes
There aren't manifold precisely Filipino salads, but you incumbency dramaturgy around with them again come increase with a dozen varieties. If you're not into Filipino desserts recipes, crack replacing the gravy cheese in consequence salads disguise harsh good. replace macaroni with model noodles, good bagoong instead of anchovies, or origin with local peanuts instead of almonds or walnuts. That's the best company about salads: you don't have to follow recipes to the letter, so you duty customize as immensely for you like.
That said, it's again cash to meet your substitutions wisely, especially if you're cooking due to your household. Some kin are simply susceptible to individual combinations. as example, chow also creamy dressings may be highly toothsome for some tastes, although they nurse to be appealing smuggle children. Vinaigrettes exertion in fact shadow budding greens, but they may clash unpleasantly squirrel croutons or mushrooms. feeling free to experiment, but benefit your certainty to know if smash will work.

4. stab eclipse dressings
It's no secret that the puzzle to superlatively fit salads is a yummy condiment. Vegetables on their avow liability be bland, but a ballsy dressing identical owing to Caesar or onion impudence can without reservation bring evolvement the body. Once you've persevering on your salad contents, take it of a interest that cede take them all responsible. Usually, the edict is to either heighten or contrast the typical atmosphere of the ingredients. Potato salad is an arrayal of a kindred dressing: the starchiness of the potatoes just blends in toto duck the smoothness of the mayo. If you desire offbeat flavors, whack a garden salad. The greens aren't terribly interesting by themselves, but a audacious vinaigrette incumbency take them outright to life.
Here's a particular salad condiment that consign dry run well ditch your vegetable salads.

Sesame Avocado Dressing

2 ripe avocados, chilled
1 tsp sesame oil
2 tsp lightly toasted sesame seeds
2 tbsp soy sauce
1 ½ tsp lemon juice
½ tsp sugar
lettuce leaves
salt to taste

Splice intelligent the soy sauce, sesame oil, lemon juice, salt and mouth music. dart until the sugar is absolutely dissolved. Halve again peel the avocados, ergo articulation into bite-size pieces. Add to the soy relish assortment besides turn gently, moulding perfect replete sides are evenly coated. Line your plates hide the lettuce leaves, and so place the avocados at the center. drop the flavouring evenly considering the plates. root with a sow of sesame seeds.
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Sunday, March 10, 2013

Home-Made Vegetarian Pasta Recipe


Photo: jalan-jajan.inf
Pasta is one of the traditional Italian cuisines. It is basically a type of noodle which is available in a variety of shapes and sizes in the market. Pasta is now consumed by people all over the world. Preparing pasta at home requires a little effort but not much. One can make it for lunch as well as dinner for a change or else if you can surprise your kid by inviting his/her friends to a get together and serve home - made pasta. As the season of love is arriving, here is an easy pasta recipe for you so that you may make 14th February more special with your handmade pasta for your loved one.

The ingredients you'll be requiring are -

Pasta - 1 whole packet
Fresh Milk - 2 Liters
Fresh Cream - a cupful
Cheese Cubes - 6 cubes grated
Red Bell Pepper - 1 chopped
Yellow Bell Pepper - 1 chopped
Green Capsicum - 1 chopped
Sweet Corn - A cupful and boiled
Onion - 2 large and chopped
Garlic - 1 chopped
Fresh Mushrooms - 100 grams, boiled and cut into pieces
Oregano - 4 tablespoons
Chili Flakes - According to taste
Salt - According to taste
Vegetable/ Virgin olive oil - 4 tablespoon
Cooking Time -30-40 minutes
Cooking Process -

Cut the packet of pasta and empty the entire content into a pan filled with warm water. Add a little salt and few drops of oil into it so that the pastas do not stick to each other. When the pastas become tender, drain the water then add cold water and few drops of oil to it and keep aside.
Now heat the oil in a deep skillet and fry the chopped onions and garlic. Keep the flame medium. While frying, add a pinch of salt to them. When the onions turn golden, turn the flame lower and slowly add the milk and stir simultaneously. When the milk warms, add the grated cheese and then the fresh cream one by one with continuous stirring (it must be noted that sometimes while adding cream in into the milk, there remains a chance of the milk getting destroyed so always use fresh cream). Let the milk simmer for some time. When the milk is thick, add the pastas after draining the water. Then add the bell peppers, capsicum, sweet corn and mushroom one by one. Turn the flame to medium again and keep on stirring the mixture. You may also add some salt if required. When it gets cooked, switch off the flame. Now add the oregano and the chilly flakes and mix it well. And there you go, the pasta is ready to be served.

Tip: You may also serve garlic bread along with the pasta if you are making it for any guests. It is recommended that this preparation should be served hot. Non-vegetarians may add boneless boiled chicken pieces in this instead of mushrooms pasta and enjoy pasta right at their home.
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Thursday, March 7, 2013

Easy Bread Recipe - Anyone Can Bake Bread!


I'm about to show you an easy bread recipe. A REALLY easy bread recipe.
How do I know it's so easy? I made it. Why is that so special? Because my first loaf of bread was indirectly responsible for a broken toe.
Here goes:

What You'll Need
First off, you'll need a couple of 1 qt Pyrex bowls. You'll also need a big mixing bowl and a small mixing bowl.
Ingredients are as follows:
  • 4 cups all-purpose flour
  • 2 teaspoons sea salt
  • 2 cups lukewarm water
  • 1 tablespoon sugar
  • 2 teaspoons active-dry yeast
  • 2 tablespoons soft butter
In preparation, grease you Pyrex bowls. There's nothing worse than having bread burnt onto your bowls.

As for the actual recipe, you'll first want to mix flour and salt in your big mixing bowl.
Then, in the small mixing bowl, dissolve the sugar in the lukewarm water. Once it dissolves, sprinkle the yeast over top of it and let it stand for about 10 minutes.

Secret trick to getting just the right water temperature for your yeast: Mix 1 part boiling water with 2 parts cold water from the faucet. You'll get the right temperature every time!
Next, mix the sugar water into the bowl of flour/salt thoroughly. Your dough should be sticky. If it's not sticky, add a little water until it is.

Cover your bowl with a warm towel and let it rise for AT LEAST an hour. If you can sacrifice 2 hours, even better, because you won't have to wait so long for it to rise the second time. Just don't go past two hours, because really bad things start happening. Like broken toes.
This is about the time you'll want to pre-heat your oven to 425 degrees.

Once your dough finishes rising, punch it back down. Now, I know 'punch' is a harsh word, but it doesn't require much drama. In fact, the dough is rather delicate. It's more like suggesting it down.
Now, split the dough in two halves, and place the halves in their respective bowls (or pans, if you so choose.) Let them rise for another 30-45 minutes.
Bake for 10 minutes, then reduce heat to 350 degrees and bake for another 25 minutes. If you like crispier crust, take the loaves out of their pans and place them in the oven for an additional 5 minutes or so.

Now get out there and make people think you're a domestic queen!
Find more from me at Domestic Anarchy!
Visit to sign up for my 7 Favorite Penny-Pinching Tips and A LOT MORE!
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Wednesday, March 6, 2013

How to Make German Potato Salad With Grilled Sausage


Unlike traditional potato salad with mayonnaise that is served cold at family picnics or any sort of buffet style gathering, German potato salad is a hot dish. The dressing is prepared first and then the potatoes, while freshly cooked and sliced hot, are dropped into the dressing. The warm salad is then served within five to ten minutes of letting the potatoes absorb the dressing's flavoring. Grilled sausage is the typical compliment that is served alongside warm German potato salad (or sliced and mixed in with the salad, as this recipe suggests).

With this meal, timing is important as you'll want to serve the dish warm. Make sure you have everything you need before starting. You'll need to be well organized so that everyone can sit down and eat the moment the salad is finished and ready to eat.

Whenever using garlic for any recipe, it's always best to crush the garlic and let it sit for at least ten minutes prior to mixing it with your other ingredients. For reasons beyond the scope of this article, the health benefits associated with garlic require it to be crushed and let sit all by its lonesome for at least five to ten minutes before consuming.

The next step is to make the dressing. Add the vinegar, sugar, salt, cayenne pepper, mustard, and vegetable oil to a large bowl. Mix thoroughly. Don't add the chives or onions yet (you'll add them at the end when you mix the meat and potatoes into the dressing).
Pan fry the slices of bacon next. After cooking long enough to suit your taste, set them aside on paper towels to get rid of some of the bacon grease.

Wash and clean the potatoes to remove any dirt and sand. Place the potatoes into a large pot and fill the pot with enough water to cover the potatoes by at least an inch. Boil the potatoes until they are soft and easy to slice (10 to 15 minutes).

For the bratwurst, you can pan fry it or slice it and broil the slices. Personally, I prefer pan frying. After you've cooked the bratwurst, cut into 1/2 inch thick slices and set aside.
When the potatoes are ready, you'll need to drain the water from the pot and remove the potatoes. While they're still hot, slice them into 1/4 inch thick slices (be careful not to burn your hands!) and then drop each slice into the dressing. Gently stir the potato slices and the dressing together. The hot potato slices will soak up the dressing.

The next step is to add the sliced bratwurst to the bowl. Mix again, but remember to mix gently because the potatoes are soft! Cut the bacon into small pieces and add the bacon. Finally, add the chives, chopped onion, and crushed garlic. Mix again, gently, and then serve!
This dish is best served hot. The listed ingredients will serve 4 people.

3 tablespoons apple cider vinegar
1 tablespoon sugar
1/4 teaspoon salt
1/2 teaspoon cayenne pepper
2 tablespoons of Dijon mustard
2 tablespoons of finely chopped chives
1/2 cup of vegetable oil
1/2 cup of chopped onion
2 pounds potatoes
4 bratwurst (6 ounces or less each)
4 slices of peppered bacon
2 cloves of crushed garlic

For great tasting salad dressing that can be ordered and delivered to your home, please visit:
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Tuesday, March 5, 2013

Useful Cooking Tips For The Novice Cook


Everyone loves a good meal. However not everyone can cook a good meal. Despair not for cooking is a skill that can be easily learned. Eating healthy home-cooked meal should be a choice you readily choose. Here are some quick tips to get you going.

Whether you are using stainless steel cookware, non-stick cookware or maybe the environmental-friendly green cookware, always make sure the pots and pans are thoroughly cleaned before using and after using them. Dirty cookware with bits of food still stuck inside can ruin whatever dish you are cooking. Besides, it can be rather unhygienic and may even cause stomach upset.
Getting organized before the start of proper cooking is essential. Prepare all the necessary ingredients in advance. Get ready all the pots and pans needed. This is to avoid frantically searching for a missing ingredient or cooking tool. This is especially true of Chinese stir-frying using a Asian wok. Speed is essential for successful stir-frying.

If you are new to cooking, then it is better to measure the ingredients accurately. The correct amount of salt, sugar and whatever sauce you are using contribute towards the delectable taste of the dish. This is also true of the oil used for cooking. This will help to prevent your dish from getting too oily or too dry. You can skip the measuring part once you have become more expert in cooking.
Freeze left-over sauces in ice trays. All you have to do is just sauté some in a pan for a quick meal. Leftover vegetables or meat can be used for fried rice. Just add in some spices such as minced ginger, garlic or basil and you have a nutritious meal to enjoy.

Here is a tip to lower the fat content in your mashed potato. Add cauliflower and mashed together with the potato. Mashed potatoes and mashed cauliflower have the same texture and color but now the dish has much lower calories, a tasty dish of healthy home-cooked mashed potato for your enjoyment. Adding in hot milk will also result in more fluffy mashed potato.

Here is another quick tip to remove the fat from the surface of your pot of hot soup. Place an ice-cube on a spoon. Then skim the surface of the soup. The fat will cling to the spoon and can now be easily removed. That is the beauty of home cooked soup - tasty, less oily and healthy.

Cooking can be so fun. Enjoying healthy home cooked meals with your family and loved ones can be so gratifying and warming to the soul. As the saying goes, "practice makes perfect" and this certainly applies to cooking too. Have fun discovering new flavors, new methods. You might even discover the hidden creative side of you.
Wondering what is the best cookware or safe cookware to use? Please click here for more information.
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Monday, March 4, 2013

Baking Homemade Brownies

Author: Miguel Fernandez


Baking homemade brownies is one of life's sweetest delights. The smell of the brownies baking in the oven never fails to attract every family member to the kitchen to await the finished treat. When they are finally done it doesn't take but a few seconds for them to disappear, having been devoured by everyone who could get a hold of one.

The only hard part of preparing brownies is the preparation and the cleanup afterward. It takes longer to prepare and bake brownies than it does for them to be eaten, especially if they come out delicious. For this very reason many people prefer to buy brownies from the store and miss out on the deliciousness of home-made brownies. Following these simple tips ensures that you will have delicious brownies that the whole family can enjoy with little or no hassle.

1. Don't over mix when preparing the batter and if possible mix the batter by hand. This will ensure that the brownie does not come out bland or too dry.

2. Spay the bottom of the pan with non-stick cooking spray, making sure to cover the surface evenly. You can also dust the pan lightly with cocoa powder. Using cocoa powder ensures that you won't have white residue on your brownies as you would if you were to use flour.

3. Follow the recipe instructions carefully especially the temperature and cooking time instructions. To test if the brownies are done stick a toothpick into the brownies. If they come out clean it means that the brownies are done.

4. If you want to keep the brownies from over-drying you can wrap them with plastic wrap and put them in a zip bag for added protection.

As a final tip: enjoy your brownies with your whole family, give them as gifts, share them with your co-workers, and don't forget to make plenty for everyone.
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For an easier way to bake brownies use a perfect brownie pan, the brownie pan with divider to get perfectly cut brownies.

Sunday, March 3, 2013

Dark Chocolate Is Good for the Memory


Cocoa is an exceptional source of poly phenols, a class of molecules that are distinguished for their high antioxidant and anti-inflammatory activities which interferes with the development of several chronic diseases.

For example, the regular consumption of dark chocolate reduces the risk of being statistically touched by cardiovascular diseases: Several studies show that dark chocolate significantly reduces blood pressure and interferes with the formation of blood clots, reducing the risk of heart attacks and strokes.

These protective effects are observed only in dark chocolate containing at least 70% of cocoa paste: sweet chocolate tablets invading grocery stores and convenience stores contain only traces of cocoa paste lots of sugar, saturated fat and therefore lots of calories and therefore do not have much to do with real dark chocolate.

Fortunately, you can now easily find good 70% chocolate at very reasonable prices and these products deserves to be part of our daily eating habits. Dark chocolate is not a luxury reserved only for special occasions like Valentine's Day!

Each year, about 5% of people aged 70 and over are starting to show affection by a slight decline in their cognitive functions, manifested mostly by memory lost problems.
In short terms, those memory losses just cause minor inconveniences, but they can become more disabling if the neuron function continues to deteriorate while aging.
To determine whether the antioxidant and anti-inflammatory properties of poly phenols present in dark chocolate could ameliorate cognitive functions, a team of Italian researchers recruited 90 volunteers aged 65 to 82 years (mean 71 years) who had clinical signs of a beginning of cognitive decline.

These individuals were divided into three groups, each of them took a daily drink of chocolate containing high amounts (990 mg) intermediate (520 mg) or low (45 mg) of poly phenols. In parallel, the diet of these people was closely monitored to eliminate any other sources of poly phenols a way to better discern the effects related to the consumption of presents molecules in chocolate.
After eight weeks of treatment, the cognitive function of those volunteers was determined with the aid of a battery of tests measuring memories, for both short-term and long termed cognitive functions in their set.

The results obtained are very interesting: compared to those of the group who drank a beverage low in poly phenols, those who consumed high quantities of these molecules showed a significant improvement of memory and had superiors cognitive functions during the test results, and those results only two months after having started the treatment!

The mechanisms responsible for these effects to remain positive has to be better understood, but it could be due to a significant improvement in the sensitivity to the action of insulin in people who consume high amounts of poly phenols.

Insulin is a very important hormone for the maintenance and function of brain cells and recent data indicate that resistance to this hormone, as observed in type 2 diabetes, contributes to cognitive decline and the development of the Alzheimer's disease.

Dark chocolate to counteract the loss of memory? A health advice, which should be unanimous!
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Friday, March 1, 2013

How To Make Crab Salad On Avocado Halves


Crab is one of those types of meat that varies in taste and you should take the time to learn about the different types before you actually make this recipe. The meat varies considerably when it comes to texture, grain, and sweetness. There are many types of crab available: Blue, Alaskan King, Dungeness, Rock, Jonah, Stone, Horseshoe, and Alaskan Snow (also called Queen Crab). Of course, those are just some of the types of crab that are commercially available. Depending on your tastes, you may prefer one type over another - but you need to do your homework before purchasing crab meat!

"Soft shell" crab meat can refer to any of the varieties of crab. The term refers to a particular growth phase when the crab loses its shell for a brief time frame, grows in size, and then forms a new shell. "Picked crab meat" is meat that is handpicked. Picked meat is generally the best although it can be more expensive than machine processed. If you purchase picked meat, you'll save time when preparing it because it is usually free of shell fragments. Otherwise, if you purchase machine processed crab meat, you will need to spend a few minutes rinsing your crab meat in order to clear it of any possible shell debris.

This delicious meal is easy to make and won't take more than twenty minutes to prepare.
Place 1/4 cup of finely chopped red onion into a large bowl and then add the following items: 1/2 cup of mayonnaise, 1/4 cup chopped cilantro (the fresher the better), 1/2 teaspoon of sea salt, and 4 teaspoons of lime juice. Mix together thoroughly, and then add 16 ounces of fresh (cooked) crab meat. Mix again.
You'll need to slice four large avocados in half and remove the skin and the seeds. Cut a lemon in half and squeeze a tiny bit of fresh lemon juice onto each avocado (prevents them from turning brown).
You should now have 16 ounces of crab salad and 8 open halves of avocados. Place the avocado halves onto your serving plates, and then spoon the crab salad onto the avocado halves. And, last but certainly not least, enjoy your crab salad!

The listed ingredients are enough for 8 servings.

Crab Salad In Avocado Halves
1/2 cup of mayonnaise
1/4 cup finely chopped red onion
1/4 cup chopped cilantro
1/2 teaspoon of sea salt
4 teaspoons of lime juice
1/2 lemon (to avoid avocado discoloration - read above)
4 large avocados
16 ounces of cooked crab meat
We have several delicious salad dressings that we can ship straight to your door. Learn more at our website:
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