tag:blogger.com,1999:blog-66939092715559758702024-03-12T21:41:16.426-07:00Cooking Guide 101All about cooking recipes and techniques etc.Anonymoushttp://www.blogger.com/profile/17684049519859550706noreply@blogger.comBlogger473125tag:blogger.com,1999:blog-6693909271555975870.post-34572971247711662012014-01-15T16:36:00.000-08:002014-01-15T16:36:04.066-08:00Recipe for Very Veggie Mac 'n' Cheese<div dir="ltr" style="text-align: left;" trbidi="on">
<div id="article-body">
<div id="article-content">
<em>By
<a href="http://ezinearticles.com/?expert=Karen_Vivers" rel="author" title="EzineArticles Expert Author Karen Vivers"> Karen Vivers </a></em><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<em><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOFM1GQwFsntajfiH9or6kLpxbK7VAnf8PSYxIozt4LHl7YpMP6O7bR0oPc7wLApxnuLcvF7wLGBj7BfnNaEmc1mxB1pv-VGysgv8159muqimDzAE6obbcPEvo9dAUOhFd9YDJUn4M8YQ/s1600/Recipe+for+Very+Veggie+Mac+%27n%27+Cheese.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOFM1GQwFsntajfiH9or6kLpxbK7VAnf8PSYxIozt4LHl7YpMP6O7bR0oPc7wLApxnuLcvF7wLGBj7BfnNaEmc1mxB1pv-VGysgv8159muqimDzAE6obbcPEvo9dAUOhFd9YDJUn4M8YQ/s1600/Recipe+for+Very+Veggie+Mac+'n'+Cheese.jpg" height="320" width="213" /></a></em></div>
<br />
<em>Photo: lh5.ggpht.com</em><br />
<em> </em><br />
There is something about it, isn't there? Macaroni Cheese I mean.
Something about the creaminess, the cheesiness, the warmness, the
hominess, the sharing, the crusty, crunchy top. The way you can't wait
to eat it and burn your mouth on that first mouthful. The way you always
eat a little too much, always more than you planned. And that point
brings me to this recipe. For this recipe, I have vamped up the
vegetables. There are so many vegetables in this recipe and cooked in
different ways to get a maximum punch of flavour, this could be the only
Macaroni Cheese you eat that makes you feel healthy (even a bit smug)
afterwards. Be careful though, all that feeling goody goody, can lead to
second, even third helpings!<br />
<br />
Preparation Time: 45 minutes.<br />
Cooking Time: 30 to 40 minutes (baking in the oven)<br />
Ingredients for 6 to 8 Servings using an oven proof dish of approximately: 25cm / 10in. x 35cm / 14in., depth 5cm / 2in.<br />
<br />
For the Vegetables and Pasta<br />
<br />
300gr / 10.5oz whole wheat macaroni
<br />2 x tbsp olive oil
<br />I x large cauliflower
<br />1 x large head of broccoli
<br />8 x spring onions (scallions) chopped into lengths of about 2.5cm / 1in.
<br />8 x chicory, chopped roughly
<br />1 x tbsp of fresh thyme leaves
<br />A handful of fresh chives chopped finely
<br />Salt and Pepper<br />
For the Cheese Sauce<br />
4 x large garlic cloves chopped finely
<br />40gr / 1.4oz. plain flour
<br />40gr / 1.4oz. unsalted butter
<br />600ml / 20.5 fl oz. skimmed milk (half fat)
<br />2 x tbsp of Dijon mustard
<br />2 x pinches of nutmeg
<br />100gr / 3.5 oz. strong cheese like mature cheddar or aged Gouda or gruyere, grated
<br />100gr / 3.5 oz. parmesan, grated
<br />Salt to taste<br />
To Finish<br />
75gr / 2.5oz. grated parmesan cheese
<br />4 or 5 large, ripe tomatoes, sliced thinly<br />
<br />
Method<br />
<br />
To Make For the Vegetables and Pasta<br />
Step 1, 2 and 3 can all be started at the same time<br />
Place
the cauliflower and broccoli in a large pan, cover with water from a
kettle that has just boiled, add some salt, bring to the boil and cook
for about 7 minutes or until the vegetables have become al dente
(cooked, but with a little bite, or resistance to the point of a sharp
knife). It may be easier to bring your large pan to the boil if you
cover it with a close fitting lid.<br />
<br />
Drain the vegetables, set aside to steam off a little and then return them to the pan.<br />
At the same time cook the pasta as per instruction on the packet. When cooked, drain it and add it to your cooked vegetables.<br />
<br />
Set
your oven to heat to 200°C / 400°F. Place the chicory and the spring
onions in a roasting tray with the thyme and the olive oil. Mix through
the oil with your hands to coat the vegetables and roast in the oven for
about 20 minutes or until the vegetables have softened and taken on
some colour.<br />
When your vegetables are ready, both roasted and
boiled, mix them together in a pan or bowl with the cooked pasta. Add
some salt and pepper and taste as you do so. I find the easiest way to
do this is to use my largest pan to cook the broccoli and the
cauliflower and add everything to it.<br />
<br />
To Make The Cheese Sauce<br />
You can make this as your vegetables are cooking when you get confident with this recipe.<br />
Melt the butter on a medium high heat in a heavy bottomed pan. Not a non-stick pan.
<br />Add the garlic and let it cook for about 2 minutes until it softens a
little. Try not to let it brown as it will affect the colour of your
dish.
<br />Add the flour and mix it into the butter using a metal whisk. The
flour will take up all the butter and turn into a blob, almost like
dough.
<br />Add about 1/3 of the milk and whisk vigorously. It will be a bit
lumpy at first, but don't worry, it will become smooth if you keep
whisking.<br />
<br />
Then add the next third of the milk and whisk through
until it becomes smooth and then the last third. Leave it to cook for
about 2 minutes, stirring your smooth sauce with a wooden spoon.<br />
Turn the heat to medium and add the mustard and nutmeg, stir through until incorporated.<br />
Add
the cheese and allow it to melt into your sauce. Check for taste, and
add some salt, be careful as the cheese and the mustard already contains
salt. Your sauce will need a little bit of salt though as this will
bring the flavours together. Remember that the flavour of the sauce
should be quite strong as it has to go a long way to cover all those
vegetables and the pasta.<br />
<br />
To Bake and Finish<br />
Add your cheese sauce to the vegetable and pasta mix, stir everything through and check for seasoning.<br />
Pour the mix into your oven proof dish and spread it out.<br />
Sprinkle
with half of the parmesan. Lay out your tomatoes over the top, evenly.
Sprinkle over the rest of the cheese. Cover with aluminium foil.<br />
Place
your dish in the oven (which should still be at 200°C / 400°F) and bake
for about 20 to 25 minutes. Then remove the foil and bake for a further
10 minutes or until the top is crispy with the melted cheese.<br />
<br />
Tips and Variations<br />
If
you decide to make this dish in advance and bake it the next day for
example, remember that it will need more time in the oven as it is being
heated from cold. Baking time will take about an hour or maybe a little
more.<br />
<br />
You can of course use all sorts of vegetables, I like to add lots of green beans to the broccoli and cauliflower.<br />
This dish keeps for a few days in the fridge and it also great eaten cold with a simple green salad.<br />
</div>
<div id="article-resource">
If you enjoyed this recipe, check out the cooking coach website for more <a href="http://www.thecookingcoach.eu/" target="_new">http://www.thecookingcoach.eu</a><br />
</div>
Article Source:
<a href="http://ezinearticles.com/?expert=Karen_Vivers">http://EzineArticles.com/?expert=Karen_Vivers</a>
<br />
</div>
<div style="overflow: hidden;">
<br />
Article Source: http://EzineArticles.com/8176166</div>
</div>
Anonymoushttp://www.blogger.com/profile/17684049519859550706noreply@blogger.com8tag:blogger.com,1999:blog-6693909271555975870.post-19465201925886831082013-12-15T17:18:00.000-08:002013-12-15T17:18:55.571-08:00Hot Crock Pot Meals for a Cold Day<div dir="ltr" style="text-align: left;" trbidi="on">
<div id="article-body">
<div id="article-content">
<em>By
<a href="http://ezinearticles.com/?expert=Reggie_Bean" rel="author" title="EzineArticles Expert Author Reggie Bean"> Reggie Bean </a></em><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<em><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi27iR0-do2W63kve0a7coZuGxSVTB49_YSk01dxHsOEf-ZBuShc3Bc5u51gKoZmkof3iUgi6pjEGFAZF8yHFFEyQzLSrwIKNXpuIt-VrbI04Xsh0AnUKnluQADzEpdarT8QOf5Lm8gu4k/s1600/Hot+Crock+Pot+Meals+for+a+Cold+Day.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="160" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi27iR0-do2W63kve0a7coZuGxSVTB49_YSk01dxHsOEf-ZBuShc3Bc5u51gKoZmkof3iUgi6pjEGFAZF8yHFFEyQzLSrwIKNXpuIt-VrbI04Xsh0AnUKnluQADzEpdarT8QOf5Lm8gu4k/s320/Hot+Crock+Pot+Meals+for+a+Cold+Day.jpg" width="320" /></a></em></div>
<br />
<em>Photo: foodnetwork.ca</em><br />
<em> </em><br />
It's that time of year again. If you live in the Midwest or
similar regions like I do, you have to transition to cooking hearty
meals during the fall and winter. Gone for the most part are grilling
and salads. Aromatic soups and thick stews are now par for the course.
Pork roasts are substituted for barbecued ribs, roast beef for steaks on
the grill. Whatever you tend to make during the cold days of the year,
your crock pot makes it easier. Start your meal in your slow cooker
before you go to work. Dinner will be ready when you come home from work
and the children are back from school. Check out these quick and easy
recipes you can make for you and your family in your crock pot slow
cooker.<br />
<br />
Hunter's Slow Cooker Stew<br />
<br />
What you need:
<br />
<br />• 1.5 lbs ground beef, browned and drained
<br />• 1 medium head of cabbage, cut in small wedges
<br />• 15 oz can tomato sauce
<br />• 8 oz fresh mushrooms, washed and sliced
<br />• 1 medium onion, chopped
<br />• 1 large green pepper, chopped
<br />• 2 garlic cloves, minced
<br />• black pepper to taste
<br />• salt to taste<br />
<br />
What you do:
<br />
<br />• Add all ingredients to a 5-6 quart crock pot and mix. Cook,
<br />covered, for 6-7 hours on low.
<br />• Add 1/2 - 1 t red pepper flakes for a spicier version.<br />
<br />
Three Meat Crock Pot Chili<br />
<br />
What you need:
<br />
<br />• 1 lb ground beef
<br />• 1 lb Italian sausage
<br />• 1 lb round steak, cubed
<br />• 2 c beef broth
<br />• 28 oz can diced tomatoes, undrained
<br />• 15 oz can red kidney beans, rinsed and drained
<br />• 15 oz can garbanzo beans, rinsed and drained
<br />• 12 oz can tomato juice
<br />• 2 large onion, chopped
<br />• 4 garlic cloves, minced
<br />• 4 oz can chopped green chiles, drained
<br />• 3 T chili powder
<br />• 2 t ground cumin
<br />• 2 t oregano
<br />• 1 t salt
<br />• 1/4 t black pepper<br />
<br />
What you do:
<br />
<br />• Brown ground beef, Italian sausage and round steak in a large
<br />skillet; drain. Place meats and remaining ingredients into a 5
<br />quart or larger crock pot and mix. Cover and cook on low for 7-8
<br />hours. Serve by itself or with sour cream, jalapenos, shredded
<br />cheddar cheese, raw chopped onion and/or crackers.<br />
<br />
Creamy Chicken and Bacon Pasta<br />
<br />
What you need:
<br />
<br />• 2 lbs boneless skinless chicken breasts halves, cut in half
<br />• 1/2 lb bacon, cooked crisp and crumbled
<br />• 2 (10.75 oz) cans cream of mushroom soup
<br />• 4 oz can sliced mushrooms, drained
<br />• 1 small onion, chopped
<br />• 1 garlic clove, minced
<br />• 2-3 T olive oil
<br />• salt and pepper to taste
<br />• fettuccine or cooked pasta of choice<br />
<br />
What you do:
<br />
<br />• Heat oil in a large skillet. Lightly season chicken breasts with
<br />salt and black pepper. Place chicken in skillet and cook over
<br />med-high heat until browned, about 1-2 minutes per side. Place
<br />chicken in a 3.5 quart or larger crock pot and cover with onion
<br />and mushrooms.
<br />
<br />• In a medium bowl, combine soup, garlic and bacon and mix.
<br />Pour soup mixture over chicken breasts. Cook, covered, for 6-8
<br />hours on low. Serve over hot cooked pasta.<br />
</div>
<div id="article-resource">
If you love easy recipes, especially easy crock pot recipes, then visit Easy Breezy Recipes at <a href="http://www.easybreezyrecipes.com/" target="_new">http://www.easybreezyrecipes.com</a> for some quick and easy recipes for you and your family.<br />
</div>
Article Source:
<a href="http://ezinearticles.com/?expert=Reggie_Bean">http://EzineArticles.com/?expert=Reggie_Bean</a>
<br />
</div>
<div style="overflow: hidden;">
<br />
Article Source: http://EzineArticles.com/8139032</div>
</div>
Anonymoushttp://www.blogger.com/profile/17684049519859550706noreply@blogger.com2tag:blogger.com,1999:blog-6693909271555975870.post-91647178424857265372013-11-20T19:48:00.000-08:002013-11-20T19:48:00.190-08:00The Most Common Ingredients in Pasta Dishes<div dir="ltr" style="text-align: left;" trbidi="on">
<div id="article-body">
<div id="article-content">
<em>By
<a href="http://ezinearticles.com/?expert=Juliet_De_Jongh" rel="author" title="EzineArticles Expert Author Juliet De Jongh"> Juliet De Jongh </a></em><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<em><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimpKcri4SlKv3vBPHa4d30ANOVPAeJq3x2Fqb6focfr6Hed6F1AUIk9H1s4fndKKSRS2VuIpSzmxScpLuoKd0pSTIi0oHF5cvs5p9tHkTKB-rJ2ili5_EMUN_AsgBqOf4JPPgwCxTg7HA/s1600/The+Most+Common+Ingredients+in+Pasta+Dishes.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimpKcri4SlKv3vBPHa4d30ANOVPAeJq3x2Fqb6focfr6Hed6F1AUIk9H1s4fndKKSRS2VuIpSzmxScpLuoKd0pSTIi0oHF5cvs5p9tHkTKB-rJ2ili5_EMUN_AsgBqOf4JPPgwCxTg7HA/s320/The+Most+Common+Ingredients+in+Pasta+Dishes.jpg" width="320" /></a></em></div>
<br />
<em>Photo: i.telegraph.co.uk</em><br />
<em> </em><br />
Italian Cuisine is known as one of the worlds healthiest diets.
It focuses on simple and natural ingredients and the benefits of this
Mediterranean diet can include weight loss, improved sugar levels and a
healthy mind. The best way to start is to stock up on the core
ingredients used in commonly used in their various dishes.<br />
Olive
oil is a common one to stock up on. By replacing butter with olive oil
you'll be replacing bad cholesterol with good cholesterol. It is high in
monounsaturated fat and is the best cooking oil to use. The Extra
virgin olive oil is high in polyphenols, the antioxidants which have
been linked to good heart health. Use olive oil to dress your salads
with a bit of lemon, or to lightly sauté fresh vegetables.<br />
Tomatoes
are a must have ingredient for any Italian cuisine. They are either
used in a fresh salad or in a red Italian sauce and are packed with
vitamin c and lycopene, another antioxidant which protects the heart and
is also known to prevent some cancers. Additional nutritional
ingredients in a tomato include vitamins A, potassium and folate.<br />
<br />
Garlic
adds flavour to any Italian dish and is good either fresh, dried or in
powder form. It is a well-known natural health remedy used to treat
certain ailments and can strengthen the immune system as well as fight
off infections and reduce cholesterol. Garlic can also prevent the
growth of the candida fungus.<br />
Seafood is low in fat and
cholesterol and high in protein, vitamins, minerals and omega 3 fatty
acids. Fish is known to eliminate some problems associated with memory
loss, cardiovascular functions, colon cancer, strokes and PMS. Omega 3's
are healthy fats which are important for optimal immune function. They
increase metabolism and help in hormone production.<br />
<br />
Whole Grains
are the core ingredients in Mediterranean cooking and known to lower
cholesterol, prevent constipation and lower the risk of many chronic
diseases. The risk of type 2 diabetes, strokes and heart disease is
reduced by eating whole grain foods and it also helps in weight
management.<br />
Beans are a big part of Italian cuisine and are an
inexpensive source of protein that can be very versatile. They are often
substituted for meat and can be used in salads, soups, stews, pasta,
side dishes and dips to name a few. They are known to prevent health
problems such as heart disease, diabetes and cancer. They contain
protein, fibre and almost no fat and are good at filling up on as they
contain almost no fat.<br />
<br />
Dark Leafy Greens. The Italians love their
dark leafy greens which contain magnesium, calcium, potassium,
manganese, and betaine. The vitamin K found in the greens help to
prevent blood clots and age related issues and not getting enough of
this can result in cardiovascular disease, fragile bones and artery and
kidney calcification. The best way to eat leafy greens is in a salad or
sautéed in olive oil with garlic.<br />
<br />
Nuts. Nut trees are almost as
popular as olive trees in Italy and they offer various health benefits.
They are loaded with protein, fibre and essential fats and are good in
salads, as a snack on its own or use pine nuts, hazelnuts or almonds to
make a good pesto sauce.<br />
<br />
Red Wine. No Italian meal is complete
without a glass of wine. Red wine is better for your health and a glass
of red with your meal can be good for cholesterol, blood sugar and help
with digestion.<br />
As they would say in Italy "Buon Appetito!'.<br />
</div>
<div id="article-resource">
</div>
Article Source:
<a href="http://ezinearticles.com/?expert=Juliet_De_Jongh">http://EzineArticles.com/?expert=Juliet_De_Jongh</a>
<br />
</div>
<div style="overflow: hidden;">
<br />
Article Source: http://EzineArticles.com/8041884</div>
<br /></div>
Anonymoushttp://www.blogger.com/profile/17684049519859550706noreply@blogger.com2tag:blogger.com,1999:blog-6693909271555975870.post-26012271761430818672013-10-16T17:26:00.001-07:002013-10-16T17:26:07.880-07:00How to Make Pasta Carbonara - Quick and Easy<div dir="ltr" style="text-align: left;" trbidi="on">
<div id="article-body">
<div id="article-content">
<em> </em><em>By
<a href="http://ezinearticles.com/?expert=Christine_Coughlan" rel="author" title="EzineArticles Expert Author Christine Coughlan"> Christine Coughlan </a></em><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<em><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGOcsau5E7d6PZmMRIDsP4dwxBa1aWkqUNTx3M_dHF3GZ0wA4o-KCKiJxSXy72w5E6OCJ62AF2WQGRmfXR-lCVNobNhKxXGz3chF_WNWKWvkndYGbxUJFiS0HuHjiGsQtYnEhjsz1d5MU/s1600/How+to+Make+Pasta+Carbonara+-+Quick+and+Easy.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGOcsau5E7d6PZmMRIDsP4dwxBa1aWkqUNTx3M_dHF3GZ0wA4o-KCKiJxSXy72w5E6OCJ62AF2WQGRmfXR-lCVNobNhKxXGz3chF_WNWKWvkndYGbxUJFiS0HuHjiGsQtYnEhjsz1d5MU/s320/How+to+Make+Pasta+Carbonara+-+Quick+and+Easy.JPG" width="320" /></a></em></div>
<br />
<em>Photo: 1.bp.blogspot.com</em><br />
<em> </em><br />
<em>Pasta Alla Carbonara</em> - pasta in the style of the coal
workers - is a simple yet deliciously rich dish that can be thrown
together very quickly with just a few ingredients you probably already
have on hand: pasta (traditionally made with spaghetti but any shape
will work), eggs, bacon, freshly grated Parmesan or Pecorino Romano
cheese, and freshly ground black pepper. The trick to making a luscious,
creamy <em>Carbonara </em>is to carefully control the heat when you mix
the eggs into the hot pasta. Do it wrong and you end up with scrambled
eggs and pasta. If this happens, don't worry, it will taste fine but the
texture won't be quite as satisfying. Just follow the recipe
step-by-step and your dish will be beautifully rich and creamy. <em>Buon appetito</em>!<br />
<br />
<strong>Ingredients</strong><br />
<br />
1 pound of pasta (serves 4 for dinner, 6 for lunch)<br />
5 large eggs (1 egg per person + a spare)<br />
½ pound of bacon, sliced (1/2 package)<br />
1.5 cups of FRESHLY grated Parmesan or Pecorino Romano cheese<br />
Salt to season the water<br />
Freshly ground black pepper to taste<br />
<br />
<strong>Directions</strong><br />
<br />
1. Put a large pot of cold water on to boil. (4 quarts of water per pound of pasta)<br />
<br />
2.
While the water is heating, slice the bacon into small pieces and place
in a cold saucepan. Turn the heat to medium low and slowly render the
bacon until brown and crispy. You can drain off some of the fat but
leave at least 3 tablespoons in the pan to create the sauce. Turn the
heat to low to keep it hot.<br />
<br />
3. While the bacon is cooking, wisk
together the eggs, 3/4 cup of the grated cheese and a few cranks of
pepper in a bowl or large measuring cup until well blended. No need to
add salt as the bacon has plenty. Set aside.<br />
<br />
4. When the water is
at a rolling boil, add a heaping tablespoon of salt and drop in the
pasta. Stir gently to prevent it from sticking as the water comes back
to a boil. Cook according to package directions, stirring occasionally,
until <em>al dente</em> or cooked but still firm to the bite. Just before draining, reserve a ½ cup or so of the starchy pasta water. Set aside.<br />
<br />
5.
Drain the pasta quickly in a colander (but don't rinse! the starchy
water helps blend the sauce). Return the hot pasta to the hot pot, off
the heat.<br />
<br />
6. Carefully add the hot bacon and oil to the pasta,
scraping the saucepan with a rubber spatula to get every morsel of
deliciousness. Stir well to completely coat the pasta with the hot oil.<br />
<br />
7.
Slowly pour in the egg mixture, stirring quickly as you go to keep the
eggs from cooking too fast. Put the pot back on low heat and continue
stirring. Add a splash of the reserved pasta water and a ½ cup of the
grated cheese. Stir continually to smooth out the sauce as it heats
through. If the eggs are cooking too fast, take the pot off the heat
again. The pasta will continue to absorb the sauce after it has been
plated so you want it just a bit on the "goopy" side when you serve it.<br />
<br />
8.
Plate the pasta, garnish with the remaining grated cheese and a few
cranks of fresh ground black pepper to taste. The spiciness of the black
pepper goes really well with the richness of the sauce.<br />
For step-by-step photos and a great video demonstration of this and other delicious pasta recipes, visit us online.<br />
<br />
</div>
<div id="article-resource">
Christine Coughlan is the author, designer and publisher of <a href="http://www.myfavoritepastarecipes.com/" target="_new">http://www.MyFavoritePastaRecipes.com</a>, your one stop resource for pasta recipes, ideas, how-to and more!<br />
You'll
find simple step by step recipes with beautiful images, helpful how to
videos, drool worthy culinary tours, timely seasonal inspiration and
much more. Quick and easy one-dish dinner ideas, classic pasta and sauce
combinations, rich and satisfying lasagnas, even an in depth video
series on how to make fresh pasta by hand will keep you coming back for
more.<br />
<br />
To keep things flowing smoothly in your kitchen, look for
her handy tips and timing techniques. From gathering your ingredients to
garnishing your plate, you'll look like a seasoned pro. To check out
more great pasta recipes, visit today!<br />
</div>
Article Source:
<a href="http://ezinearticles.com/?expert=Christine_Coughlan">http://EzineArticles.com/?expert=Christine_Coughlan</a>
<br />
</div>
<div style="overflow: hidden;">
<br />
Article Source: http://EzineArticles.com/8019933</div>
</div>
Anonymoushttp://www.blogger.com/profile/17684049519859550706noreply@blogger.com0tag:blogger.com,1999:blog-6693909271555975870.post-81445525589155619492013-09-23T17:26:00.001-07:002013-09-23T17:26:35.296-07:00Mackerel Cakes<div dir="ltr" style="text-align: left;" trbidi="on">
<div id="article-body">
<div id="article-content">
<em>By
<a href="http://ezinearticles.com/?expert=Natasha_Carmon" rel="author" title="EzineArticles Expert Author Natasha Carmon"> Natasha Carmon </a></em><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<em><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlRb-PjQcDP_tTcQ8E5f8boamaDXxN7jYZlzrzNPStwx6hCf18lb3vPxqpWpQXjhSpddxfHAfGpNWN7b4pjktFhoKeyI9jc8f1-92d5btPvphTcuWQH-u9Y85NuBJm_gvKdG7J-yWSGSw/s1600/Mackerel+Cakes.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="234" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlRb-PjQcDP_tTcQ8E5f8boamaDXxN7jYZlzrzNPStwx6hCf18lb3vPxqpWpQXjhSpddxfHAfGpNWN7b4pjktFhoKeyI9jc8f1-92d5btPvphTcuWQH-u9Y85NuBJm_gvKdG7J-yWSGSw/s320/Mackerel+Cakes.jpg" width="320" /></a></em></div>
<br />
<em>Photo: lh4.googleusercontent.com</em><br />
<em> </em><br />
Canned mackerel is cheap and can make a great substitute for
salmon croquettes. I have also used it for tuna casserole as well.
Mackerel is a rich source of omega 3 fatty acids which is good for the
heart and cost less than salmon. I like salmon croquettes but salmon is
much higher and mackerel is the next best thing to use.<br />
Growing up
I couldn't stand to eat croquettes and had to eat them. I would always
cover the taste of them with ketchup. Most people use hot sauce but as a
child I didn't like hot sauce. I have learned to appreciate the taste
of croquettes now that I am grown and like to eat them with tartar sauce
mixed with hot sauce. Here's a recipe I made that are just as good as
salmon croquettes. This recipe is for mackerel cakes.<br />
Ingredients<br />
<br />
1 can mackerel<br />
1 cup bread crumbs (I used a mix of panko and regular bread crumbs)<br />
1 tsp lime juice<br />
½ cup miracle whip<br />
1 tbsp mustard<br />
½ of an onion<br />
½ green pepper<br />
1 potato<br />
4 to 5 cloves of garlic<br />
<br />
Canned
mackerel have bones in it. The bones are small but are not that
difficult to remove. Take mackerel out of the can and remove the bones
trying to remove as much as you can. Add the mackerel to a mixing bowl
and squeeze the lime juice over the mackerel. Dice a potato and boil
until tender. Can potatoes work too; chop the can potatoes and add in
the bowl along with the chopped onion and green pepper. Dice the cloves
of garlic and mix in with the mackerel mixture. After that you add the ½
cup of miracle whip and mustard and mix all the ingredients in the
bowl. Season the mixture with salt and pepper then add in the bread
crumbs. For this recipe I used ½ cup of Italian bread crumbs and ½ cup
panko bread crumbs but you can use what ever type of bread crumbs you
choose just make sure you use enough bread crumbs to make a patty with.
After incorporating all the ingredients form the mixture into patties.
Heat ¼ cup vegetable oil in skillet on high heat and Brown patty on one
side for 5 minutes then flip and brown the other side until golden
brown. Remove the cakes from the hot grease and drain on paper towels.
This is a good recipe to have with potato salad and green beans.<br />
</div>
<div id="article-resource">
</div>
Article Source:
<a href="http://ezinearticles.com/?expert=Natasha_Carmon">http://EzineArticles.com/?expert=Natasha_Carmon</a>
<br />
</div>
<div style="overflow: hidden;">
<br />
Article Source: http://EzineArticles.com/8017026</div>
</div>
Anonymoushttp://www.blogger.com/profile/17684049519859550706noreply@blogger.com0tag:blogger.com,1999:blog-6693909271555975870.post-72810070470906955332013-09-01T17:31:00.001-07:002013-09-01T17:31:33.628-07:00Stuffed Banana Pepper Recipe<div dir="ltr" style="text-align: left;" trbidi="on">
<div id="article-body">
<div id="article-content">
<em>By
<a href="http://ezinearticles.com/?expert=N.A_Sanford" rel="author" title="EzineArticles Expert Author N.A Sanford"> N.A Sanford </a></em><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<em><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMEGCSozWX480XPy2PRd8LMOHOerBMGx4Zzi5W24zZ5kdLcMg6_wvLkjU5C1qe4Zq29XQN56ESk59uqjNT26Cq4G7PjBiKJoKGIOlORy2NnMkuVpIwy5FPmsRSy8zG2Ox4OxeMmY_FUd8/s1600/Stuffed+Banana+Pepper+Recipe.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMEGCSozWX480XPy2PRd8LMOHOerBMGx4Zzi5W24zZ5kdLcMg6_wvLkjU5C1qe4Zq29XQN56ESk59uqjNT26Cq4G7PjBiKJoKGIOlORy2NnMkuVpIwy5FPmsRSy8zG2Ox4OxeMmY_FUd8/s320/Stuffed+Banana+Pepper+Recipe.jpg" width="320" /></a></em></div>
<br />
<em>Photo: gourmetmealsforless.com</em><br />
<em> </em><br />
My family grows banana peppers every year. They love the summer
heat and produce mass quantities. We always wonder what to do with our
huge harvests. Pickling them is a nice option. You can use them to top
sandwiches and salads or simply pop and eat them. Another fabulous
option is to make <b>stuffed banana peppers</b>. They are delicious this way!<br />
<br />
It
may seem unusual to use banana peppers to stuff and bake. It is a
unique way to enjoy them though. I think you will be pleasantly
surprised at how delicious they taste. The small size of the peppers
allows the flavors to meld together into a delicious taste explosion.<br />
<br />
My
recipe is perfect for a light, summer dinner. When I think of stuffed
peppers, the first thing that comes to mind are large bell peppers
stuffed with ground beef and breadcrumbs then topped with a red sauce.
This stuffed banana pepper recipe thinks outside the box. It is light,
flavorful and delicious.<br />
Get started with the step-by-step
instructions. Here's my stuffed banana pepper recipe for your garden
fresh peppers. It's easy to follow, and should only take you about 20-30
minutes of total preparation time. The peppers will then bake for about
25 minutes and voila, dinner is done!<br />
<br />
Ingredients:<br />
1. 10-12 Vine Ripened Banana Peppers
<br />2. 1-2 lbs raw chicken breast
<br />3. 1 can cream of chicken soup
<br />4. 10 oz bag saffron yellow rice
<br />5. 2 Tbsp Olive Oil
<br />6. Water
<br />7. ¾ Cup Shredded Cheddar Cheese
<br />8. Salt & Mrs. Dash Original (to taste)<br />
<br />
Preparation:<br />
•
Season chicken breast with salt & Mrs. Dash and place in crock pot
with 1 cup of water and cook on high for about 4 hours (you can also
simmer in a pot with water for a quicker cooking method, the goal is to
cook the chicken breast so it will easily shred). Allow chicken to cool
slightly before shredding.
<br />• Pre-heat Oven to 400 degrees.
<br />• Prepare Saffron Yellow Rice according to package directions (my personal favorite is Mahatma Saffron Yellow Rice).
<br />• Wash & seed the banana peppers.
<br />• Make a slit down the center of the peppers so you can stuff them.
<br />• Coat the banana peppers with 2 Tbsp Olive Oil, salt & Mrs. Dash. Place in baking dish.
<br />• Shred chicken breast.
<br />• Mix cream of chicken soup with one can of water and whisk until blended.
<br />• Add about half of the prepared rice and half of the prepared cream of chicken soup to the shredded chicken. Mix well.
<br />• Stuff the chicken rice mixture into sliced banana peppers.
<br />• Top with shredded cheese.
<br />• Bake for 25 minutes until cheese is bubbly.
<br />• Enjoy!<br />
<br />
</div>
<div id="article-resource">
Did you enjoy this recipe? If you would like to see a photo
illustration of the recipe in an easy to print format, visit our
website: <a href="http://organicsunshine.net/" target="_new">http://organicsunshine.net</a> Come visit us and give feedback about how the recipe worked for you. We would love to hear from you!<br />
</div>
Article Source:
<a href="http://ezinearticles.com/?expert=N.A_Sanford">http://EzineArticles.com/?expert=N.A_Sanford</a>
<br />
</div>
<div style="overflow: hidden;">
<br />
Article Source: http://EzineArticles.com/7927952</div>
<br /></div>
Anonymoushttp://www.blogger.com/profile/17684049519859550706noreply@blogger.com1tag:blogger.com,1999:blog-6693909271555975870.post-57122204656049431062013-08-11T20:16:00.000-07:002013-08-11T20:16:14.882-07:00Fruity Chicken Salad Sub Recipe<div dir="ltr" style="text-align: left;" trbidi="on">
<div style="overflow: hidden;">
<div id="article-content">
<em>By
<a href="http://ezinearticles.com/?expert=Natasha_Carmon" rel="author" title="EzineArticles Expert Author Natasha Carmon"> Natasha Carmon </a></em><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<em><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHCSd1TiL-7IJShGkUFV-LIzlyD46PoTMRho-bMbIN2wubEmMf8adhmkGjjoA7ps3YtqhhQYtFsGuwSrbrs6VGe1qEBAAu9FPJdD-Qiw6jjrCDJzrKMh31d3N0ZJ_1p0HkvlPifLmjEpY/s1600/Fruity+Chicken+Salad+Sub+Recipe.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="250" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHCSd1TiL-7IJShGkUFV-LIzlyD46PoTMRho-bMbIN2wubEmMf8adhmkGjjoA7ps3YtqhhQYtFsGuwSrbrs6VGe1qEBAAu9FPJdD-Qiw6jjrCDJzrKMh31d3N0ZJ_1p0HkvlPifLmjEpY/s320/Fruity+Chicken+Salad+Sub+Recipe.jpg" width="320" /></a></em></div>
<br />
<em>Photo: thedailygreen.com</em><br />
<em> </em><br />
Chicken salad is a great quick lite recipe to make for the
summer. I love sub sandwiches and there is a fast food sub place I
frequent a lot but I won't mention them here. You'll have to guess who
they are. Here's a hint, some man named Jared lost a lot of weight
eating them. Anyway they have added one of my favorite sandwiches back
to their menu for the summer.<br />
<br />
Even though they are relatively a
cheap place to eat, I still like trying to cut corners on spending as
little money as possible. I like coming up with my version of how I make
something you buy at a fast food restaurant. It's healthier, cheaper
and probably taste better than the original. Here, I will share my
Fruity Chicken Salad sub. This is a recipe where you can put your own
creativity into what ingredients you like in your sub sandwich.<br />
<br />
<u>Ingredients</u><br />
12-16 oz can chicken<br />
1/2 cup grapes (red, green or both)<br />
1 celery stalk<br />
half onion<br />
1/2 cup mayo<br />
1 peach yogurt cup<br />
1 tsp rosemary<br />
2 tbsp dill<br />
1/4 cup green peppers<br />
1/2 cup of raisins, cranberries & almonds<br />
spinach<br />
black olives<br />
hot pepperjack cheese<br />
cucumbers<br />
<br />
In
a large mixing bowl add the can chicken drained. Chop your onions,
celery and green pepper small and add to chicken. Add the fruit mix with
almonds in along with the grapes. Add the mayo and peach yogurt and mix
well with the ingredients. Add the dill and salt and pepper to season.
Don't skimp on the dill, it gives the salad a nice flavor after it's
been in the refrigerator. The longer in the fridge the better tasting.
Choose your favorite bread. I use any kind of bread but if I'm making
subs, I will use an Italian loaf or french bread. I cut the loaf in half
then slice the half separating the top and bottom. I use two slices of
pepperjack cheese to line the bottom bread then top with my cold chicken
salad. You are ready to dress you sandwich. I like lots of black
olives, spinach and cucumbers lined neatly across the sandwich. You can
choose whatever toppings for your sandwich according to your taste. I
don't use any other dressing on mine because the mayo and peach yogurt
is enough but you can. Fold the sandwich together and you have fruity
chicken subs.<br />
<br />
</div>
<div id="article-resource">
</div>
Article Source:
<a href="http://ezinearticles.com/?expert=Natasha_Carmon">http://EzineArticles.com/?expert=Natasha_Carmon</a>
<br />
Article Source: http://EzineArticles.com/7895182</div>
<br /></div>
Anonymoushttp://www.blogger.com/profile/17684049519859550706noreply@blogger.com1tag:blogger.com,1999:blog-6693909271555975870.post-23094678569528091032013-08-05T21:16:00.001-07:002013-08-05T21:16:53.095-07:00Meatloaf Recipe<div dir="ltr" style="text-align: left;" trbidi="on">
<div id="article-body">
<div id="article-content">
<em>By
<a href="http://ezinearticles.com/?expert=Natasha_Carmon" rel="author" title="EzineArticles Expert Author Natasha Carmon"> Natasha Carmon </a></em><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<em><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVvG75r_sEkj0EOyQNjUOM5VZbBpshFOs_6G6ka03rnRTS1w77HEAt9T09CsEttLcrO0H4qVSeP46zGldCX5FhjAAKQnGbZtkozWfX2AZCSC6ECg92VxXfq-SQ1gzJPkRdOMXeuoS81Yk/s1600/Meatloaf+Recipe.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVvG75r_sEkj0EOyQNjUOM5VZbBpshFOs_6G6ka03rnRTS1w77HEAt9T09CsEttLcrO0H4qVSeP46zGldCX5FhjAAKQnGbZtkozWfX2AZCSC6ECg92VxXfq-SQ1gzJPkRdOMXeuoS81Yk/s320/Meatloaf+Recipe.jpg" width="320" /></a></em></div>
<br />
<em>Photo: simplyrecipes.com</em><br />
<em> </em><br />
One of my all time favorite recipes to make is meatloaf. Who
doesn't like a good meatloaf with buttered rolls, macaroni and cheese
and green beans on the side? Plus the next day you can have leftover
meatloaf sandwiches. Slice a piece and put it on some plain or toasted
bread and you've got the best sandwich ever.<br />
Since I don't eat red
meat as much as I used to, I substituted this recipe I'm sharing with
you with ground chicken. Sigh, it wasn't the same but it didn't taste
too bad. Meatloaf made with anything other than beef or sausage isn't
right at all. I know some people mix theirs with sausage or veal but I
would rather just have lean ground beef instead. Here's my meatloaf
recipe for you to try.<br />
<br />
<u>Ingredients</u><br />
<br />
1 lb lean ground beef<br />
1 onion<br />
1 small green pepper<br />
1 can tomato sauce<br />
1 small can of tomato paste<br />
2 tbsp Worcestershire sauce<br />
1 cup oats<br />
1 egg<br />
1 tsp garlic powder<br />
Salt and pepper to taste<br />
<br />
<u>Sauce for meatloaf</u><br />
<br />
1 cup ketchup<br />
2 tbsp brown sugar<br />
1 tbsp mustard<br />
<br />
Get
a large mixing bowl and add ground beef to it. Chop onions and green
peppers into little chucks and add to ground beef. Use the chunky onion
and green pepper unless you don't care for having chunks of vegetables
in your meatloaf. Some people like their vegetables diced really fine
but I like to see mine in the loaf when I slice it. Add both cans of
tomato sauce and tomato paste to the mixture along with the
Worcestershire sauce. Add the oats, egg and seasonings. Then you take
your very clean hands and mix it all together. If the loaf is too saucy
you can add more oats as needed. Once you have incorporated the mixture
pat the meatloaf into a loaf pan. I sometimes put a little flour in the
bottom of the pan to keep from sticking. Put loaf into a 350 degree oven
and cook for 30 minutes. While the loaf is cooking mix your ingredients
together for the sauce. Remove the loaf from the oven and spread the
sauce over the loaf evenly. Put the meatloaf back into the oven and cook
about 15 more minutes. Take it out of the oven and let the loaf cool.
It is important that it rest in the loaf pan about 20-30 minutes before
cutting it, if not it will fall apart when you cut it.<br />
<br />
</div>
<div id="article-resource">
</div>
Article Source:
<a href="http://ezinearticles.com/?expert=Natasha_Carmon">http://EzineArticles.com/?expert=Natasha_Carmon</a>
<br />
</div>
<div style="overflow: hidden;">
<br />
Article Source: http://EzineArticles.com/7880273</div>
<br /></div>
Anonymoushttp://www.blogger.com/profile/17684049519859550706noreply@blogger.com0tag:blogger.com,1999:blog-6693909271555975870.post-28316121270939747552013-07-28T17:17:00.001-07:002013-07-28T17:17:51.976-07:00Zesty Mediterranean-Style Baked Tilapia Recipe<div dir="ltr" style="text-align: left;" trbidi="on">
<div id="article-body">
<div id="article-content">
<em>By
<a href="http://ezinearticles.com/?expert=R_Ayite_Okyne" rel="author" title="EzineArticles Expert Author R Ayite Okyne"> R Ayite Okyne </a></em><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<em><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcTvchyRP7Guy1UfTJU9Yxco1kBzfezH3fF43xaGAkD5t-0gpbkabZgrLqY0H2VG9XHBLmuiqUJmPVSV0Ggky-aGfuoNBVTUr-yEX6RKb8Ph5WA4tpA72lKfsEKePxy-12JdNlEqHUBso/s1600/Zesty+Mediterranean-Style+Baked+Tilapia+Recipe.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="211" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcTvchyRP7Guy1UfTJU9Yxco1kBzfezH3fF43xaGAkD5t-0gpbkabZgrLqY0H2VG9XHBLmuiqUJmPVSV0Ggky-aGfuoNBVTUr-yEX6RKb8Ph5WA4tpA72lKfsEKePxy-12JdNlEqHUBso/s320/Zesty+Mediterranean-Style+Baked+Tilapia+Recipe.jpg" width="320" /></a></em></div>
<br />
<em>Photo: thumbs.ifood.tv</em><br />
<em> </em><br />
An easy recipe for one of the dishes I make that always gets a
standing ovation and requests for encores is my Zesty Baked Tilapia
Mediterranean-Style. It is a pretty easy to make baked fish recipe, can
be prepped ahead of time and assembled "lickety-split"! What makes it so
fragrant and tasty is that it is infused with flavor both from the top
and the bottom and this style of baking keeps the fish moist throughout.
I made it the other day and thought I'd share the recipe with you...<br />
For this, I used ingredients from the Target Stores brand Market Pantry. You will need:<br />
<ul>
<li>1lb Market Pantry® tilapia fillets (or 4-6 pieces)</li>
<li>One large tomato or two medium tomatoes, sliced crosswise</li>
<li>Grated zest and juice of two lemons</li>
<li>Two tablespoons Market Pantry® chopped Kalamata olives</li>
<li>½ cup Market Pantry® mayonnaise</li>
<li>½ cup Market Pantry® grated Parmesan cheese</li>
<li>One tablespoon olive oil</li>
<li>Sea Salt and freshly ground black pepper to taste</li>
</ul>
Preheat the oven to 375°F. Lay the sliced tomatoes in a
rectangular glass dish and sprinkle with the chopped olives and lemon
zest and drizzle with olive oil.<br />
Season the fillets with salt and
pepper and lay them over the bed of sliced tomatoes, olives and lemon
zest and set aside. In a small bowl, mix the mayonnaise and Parmesan
cheese together with some of the lemon juice. Add just enough lemon
juice to achieve a pleasant balance of flavors, and a medium-thick
consistency. Start with two tablespoons of lemon juice. Coat each fillet
with the mixture and bake for about 20 minutes, or until the topping
turns a golden brown.<br />
<br />
When I'm entertaining, I usually assemble
the dish and prepare the mixture, wrap them in plastic film and keep
them in the refrigerator. While my guests are having cocktails, I coat
the fish with the topping and put in the oven right away. It's best
served fresh out the oven. This dish should taste citrusy on the top
with the olive flavor as the middle note, and the cheese and mayonnaise
following in close order, but less distinct. The rather bland fish is
infused with the lemon zest and olives from below and the lemon in the
topping, giving it that piquant taste. The citrus flavor is tempered by
the tomatoes and the cheese and mayonnaise. The topping also helps keep
the fish moist and seals in all the flavors.<br />
<br />
I have served this
with couscous and vegetables, a brown and wild rice medley, saffron rice
as well as rosemary roasted potatoes and it works well. Whatever you
choose to serve with this should not be too flavorful or acidic - there
can only be one star at this table! My favorite wine to pair with this
tends to be a Pinot Grigio, but a Chardonnay works just as well.<br />
Try
it and let me know how you like it - more importantly, how your guests
like it! I can't wait to get your feedback! Many Thanks to Target
Stores.<br />
<br />
</div>
<div id="article-resource">
R. Ayite Okyne is The Lifestyle Maven - a style guru, epicure,
lifestyle expert and cultural ambassador with a quest for the inspired
life. He authors a blog <a href="http://ayiteokyne.blogspot.com/" target="_new">http://ayiteokyne.blogspot.com</a> and hosts a series of web episodes <a href="http://youtube.com/TheLifestyleMaven" target="_new">http://YouTube.com/TheLifestyleMaven</a>. Send your questions to <a href="mailto:ayite@thelifestylemaven.com">ayite@thelifestylemaven.com</a> and he'll be happy to answer them!<br />
</div>
Article Source:
<a href="http://ezinearticles.com/?expert=R_Ayite_Okyne">http://EzineArticles.com/?expert=R_Ayite_Okyne</a>
<br />
</div>
<div style="overflow: hidden;">
<br />
Article Source: http://EzineArticles.com/7867823</div>
</div>
Anonymoushttp://www.blogger.com/profile/17684049519859550706noreply@blogger.com0tag:blogger.com,1999:blog-6693909271555975870.post-47394867781332175642013-06-10T17:37:00.000-07:002013-06-10T17:37:16.855-07:00Step By Step Recipes - Chinese Fried Wonton and Shrimp Balls<div dir="ltr" style="text-align: left;" trbidi="on">
<div id="article-body">
<div id="article-content">
<em>By
<a href="http://ezinearticles.com/?expert=Rienzi_F" rel="author" title="EzineArticles Expert Author Rienzi F"> Rienzi F </a></em><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<em><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTrb0RDKrVUaxi7Ht5d8AjBp343q_0JyB4DbbqU0_qOf5mO8-dxePpN_b5p7IxriZazWjxiG-y3cQknjRJwviCVZT8fmZMSxgK5d_Km1XMrHwyNXYyZsmHwho7twUFk3AbkfYuG-5W1dU/s1600/Step+By+Step+Recipes+-+Chinese+Fried+Wonton+and+Shrimp+Balls.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTrb0RDKrVUaxi7Ht5d8AjBp343q_0JyB4DbbqU0_qOf5mO8-dxePpN_b5p7IxriZazWjxiG-y3cQknjRJwviCVZT8fmZMSxgK5d_Km1XMrHwyNXYyZsmHwho7twUFk3AbkfYuG-5W1dU/s320/Step+By+Step+Recipes+-+Chinese+Fried+Wonton+and+Shrimp+Balls.jpg" width="320" /></a></em></div>
<br />
<em>Photo: rasamalaysia.com</em><br />
<em> </em><br />
Chinese culinary history is believed to have dated back to a
thousand years already and over time it has also incorporated and
blended with the cuisines of other cultures and traditions too. However,
the styles and tastes of Chine vary with each region, which has
wonderfully led to a dazzling array of techniques, ingredients and even
eating styles. Here's a look at two of the most popular Chinese step by
step recipes, fried wonton and shrimp balls.<br />
<br />
Fried Wonton<br />
<br />
To
prepare fried wonton, you will require the following ingredients -
1/2pound minced pork, 12 chopped bay scallops, 1 pack wonton skins,
three peeled and chopped water chestnuts, 1lightly beaten egg, two
coriander sprigs, ½ teaspoon sesame oil, ½ teaspoon corn flour, ½
teaspoon fish sauce, salt, white pepper and oil for deep frying.<br />
<br />
To
cook this easy to follow recipe, mix bay scallops, minced pork, water
chestnuts, corn flour and chopped coriander into a bowl, and then add
half of the beaten egg (the other half will be used for wrapping the
wonton). Mix these ingredients properly, and then and the white pepper,
salt and fish sauce. Set aside, and wrap the wontons with the wonton
skins, and fry these in a wok filled with cooking oil. Serve hot, and
season with chilli sauce or ketchup.<br />
<br />
Fried Shrimp Balls<br />
<br />
To
prepare fried shrimp balls with wonton skin, you will need the following
ingredients - one teaspoon salt or fish sauce, one pound raw shrimp,
one teaspoon sugar, 1 table spoon corn starch, 1 lightly-beaten egg
white, ½ teaspoon sesame oil, one table spoon oil, wonton skins and a
few dashes of white pepper.<br />
To cook, de-vein the shrimp and toss
it aside. Then, using a mini food processor, beat the egg white until it
becomes frothy, and add the raw shrimp, along with the other
seasonings. Carefully blend these ingredients until they form a shrimp
paste. Next, cut the wonton skins into very small strips and place them
on a flat surface.<br />
<br />
Form the shrimp paste into balls and roll them
in a bed of wonton skin, but ensure that the wonton skin will evenly
coat the shrimp balls. Next, deep fry the shrimp balls in a wok, until
they get golden brown. Serve with hot sauce, or preferably Thai sweet
chilli sauce.<br />
To find more delectable Chinese, and oriental-style
step by step easy recipes with photos, log on to the Internet, and type
"step by step Chinese recipes" on your search engine.<br />
<br />
</div>
<div id="article-resource">
Additional Fact:<br />
<br />
According to most food experts, most salad
are served cold, but some especially the South German potato salad, are
warm when served. Have fun serving this truly tasty Salad Nicoise and
learn more <a href="http://www.olgasflavorfactory.com/" target="_new">step by step recipes</a> at ( <a href="http://www.olgasflavorfactory.com/" target="_new">http://www.olgasflavorfactory.com/</a> ).<br />
</div>
Article Source:
<a href="http://ezinearticles.com/?expert=Rienzi_F">http://EzineArticles.com/?expert=Rienzi_F</a>
<br />
</div>
<div style="overflow: hidden;">
<br />
Article Source: http://EzineArticles.com/7764630</div>
</div>
Anonymoushttp://www.blogger.com/profile/17684049519859550706noreply@blogger.com0tag:blogger.com,1999:blog-6693909271555975870.post-13974901412998389672013-06-03T17:45:00.000-07:002013-06-03T17:45:49.460-07:00How to Make Pineapple and Coconut Banana Bread<div dir="ltr" style="text-align: left;" trbidi="on">
<div id="article-body">
<div id="article-content">
<em>By
<a href="http://ezinearticles.com/?expert=Rachel_L_Salazar" rel="author" title="EzineArticles Expert Author Rachel L Salazar"> Rachel L Salazar </a></em><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<em><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixQSgorzUt5jdc-tJTyWYhUo2WvPb5DnFhYhLitteKzx5l7L1O4dNo3W6pOK4V0i2DywzDBdsa0lmjCRaYgUlYSjH12O56F5mlROW8MG7qZ5nLMCx18SoOcLpu-FeSQ0K1xMhsUAtcmIc/s1600/How+to+Make+Pineapple+and+Coconut+Banana+Bread.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixQSgorzUt5jdc-tJTyWYhUo2WvPb5DnFhYhLitteKzx5l7L1O4dNo3W6pOK4V0i2DywzDBdsa0lmjCRaYgUlYSjH12O56F5mlROW8MG7qZ5nLMCx18SoOcLpu-FeSQ0K1xMhsUAtcmIc/s1600/How+to+Make+Pineapple+and+Coconut+Banana+Bread.jpg" /></a></em></div>
<br />
<em>Photo: kraftrecipes.com</em><br />
<em> </em><br />
I've always loved recipes that look complicated and involved, but
are actually easy and quick to make. This is one of my favorites. You
can just about mix everything in a bread pan and throw it in the oven.
This weekend I had a craving for something sweet yet chewy, so I threw
some pineapple chunks, coconut and oatmeal into my banana bread recipe
and it turned out fantastic!<br />
<br />
Served with a dollop of greek yogurt,
this turned out naturally sweet, chewy and most of all moist. I think
my banana bread will have to give way to this Pineapple and Coconut
Banana Bread I threw together.<br />
This bread we've enjoyed eating for
breakfast is simply stuffed with yummy bites of banana and pineapple.
You just can't take a bit without tasting one - which is exactly what I
was going for, so I'm happy. OK, I've been squealing around the house
all day; I'm just so proud of myself.<br />
<br />
I put a dollop of greek
peach yogurt on the top, and fresh strawberries to compliment our
breakfast, and wow, did it! All the natural sweetness melded together
and really created the perfect breakfast dish.<br />
I had hoped to make
the leftover pieces into thick french toast, but we nibbled them down
to crumbs. I'll have to try that another day.<br />
<strong>Pineapple Coconut Banana Bread</strong><br />
Ingredients<br />
<ul>
<li>1 1/2 cups flour</li>
<li>2/3 cup sugar</li>
<li>1 1/2 teaspoons baking powder</li>
<li>1/4 teaspoon baking soda</li>
<li>1/4 teaspoon salt</li>
<li>3/4 cup oats</li>
<li>3 mashed bananas</li>
<li>1/3 cup buttermilk</li>
<li>1/4 cup vegetable oil</li>
<li>1 teaspoon vanilla</li>
<li>2 eggs, beaten</li>
<li>1/4 cup walnuts</li>
<li>1/4 - 1/2 cup drained pineapple chunks</li>
<li>1/4 cup coconut</li>
</ul>
Instructions<br />
<ol>
<li>Preheat oven to 350°F.</li>
<li>Combine dry ingredients together in a large bowl.</li>
<li>Combine banana, buttermilk, oil, vanilla, and eggs in a small bowl.</li>
<li>Pour wet ingredients into the dry ingredients and stir just until the dry ingredients are moistened.</li>
<li>Add pineapple, nuts and coconut, gently stir to mix.</li>
<li>Spoon batter into a bread pan.</li>
<li>Sprinkle coconut on top of the bread to garnish.</li>
<li>Bake for 55 minutes, or until a toothpick inserted in the center comes out clean.</li>
<li>Cool on a wire rack, in the pan, for about 15 minutes</li>
<li>Remove the bread from the pan after 15 minutes and cool thoroughly on the rack.</li>
</ol>
The
easiest way to mash a banana, is to do it in the skin. Slightly break
open the top, and gently squeeze the banana until it feels mushy. Peel
off one side, and finish with a fork. I took one banana and sliced it
for nice big banana chunks in the bread.<br />
<br />
</div>
<div id="article-resource">
If you liked this recipe, join us at Enjoying Simplicity, <a href="http://enjoyingsimplicity.com/" target="_new">http://enjoyingsimplicity.com</a>. Enjoying Simplicity is our vision that cooking can be healthy, simple and it can be done at a low-cost.<br />
</div>
Article Source:
<a href="http://ezinearticles.com/?expert=Rachel_L_Salazar">http://EzineArticles.com/?expert=Rachel_L_Salazar</a>
<br />
</div>
<div style="overflow: hidden;">
<br />
Article Source: http://EzineArticles.com/7704847</div>
</div>
Anonymoushttp://www.blogger.com/profile/17684049519859550706noreply@blogger.com0tag:blogger.com,1999:blog-6693909271555975870.post-40554855783026806442013-05-24T18:35:00.001-07:002013-05-24T18:35:18.187-07:00Garlic Bread on Texas Toast Recipe<div dir="ltr" style="text-align: left;" trbidi="on">
<div id="article-body">
<div id="article-content">
<em>By
<a href="http://ezinearticles.com/?expert=Becca_Knight" rel="author" title="EzineArticles Expert Author Becca Knight"> Becca Knight </a></em><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<em><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwW6aMWSStHK0X66e9NnF32BSAABzGQFxIP0qp3PNhe_qny0OhGdki5Trjv8YtmDCv2iplWxCRKdg44hk1wKYSPHFDX6ouYh5i4woJTQdiWKKS7OZjySWoSvDIAEBTHls64tTq3zVm-Jw/s1600/Garlic+Bread+on+Texas+Toast+Recipe.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="275" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwW6aMWSStHK0X66e9NnF32BSAABzGQFxIP0qp3PNhe_qny0OhGdki5Trjv8YtmDCv2iplWxCRKdg44hk1wKYSPHFDX6ouYh5i4woJTQdiWKKS7OZjySWoSvDIAEBTHls64tTq3zVm-Jw/s320/Garlic+Bread+on+Texas+Toast+Recipe.JPG" width="320" /></a></em></div>
<br />
<em>Photo: 4.bp.blogspot.com</em><br />
<em> </em><br />
Popular in Texas and the states surrounding it, Texas toast is
generally served toasted as a side. Texas toast is a type of pre-sliced
bread packed in bags, not sold toasted as the name implies. What sets it
apart from other bread is that it is that the thickness of the slices
is double the thickness of typical sliced bread. It is especially useful
for dishes in which the bread is used to soak up liquid ingredients.
Extra thickness can improve the finished product, such as in French
toast.<br />
<br />
Texas toast was reportedly first served at The Pig Stand
drive-in restaurant in Beaumont, Texas, after a bakery order for thicker
slices of bread resulted in slices too thick for the toaster and the
cook suggested buttering and grilling them as a remedy in 1941. Although
The Pig Stand's story is not contended, they failed to patent this
invention. Producers of Texas toast in the United States include Wonder
Bread, Mrs. Baird's, Franz Bakery, and Safeway's Lucerne foods.<br />
<br />
In
this recipe, you may use margarine or butter, whipped or not, as long
as it is spreadable. The main detail to adhere to is the proper
technique for producing the garlic bread on Texas toast.<br />
<br />
<strong>Ingredients</strong><br />
Texas toast bread, unfrozen<br />
Butter or margarine, softened<br />
Granulated garlic powder<br />
Paprika powder<br />
Dried parsley<br />
<br />
<strong>Directions</strong><br />
Heat oven to 400º F<br />
<br />
Select
the desired number of slices from the loaf - or loaves if you are doing
a large quantity. The most important thing you need to know about
making Texas toast right is you need to butter both sides. Using plain,
unseasoned butter or margarine coat each side of each slice of bread
evenly paying attention to cover the edges so that they do not burn.
Place on an un-greased shallow baking sheet as you go.<br />
Next
sprinkle as much granulated garlic as you wish onto the upward facing
side of the buttered bread and follow with paprika and parsley. The
paprika and parsley have a mild flavor so that the garlic will stand
out, and are mainly used for the added colors. Red paprika, green
parsley and white bread together represent the colors in the Italian
flag. So here we have a marriage of Italy and Texas, time to "toast" the
newlyweds.<br />
Put the toast into the pre-heated oven or broiler.
Bake 15 to 20 minutes or until butter is melted and bread is golden
brown. This will be a richer toast than a garlic toast on a French loaf
with warm buttery goodness top and bottom.<br />
<br />
Place the toast on a plate or basket and serve warm.<br />
</div>
<div id="article-resource">
Becca Knight lives in Texas and writes about it on her blog <a href="http://abouttx.blogspot.com/" target="_new">"Don't Know Much About Texas"</a><br />
</div>
Article Source:
<a href="http://ezinearticles.com/?expert=Becca_Knight">http://EzineArticles.com/?expert=Becca_Knight</a>
<br />
</div>
<div style="overflow: hidden;">
<br />
Article Source: http://EzineArticles.com/7738925</div>
</div>
Anonymoushttp://www.blogger.com/profile/17684049519859550706noreply@blogger.com0tag:blogger.com,1999:blog-6693909271555975870.post-5536422582015934792013-05-14T19:53:00.001-07:002013-05-14T19:53:13.910-07:00Simple Tips For Making The Perfect Smoothie<div dir="ltr" style="text-align: left;" trbidi="on">
<br />
<div id="article-content" style="color: #333333; font-family: Arial; font-size: 12px;">
<div style="line-height: 1.5em; margin-bottom: 1em; padding: 0px;">
<em>By <a href="http://ezinearticles.com/?expert=Tracy_J_Elmore" rel="author" style="color: #a30006;" title="EzineArticles Expert Author Tracy J Elmore">Tracy J Elmore</a></em></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZCRQIMhvOZlCNx_ivGpiFJ-OcWwVkIzPEjdSa1Q5L_jB-NkifjaU3UlFZ6YOET5sDomusVWb31nQQOAhjdJvLQ20wzmDrcF9jwLOicINWghVXqmjenWRTucf0ojSh_knnuKMW9_gzqrE/s1600/Simple+Tips+For+Making+The+Perfect+Smoothie.gif" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZCRQIMhvOZlCNx_ivGpiFJ-OcWwVkIzPEjdSa1Q5L_jB-NkifjaU3UlFZ6YOET5sDomusVWb31nQQOAhjdJvLQ20wzmDrcF9jwLOicINWghVXqmjenWRTucf0ojSh_knnuKMW9_gzqrE/s320/Simple+Tips+For+Making+The+Perfect+Smoothie.gif" width="320" /></a></div>
<div style="line-height: 1.5em; margin-bottom: 1em; padding: 0px;">
<br /></div>
<div style="line-height: 1.5em; margin-bottom: 1em; padding: 0px;">
Photo: <a href="http://tnt802.files.wordpress.com/">http://tnt802.files.wordpress.com</a></div>
<div style="line-height: 1.5em; margin-bottom: 1em; padding: 0px;">
Smoothies are seen as a perfect way of maintaining good health. Making a smoothie can be pretty easy but there are certain tricks that one needs to keep in mind to in order obtain the best smoothie. Some of the tips used in making the best smoothies include:</div>
<div style="line-height: 1.5em; margin-bottom: 1em; padding: 0px;">
<strong>Use Yoghurt as your Base</strong></div>
<div style="line-height: 1.5em; margin-bottom: 1em; padding: 0px;">
Making a smoothie normally requires a semi liquid. Normally milk is usually used or sometimes soy. Yoghurt is seen to be the best base as it contains certain beneficial bacteria. Yoghurt is also good because it is low in calories.</div>
<div style="line-height: 1.5em; margin-bottom: 1em; padding: 0px;">
<strong>Freeze Your Fruits</strong></div>
<div style="line-height: 1.5em; margin-bottom: 1em; padding: 0px;">
Frozen fruits are the best when it comes to making smoothies. Frozen fruits normally make your smoothie to be extra thick and cold. Large fruits like melons normally need to be chopped before being placed in the freezer.</div>
<div style="line-height: 1.5em; margin-bottom: 1em; padding: 0px;">
<strong>Healthy All the way</strong></div>
<div style="line-height: 1.5em; margin-bottom: 1em; padding: 0px;">
If you intend to lower the content of calories in your smoothie, you can either use skimmed milk or soy milk. You can also increase the nutrition of your smoothie by using protein powder, brewer's yeast or wheat germ.</div>
<div style="line-height: 1.5em; margin-bottom: 1em; padding: 0px;">
Cocoa is normally packed with lots of flavanols. These are the compounds used in making chocolates. Unlike chocolates cocoa is seen to be virtually fat free and low in calories. Adding just one teaspoon of cocoa will go a long way in boosting the health of your heart. Cocoa powder is good for butter and banana smoothies.</div>
<div style="line-height: 1.5em; margin-bottom: 1em; padding: 0px;">
<strong>Extra Tips</strong></div>
<div style="line-height: 1.5em; margin-bottom: 1em; padding: 0px;">
It can be really irritating when you make a smoothie and realize that's its not thick enough. If your smoothie is coming out extra thin you can make it thicker by adding ice cubes.</div>
<div style="line-height: 1.5em; margin-bottom: 1em; padding: 0px;">
When blending, it is necessary that you add the liquids first. This prevents the fruits from binding up with the liquids. Blend everything on high until it is highly blended. If the smoothie is too thick it means that you've used too much ice cubes or frozen fruits. Thinning can be done by using water, a splash of coffee or green tea. Coffee perfectly matches with smoothies made of butter, cocoa powder and bananas. Green tea on the other hand particularly goes well with peaches and strawberries. In addition, coffee and tea are seen to have beneficial antioxidants which have numerous health benefits.</div>
<div style="line-height: 1.5em; margin-bottom: 1em; padding: 0px;">
The ingredients used in making smoothies are never sweet for the tongue. One can sweeten the smoothie a little bit by adding maple syrup or honey. Keep this sweeteners at a minimum in order to keep the calories level down.</div>
<div style="line-height: 1.5em; margin-bottom: 1em; padding: 0px;">
Some of the ingredients used in making a punchy smoothie include:</div>
<div style="line-height: 1.5em; margin-bottom: 1em; padding: 0px;">
• 1 cup of milk</div>
<div style="line-height: 1.5em; margin-bottom: 1em; padding: 0px;">
• 1 cup spinach</div>
<div style="line-height: 1.5em; margin-bottom: 1em; padding: 0px;">
• 1 teaspoon of honey</div>
<div style="line-height: 1.5em; margin-bottom: 1em; padding: 0px;">
• A quarter cup of frozen peaches</div>
<div style="line-height: 1.5em; margin-bottom: 1em; padding: 0px;">
• A quarter cup of frozen strawberries</div>
</div>
<div id="article-resource" style="color: #333333; font-family: Arial; font-size: 12px;">
<div style="line-height: 1.5em; margin-bottom: 1em; padding: 0px;">
Finally just because your smoothie has ingredients like spinach, peaches and soymilk doesn't mean that it's healthy. A healthy smoothie is one that has a low count in calorie. You need to keep an eye on the calories level of your smoothie. This will help you understand how your smoothie fits perfectly in to your diet plan. To learn more about how to make the perfect smoothie, visit <a href="http://www.mainstreetclinton.com/" style="color: #1900ff;" target="_new">http://www.mainstreetclinton.com</a>.</div>
</div>
<div style="color: #333333; font-family: Arial; font-size: 12px; line-height: 1.5em; margin-bottom: 1em; padding: 0px;">
Article Source: <a href="http://ezinearticles.com/?expert=Tracy_J_Elmore" style="color: #1900ff;">http://EzineArticles.com/?expert=Tracy_J_Elmore</a></div>
<span style="color: #333333; font-family: Arial; font-size: 12px;"><br /><br />Article Source: http://EzineArticles.com/7675262</span></div>
Anonymoushttp://www.blogger.com/profile/17684049519859550706noreply@blogger.com0tag:blogger.com,1999:blog-6693909271555975870.post-90612379971305788422013-05-03T17:42:00.000-07:002013-05-03T17:42:25.274-07:00A Delicious Honey Bee Cocktail Recipe<div dir="ltr" style="text-align: left;" trbidi="on">
<div id="article-body">
<div id="article-content">
<em>By
<a href="http://ezinearticles.com/?expert=Laurel_P_Abell" rel="author" title="EzineArticles Expert Author Laurel P Abell"> Laurel P Abell </a></em><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<em><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg435PN_P5KitYyEKZJZWD1NJc1v2pjcXnECpnOk9naCSgjt0Ipgsea0mM97lwhyp2CINvO-BgaYbvyB5uQI6vj1AQrk4chIeBjXNYZTsfQx0jA3PhxRtMV6aHT4FS7AwJJf9VQuqIMR1s/s1600/A+Delicious+Honey+Bee+Cocktail+Recipe.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg435PN_P5KitYyEKZJZWD1NJc1v2pjcXnECpnOk9naCSgjt0Ipgsea0mM97lwhyp2CINvO-BgaYbvyB5uQI6vj1AQrk4chIeBjXNYZTsfQx0jA3PhxRtMV6aHT4FS7AwJJf9VQuqIMR1s/s320/A+Delicious+Honey+Bee+Cocktail+Recipe.png" width="320" /></a></em></div>
<br />
<em>Photo: honeybeesrecipes.com</em><br />
<em> </em><br />
Honey can be easily used in many different ways without making
too many efforts. It is not only a natural sweetener, but also has many
other benefits. According to numerous studies and researches, honey
protects your body against infections and also prevents many diseases.
Usually, natural honey bee food contains royal jelly, bee propolis and
bee pollen.<br />
<br />
Daily intake in an appropriate amount means good
health. Moreover, it can be easily incorporated into your diet via
simple and delicious recipes. To start with, you can simply eat one
tablespoon of honey with your morning tea. In the afternoon, iced tea
can also be a good choice. At night, a honey bee cocktail will
completely relax your mind and body. While making food for your family,
you can add taste as well as health by adding just a few drops of honey.<br />
Honey is quite healthy for your body. However, you should consider a few things while using it in home recipes.<br />
<br />
You
should not heat raw honey over 160 degrees Fahrenheit. This is because
excessive heat causes honey to lose its medicinal properties. Honey is a
natural sweetener. Therefore, you should use it in less quantity than
sugar. In other words, one cup of sugar is equivalent to half or
three-fourth cup of honey. Moreover, honey turns food into brown color
quickly. Therefore, cooking temperature should also be low.<br />
<br />
As
mentioned earlier, natural honey has many benefits. It affects your
health as well as beauty. Moreover, it can be consumed by everyone.
Honey can be easily used for a lot of home remedies, home recipes and
many other purposes. In fact, it can be easily bought at affordable
rates. Honey also acts as a good cure for many different types of skin
problems.<br />
<br />
A Delicious Cocktail Recipe<br />
<br />
Almost all of us
attend parties or even host them on a regular basis. Most of the time,
guests just want to sit back and relax. For many people, relaxation
means having a few drinks and enjoying themselves. However, people are
usually confused about the choice of drink to be kept in a party. As a
host, a person has to keep in mind different preferences, likes and
dislikes. A cocktail is often a good choice when you are confused in
such circumstances. Let us tell you about the recipe of a delicious and
easy-to-make cocktail:<br />
<br />
Honey Bee cocktail.<br />
Preparation Time - Approximately 15 Minutes<br />
Ingredients<br />
¾ oz lemon juice
<br />1 Bottle non alcohol champagne
<br />½ oz Honey
<br />½ water
<br />Lemon twist to garnish
<br />Ice Cubes to add to the drink<br />
<br />
First of all, you have to take a
saucepan and fill it with honey and water. Heat them for some time
until the mixture thickens. Once the mixture has thickened, let it cool
for some time. After this, add honey syrup, lemon juice, bottle non
alcohol champagne to a punch bowel. You should also add ice. Mix. Pour
the drink in a cocktail glasses with ice. Garnish it with a lemon twist.
Your Honey Bee cocktail is ready to be served. It will taste as sweet
as honey, with some sourness from lemon and just a hint of champagne.<br />
<br />
</div>
<div id="article-resource">
<a href="http://www.hiveandhoneyapiary.com/" target="_new">http://www.hiveandhoneyapiary.com</a><br />
</div>
Article Source:
<a href="http://ezinearticles.com/?expert=Laurel_P_Abell">http://EzineArticles.com/?expert=Laurel_P_Abell</a>
<br />
</div>
<div style="overflow: hidden;">
<br />
Article Source: http://EzineArticles.com/7647155</div>
</div>
Anonymoushttp://www.blogger.com/profile/17684049519859550706noreply@blogger.com0tag:blogger.com,1999:blog-6693909271555975870.post-84381370053551213462013-04-28T20:11:00.002-07:002013-04-28T20:11:51.104-07:00A Simple Meal For Garlic And Asparagus Lovers<div dir="ltr" style="text-align: left;" trbidi="on">
<div id="article-body">
<div id="article-content">
<em>By
<a href="http://ezinearticles.com/?expert=Dan_Lefevre" rel="author" title="EzineArticles Expert Author Dan Lefevre"> Dan Lefevre </a></em><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<em><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdSlncb8LRZq3bfW3d1_mpP3eT_XfN44H4D3WjTTxiJTQ-HezV0ylI0p2jCCzwhGtoALa_J5Hni8MJZe7RbH_f-4CIbRcwOZGOIL-smU72va0I47h7LnmHUKKgAUhh5Jnb23t1LfFNlbk/s1600/A+Simple+Meal+For+Garlic+And+Asparagus+Lovers.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdSlncb8LRZq3bfW3d1_mpP3eT_XfN44H4D3WjTTxiJTQ-HezV0ylI0p2jCCzwhGtoALa_J5Hni8MJZe7RbH_f-4CIbRcwOZGOIL-smU72va0I47h7LnmHUKKgAUhh5Jnb23t1LfFNlbk/s320/A+Simple+Meal+For+Garlic+And+Asparagus+Lovers.jpg" width="320" /></a></em></div>
<br />
<em>Photo: mommyaloha.com</em><br />
<em> </em><br />
Anyone who knows me knows that I love garlic. I usually eat four
or five cloves a day. And not little ones either! I crush medium to
large sized cloves and find a way to include them with at least one
meal. And before you ask, the answer is NO: despite all the garlic that I
eat, I don't smell like garlic! I guess I'm lucky that way.<br />
<br />
Breakfast
is my favorite meal of the day. I love fried potatoes and over-medium
eggs served alongside sausage patties or a pile of crispy bacon. Yum!
There's no better way to start the day than breakfast at a local,
greasy-spoon diner. However, the problem with breakfast at the diner is
there aren't any breakfast dishes that contain garlic. Not a single one.
And there's never anything on the menu that contains asparagus either
(another one of my favorite foods). So, I took it upon myself to dream
up a very simple meal that uses garlic, potatoes, asparagus, and fried
eggs. After preparing this meal several times, I finally figured out how
to make it perfect for my taste buds. I hope you'll enjoy it as much as
I do!<br />
<br />
First, wash a medium sized potato and cut it into small
cubes. I prefer to leave the skin on, but you're welcome to peel it.
Drop a tablespoon of butter into a frying pan, set the heat on medium,
and throw the potato cubes in there.<br />
<br />
When the potatoes are nearly
cooked, it's time to crush your garlic. I use two to three medium sized
cloves but that might be too much for the average person, so maybe start
with just one small clove the first time you cook this meal. Crush the
garlic and dump it into a small bowl. Very important: let the crushed
garlic sit for at least ten minutes all by itself before you mix it with
anything. Use an egg timer if you have to (I have three in my
kitchen!).<br />
<br />
Next, wash and cut eight stalks of asparagus into 1/4
inch pieces. I generally use the top six inches from each piece and toss
the lower portion into the trash. In another pan, sauté the asparagus
in a tablespoon of butter, and remember to keep stirring them so they
don't burn.<br />
By now, your potatoes should be done. I'll usually
crank the heat up for at least three to four minutes in order to brown
them and make them crispy, and then I'll turn the heat off altogether.
Cook the potatoes to your liking, and then turn the heat off.<br />
<br />
I
prefer to cook the asparagus until they almost lose their crispiness,
and then I pour the asparagus into the pan containing the potatoes and
mix them together (remember to turn the heat off!).<br />
In the same
pan that you cooked the asparagus, fry a couple of eggs. Flip them once
and cook to your liking. I prefer over-medium eggs: fluid yolks but
thoroughly cooked whites.<br />
The last couple of steps are pretty
simple: add the crushed garlic to the pan of potatoes and asparagus, and
mix together. Then pour the potatoes and asparagus and garlic mix onto a
large plate. Sprinkle a little salt across everything, and then plop
the fried eggs on top.<br />
<br />
I eat this meal at least three or four
times a week, and I love it every time. I like the texture of the egg
yolk mixing in with the crispy potatoes and asparagus. Although you can
certainly add a sauce to the top of this, I don't think you need to. The
blend of flavors and textures makes this meal perfect the way it is.<br />
<br />
Some day, somewhere, a restaurant will start serving this meal for breakfast, and when they do, I'll be there!<br />
<br />
The listed ingredients will serve one person:<br />
<br />
1 medium sized potato<br />
3 medium sized cloves of garlic, crushed (use less if you're new to garlic)<br />
6 spears of asparagus cut into 1/4 inch pieces (use the top 6 inches; discard the rest)<br />
2 eggs<br />
2 tablespoons of butter (add more butter if necessary)<br />
Salt<br />
<br />
</div>
<div id="article-resource">
Red Shell Foods offers a variety of delicious salad dressings
that can be ordered straight from their website. Please visit their site
at: <a href="http://www.redshell.com/" target="_new">http://www.RedShell.com</a>.<br />
</div>
Article Source:
<a href="http://ezinearticles.com/?expert=Dan_Lefevre">http://EzineArticles.com/?expert=Dan_Lefevre</a>
<br />
</div>
<div style="overflow: hidden;">
<br />
Article Source: http://EzineArticles.com/7667431</div>
</div>
Anonymoushttp://www.blogger.com/profile/17684049519859550706noreply@blogger.com0tag:blogger.com,1999:blog-6693909271555975870.post-42858021193374919202013-04-22T18:21:00.003-07:002013-04-22T18:21:49.978-07:00Three Changes to Make Your French Dip Sandwich Special<div dir="ltr" style="text-align: left;" trbidi="on">
<div id="article-body">
<div id="article-content">
<em>By
<a href="http://ezinearticles.com/?expert=Harriet_Hodgson" rel="author" title="EzineArticles Expert Author Harriet Hodgson"> Harriet Hodgson </a></em><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<em><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0BQcqP0KBixcOe0Rcu0skK4H-C1Y_e25IT5DTIC8w7-AS06G-SBdA54MVpAnokDTQIhqPz9uSP9TtZyziVb-Pw5cX2iR15uyh7OvXlTOOkZywQ_LhyphenhyphenOKZbG9BuZE6W9073ZozuxvuElM/s1600/Three+Changes+to+Make+Your+French+Dip+Sandwich+Special.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0BQcqP0KBixcOe0Rcu0skK4H-C1Y_e25IT5DTIC8w7-AS06G-SBdA54MVpAnokDTQIhqPz9uSP9TtZyziVb-Pw5cX2iR15uyh7OvXlTOOkZywQ_LhyphenhyphenOKZbG9BuZE6W9073ZozuxvuElM/s1600/Three+Changes+to+Make+Your+French+Dip+Sandwich+Special.jpg" /></a></em></div>
<br />
<em>Photo: images.media-allrecipes.com</em><br />
<em> </em><br />
French Dip sandwiches have been around for years. It's a basic
sandwich made with roast beef, crusty bread, and thin gravy called "au
jus." But some restaurants are adding onions, green peppers, and cheese
-- changes that are far cry from the original.<br />
<br />
Search the Internet
and you'll find dozens of recipes for the lunchtime and dinnertime
favorites. Some recipes use leftover beef roast, and others use meat
cooked in a slow cooker. I made these sandwiches the other night and
used leftover beef. Personally, I think the flavor of the sandwich has
lots to do with how you season the meat.<br />
<br />
While the oven pre-heated
I rubbed the meat with olive oil. Then I sprinkled it with crushed
rosemary, smoked paprika, garlic powder, thyme, freshly ground pepper,
and a little salt. Thanks to the olive oil, the seasoning stays on the
meat. To seal the outside of the roast I cooked it at 450 degrees for a
half hour. I lowered the heat to 325 and continued cooking until the
meat thermometer read 150 degrees -- rare to medium.<br />
<br />
Be aware that
when you cook a roast and take it out of the oven, it continues to cook
for a few minutes. I made a thin sauce with water, au ju mix, and gravy
flour. Some of the seasoning had fallen to the bottom of the pan, which
added flavor to the sauce. This sauce became my dipping sauce later.<br />
Rachael
Ray has posted a recipe for this favorite sandwich on her website.
Instead of gravy, she makes a sauce with butter, chopped shallot, dry
sherry (optional), canned beef stock, and a little flour. A similar
recipe from Georgia Downard is posted on the Food Network website. It,
too, uses butter, shallot, garlic, beef broth, and a little white wine
for extra flavor.<br />
<br />
I checked my cookbook collection and found more
recipes, only these had soy sauce in them. Since I'm trying to avoid
salt I avoided these recipes. As good as all these recipes are, simple
is often better. Three things make my French Dip sandwiches special, the
seasoning on the meat, toasting the rolls ahead of time, and making the
dipping sauce with leftover gravy. If your mouth isn't watering yet, it
will be when you take your first bite of this sandwich.<br />
<br />
<strong>Ingredients</strong><br />
<br />
1 cup leftover beef gravy (plain or mushroom)<br />
1 cup water<br />
2 rounded teaspoons of low-salt au jus mix (available in the soup aisle)<br />
1 ciabatta roll per person (white or wheat)<br />
Soft butter<br />
4 thin slices of roast beef per person<br />
<br />
<strong>Method</strong><br />
<br />
In
a small saucepan, whisk leftover gravy, water, and au jus mix together.
Cover and cook over medium heat until steaming. Cut each roll in half
and butter both halves. Toast rolls in a skillet over low heat, until
the buttered side is a golden brown. (Do not over-toast.) Layer meat
onto bottom half of each roll and top with remaining half. Ladle dipping
sauce into individual bowls. Serve dipping sauce with sandwiches, a
salad, or mixed fresh fruit.<br />
Copyright 2013 by Harriet Hodgson<br />
<br />
</div>
<div id="article-resource">
<a href="http://www.harriethodgson.com/" target="_new">http://www.harriethodgson.com</a><br />
Harriet
Hodgson has been a freelancer for 35+ years and is the author of 32
published books. Her latest releases are "Happy Again! Your New and
Meaningful Life After Loss" and "Help! I'm Rasing My Grandkids." Please
visit her website and learn more about this busy writer.<br />
</div>
Article Source:
<a href="http://ezinearticles.com/?expert=Harriet_Hodgson">http://EzineArticles.com/?expert=Harriet_Hodgson</a>
<br />
</div>
<div style="overflow: hidden;">
<br />
Article Source: http://EzineArticles.com/7625077</div>
</div>
Anonymoushttp://www.blogger.com/profile/17684049519859550706noreply@blogger.com0tag:blogger.com,1999:blog-6693909271555975870.post-58047781532690690972013-04-21T23:04:00.002-07:002013-04-21T23:04:46.086-07:00Light Salad Meals for Summer<div dir="ltr" style="text-align: left;" trbidi="on">
<div id="article-body">
<div id="article-content">
<em>By
<a href="http://ezinearticles.com/?expert=Laura_Cockerell" rel="author" title="EzineArticles Expert Author Laura Cockerell"> Laura Cockerell </a></em><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<em><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDnGENxKlhwssv2_onwoSblkUcLxvZ3hd6705zMWluF-rSYeZ0dOz6gAzF27fpJNJ6_BwTUIQPGjZzlNvFL8yIi_L7F31hb2cIXAGba2LT8BpBDdCySUA_vX9XWbmVam3GeTb67YHZ-U8/s1600/Light+Salad+Meals+for+Summer.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDnGENxKlhwssv2_onwoSblkUcLxvZ3hd6705zMWluF-rSYeZ0dOz6gAzF27fpJNJ6_BwTUIQPGjZzlNvFL8yIi_L7F31hb2cIXAGba2LT8BpBDdCySUA_vX9XWbmVam3GeTb67YHZ-U8/s1600/Light+Salad+Meals+for+Summer.jpg" /></a></em></div>
<br />
<em>Photo: </em>assets.eatingwell.com<br />
<em> </em><br />
Light salad meals are a great idea for hot weather menu planning.
With just a few fresh ingredients you can make a meal quickly and
easily. I like having a few standby recipes for those warm summer-like
days. Here are a few of my favorite easy salad meals.<br />
These easy
salad recipes can be served in a variety of ways so you can always have a
variety of meal ideas that are simple to make.<br />
<br />
I love the
creaminess of cottage cheese and here is a really simple salad with just
four ingredients. This is a great salad to serve as a wrap sandwich or
even a cold pasta topper. This recipe make 3 to 4 servings.<br />
<br />
Ingredients:<br />
cottage cheese - 1 (16oz) container<br />
marinated artichoke hearts - 1 cup chopped<br />
sun-dried tomatoes in oil - 1/4 cup chopped<br />
pitted oil-cured black olives - 1/4 cup finely diced<br />
(you can use regular black pitted olives if you prefer)<br />
<br />
Directions:<br />
<br />
- Simply place all the ingredients in a bowl and toss to combine completely.<br />
Easy Salad Meal Ideas:<br />
<ul>
<li>Layered
Wrap Sandwich: Serve this cheese salad as a layered wrap sandwich. Take
a soft tortilla shell and layer it with washed spinach or lettuce
leaves. Next place the cottage cheese salad on top of the greens. Then
place any of the following on top of the cheese salad; strips of thinly
sliced avocado sections, deli ham, chicken or roast beef slices. Roll up
the wrap and enjoy.</li>
<br />
<li>Stuffed Potatoes: Make a quick salad meal by using this creamy salad
as a topping for baked potatoes. Serve along with steamed and chilled
asparagus drizzled with olive oil and lemon juice.</li>
<br />
<li>Pasta Topper: Another idea for a light salad meal is to serve this
cheese salad recipe over whole grain cooked and chilled pasta such as
rotini, elbow macaroni or farfalle. I like to serve this with warm
garlic bread slices on the side.</li>
</ul>
Here is another four
ingredient recipe that make a delicious light salad meal. It is a
refreshing crab salad that is packed with flavor. This recipe makes two
servings but you can simply double the ingredients to make four
servings.<br />
<br />
Ingredients:<br />
<br />
cooked crabmeat - 2 cups (flaked or lump - broken into pieces)<br />
dressing of your choice - 3 to 4 tbsp (Italian, French, or Caesar are good choices)<br />
marinated artichoke hearts - 1 jar (7.5 oz) (drained and cut into small chunks)<br />
fresh watercress - 2 cups (washed and chopped)<br />
<br />
Directions:<br />
<br />
- Break the crabmeat into pieces and marinate in a bowl with the salad dressing for one hour.<br />
- After one hour, add all the other ingredients and toss seafood salad well to coat.<br />
<br />
Easy Salad Meal Ideas:<br />
<ul>
<li>Crab Salad with Roasted Veggies: Serve this quick crab salad recipe on top of romaine lettuce with a side of roasted vegetables.</li>
<br />
<li>Crab Stuffed Avocados: Another easy idea is to serve this delicious
salad scooped into an avocado half and serve along with rye toast with
melted cheese on top for a quick meal.</li>
<br />
<li>Layered Crab Salad: You can also serve this as a layered salad by
layering the crab salad into parfait glasses alternating between layers
of peeled orange segments and the crab salad.</li>
</ul>
Try
this simple chicken salad that is filled with great depth of flavor
created with chicken, garlic, sun-dried tomatoes and more.<br />
<br />
Ingredients:<br />
<br />
chicken - 2 cups cooked, cooled and cubed<br />
garlic - 2 cloves finely chopped<br />
sun-dried tomatoes in oil - 1/3 cup chopped (use oil for dressing)<br />
broccoli - 1 1/2 cups chopped (raw or steamed)<br />
fresh squeezed lime juice - 1 tbsp<br />
<br />
Note: If you do not like raw broccoli, you may steam it lightly before adding to salad.<br />
Directions:<br />
<br />
- In a mixing bowl, add the chicken, garlic, tomatoes, broccoli, lime juice and the oil from the tomatoes. Toss well to combine.<br />
<br />
Easy Salad Meals:<br />
<ul>
<li>Chicken Salad with Udon Noodles: Serve this easy chicken salad over udon noodles with peach and cucumber slices on the side.</li>
<br />
<li>Easy Garlic Chicken Salad: Serve chicken salad over a bed of spinach
leaves and shredded cabbage with a bowl of cold tomato soup and whole
grain crackers.</li>
<br />
<li>Chicken Salad with Rolls: Another quick light summer meal recipe is
to serve this garlic lime chicken salad with whole grain rolls or corn
muffins.</li>
</ul>
</div>
<div id="article-resource">
</div>
Article Source:
<a href="http://ezinearticles.com/?expert=Laura_Cockerell">http://EzineArticles.com/?expert=Laura_Cockerell</a>
<br />
</div>
<div style="overflow: hidden;">
<br />
Article Source: http://EzineArticles.com/7149949</div>
</div>
Anonymoushttp://www.blogger.com/profile/17684049519859550706noreply@blogger.com0tag:blogger.com,1999:blog-6693909271555975870.post-59830921549784541042013-04-19T22:38:00.001-07:002013-04-19T22:58:52.051-07:00Healthy Pizza, Low Carb, Low Fat, High Protein<div dir="ltr" style="text-align: left;" trbidi="on">
<div id="article-body">
<div id="article-content">
<i>By
<a href="http://ezinearticles.com/?expert=J._Atkinson" rel="author" title="EzineArticles Expert Author J. Atkinson"> J. Atkinson </a></i><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<i><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgM7cjkzSlTBeTrLYI-1o1RbH82ofZOaZ3EECCgbMUW7MMC1cuoUibao5sNKjaMnSuBs3LAW_Be4EMI_irdMPK6g3uETO-RNHjnCOhNmVoMqdK9-yAfIT4324cKK-oKUynbx-rbd2dIsxM/s1600/Healthy+Pizza,+Low+Carb,+Low+Fat,+High+Protein.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgM7cjkzSlTBeTrLYI-1o1RbH82ofZOaZ3EECCgbMUW7MMC1cuoUibao5sNKjaMnSuBs3LAW_Be4EMI_irdMPK6g3uETO-RNHjnCOhNmVoMqdK9-yAfIT4324cKK-oKUynbx-rbd2dIsxM/s320/Healthy+Pizza,+Low+Carb,+Low+Fat,+High+Protein.jpg" width="320" /></a></i></div>
<br />
<i>Photo: jimshealthandmuscle.com</i><br />
<br />
Healthy Pizza! Low carb, low fat, high protein<br />
Most people
like to get stuck into a pizza with extra toppings once in a while. But
what if you are on a weight loss (Fat loss diet)?<br />
Do you cut out your favorite foods all together? Or do you find an alternative?<br />
Here is a healthy alternative to greasy pizza that you can eat on more than the odd occasion during your diet.<br />
<br />
What You Will Need
<br />
<br />
Chicken breast
<br />
Tomato puree
<br />
Peppers
<br />
Olives
<br />
Spinach
<br />
Onion
<br />
Cheese
<br />
Mushroom
<br />
Sweetcorn
<br />
Oregano or mixed Italian herbs
<br />
Garlic powder or crushed garlic<br />
<br />
You can add other favorite ingredients also, but be aware of this if you are dieting as all those extras can add up.<br />
<br />
Putting Your Healthy Pizza Together<br />
<ol>
<li> First off, wash and flatten the chicken breast. Place the chicken
breast on a flat surface and cover with cling film.Grab something heavy,
a chair leg, bible, shoe... But a rolling pin would be ideal! Gently
tap the chicken until it is about 1 cm thick all over. Take care not to
damage the chicken breast too much as this will serve as our pizza base.</li>
<br />
<li>Put a good helping of tomato puree into a bowl and mix in the
garlic powder or crushed garlic to taste. (If you are not a garlic
lover, you may want to skip the garlic, it is not essential but will
really add to the taste)</li>
<br />
<li>Go back to the chicken breast. I find that this method works better
if you use the "underside" of the chicken breast i.e. not the smooth
side. With the chicken breast flat on a surface, (Smooth side down),
spread the tomato puree evenly over the full surface and put into a
fridge while you prep the rest of the toppings. By doing this it gives
the chicken breast chance to absorb some of the flavor.</li>
<br />
<li>Slice the peppers, olives, onions and mushrooms and tear the spinach up into small pieces</li>
<br />
<li>Take the chicken breast that you prepared earlier out of the fridge
and sprinkle with oregano or Italian seasoning (This gives it a "Pizza"
flavor)</li>
<br />
<li>layer on the toppings. I find it best to layer on the spinach then peppers first. Then the rest of the topping on in any order.</li>
<br />
<li>sprinkle with low fat grated cheese, this will bind the topping
together. (You can put a small layer of cheese after the spinach and
peppers but be aware of the amount of cheese you put on if you are on a
fat loss diet.</li>
<br />
<li>Cook in the oven on 180c for 30-35 mins or until the chicken is
cooked thoroughly ( make sure that the chicken breast is cooked
thoroughly before serving).</li>
<br />
<li>I would serve this with a Jacket potato if I was not being "Carb
conscious" but served on its own, this is low fat, low carb and high
protein!</li>
</ol>
Enjoy!<br />
As always, I'm happy to get feedback on how these recipes worked out for you. Let me know how you got on.<br />
Good luck
<br />
By James Atkinson</div>
<div id="article-resource">
</div>
Article Source:
<a href="http://ezinearticles.com/?expert=J._Atkinson">http://EzineArticles.com/?expert=J._Atkinson</a>
</div>
<div style="overflow: hidden;">
<br />
Article Source: http://EzineArticles.com/7617143</div>
</div>
Anonymoushttp://www.blogger.com/profile/17684049519859550706noreply@blogger.com0tag:blogger.com,1999:blog-6693909271555975870.post-50633744608969562932013-04-18T20:49:00.002-07:002013-04-18T20:49:57.706-07:00Want That Salad With a Side of Sugar?<div dir="ltr" style="text-align: left;" trbidi="on">
<div id="article-body">
<div id="article-content">
<em>By
<a href="http://ezinearticles.com/?expert=Jennifer_P_Flanagan" rel="author" title="EzineArticles Expert Author Jennifer P Flanagan"> Jennifer P Flanagan </a></em><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<em><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLcL3v96eybnoiYrUgnTOaAsQRmYRwZM8C76-Jmz8s5n93Ctfrbr4Optzi7aFg8-YqR6gk83wE0LNkJOnZ7sh-Iuoi17hdkl9Q1Kr8GGbv2y-V-NpeDq1kC9Q-5iAp_9Hx67wrKQwdQ60/s1600/Want+That+Salad+With+a+Side+of+Sugar.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLcL3v96eybnoiYrUgnTOaAsQRmYRwZM8C76-Jmz8s5n93Ctfrbr4Optzi7aFg8-YqR6gk83wE0LNkJOnZ7sh-Iuoi17hdkl9Q1Kr8GGbv2y-V-NpeDq1kC9Q-5iAp_9Hx67wrKQwdQ60/s320/Want+That+Salad+With+a+Side+of+Sugar.jpg" width="320" /></a></em></div>
<br />
<em>Photo: food.sndimg.com</em><br />
<em> </em><br />
In this day and age, we are bombarded with hidden sugars. They
are quite literally lurking everywhere. They are in our cereals, breads,
yogurts, tomato sauces, and even in our salad dressings. <strong><em>Seriously?</em></strong>
Did you intend to order that salad with a side of insulin-spiking
Italian or the candy bar equivalent, Honey Dijon? In fact, while reading
the label of one fairly popular dressing, I noted the second, third,
and fourth ingredients were high fructose corn syrup, honey, and sugar.
Why not just call it what it is? It's sugar, sugar, and still more
sugar!<br />
<br />
So, why are the big brands doing this? It is really quite
simple. Sugar is addictive, especially when mixed with the perfect ratio
of dietary fats. That <strong><em>is </em></strong>what salad dressing
is supposed to be, right? Many of the big food corporations have entire
research teams dedicated to finding the perfect ratio of sugar and fats
to ensure you keep coming back for more... and more... and more.<br />
The
reality is, you can spend hours analyzing labels and searching for
terms like grape sugar, high-fructose corn syrup, honey, malt syrup,
maltodextrin, maltose, mannitol, molasses, raw sugar, sorbitol, sorghum
syrup, sucrose, turbinado sugar, or xylitol (to name a few) or you can
make your own.<br />
Here are three of my personal favorites...<br />
<br />
<strong>Balsamic Vinaigrette (2T serving)- </strong>This
is perfect for when you're in the mood for something a little bit sweet
and a little bit tart. It pairs beautifully with bright green baby
spinach, toasted almonds, and freshly sliced strawberries.<br />
1c Balsamic Vinegar<br />
1c Extra Virgin Olive Oil<br />
¼ c Fresh Lemon Juice<br />
3T Dijon Mustard<br />
1T Ground Thyme<br />
2 tsp Pepper<br />
<br />
Add
the ingredients into a bowl. Whisk until they are thoroughly blended.
Serve immediately and refrigerate all leftovers. If stored in an
airtight container, then the leftovers should remain fresh for 1-2
weeks.<br />
<br />
<strong>Lemon-Dijon Dressing (1T serving)- </strong>This is
the perfect way to add a little bit of tang into your meal. Consider
tossing it with mixed greens, tomatoes, and sliced cucumbers.<br />
¾ c Water<br />
9T Dijon Mustard<br />
6T Fresh Lemon Juice<br />
3T Extra Virgin Olive Oil<br />
¾ tsp Pepper<br />
6 Garlic Cloves, Minced<br />
<br />
Add
the ingredients into a bowl. Whisk until they are thoroughly blended.
Serve immediately and refrigerate all leftovers. If stored in an
airtight container, then the leftovers should remain fresh for 1-2
weeks.<br />
<br />
<strong>Tahini Dressing (1T serving)- </strong>This is a
go-to recipe for when you're craving something creamy and a bit heavier.
When massaged thoroughly, it hangs on every kale leaf as though they
were meant to be lifetime partners.<br />
<br />
¾ c Tahini<br />
1 Garlic Clove, Minced<br />
1T Low Sodium, Tamari<br />
¼ tsp Onion Powder<br />
2T Lemon Juice<br />
¼ c Water, add until it reaches the desired consistency<br />
<br />
Add
the ingredients into a bowl. Whisk until thoroughly blended. Allow to
sit for at least 20 minutes to marry the flavors. Serve and refrigerate
all leftovers. If stored in an airtight container, then the leftovers
should remain fresh for 1-2 weeks.<br />
<br />
</div>
<div id="article-resource">
Jennifer is a Holistic Health Coach and Owner of Holistic Peace,
LLC. She is dedicated to supporting individuals as they find the peace
to live healthy and happy lives.<br />
To invest in your own health and happiness, contact her on the web at <a href="http://www.holistic-peace.com/" target="_new">http://www.holistic-peace.com</a>, email at <a href="mailto:jflanaganhhc@gmail.com">jflanaganhhc@gmail.com</a>, or her Facebook page at <a href="https://www.facebook.com/KaleWithASideOfLife" target="_new">https://www.facebook.com/KaleWithASideOfLife</a><br />
</div>
Article Source:
<a href="http://ezinearticles.com/?expert=Jennifer_P_Flanagan">http://EzineArticles.com/?expert=Jennifer_P_Flanagan</a>
<br />
</div>
<div style="overflow: hidden;">
<br />
Article Source: http://EzineArticles.com/7593299</div>
</div>
Anonymoushttp://www.blogger.com/profile/17684049519859550706noreply@blogger.com0tag:blogger.com,1999:blog-6693909271555975870.post-23785161146730767902013-04-16T20:14:00.000-07:002013-04-21T23:05:03.074-07:0010 the Most Delicious Turkey Recipes<div dir="ltr" style="text-align: left;" trbidi="on">
<br />
<b>Author: <a href="http://www.articlesbase.com/authors/maria-lauritsen/49987" title="Maria Lauritsen">Maria Lauritsen</a></b><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<b><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwCrZbbSvnOcarWKLF767IeX2pS4ZXRqfg0iMcrCiIMDrfVU5VfSZCbdpqeVuqK7OY1AajvXqOn1st9t6sX6OxVpru66JA6xCp-fVDo_IN6_iGFmWF0nTVhdx0Ul8BfWnQ5wl9ttsEWV4/s1600/10+the+Most+Delicious+Turkey+Recipes.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwCrZbbSvnOcarWKLF767IeX2pS4ZXRqfg0iMcrCiIMDrfVU5VfSZCbdpqeVuqK7OY1AajvXqOn1st9t6sX6OxVpru66JA6xCp-fVDo_IN6_iGFmWF0nTVhdx0Ul8BfWnQ5wl9ttsEWV4/s320/10+the+Most+Delicious+Turkey+Recipes.jpg" width="320" /></a></b></div>
<br />
<b>Photo: photos-ak.sparkpeople.com </b><br />
<br />
It always seemed to me somehow that turkeys shouldn't love the beginning of winter. At first we celebrate Thanksgiving Day at the end of November, then comes Christmas – and millions of turkeys in the whole world live they last days. <br />
<br />
Do Americans and Britons know why they call this bird by the name of one of the Asia Minor states? In fact it bears no relation to Turkey. Let's look to the past. Turkey cocks came to Europe from West Indies, i.e. America. Christopher Columbus was searching for another way to India as he discovered a new land, which he mistook for India. He thought turkey is related to a peacock that is called tuka by the inhabitants of the islands in the Indian Ocean. That is why we name this wonderful bird turkey.<br />
<br />
But let's speak about turkey as a main dish of Christmas dinner. To my mind, it's the biggest and appetizing poultry, which gives the best fit to a family holiday. There are lots of ways to cook a turkey, though it's usually served whole. The principle of cooking is simple enough. First of all you need to unfreeze turkey correctly: do it beforehand, unhurriedly, better in the fridge what will require about 15-20 hours.<br />
<br />
Turkey has delicate fatless meat, that's why there is a danger that it can get dryish during cooking. I know one secret way to make your turkey juicy and fleshy – take a usual syringe with a needle, fill it with melt butter and make some injections in its soft places. The result is startling, I assure you! Then rub the bird with salt and pepper within and outside, and it's basically ready to be placed in the oven.<br />
<br />
Now it comes time for the most interesting thing: to choose what the turkey will be stuffed with. Whether you use such products like rice, fruits, nuts or chestnuts – it's all a matter of taste. Exactly stuffing variations distinguish different national recipes from each other: Poles add cream and chopped meat, Dutch - mashed potatoes and celery, French prefer chestnuts, and so on. But I'm going to share with you the tastiest turkey recipes from my large collection and hope you'll appreciate them at their true value.<br />
<br />
Turkey with cranberries, bacon and walnuts<br />
<br />
This spicy filling is one of the most delicious – it's a hybrid between traditional American and English versions of turkey stuffings. Cider sauce harmonizes perfectly with golden turkey crisp.<br />
<br />
1 turkey weighing about 4 kilos<br />
1 tablespoon corn oil<br />
4 ounces bacon, sliced<br />
2 shallots, chopped<br />
2 celery twigs, chopped<br />
1 rosemary twig<br />
3 ounces cranberries<br />
3 cups cider<br />
1/2 teaspoon nutmeg<br />
1/2 teaspoon allspice<br />
3 ounces walnuts, chopped<br />
1 orange peel, grated<br />
1 cup sausage meat<br />
1 egg<br />
2/3 cup bread crumbs <br />
1/2 cup mouldering butter<br />
1 1/4 cup chicken broth<br />
1 teaspoon starch<br />
salt and pepper at your taste<br />
<br />
1. To make stuffing, combine oil, bacon, shallot, celery and rosemary in a saucepan. Cook 10 minutes, until vegetables are soft but not stain. Add cranberries, and 1 1/2 cup cider. Cook for 10-20 minutes, then take the pan from fire and let the mass get cold.<br />
2. Add nutmeg, allspice, a pinch of salt and pepper, walnuts, orange peel, sausage meat, 1 egg and crumbs.<br />
3. Heat up the oven to 240 C. Wipe dry turkey skin and stuff it. The rest of stuffing you can lay around the turkey. <br />
4. Coat the turkey with butter and flavor. Tent with aluminum foil and put in the oven. In 15 minutes reduce the heat to the minimum. Pour on juice, and then bake for 2 – 2 1/2 hours. Remove foil an hour before the dish is ready. Remove turkey from oven, cover with foil again and let it rest for 30 minutes before carving.<br />
5. Then you have to make a sauce. Remove grease in the casserole dish in which you've baked the turkey, add cider, chicken broth and a little meat from turkey wings. Combine with starch and cook until it thickens. Pour it in a sauceboat and serve up together with the turkey. <br />
<br />
Apple-glazed turkey with herbs<br />
<br />
This savory herb filling will surely enhance your turkey for the holiday table. In its part sweet apple glaze is snap to cook and has a really delicious and original taste.<br />
<br />
1 turkey<br />
1/2 cup butter <br />
2 onions, chopped <br />
1 large carrot, diced <br />
2 stalks celery, chopped <br />
1/2 cup parsley, chopped<br />
1 teaspoon fresh thyme, chopped<br />
1 tablespoon chopped fresh sage <br />
1/2 teaspoon ground red pepper<br />
1/2 teaspoon ground cinnamon <br />
8 cups bread crumbs <br />
1/2 cup chicken broth <br />
1 1/2 teaspoon salt <br />
1/2 teaspoon black pepper <br />
<br />
For the glaze:<br />
<br />
1/2 teaspoon ground cinnamon <br />
1/4-1/2 teaspoon ground red pepper <br />
1/2 teaspoon salt<br />
<br />
1. Melt butter in a large saucepan. Add onion, carrot and celery and cook for about 10 minutes over medium heat. Add breadcrumbs and mix well, then add thyme, parsley, sage, salt and pepper and mix the mass. Pour in broth and fluff gently.<br />
2. Heat oven to 220 C. Remove giblets and neck from cavity. Fill the large turkey cavity and the smaller neck cavity, if you have enough stuffing. In the case you want to cook the stuffing separately, put in the oven 40-50 minutes before the turkey will be ready.<br />
3. Roast turkey about 2-2 1/2 hours. Then cover it with foil and, reduce the heat and continue cooking 30-40 minutes more.<br />
4. Melt apple jelly in a pot. Combine with cinnamon, pepper and salt and mix thoroughly. Brush turkey with apple glaze and cook about 3-5 minutes without foil until it's browned.<br />
5. Take the turkey out, cover with foil and let it for half an hour<br />
<br />
Turkey with blocks and ham with Madeira gravy<br />
<br />
If you want your turkey to be juicy, flavored and tasty, try this quite easy recipe. This is a perfect dish for a holiday dinner for two.<br />
<br />
1 turkey weighing 5 kilos<br />
12 ounces blocks<br />
1 pint chicken broth<br />
3 tablespoons olive oil<br />
1 small onion, diced<br />
1 clove garlic, grated<br />
8 ounces bacon, diced<br />
3 parsley twigs, chopped<br />
1 tablespoon fresh thyme leaves<br />
3 1/2 ounces dry tomatoes, sliced<br />
1/2 lemon peel<br />
1/2 cup butter<br />
1 teaspoon salt<br />
1/2 teaspoon ground red pepper<br />
<br />
For the gravy:<br />
2 tablespoons flour<br />
1 1/2 cup chicken broth<br />
1/2 cup Madeira<br />
1 tablespoon mustard<br />
<br />
1. Put blocks in a big pan, combine with hot broth and leave it for 10 minutes.<br />
2. Fry onion and garlic about 5 minutes. Increase the heat, combine with bacon and cook for 5 minutes more.<br />
3. Combine blocks with bacon, herbs, lemon peel, tomatoes, salt and pepper. Brush the turkey with butter and stuff with the blocks mass.<br />
4. Heat the oven to 200-220 C. put the turkey on the casserole dish, tent with foil and bake for about 3 hours. Then remove foil, grease the turkey with its juice and cook for 20-30 minutes more.<br />
5. Take the turkey out, when it's ready and place it on a big dish, covered with foil. Take the casserole dish with turkey grease and put it on fire. Add flour, broth, Madeira and mustard. Cook for 10-15 minutes over a medium heat. Season the turkey at your taste.<br />
Article Source: <a href="http://www.articlesbase.com/recipes-articles/10-the-most-delicious-turkey-recipes-354632.html" title="10 the Most Delicious Turkey Recipes">http://www.articlesbase.com/recipes-articles/10-the-most-delicious-turkey-recipes-354632.html</a><br />
<br />
<b>About the Author</b><br />
<br />
If you like my recipes, you’re always welcome to my <a href="http://realjam-recipes.net/">website</a>, where you can get to know more ways of turkey and stuffing cooking, and also another recipes different dishes. <br />
<br />
<br /></div>
Anonymoushttp://www.blogger.com/profile/17684049519859550706noreply@blogger.com0tag:blogger.com,1999:blog-6693909271555975870.post-33118493649781119622013-04-15T19:08:00.000-07:002013-04-15T19:08:01.575-07:00Choosing a Cake Topper to Show Off Your Personality<div dir="ltr" style="text-align: left;" trbidi="on">
<div id="article-body">
<div id="article-content">
<em>By
<a href="http://ezinearticles.com/?expert=Jamie_Balzan" rel="author" title="EzineArticles Expert Author Jamie Balzan"> Jamie Balzan </a></em><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<em><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiP2cWBz5fx57kB0qTNeBOG18qKbpPNx794pW5LKBsRMEnWiOvfd7AvZp0v7ZYDE-YowvYEnS8skzz0Ka0VVlcy43AgVH0z5bbU4IxDU9XFoiwsLrOsLgAVTS00xEIE3oFonVqZ5gGu0Bk/s1600/Choosing+a+Cake+Topper+to+Show+Off+Your+Personality.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiP2cWBz5fx57kB0qTNeBOG18qKbpPNx794pW5LKBsRMEnWiOvfd7AvZp0v7ZYDE-YowvYEnS8skzz0Ka0VVlcy43AgVH0z5bbU4IxDU9XFoiwsLrOsLgAVTS00xEIE3oFonVqZ5gGu0Bk/s1600/Choosing+a+Cake+Topper+to+Show+Off+Your+Personality.jpg" /></a></em></div>
<br />
<em>Photo: weddingfavorsunlimited.com</em><br />
<em> </em><br />
Wedding cakes are an important part of every wedding reception.
They express the personality of the bride and groom and provide a point
of interest for the guests as they wait for the couple to arrive at the
reception. In addition to the design of the cake and decoration of the
cake table, the cake topper is another representation of the happy
couple.<br />
<br />
Traditionally, toppers for wedding cakes usually feature
statues of a bride and groom. They can be standing side by side like in a
wedding ceremony, dancing, holding hands or even sharing a kiss.
Usually they are made of crystal or ceramic and are fairly formal.<br />
<br />
However,
not all cake toppers have to be so traditional. Brides and grooms with a
sense of humor might want to pick a more non-traditional topper like a
bride holding onto the leg of a runaway groom or a bride holding a
frightened groom in her arms. If the couple is known for being funny,
this is a great way to carry their personality into the décor of the
cake.<br />
<br />
Cake toppers can also be customized for the bride and groom.
They can be made to specifically match a couple's appearance including
hair color, eye color, etc. Couples who are in the military can choose a
figurine in a military uniform or couples that enjoy a particular sport
or hobby together can have a topper made showing them enjoying that
hobby.<br />
<br />
Besides the typical bride and groom figurines on wedding
cakes, there are other options, both with figurines and without. Cake
toppers with more old-fashioned looking couples, cartoon-like figures or
even abstract figures can be used. Or for those who don't want to
necessarily have a couple on their cake topper, a simple topper
displaying the couple's initials can be used or flowers can be used on
top of the cake to replace a topper altogether.<br />
<br />
The most important
part of choosing a topper for wedding cakes is making sure it fits in
with your theme. A bride and groom having a Disney-themed wedding might
want to have Mickey and Minnie Mouse dressed in a tuxedo and a wedding
dress. For a Christmas-themed wedding, the topper could be of Santa and
Mrs. Clause or even a snowman and snowwoman.<br />
Brides and grooms of
every type can find toppers for wedding cakes that will fit their
personality, their theme and their budget, the possibilities are
endless!<br />
<br />
</div>
<div id="article-resource">
So if you are have a low budget for your wedding cake than Fortress <a href="http://www.freecakesforkidslr.com/" target="_new">cakes in Sydney</a> is your best bet. You can also check out their other cakes like kids birthday cakes. <a href="http://fortresscakes.com/" target="_new">http://fortresscakes.com</a><br />
</div>
Article Source:
<a href="http://ezinearticles.com/?expert=Jamie_Balzan">http://EzineArticles.com/?expert=Jamie_Balzan</a>
<br />
</div>
<div style="overflow: hidden;">
<br />
Article Source: http://EzineArticles.com/7601633</div>
</div>
Anonymoushttp://www.blogger.com/profile/17684049519859550706noreply@blogger.com0tag:blogger.com,1999:blog-6693909271555975870.post-50371497891091077812013-04-13T01:12:00.002-07:002013-04-13T01:12:31.318-07:00Cake Decorating With a Silhouette Cameo Cutter<div dir="ltr" style="text-align: left;" trbidi="on">
<div id="article-body">
<div id="article-content">
<em>By
<a href="http://ezinearticles.com/?expert=Theresa_Happe" rel="author" title="EzineArticles Expert Author Theresa Happe"> Theresa Happe </a></em><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<em><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVOMtHn_eZ2zaIanQxtiB9NGwAa6LcGPn1q-_GIAfRi2AwT7ZOWPxSjzmBy9NiYoxnKEuaYUZBu53zfwsXhQpt54gynAYzvGoNS6h9ugAYkptyyKix1weEru-fpserBvmOsClczCLU3JA/s1600/Cake+Decorating+With+a+Silhouette+Cameo+Cutter.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="152" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVOMtHn_eZ2zaIanQxtiB9NGwAa6LcGPn1q-_GIAfRi2AwT7ZOWPxSjzmBy9NiYoxnKEuaYUZBu53zfwsXhQpt54gynAYzvGoNS6h9ugAYkptyyKix1weEru-fpserBvmOsClczCLU3JA/s320/Cake+Decorating+With+a+Silhouette+Cameo+Cutter.jpg" width="320" /></a></em></div>
<br />
<em>Photo: sphotos-a.xx.fbcdn.ne</em><br />
<em> </em><br />
Imagine you were a cake artist who had to create a 5 tier wedding
cake with the same design print all around the sides of every tier. The
time involved in doing hand painting could be several days and make the
cake price prohibitive for the bride. But the bride doesn't have to
sacrifice the design of her dreams because she can't afford it. If,
instead, the design in printed on edible icing sheets, the bride gets
exactly what she wants at a fraction of the cost.<br />
<br />
Wedding cake
orders have been bigger, more elaborate cakes since the cake
competitions started airing on television. Brides used to accept the
plain white buttercream cakes that came at no additional cost from the
wedding caterer. But, now the cake is a big part of the wedding theme
and the biggest focal point after the bride and her gown.<br />
<br />
Taking
any design, the icing sheets are adhered to the sides of the cake using a
bit of piping gel. Nut, more intricate designs are possible by using
the electronic cutter machine with those printed designs. A machine
equipped cake a special needle design for cutting cake decorating
mediums is the Silhouette Cameo cutter.<br />
<br />
You can cut an infinite
number of patterns using this machine by either buying cartridges or
downloading software. The machine connects to your personal computer
where you can even enter custom designs to cut out.<br />
<br />
Icing sheets
aren't the only medium cake decorators cut with the Silhouette;
everything from gum paste, modeling chocolate, marzipan and fondant can
be thinly rolled on the accompanying mat, slid into the cutter's slot
and trimmed into custom decorations.<br />
On a smaller scale, imagine
filling an ordering for a matching Louis Vuitton handbag and shoe cake.
You could scan the design and cut out all the LV logos and other symbols
that make up the design, saving hours required to either pain the or
cut them by hand.<br />
For those who don't like their handwriting or
just want to cut out monograms, the Silhouette is ideal. The machine
costs about $350 and comes with a software program for your desktop and
instructions for use.<br />
<br />
Before this machine was ever used for cake
decorating, it had been used with a different type of needle for paper
crafts. Wedding cake designer, Linda McClure, adapted the machine for
use with cake decorating materials.<br />
<br />
It does take a bit of practice
to get used to using the machine. Both fondant and gum paste can be
sticky and freezing them a bit will allow them to cut cleaner instead of
sticking to the cutting needle. Once the design is cut, you can use a
pointed object such as a scriber to lift the design then apply it to the
cake with a dab of water.<br />
<br />
There are infinite design possibilities
when working with the software from pre-programmed designs to ones you
scan or download. Technology has found its way into the cake decorator's
kitchen.<br />
</div>
<div id="article-resource">
<a href="https://plus.google.com/u/0/101782722851356921081/" target="_new">Theresa Happe</a> is a cake decorator and fan of IcingImages.com where you can find the <a href="http://www.icingimages.com/silhouette-cameo-cutter" target="_new">Silhouette Cameo Cutter</a><br />
</div>
Article Source:
<a href="http://ezinearticles.com/?expert=Theresa_Happe">http://EzineArticles.com/?expert=Theresa_Happe</a>
<br />
</div>
<div style="overflow: hidden;">
<br />
Article Source: http://EzineArticles.com/7577248</div>
</div>
Anonymoushttp://www.blogger.com/profile/17684049519859550706noreply@blogger.com0tag:blogger.com,1999:blog-6693909271555975870.post-60031672180185694542013-04-11T17:50:00.000-07:002013-04-11T17:50:00.869-07:00Five Fantastic Clam Dishes<div dir="ltr" style="text-align: left;" trbidi="on">
<div id="article-body">
<div id="article-content">
<em>By
<a href="http://ezinearticles.com/?expert=Ted_Demopoulos" rel="author" title="EzineArticles Expert Author Ted Demopoulos"> Ted Demopoulos </a></em><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<em><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLz0RYG3In51i5IVHJSf-eVoz755fvXJKnAO94oBZSz6cRoq5H_Loo88lFguDwtq25pzlAVa3HN-0w0_KzL23Ew129Pv86hBP_ECvyLz_AkrRsogtniw5fcbYnaedEPpDsV0aIunpBf-M/s1600/Five+Fantastic+Clam+Dishes.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLz0RYG3In51i5IVHJSf-eVoz755fvXJKnAO94oBZSz6cRoq5H_Loo88lFguDwtq25pzlAVa3HN-0w0_KzL23Ew129Pv86hBP_ECvyLz_AkrRsogtniw5fcbYnaedEPpDsV0aIunpBf-M/s1600/Five+Fantastic+Clam+Dishes.jpg" /></a></em></div>
<br />
<em>Photo: i132.photobucket.com</em><br />
<em> </em><br />
Seafood is very popular and arguably healthy for you, or so says
my doctor. It certainly has less fats and calories than red meats, no
added hormones, and many health benefits. Growing up by the seacoast I
often take seafood's popularity for granted, but on a recent trip to the
Midwest, restaurants were featuring oysters from both coasts, Maine
lobster, and plenty of sushi. My favorite seafood of all time is clams,
and although perhaps not as popular away from the coast, the wide array
of clams dishes on local menus and the proliferation of "clam shacks"
along the New England coast reinforce the notion of the clam's
popularity. Here are some of five of the most popular clam dishes.<br />
<br />
Fried
clams, deep fried to a golden brown and served with tartar sauce are a
favorite. These are typically soft shell clams, briefly dipped in
coating, and then deep fried. Although no one is going to claim these
are healthy, if the coating, usually bread crumbs or some type of
batter, is relatively light they do not absorb as much grease as would
be expected. Everyone has their favorite place locally for these,
whether it's a Spartan clam shack with benches and tables outside or a
more upscale establishment.<br />
<br />
Steamers are also soft shell clams, at
least in New England, and steamed briefly perhaps for 2-3 minutes just
until they open. They need to be served immediately when done, and are
usually dipped in the broth from steaming and then into melted butter.
They make a great appetizer. Many types of clams can be steamed, but my
favorite is New England soft shell clams.
<br />Baked stuffed clams are popular both on restaurant menus and also in
supermarkets. These are available far and wide, and there are even
several frozen varieties that are pretty good. That said, fresh is
always better. These are hard shell clams, chopped and mixed with some
combination of breadcrumbs, onions, spices, peppers, and more.<br />
<br />
A
clamcake is an interesting concept and not too far removed from the
baked stuffed clam idea, except they are deep fried and served with
tartar sauce. The best clam cakes have a high clam to other ingredient
ratio. Besides clams, they often contain eggs, breadcrumbs, flour, and
more.<br />
Our last clam dish is Clam Pie. This is a traditional Native
American dish enjoyed by The Puritans, and consists of a pie crust with
filling that includes flour, sauteed onions, carrots, potatoes and of
course chopped clams. Interestingly, this is often served for breakfast
and makes a hearty breakfast indeed!<br />
<br />
</div>
<div id="article-resource">
Visit <a href="http://www.squidoo.com/eating-clams" target="_new">All About Clams</a> for much more information on tasty clam dishes!<br />
</div>
Article Source:
<a href="http://ezinearticles.com/?expert=Ted_Demopoulos">http://EzineArticles.com/?expert=Ted_Demopoulos</a>
<br />
</div>
<div style="overflow: hidden;">
<br />
Article Source: http://EzineArticles.com/7520540</div>
</div>
Anonymoushttp://www.blogger.com/profile/17684049519859550706noreply@blogger.com0tag:blogger.com,1999:blog-6693909271555975870.post-77104815338404318902013-04-10T17:48:00.002-07:002013-04-10T17:50:18.911-07:00Red Lobster Clam Chowder Recipe - Soup's On!<div dir="ltr" style="text-align: left;" trbidi="on">
<div dir="ltr" style="text-align: left;" trbidi="on">
<b>Author: <a href="http://www.articlesbase.com/authors/recipes-mcgee/106738" title="Recipes McGee">Recipes McGee</a></b><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlD_qhV_qQRpG4xhbZUmm40qDGQg4mXNaLBRRyqqITQgNGWOlHjq7JAz3jYMef4ctgGex1n14zN4BS6NcnhhWcGYAD3xymIkOtw_xafd4XvimBu9k1OsZJs5Qkli-nZTRv0GNjZPyt3i8/s1600/Red+Lobster+Clam+Chowder+Recipe+-+Soup%27s+On.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlD_qhV_qQRpG4xhbZUmm40qDGQg4mXNaLBRRyqqITQgNGWOlHjq7JAz3jYMef4ctgGex1n14zN4BS6NcnhhWcGYAD3xymIkOtw_xafd4XvimBu9k1OsZJs5Qkli-nZTRv0GNjZPyt3i8/s320/Red+Lobster+Clam+Chowder+Recipe+-+Soup%27s+On.jpg" width="320" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<b></b></div>
<b>Photo: 0.tqn.com</b><br />
<br />
I really hope you take the opportunity to make this incredible <b>Red Lobster Clam Chowder Recipe</b> for yourself and someone(s) you love. It's a really nice, simple chowder in a classic New England style. Prepare to smile in delight!<br />
<b>Red Lobster Clam Chowder Ingredients:</b><br />
<ul>
<li>2 tbsp. butter</li>
<li>1/2 cup diced celery</li>
<li>1 cup diced onion</li>
<li>1/4 tsp. chopped garlic</li>
<li>2 tbsp. flour</li>
<li>1 quart milk</li>
<li>1 cup clams (in juice)</li>
<li>1 cup diced potatoes</li>
<li>1 tbsp. salt</li>
<li>1/4 tsp. white pepper</li>
<li>1 tsp. dried thyme</li>
<li>1/2 cup heavy cream</li>
<br /> </ul>
<b>Red Lobster Clam Chowder Directions:</b><br />
<ol>
<li>Melt butter over medium heat in a large soup pot.</li>
<br />
<li>Add onion, celery, leeks, and garlic. Saute for 3 minutes, stirring often.</li>
<br />
<li>Remove from heat. Stir in flour. Mix well.</li>
<br />
<li>Add milk. Whisk it like you really mean it!</li>
<br />
<li>Set a colander over soup pot. Pour clams into the colendar, allowing the juice to drain into the pot. When completely strained, set clams aside.</li>
<br />
<li>Return pot to heat (med-high heat) and slowly bring to a boil, stirring constantly.</li>
<br />
<li>Add potatoes and seasonings. Reduce heat to low.</li>
<br />
<li>Let simmer for 10 minutes.</li>
<br />
<li>Add clams and let simmer an additional 6-9 minutes, stirring occasionally.</li>
<br />
<li>Stir in heavy cream. Let simmer another minute or two.</li>
<br />
<li>Serve in hot sourdough bread bowls or in your favorite cup or bowl.</li>
<br />
<li>Enjoy!</li>
</ol>
And there you have it! Your very own <b>Red Lobster Clam Chowder </b>to serve on its own in a nice crisp sourdough bread bowl or as a nice starter before a special meal. But I'm sure you already know how you'd like to eat it, so I'll just let you do it your way!<br />
I just know this recipe is gonna knock your socks off!<br />
Article Source: <a href="http://www.articlesbase.com/recipes-articles/red-lobster-clam-chowder-recipe-soups-on-1204050.html" title="Red Lobster Clam Chowder Recipe - Soup's On!">http://www.articlesbase.com/recipes-articles/red-lobster-clam-chowder-recipe-soups-on-1204050.html</a><br />
<br />
<b>About the Author</b><br />
Recipes McGee has you covered. In addition to this super tasty chowder recipe, I've got plenty more <b><a href="http://my-red-lobster-recipes.blogspot.com/">Red Lobster Recipes</a></b></div>
for you to fall in love with! In addition, I've got a whole library of "copycat" secret restaurant recipes looking for a good home!<br />
<br />
Go to <b>http://SecretRecipeWorld.com</b> now. You're going to LOVE this!
</div>
Anonymoushttp://www.blogger.com/profile/17684049519859550706noreply@blogger.com1tag:blogger.com,1999:blog-6693909271555975870.post-4625249085861118152013-04-09T17:36:00.001-07:002013-04-09T17:36:36.264-07:00Chilli Con Carne With Popping Kidney Beans Recipe<div dir="ltr" style="text-align: left;" trbidi="on">
<div id="article-body">
<div id="article-content">
<em>By
<a href="http://ezinearticles.com/?expert=Mohamed_Sameh_Khedr" rel="author" title="EzineArticles Expert Author Mohamed Sameh Khedr"> Mohamed Sameh Khedr </a></em><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<em><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxl1TcWmT6Abg9N85ynthgm5W67pHoBx0bvVy88ptx5EeHkzHFmds9mk8WQHOCKR-kU66TVvujrsiBMecdTcom-Oe8225douG0zR-vnCCLEBd0OWPqh6WT7ygpbKaEIUNgA13DgfOHGkw/s1600/Chilli+Con+Carne+With+Popping+Kidney+Beans+Recipe.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="252" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxl1TcWmT6Abg9N85ynthgm5W67pHoBx0bvVy88ptx5EeHkzHFmds9mk8WQHOCKR-kU66TVvujrsiBMecdTcom-Oe8225douG0zR-vnCCLEBd0OWPqh6WT7ygpbKaEIUNgA13DgfOHGkw/s320/Chilli+Con+Carne+With+Popping+Kidney+Beans+Recipe.jpg" width="320" /></a></em></div>
<br />
<em>Photo: c3327103.r3.cf0.rackcdn.com</em><br />
<em> </em><br />
A good, slow-cooked chilli con carne always goes down a treat.
I've done popping kidney beans on the side to mix it up. They add a bit
of crunch to a traditionally mellow dish.<br />
<br />
Serves 10<br />
<br />
Chilli con carne with popping kidney beans ingredients:<br />
<br />
1 dried chillies (such as chipotle).
<br />Olive oil.
<br />2 large red onions, finely chopped.
<br />1 large bunch coriander, leaves picked and chopped, roots finely chopped.
<br />3 long red chillies, seeds removed, finely sliced.
<br />2 carrots, chopped. 1 and 1/2 tbs smoked paprika (pimenton).
<br />1 cinnamon quill.
<br />1 tbs cumin seeds.
<br />500g beef mince.
<br />4 x 400g cans chopped tomatoes.
<br />3 capsicums (in mixed colours).
<br />2 x 400gcans kidney beans, drained.
<br />
<br />Sour cream, steamed rice, jacket potatoes, tacos or flatbreads, to serve.<br />
Methods of cooking:<br />
<br />
1- To make the chilli con carne, place dried chillies in a bowl, cover with boiling water and set aside to rehydrate.<br />
2-
Place a large sauc<br />
epan over medium heat, add a glug of oil, then add
the onion, garlic, coriander roots and most of the fresh chilli
(reserving some to serve). Cook, stirring, for 10 minutes or until the
onion is soft but not coloured. Add the carrot, paprika, cinnamon and
half the cumin seeds, then cook, stirring, for 5 minutes or until soft
and fragrant.<br />
<br />
3- Drain the rehydrated chillies, reserving the
soaking water, and thinly slice. Stir them into the pan with the mince,
breaking up any lumps with a wooden spoon. Cook for 5 minutes or until
the liquid evaporates and the meat is browned. Add the tomatoes and
reserved chilli soaking water, then season well and bring to the boil.
Reduce heat to medium-low and cook, stirring occasionally, for 1-2 hours
until thickened.<br />
<br />
4- Meanwhile, to char the capsicums, carefully
hold them with long tongs over a high gas flame or place on a screaming
hot chargill pan and turn until blackened all over. Place in a bowl,
cover with plastic wrap and set aside to steam until cool enough to
handle. Peel, discarding the seeds, and cut the flesh into strips, then
add to the mince.<br />
<br />
5- Dry kidney beans on paper towel. Place a
large frypan over medium heat and toast the remaining cumin seeds for
2-3 minutes until fragrant. Add a good drizzle of oil and the beans.
Cook, tossing, for 4-5 minutes or until crisp and starting to pop.
Season well, then tip into a serving bowl, scatter over the coriander
leaves and mix together.<br />
<br />
6- Season the chilli con carne, remove
the cinnamon quill, then scatter over the reserved fresh chilli. Serve
with the popping beans, sour cream and rice or whatever you fancy. By
then, the Chilli con carne with popping kidney beans is ready.<br />
<br />
</div>
<div id="article-resource">
Find out more <a href="http://usnewnews.blogspot.com/" target="_new">delicious dishes and desserts</a>
on our blog. There are hundreds of heavenly dishes from top
international cuisines. All recipes are provided with detailed and easy
steps to follow and enjoy at the comfort of your home.<br />
</div>
Article Source:
<a href="http://ezinearticles.com/?expert=Mohamed_Sameh_Khedr">http://EzineArticles.com/?expert=Mohamed_Sameh_Khedr</a>
<br />
</div>
<div style="overflow: hidden;">
<br />
Article Source: http://EzineArticles.com/7592978</div>
</div>
Anonymoushttp://www.blogger.com/profile/17684049519859550706noreply@blogger.com0