These traditional Italian cookies are baked twice for extra crispnessdip them into a cup of coffee for an afternoon treat. If you prefer, you may substitute macadamia nuts or pecans for hazelnuts.
1-1/2 cups toasted and skinned hazelnuts: 1/2 cup finely chopped, 1 cup coarsely chopped
1 cup Atkins Bake Mix
16 packets sugar substitute
1 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 cup sour cream
4 eggs, lightly beaten
1-1/2 sticks butter, at room temperature
1/3 cup dried cherries
Heat oven to 350*. Whisk together finely chopped hazelnuts, bake mix, sugar substitute, cinnamon and salt. In a medium bowl mix sour cream, and eggs.
In a large bowl, with an electric mixer on medium speed, beat butter 3 minutes until creamy. Alternately add bake mix mixture and sour cream mixture to butter. Stir in cherries and coarsely chopped hazelnuts.
Divide the dough in half. On ungreased baking sheets form each dough half into a log measuring 12" x 2 1/2" (moisten hands if necessary to keep dough from sticking).
Bake logs 25 minutes, until almost firm. Transfer sheets to wire rack to cool 10 minutes. Reduce oven temperature to 325F.
Carefully cut logs crosswise, with a serrated knife, into 1/2" wide slices. Arrange slices on baking sheets. Bake 15 to 17 minutes until firm and crisp. Cool slices on baking sheets before storing.
Servings: 40
Prep time: 25 minutes
Bake/Cook time: 40 minutes
Almond Chocolate Chip Biscotti
Serving Size: 50
5 eggs
1-1/2 cups Splenda
1 tbsp baking powder
1 tsp cinnamon
1 tsp vanilla
1 tsp almond extract
1-1/2 cups oil
6 cups almond meal flour
Chopped pecans 1-1/2 cups, optional
Slivered almonds 1 pkg, optional
Semisweet LC chocolate chips 6 oz
Beat eggs, Splenda, baking powder till thick. Add cinnamon, vanilla, almond extract and mix well. Slowly pour in oil while beater is going.
Mix in almond flour till it is stiff dough. Mix in nuts and chocolate chips if you want them. Divide the dough into 4 pieces and make 4 long logs in a jelly roll pan.
Bake at 350F-180C for 40 minutes, take out of the oven and let cool for 10 minutes or so, then slice them as thin as you can and they don't fall apart. Lay them out face down on the pan and bake for 12 minutes more to get crispy.
For a slightly different texture, form the dough into 4 logs, slice it when raw, and then bake the cookies for 40 minutes at 350F-180C.
Per Serving: 133 Calories
6 carbs
Tuesday, July 27, 2010
Chicken Divan Recipe With Mornay Sauce
Chicken Divan is a chicken casserole dish. It was first created at the Divan Parisien restaurant in New York City. It is a casserole of sliced chicken breast, spears of broccoli, covered with sauce Mornay and baked until the top is golden brown.
The Divan Parisien served Chicken Divan as their signature dish in the 1950s. The chef or chefs who originally created it are unknown. In France the word divan refers to a meeting place or great hall. This name was chosen to attract the attention of the Divan Parisien owners by implying a kind of continental elegance.
A Mornay sauce is a Bechamel sauce with shredded or grated cheese added. Usually, it is half Gruyere and half Parmesan, though variations use different combinations of Gruyere, Emmental cheese, or white cheddar.
It is often served with seafood or vegetables.
Chicken Divan Ingredients
4 large chicken breasts+
4 bunches of fresh broccoli (4 packs of frozen broccoli)
3 tbsp. butter
3 tbsp. flour
1 1/2 c. milk
3/4 c. mayonnaise
2 tsp. Worcestershire sauce
1/2 tsp. nutmeg
3/4 c. sour cream
1 can cream of celery soup
Chicken Divan Preparation Boil chicken for 45-60 minutes or until it is cooked. At the same time boil broccoli for 30 minutes or until soft (if you don't like broccoli soft cook it until you like it) Make cream sauce from butter, flour and milk. Add celery soup and mayonnaise, Worcestershire sauce and nutmeg. Mix well. Stir in sour cream. Place broccoli in the baking dish, top with chicken. Cover with sauce. Sprinkle top with bread crumbs and Parmesan cheese. Bake at 400 degrees for 30 minutes. Serve hot. Enjoy!!!
The Divan Parisien served Chicken Divan as their signature dish in the 1950s. The chef or chefs who originally created it are unknown. In France the word divan refers to a meeting place or great hall. This name was chosen to attract the attention of the Divan Parisien owners by implying a kind of continental elegance.
A Mornay sauce is a Bechamel sauce with shredded or grated cheese added. Usually, it is half Gruyere and half Parmesan, though variations use different combinations of Gruyere, Emmental cheese, or white cheddar.
It is often served with seafood or vegetables.
Chicken Divan Ingredients
4 large chicken breasts+
4 bunches of fresh broccoli (4 packs of frozen broccoli)
3 tbsp. butter
3 tbsp. flour
1 1/2 c. milk
3/4 c. mayonnaise
2 tsp. Worcestershire sauce
1/2 tsp. nutmeg
3/4 c. sour cream
1 can cream of celery soup
Chicken Divan Preparation Boil chicken for 45-60 minutes or until it is cooked. At the same time boil broccoli for 30 minutes or until soft (if you don't like broccoli soft cook it until you like it) Make cream sauce from butter, flour and milk. Add celery soup and mayonnaise, Worcestershire sauce and nutmeg. Mix well. Stir in sour cream. Place broccoli in the baking dish, top with chicken. Cover with sauce. Sprinkle top with bread crumbs and Parmesan cheese. Bake at 400 degrees for 30 minutes. Serve hot. Enjoy!!!
Seafood Recipes Are Easy, Quick, And Delicious
Seafood recipes can be fun and healthy and let's not forget to mention EASY! Using your favorite seafood, such as shrimp, mussels scallops or crab and a few of the ideas given in this article you can continue to create unique and healthy seafood recipes time and time again.
It does not take long to find an appealing recipe for your seafood dish. All you have to do is visit one of the many search engines and just do a search for "Seafood Recipe" to quickly find out there are many available resources out there. From here it is just a matter of sorting through all the different recipes available and find one that you truly like.
Now traditional clambake recipes and lobster recipes are good, but who has the time for the clambake or the money for lobster? As a working wife and mother, time is of the essence and if I cannot get dinner on the table in a reasonable amount of time, it's not worth doing, but I have to be able to please my family in the process.
Measuring is one thing I am terrible at. I like to use a few favorite ingredients in any seafood recipes and adapt it to a healthier tastier way of cooking. And, the best part of cooking seafood is you can use whatever means you have available, whether it be grilling, broiling or sauting.
Using shrimp as an example, we find that a pound of shrimp contains about 26 to 35 individual shrimp and costs roughly $8. That's pretty cheap for the base of a meal that your entire family will enjoy. Use a small paring knife to peel the shrimp and remove the veins, by passing the knife from the top of the shrimp toward its tail. That makes it much easier to open the shell, and then the shrimp should pop out right away. (Or, if you're willing to pay a bit more, you can purchase frozen shrimp already peeled.)
Use about a teaspoon of butter and a teaspoon of extra-virgin olive oil in the bottom of a saut pan, add a clove or garlic (let's be honest - we are not peeling and mincing our own garlic here, we are using a teaspoon of already chopped garlic in the jar), a half of finely chopped sweet onion, some salt and pepper, some parsley and your favorite seafood seasoning. You can just as easily wrap all of your ingredients in foil and pop on the grill or under the broiler for about 20 minutes for no-fuss cooking.
Offer your shrimp over a bed of wild rice (that you cooked in chicken broth) along with a side of asparagus and baby portabella mushrooms (cooked together with a bit of extra virgin olive oil and salt on the stovetop or wrapped in foil on the grill) and you end up with a succulent feast that is not only tasty but healthy, too in 30 - 45 minutes... now if I could only get my husband to do the dishes, it would be perfect.
Once you start using different seafood items in your cooking, it will slowly become a normal practice. One of the benefits of cooking with seafood is how healthy it can be. Especially when dealing with fresh seafood from one of the eastern seaboard towns or companies that ship overnight to the continental US. There is also an abundance of seafood recipes available online. If necessary you can also visit your local bookstore to get some great recipe books that focus specifically on seafood.
When presented with the challenge of entertaining your family or just some close friends, it is the absolute best time to prepare a delicious seafood recipe. When you family and friends dig into the tasty seafood appetizer or main course they will have no choice but to automatically think this is a very special occasion and will feel as if this is a very rare treat.
It does not take long to find an appealing recipe for your seafood dish. All you have to do is visit one of the many search engines and just do a search for "Seafood Recipe" to quickly find out there are many available resources out there. From here it is just a matter of sorting through all the different recipes available and find one that you truly like.
Now traditional clambake recipes and lobster recipes are good, but who has the time for the clambake or the money for lobster? As a working wife and mother, time is of the essence and if I cannot get dinner on the table in a reasonable amount of time, it's not worth doing, but I have to be able to please my family in the process.
Measuring is one thing I am terrible at. I like to use a few favorite ingredients in any seafood recipes and adapt it to a healthier tastier way of cooking. And, the best part of cooking seafood is you can use whatever means you have available, whether it be grilling, broiling or sauting.
Using shrimp as an example, we find that a pound of shrimp contains about 26 to 35 individual shrimp and costs roughly $8. That's pretty cheap for the base of a meal that your entire family will enjoy. Use a small paring knife to peel the shrimp and remove the veins, by passing the knife from the top of the shrimp toward its tail. That makes it much easier to open the shell, and then the shrimp should pop out right away. (Or, if you're willing to pay a bit more, you can purchase frozen shrimp already peeled.)
Use about a teaspoon of butter and a teaspoon of extra-virgin olive oil in the bottom of a saut pan, add a clove or garlic (let's be honest - we are not peeling and mincing our own garlic here, we are using a teaspoon of already chopped garlic in the jar), a half of finely chopped sweet onion, some salt and pepper, some parsley and your favorite seafood seasoning. You can just as easily wrap all of your ingredients in foil and pop on the grill or under the broiler for about 20 minutes for no-fuss cooking.
Offer your shrimp over a bed of wild rice (that you cooked in chicken broth) along with a side of asparagus and baby portabella mushrooms (cooked together with a bit of extra virgin olive oil and salt on the stovetop or wrapped in foil on the grill) and you end up with a succulent feast that is not only tasty but healthy, too in 30 - 45 minutes... now if I could only get my husband to do the dishes, it would be perfect.
Once you start using different seafood items in your cooking, it will slowly become a normal practice. One of the benefits of cooking with seafood is how healthy it can be. Especially when dealing with fresh seafood from one of the eastern seaboard towns or companies that ship overnight to the continental US. There is also an abundance of seafood recipes available online. If necessary you can also visit your local bookstore to get some great recipe books that focus specifically on seafood.
When presented with the challenge of entertaining your family or just some close friends, it is the absolute best time to prepare a delicious seafood recipe. When you family and friends dig into the tasty seafood appetizer or main course they will have no choice but to automatically think this is a very special occasion and will feel as if this is a very rare treat.
Pierogi Recipe: Sauerkraut Filling
Pierogi is one of the first things that come to mind when you talk about Polish cuisine. The reason pierogi is such a popular dish is because they can be prepared several different ways. The pierogi is a dumpling that can be stuffed with any filling of your choice. Here is a recipe for pierogi stuffed with sauerkraut.
Dough:
2 cups of flour
cup of warm water
1 egg
1 tablespoon of vegetable oil
teaspoon of salt
Filling:
1 14.5 OZ can of sauerkraut
3 slices of bacon
cup of diced onions
2 tablespoons of butter
Directions:
Coat an empty bowl with cooking spray. Add the water, egg, and vegetable oil, and stir. Mix in the flour and salt until you make a dough. Take the dough out of the bowl and knead it on a table coated with flour until it is smooth and not too sticky. Roll the dough into a ball, place it under plastic wrap, and let it sit for 30 minutes.
While the dough is sitting, prepare the filling. Cut the bacon into small squares and place into a medium sized pan. On medium-low heat, cook the bacon until light brown. Add the onions and butter. Once the butter melts, drain the sauerkraut and add it to the pan. Stir in the sauerkraut thoroughly with a small fork. Reduce the heat to low and cover the pan. Let the sauerkraut sit for 20 minutes, stirring occasionally.
Now that your dough and filling is done, it is time to make the pierogi. Take a large piece of dough and, with a rolling pin, flatten it out on a table coated with flour. Cut out small, circular pieces of dough using a cookie cutter. With a teaspoon, scoop out a small amount of sauerkraut filling and put it in the center of the dough. Close the dough around the filling and pinch shut using your fingers and a small fork. Repeating this process should yield about 20 piergoi.
In a pot of boiling water, add the pierogi, five at a time. Let them boil for 2-3 minutes or until they float. Then, fry the pierogi in a pan with butter and add your favorite topping. They are now ready to eat.
Dough:
2 cups of flour
cup of warm water
1 egg
1 tablespoon of vegetable oil
teaspoon of salt
Filling:
1 14.5 OZ can of sauerkraut
3 slices of bacon
cup of diced onions
2 tablespoons of butter
Directions:
Coat an empty bowl with cooking spray. Add the water, egg, and vegetable oil, and stir. Mix in the flour and salt until you make a dough. Take the dough out of the bowl and knead it on a table coated with flour until it is smooth and not too sticky. Roll the dough into a ball, place it under plastic wrap, and let it sit for 30 minutes.
While the dough is sitting, prepare the filling. Cut the bacon into small squares and place into a medium sized pan. On medium-low heat, cook the bacon until light brown. Add the onions and butter. Once the butter melts, drain the sauerkraut and add it to the pan. Stir in the sauerkraut thoroughly with a small fork. Reduce the heat to low and cover the pan. Let the sauerkraut sit for 20 minutes, stirring occasionally.
Now that your dough and filling is done, it is time to make the pierogi. Take a large piece of dough and, with a rolling pin, flatten it out on a table coated with flour. Cut out small, circular pieces of dough using a cookie cutter. With a teaspoon, scoop out a small amount of sauerkraut filling and put it in the center of the dough. Close the dough around the filling and pinch shut using your fingers and a small fork. Repeating this process should yield about 20 piergoi.
In a pot of boiling water, add the pierogi, five at a time. Let them boil for 2-3 minutes or until they float. Then, fry the pierogi in a pan with butter and add your favorite topping. They are now ready to eat.
Yummy Yellow Layer Cake Recipe
The yellow layer cake has been around for as long as most of us can remember. There's so many childhood memories wrapped around an after school snack of a yellow layer cake and a glass of milk.
Many times a yellow layer cake is spruced up with a creamy chocolate frosting, chilled out with scoops of vanilla ice cream in between the layers, or may also be just served plain, the way our grandparents used to enjoy it.
The yellow layer cake, although an old-fashioned favorite, still holds a special place in our hearts that generations beyond us will continue to enjoy, the same way generations before us have enjoyed it as well. This deliciously moist yellow layer cake is sure to bring back those nostalgic feelings for the good ol' days. I am heading to the kitchen now!
INGREDIENTS:
1 cups (7 oz.) plain cake flour, sifted, plus more for dusting the pans
4 large eggs- at room temperature
cup whole milk- at room temperature
2 teaspoons vanilla extract
1 cups sugar
2 teaspoons baking powder
teaspoon salt
16 tablespoons (2 sticks) unsalted butter, softened- cut into 16 pieces
DIRECTIONS:
Adjust the oven rack to the lower-middle position and heat the oven to 350. Grease two 9-inch round cake pans and cover the pan bottoms with rounds of parchment paper or waxed paper. Grease the parchment rounds and dust the cake pans with flour, tapping out the excess.
Beat the eggs, milk, and vanilla with a fork in a small bowl; measure out 1 cup of this mixture and set aside. Combine the flour, sugar, baking powder and salt in the bowl of a standing mixer. Beat the mixture at the lowest speed to blend- about 30 seconds. With the mixture still running at the lowest speed, add the butter, one piece at a time; mix until the butter and flour begin to clump together and look sandy and pebbly, with pieces about the size of peas, about 30 to 40 seconds after all the butter is added. Add the reserved 1 cup egg mixture and mix at the lowest speed until incorporated, about 5 to 10 seconds.
Increase the speed to medium-high and beat until light and fluffy, about 1 minute. Add the remaining egg mixture (about cup) in a slow steady stream, taking about 30 seconds. Stop the mixer and scrap the sides and bottom of the bowl with a rubber spatula. Beat at medium-high speed until thoroughly combined and the batter looks slightly curdled- about 15 seconds.
Divide the batter equally between the prepared cake pans; spread to the sides of the pans and smooth with a rubber spatula. Bake until the cake tops are light gold and a toothpick or thin skewer inserted into the centers comes out clean, 20 to 25 minutes.
Cool on a wire rack for 10 minutes. Run a knife around the pan perimeters to loosen. Invert one cake onto a large plate, peel off the parchment paper and re-invert onto another wire rack Repeat with the other cake. Cool completely before icing. Once the icing has been spread over the cake, then cut a slice of the warm cake and serve it up!
This cake is delicious, extremely versatile for any occasion, and an easy fix. As soon as you enjoy the first bite of this yellow layer cake, I know you will immediately remember this cake from days gone by. This yellow layer cake is truly a classic dessert and there is simply no need to change this recipe any time soon!
Many times a yellow layer cake is spruced up with a creamy chocolate frosting, chilled out with scoops of vanilla ice cream in between the layers, or may also be just served plain, the way our grandparents used to enjoy it.
The yellow layer cake, although an old-fashioned favorite, still holds a special place in our hearts that generations beyond us will continue to enjoy, the same way generations before us have enjoyed it as well. This deliciously moist yellow layer cake is sure to bring back those nostalgic feelings for the good ol' days. I am heading to the kitchen now!
INGREDIENTS:
1 cups (7 oz.) plain cake flour, sifted, plus more for dusting the pans
4 large eggs- at room temperature
cup whole milk- at room temperature
2 teaspoons vanilla extract
1 cups sugar
2 teaspoons baking powder
teaspoon salt
16 tablespoons (2 sticks) unsalted butter, softened- cut into 16 pieces
DIRECTIONS:
Adjust the oven rack to the lower-middle position and heat the oven to 350. Grease two 9-inch round cake pans and cover the pan bottoms with rounds of parchment paper or waxed paper. Grease the parchment rounds and dust the cake pans with flour, tapping out the excess.
Beat the eggs, milk, and vanilla with a fork in a small bowl; measure out 1 cup of this mixture and set aside. Combine the flour, sugar, baking powder and salt in the bowl of a standing mixer. Beat the mixture at the lowest speed to blend- about 30 seconds. With the mixture still running at the lowest speed, add the butter, one piece at a time; mix until the butter and flour begin to clump together and look sandy and pebbly, with pieces about the size of peas, about 30 to 40 seconds after all the butter is added. Add the reserved 1 cup egg mixture and mix at the lowest speed until incorporated, about 5 to 10 seconds.
Increase the speed to medium-high and beat until light and fluffy, about 1 minute. Add the remaining egg mixture (about cup) in a slow steady stream, taking about 30 seconds. Stop the mixer and scrap the sides and bottom of the bowl with a rubber spatula. Beat at medium-high speed until thoroughly combined and the batter looks slightly curdled- about 15 seconds.
Divide the batter equally between the prepared cake pans; spread to the sides of the pans and smooth with a rubber spatula. Bake until the cake tops are light gold and a toothpick or thin skewer inserted into the centers comes out clean, 20 to 25 minutes.
Cool on a wire rack for 10 minutes. Run a knife around the pan perimeters to loosen. Invert one cake onto a large plate, peel off the parchment paper and re-invert onto another wire rack Repeat with the other cake. Cool completely before icing. Once the icing has been spread over the cake, then cut a slice of the warm cake and serve it up!
This cake is delicious, extremely versatile for any occasion, and an easy fix. As soon as you enjoy the first bite of this yellow layer cake, I know you will immediately remember this cake from days gone by. This yellow layer cake is truly a classic dessert and there is simply no need to change this recipe any time soon!
Wow Your Friends With These Great Summer Drinks
Faced with planning an upcoming, outdoor summer party, I spent about an hour on the internet a few days ago in search of some festive summer drinks. I couldn't believe how many great sounding recipes I encountered. Most of them were entirely new to me.
To see if the drinks that sounded good also tasted good, I put together and sampled about fifteen in my home. I then tried an almost equal number in a friendly area pub over the course of about a week. Interestingly, every drink that sounded good tasted good; every one, without exception. But, these five really stood out.
First is the Rasmopolitan, courtesy of liclubs.com. It's made with an ounce of Stoli, 1/2 ounce of Triple Sec, a half ounce of fresh lime juice, and however much cranberry juice is required to fill a tall class after the other ingredients are added. The suggested garnish is a lime wedge.
A drink called Sex on the Beach also comes from liclubs.com (a sight I wound up bookmarking). By putting together a half ounce of peach schnapps, a half ounce of vodka, and an ounce each of pineapple juice and cranberry juice you get a very refreshing drink. I shook mine over ice and fell in love after the first sip.
Thanks to dreamsmixer.com for the Creamy Root Beer. Simply pour 2 ounces of Dr. Mcgillicuddy's Vanilla Schnapps into a frozen mug filled with ice, fill nearly to the top with root beer, and top off with a spoonful of cream.
Have you figured out yet that I not exactly a two fisted drinker? If so, you won't be shocked that my next choice, courtesy of frontgate.com, is a Strawberry Colada. To make one, just put together 1-1/4 ounce of (light) rum, 1/4 ounce of pineapple juice, and an ounce each of pina colada mix and strawberry daiquiri mix. Blend it and garnish with a cherry and an orange slice. It will taste as good as it looks.
I wanted an alcohol free drink for the party, and boy did I find a good one. On recipelink.com I chanced upon a drink called the Butterfinger, named after the candy bar which is part of the recipe. To make this sure crowd pleasing treat, freeze a bowl, a Butterfinger, and a sixteen once glass for at least a half hour. Longer is better. When you are ready to serve it, crush the Butterfinger...it's easier if you do so while it's wrapped, and put it to the side while you mix 2 cups of vanilla ice cream and a quarter cup of milk in the frozen bowl. When the ice cream and milk mixture is soft and smooth, stir in 2/3 of the crushed Butterfinger pieces...that's what the recipe says...I used the whole candy bar and had no regrets. Pour into the frozen glass, and serve with a spoon.
After my internet search and the delicious follow up research, I can recommend two things; the drinks described above and the wisdom of searching for drinks on the internet. Try both.
To see if the drinks that sounded good also tasted good, I put together and sampled about fifteen in my home. I then tried an almost equal number in a friendly area pub over the course of about a week. Interestingly, every drink that sounded good tasted good; every one, without exception. But, these five really stood out.
First is the Rasmopolitan, courtesy of liclubs.com. It's made with an ounce of Stoli, 1/2 ounce of Triple Sec, a half ounce of fresh lime juice, and however much cranberry juice is required to fill a tall class after the other ingredients are added. The suggested garnish is a lime wedge.
A drink called Sex on the Beach also comes from liclubs.com (a sight I wound up bookmarking). By putting together a half ounce of peach schnapps, a half ounce of vodka, and an ounce each of pineapple juice and cranberry juice you get a very refreshing drink. I shook mine over ice and fell in love after the first sip.
Thanks to dreamsmixer.com for the Creamy Root Beer. Simply pour 2 ounces of Dr. Mcgillicuddy's Vanilla Schnapps into a frozen mug filled with ice, fill nearly to the top with root beer, and top off with a spoonful of cream.
Have you figured out yet that I not exactly a two fisted drinker? If so, you won't be shocked that my next choice, courtesy of frontgate.com, is a Strawberry Colada. To make one, just put together 1-1/4 ounce of (light) rum, 1/4 ounce of pineapple juice, and an ounce each of pina colada mix and strawberry daiquiri mix. Blend it and garnish with a cherry and an orange slice. It will taste as good as it looks.
I wanted an alcohol free drink for the party, and boy did I find a good one. On recipelink.com I chanced upon a drink called the Butterfinger, named after the candy bar which is part of the recipe. To make this sure crowd pleasing treat, freeze a bowl, a Butterfinger, and a sixteen once glass for at least a half hour. Longer is better. When you are ready to serve it, crush the Butterfinger...it's easier if you do so while it's wrapped, and put it to the side while you mix 2 cups of vanilla ice cream and a quarter cup of milk in the frozen bowl. When the ice cream and milk mixture is soft and smooth, stir in 2/3 of the crushed Butterfinger pieces...that's what the recipe says...I used the whole candy bar and had no regrets. Pour into the frozen glass, and serve with a spoon.
After my internet search and the delicious follow up research, I can recommend two things; the drinks described above and the wisdom of searching for drinks on the internet. Try both.
How To Turn Hot Dogs Into Gourmet Meals
I don't know anybody who doesn't like hot dogs. And, here are some recipes that will make yours even better.
CROCKPOT CHILI DOGS- 6-8 servings: from southernfood.about.com
Ingredients:
1 pound hot dogs, 1 large onion finely chopped, 2 cans of chili with beans (15 ounces each), 1 teaspoon chili powder, 4 ounces shredded cheddar cheese, hot dog buns
Preparation Directions:
Combine the hot dogs, the chopped onion, the chili, and the chili powder in your slow cooker. Stir well. Put the cover on the cooker and cook on high for 3-4 hours or on low for 6-9 hours. Put the hot dogs in the rolls, use a spoon to add sauces, and put cheese on top.
HOISIN GLAZED DOGS- serves 4 people: thanks to hot-dog.org
You'll need:
cup hoisin sauce, 2 tablespoons honey, 1 tablespoon minced fresh gingerroot, peeled, teaspoon minced fresh garlic, 8 hot dogs, 8 hot dog buns, split, cup chopped green onions
Preparation directions:
Heat hoisin, honey, gingerroot and garlic in a small saucepan over medium heat. Allow sauce to simmer for 2-3 minutes then remove from heat. Reserve cup sauce. Lightly score diagonal cuts across the hot dogs. Liberally brush hot dogs with sauce. Preheat a gas or charcoal grill for the direct grilling method, using medium heat. Place hot dogs on grill rack, about 4 to 5 inches from the heat. Cook hot dogs over direct medium heat to an internal temperature of 165 degrees F for 10-12 minutes, basting often with the sauce. During last 3 to 4 minutes, open hot dog buns and lightly toast them over indirect heat. Brush buns with reserved hoisin sauce. Place hot dogs into heated buns. Sprinkle chopped green onions atop hot dogs.
YOCCO'S HOT DOG SAUCE- found at thatsmyhome.com Ingredients: 1 pound ground meat, 1 medium onion, 3 tablespoons chili powder, 1 teaspoon salt, 3/4 teaspoon oregano, 3/4 teaspoon cumin, 1/4 teaspoon red pepper flakes, 2 cups water
Preparation instructions:
Brown the meat, breaking up pieces, and the onions. Drain. Run it through a little chopper if you want it smaller. Add spices the spices and mix well. Add the water and simmer for an hour. The sauce may be frozen.
HOT SWEET VIDALIA ONION RELISH- from razzledazzlerecipes.com
Required ingredients:
1 tablespoon oil, 1 Vidalia onion, diced, 1/4 each, red and green bell pepper, diced, 2 tablespoons chopped fresh parsley, 1 tablespoon lime juice, 1 teaspoon chopped fresh mint, 1/2 teaspoon honey, 1/4 teaspoon each of salt and cayenne pepper
Preparation directions:
Heat oil on medium-high heat in a skillet. Saute the onion and peppers until the peppers are slightly wilted and the and onions are translucent. Remove from heat, stir in the remaining ingredients, and serve warm.
HONEST ABE'S CORN RELISH- produces 1/2 cup- from hot-dog.org
Required ingredients:
2 teaspoons of extra-virgin olive oil, 1 teaspoon of red wine vinegar, 1 cup of extra-sweet corn kernels, fresh cooked or frozen and thawed, cup of grape or cherry tomatoes, cut into small pieces, cup of finely chopped red onion, 1 tablespoon of chopped fresh basil leaves, 1/8 teaspoon each of salt and freshly ground black pepper
Preparation directions:
In a medium bowl, whip oil and vinegar together. Add the salt and freshly ground black pepper. Stir in corn, tomatoes, onion and basil. Cover and refrigerate. Use 2 tablespoons of relish per hot dog.
Happy eating.
CROCKPOT CHILI DOGS- 6-8 servings: from southernfood.about.com
Ingredients:
1 pound hot dogs, 1 large onion finely chopped, 2 cans of chili with beans (15 ounces each), 1 teaspoon chili powder, 4 ounces shredded cheddar cheese, hot dog buns
Preparation Directions:
Combine the hot dogs, the chopped onion, the chili, and the chili powder in your slow cooker. Stir well. Put the cover on the cooker and cook on high for 3-4 hours or on low for 6-9 hours. Put the hot dogs in the rolls, use a spoon to add sauces, and put cheese on top.
HOISIN GLAZED DOGS- serves 4 people: thanks to hot-dog.org
You'll need:
cup hoisin sauce, 2 tablespoons honey, 1 tablespoon minced fresh gingerroot, peeled, teaspoon minced fresh garlic, 8 hot dogs, 8 hot dog buns, split, cup chopped green onions
Preparation directions:
Heat hoisin, honey, gingerroot and garlic in a small saucepan over medium heat. Allow sauce to simmer for 2-3 minutes then remove from heat. Reserve cup sauce. Lightly score diagonal cuts across the hot dogs. Liberally brush hot dogs with sauce. Preheat a gas or charcoal grill for the direct grilling method, using medium heat. Place hot dogs on grill rack, about 4 to 5 inches from the heat. Cook hot dogs over direct medium heat to an internal temperature of 165 degrees F for 10-12 minutes, basting often with the sauce. During last 3 to 4 minutes, open hot dog buns and lightly toast them over indirect heat. Brush buns with reserved hoisin sauce. Place hot dogs into heated buns. Sprinkle chopped green onions atop hot dogs.
YOCCO'S HOT DOG SAUCE- found at thatsmyhome.com Ingredients: 1 pound ground meat, 1 medium onion, 3 tablespoons chili powder, 1 teaspoon salt, 3/4 teaspoon oregano, 3/4 teaspoon cumin, 1/4 teaspoon red pepper flakes, 2 cups water
Preparation instructions:
Brown the meat, breaking up pieces, and the onions. Drain. Run it through a little chopper if you want it smaller. Add spices the spices and mix well. Add the water and simmer for an hour. The sauce may be frozen.
HOT SWEET VIDALIA ONION RELISH- from razzledazzlerecipes.com
Required ingredients:
1 tablespoon oil, 1 Vidalia onion, diced, 1/4 each, red and green bell pepper, diced, 2 tablespoons chopped fresh parsley, 1 tablespoon lime juice, 1 teaspoon chopped fresh mint, 1/2 teaspoon honey, 1/4 teaspoon each of salt and cayenne pepper
Preparation directions:
Heat oil on medium-high heat in a skillet. Saute the onion and peppers until the peppers are slightly wilted and the and onions are translucent. Remove from heat, stir in the remaining ingredients, and serve warm.
HONEST ABE'S CORN RELISH- produces 1/2 cup- from hot-dog.org
Required ingredients:
2 teaspoons of extra-virgin olive oil, 1 teaspoon of red wine vinegar, 1 cup of extra-sweet corn kernels, fresh cooked or frozen and thawed, cup of grape or cherry tomatoes, cut into small pieces, cup of finely chopped red onion, 1 tablespoon of chopped fresh basil leaves, 1/8 teaspoon each of salt and freshly ground black pepper
Preparation directions:
In a medium bowl, whip oil and vinegar together. Add the salt and freshly ground black pepper. Stir in corn, tomatoes, onion and basil. Cover and refrigerate. Use 2 tablespoons of relish per hot dog.
Happy eating.
The World's Five Best Burger Recipes. Really.
Nothing is better than a good burger cooked on an open grill. Here are five recipes that can help you produce burgers that will delight your friends and family.
Grilled Inside-Out Southwestern Cheeseburgers- Serves 4
Next to my wife and my mother, Betty Crocker is my favorite woman. This recipe came from her website, bettycrocker.com.
Here's what you will need:
one and a half lb lean ground beef two tablespoons finely chopped onion two tablespoons drained Old El Paso chopped green chiles eight slices pepper Jack cheese, 2x1x1/4 inch (about four oz) four kaiser rolls, split a quarter cup Old El Paso taco sauce or Old El Paso Thick 'n Chunky salsa
Prepare as follows:
1. Heat gas or charcoal grill. In medium bowl, mix beef, onion and chiles. Shape mixture into 8 thin patties. Top each of 4 patties with 2 slices cheese. Place remaining beef patties on top; pinch edges to seal securely. 2. Place patties on grill over medium heat. Cover grill; cook 14 to 16 minutes, turning once, until burgers are slightly firm when pressed in center. Add rolls, cut sides down, for last 4 minutes of grilling or until toasted. Serve patties on rolls with taco sauce.
Zesty Burgers- 4 Servings
Thanks to http://southernfood.about.com for this delicious recipe.
The ingredients you'll need are:
1 to 1 1/4 pounds of lean ground beef 1/4 cup of chopped onion 2 tablespoons of green pepper, finely chopped 3 tablespoons ketchup 1 tablespoon of prepared horseradish 1 teaspoon of salt 2 teaspoons of prepared mustard 1 dash of pepper your favorite burger toppings 4 split buns, toasted
Preparation:
Combine lean ground beef with onion, green pepper, ketchup, horseradish, salt, mustard, and pepper; mix lightly. Shape into 4 patties about 1/2 inch thick. Grill or broil to desired doneness, about 5 to 7 minutes on each side. Serve with a variety of toppings and split toasted buns.
Texas Stuffed Grilled Burgers- Serves 5
Thanks to allrecipes.com for this terrific, original recipe.
Ingredients you'll need:
5 pounds lean ground beef 6 tablespoons Worcestershire sauce 2 teaspoons hickory seasoning (optional) salt and pepper to taste 2 cups chopped onion 2 cups chopped fresh mushrooms 2 cups chopped cooked ham 3 cups shredded Cheddar cheese
To prepare:
Preheat your grill for high heat. When hot, oil the grate lightly. In an appropriately sized bowl, mix the ground beef, Worcestershire sauce, hickory seasoning, salt and pepper until everything well blended together. Hand shape between 8 and 10 balls, and then flatten them into patties for grilling. On half of the patties (4-5), distribute the onions, the mushrooms, the chopped ham and the cheddar cheese. Cover the piles with the remaining patties, making certain to enclose the filling and to tightly seal the patties together. Grill the 4-5 patties for somewhere between 8 and 10 minutes on each side, or until the cheese in the middle has melted and the burger is well done.
Marinated Hamburgers
Thank you razzledazzlerecipes.com for this culinary delight.
The ingredients you'll need:
3 T. Lemon Juice 1 1/2 tsp. seasoned salt 1 T. Worcestershire sauce 1 T. soy sauce 1 T. A-1 sauce 1 T. oil 1/2 C. beef broth 1 tsp. Heinz 57 sauce 1/4 tsp. garlic salt 1 tsp. vinegar
To prepare:
Combine the ingredients.
Use a pound and a half of ground beef to make patties.
Put the burgers in a covered container and pour the marinade over them. Cover and refrigerate overnight.
Remove from marinade and sear over high heat to seal in the juices.
Mushroom Stuffed Burgers- serves 6
This too is from razzledazzlerecipes.com. If you're smart, you'll visit often.
Required ingredients are:
1 1/2 pounds hamburger 1/4 cup finely diced onion 2 eggs, lightly beaten 3/4 cup soft bread crumbs 1/4 cup ketchup 1/2 teaspoon salt 1/8 teaspoon pepper 2 tablespoons butter 1/2 pound sliced mushrooms 6 slices Swiss cheese
Proceed as follows:
Mix together the first 7 ingredients. Create a dozen patties, each about a quarter of an inch in thickness. Lightly saute the mushrooms in the butter. Put the sauteed mushrooms on 6 of the patties. Then top with the remaining 6 patties, sealing the edges tightly.
Broil or grill to desired doneness. Top with cheese. Serve on toasted buns.
I hope you will enjoy all five burgers as much as I do. And, if you want even more variety in your backyard cooking, you can find many more good burger recipes on the net.
Grilled Inside-Out Southwestern Cheeseburgers- Serves 4
Next to my wife and my mother, Betty Crocker is my favorite woman. This recipe came from her website, bettycrocker.com.
Here's what you will need:
one and a half lb lean ground beef two tablespoons finely chopped onion two tablespoons drained Old El Paso chopped green chiles eight slices pepper Jack cheese, 2x1x1/4 inch (about four oz) four kaiser rolls, split a quarter cup Old El Paso taco sauce or Old El Paso Thick 'n Chunky salsa
Prepare as follows:
1. Heat gas or charcoal grill. In medium bowl, mix beef, onion and chiles. Shape mixture into 8 thin patties. Top each of 4 patties with 2 slices cheese. Place remaining beef patties on top; pinch edges to seal securely. 2. Place patties on grill over medium heat. Cover grill; cook 14 to 16 minutes, turning once, until burgers are slightly firm when pressed in center. Add rolls, cut sides down, for last 4 minutes of grilling or until toasted. Serve patties on rolls with taco sauce.
Zesty Burgers- 4 Servings
Thanks to http://southernfood.about.com for this delicious recipe.
The ingredients you'll need are:
1 to 1 1/4 pounds of lean ground beef 1/4 cup of chopped onion 2 tablespoons of green pepper, finely chopped 3 tablespoons ketchup 1 tablespoon of prepared horseradish 1 teaspoon of salt 2 teaspoons of prepared mustard 1 dash of pepper your favorite burger toppings 4 split buns, toasted
Preparation:
Combine lean ground beef with onion, green pepper, ketchup, horseradish, salt, mustard, and pepper; mix lightly. Shape into 4 patties about 1/2 inch thick. Grill or broil to desired doneness, about 5 to 7 minutes on each side. Serve with a variety of toppings and split toasted buns.
Texas Stuffed Grilled Burgers- Serves 5
Thanks to allrecipes.com for this terrific, original recipe.
Ingredients you'll need:
5 pounds lean ground beef 6 tablespoons Worcestershire sauce 2 teaspoons hickory seasoning (optional) salt and pepper to taste 2 cups chopped onion 2 cups chopped fresh mushrooms 2 cups chopped cooked ham 3 cups shredded Cheddar cheese
To prepare:
Preheat your grill for high heat. When hot, oil the grate lightly. In an appropriately sized bowl, mix the ground beef, Worcestershire sauce, hickory seasoning, salt and pepper until everything well blended together. Hand shape between 8 and 10 balls, and then flatten them into patties for grilling. On half of the patties (4-5), distribute the onions, the mushrooms, the chopped ham and the cheddar cheese. Cover the piles with the remaining patties, making certain to enclose the filling and to tightly seal the patties together. Grill the 4-5 patties for somewhere between 8 and 10 minutes on each side, or until the cheese in the middle has melted and the burger is well done.
Marinated Hamburgers
Thank you razzledazzlerecipes.com for this culinary delight.
The ingredients you'll need:
3 T. Lemon Juice 1 1/2 tsp. seasoned salt 1 T. Worcestershire sauce 1 T. soy sauce 1 T. A-1 sauce 1 T. oil 1/2 C. beef broth 1 tsp. Heinz 57 sauce 1/4 tsp. garlic salt 1 tsp. vinegar
To prepare:
Combine the ingredients.
Use a pound and a half of ground beef to make patties.
Put the burgers in a covered container and pour the marinade over them. Cover and refrigerate overnight.
Remove from marinade and sear over high heat to seal in the juices.
Mushroom Stuffed Burgers- serves 6
This too is from razzledazzlerecipes.com. If you're smart, you'll visit often.
Required ingredients are:
1 1/2 pounds hamburger 1/4 cup finely diced onion 2 eggs, lightly beaten 3/4 cup soft bread crumbs 1/4 cup ketchup 1/2 teaspoon salt 1/8 teaspoon pepper 2 tablespoons butter 1/2 pound sliced mushrooms 6 slices Swiss cheese
Proceed as follows:
Mix together the first 7 ingredients. Create a dozen patties, each about a quarter of an inch in thickness. Lightly saute the mushrooms in the butter. Put the sauteed mushrooms on 6 of the patties. Then top with the remaining 6 patties, sealing the edges tightly.
Broil or grill to desired doneness. Top with cheese. Serve on toasted buns.
I hope you will enjoy all five burgers as much as I do. And, if you want even more variety in your backyard cooking, you can find many more good burger recipes on the net.
Great Salad Recipes
Salads are nutritional and can be the great source of vitamins, proteins, carbohydrates, minerals and lot more. They are considered as light meal and much more than an appetizer. Their preparation mostly involves vegetables (leafy vegetables) sometimes fruits. The dressing of the salads forms the crux of it, which differentiates the taste of different salads. Occasionally the salad is prepared with meat, fish cheese or nuts, which makes the salad of high calorie-content. Basically the salads are healthy with low calories most commonly found on every dining table in US.
The most commonly consumed green salad consists of variety of vegetables like lettuce, spinach or arugula. This is not all green salads can be seen with tomato, cucumber, peppers, mushrooms, onions, spring onions, and red onions, carrot and reddish. We come across people who love to try different things in their daily diet they make different combinations in the same dish to give it different taste and flavor. For this reason we find green salads complimented with pasta, olives, cooked potatoes, croutons, beans, rice meat, cheese and fish. That is why salad is not just any mixture of leafy vegetables but needs proper garnishing and serving with of course the right mix of ingredients.
There are wide array of sumptuous chicken and summer salad recipes with tantalizing taste and mouth-watering aroma.
Lets look at one of the recipe called Chinese chicken salad recipe which easy to prepare and tasty to eat. The almonds and noodles in the salad adds a crunchy taste to it and the dressing makes it spicy and sweet. Take a quick look at the ingredients needed.
Chinese chicken salad
Ingredients:
Coleslaw
1 packet of chicken noodles
1/2-cup of chopped green onions
Few sliced almonds to add crunch
4 skinless, boneless chicken breasts
Dressing essentials:
1/2 cup of sugar
1/2 cup of olive oil
Wine vinegar or same quantity of rice preferably 1/2 cup rice
2 tsp. of soy sauce
Seasoning from the ramen
Method
To start with the Chinese chicken salad, you need to bake/grill and cube the 4 chicken breasts properly. Once this is done you have to combine all ingredients together. When the ingredients are mixed properly put the dressing on salad immediately before serving.
During summer the intake of regular diet is less but the salads with nice dressings and variety of toppings can actually work a appetizers. The summer salad recipe give involves fresh vegetables. Just go through the recipe to more about it.
Mid- summer Italian bread salad
Ingredients
1 clove of garlic
1 (1 pound) loaf or Italian bread preferably
1 cup of finely chopped tomatoes
1 cup of peeled, seeded and chopped cucumber
1 cup of chopped red onion
1 clove crushed garlic
2 cups of chopped fresh basil
1/8 cup of chopped fresh thyme
1/4 cup of olive oil
2 tablespoons of balsamic vinegar
If the bread is too fresh toast it till it becomes dry and crunchy.
Preparations
First of all rub the peeled clove of garlic from inside of wooden salad bowl. After that chop the bread into small size pieces. Mix bread, tomato, tomato, cucumber red onions, garlic, basil and thyme in the prepared salad bowl. Finally add oil and vinegar for lightly coating. Toss and serve the Mid- summer Italian bread salad.
The most commonly consumed green salad consists of variety of vegetables like lettuce, spinach or arugula. This is not all green salads can be seen with tomato, cucumber, peppers, mushrooms, onions, spring onions, and red onions, carrot and reddish. We come across people who love to try different things in their daily diet they make different combinations in the same dish to give it different taste and flavor. For this reason we find green salads complimented with pasta, olives, cooked potatoes, croutons, beans, rice meat, cheese and fish. That is why salad is not just any mixture of leafy vegetables but needs proper garnishing and serving with of course the right mix of ingredients.
There are wide array of sumptuous chicken and summer salad recipes with tantalizing taste and mouth-watering aroma.
Lets look at one of the recipe called Chinese chicken salad recipe which easy to prepare and tasty to eat. The almonds and noodles in the salad adds a crunchy taste to it and the dressing makes it spicy and sweet. Take a quick look at the ingredients needed.
Chinese chicken salad
Ingredients:
Coleslaw
1 packet of chicken noodles
1/2-cup of chopped green onions
Few sliced almonds to add crunch
4 skinless, boneless chicken breasts
Dressing essentials:
1/2 cup of sugar
1/2 cup of olive oil
Wine vinegar or same quantity of rice preferably 1/2 cup rice
2 tsp. of soy sauce
Seasoning from the ramen
Method
To start with the Chinese chicken salad, you need to bake/grill and cube the 4 chicken breasts properly. Once this is done you have to combine all ingredients together. When the ingredients are mixed properly put the dressing on salad immediately before serving.
During summer the intake of regular diet is less but the salads with nice dressings and variety of toppings can actually work a appetizers. The summer salad recipe give involves fresh vegetables. Just go through the recipe to more about it.
Mid- summer Italian bread salad
Ingredients
1 clove of garlic
1 (1 pound) loaf or Italian bread preferably
1 cup of finely chopped tomatoes
1 cup of peeled, seeded and chopped cucumber
1 cup of chopped red onion
1 clove crushed garlic
2 cups of chopped fresh basil
1/8 cup of chopped fresh thyme
1/4 cup of olive oil
2 tablespoons of balsamic vinegar
If the bread is too fresh toast it till it becomes dry and crunchy.
Preparations
First of all rub the peeled clove of garlic from inside of wooden salad bowl. After that chop the bread into small size pieces. Mix bread, tomato, tomato, cucumber red onions, garlic, basil and thyme in the prepared salad bowl. Finally add oil and vinegar for lightly coating. Toss and serve the Mid- summer Italian bread salad.
Barbecued Oven Pork Roast I Came Across This Award Winning Recipe Sited In Foods Recipes Pop
Although I already have loads of dishes and popular foods recipes ebooks that I always try and obtain in PDF configuration, that are today available for instant download worldwide, I required something more unique.
Now although I have been an avid collector of worldwide foods recipes for many years I was presented with the heart warming job of having to arrange a dinner party for a gathering of budding clients. Although the gathering was inclusive of a number of nationalities I resolved to cook a Western type preparation Barbecued Oven Roast Pork. I was fairly sure that pork was not likely to insult any of my potential company!!
I had previously been given information that there was a wonderful ebook titled 490 Blue Ribbon Recipes that could possibly just hold the very thing I was hunting for
Now I had obtained my recipe I couldn't help wondering just how a recipe might win a Blue Ribbon gong
Back to good old Google I did lots of searches on a concoction of groups of words relating to Blue and Ribbon and was astounded to uncover that there was not a specific account, maybe, of course, I just did not aim my search in the appropriate areas, though my exploration was incredibly careful.
What I did, nonetheless discover, is that in the USA the contest to get the Blue Ribbon is tremendously lively.
Fundamentally I learnt that each and every year there are more or less 80 fairs within the USA in the company of dishes from some 50 States. Each fair organizes its own private Blue Ribbon recipe function. The line up of obtainable headings is most certainly broad that consequently means there is a recipe obtainable for personal taste. I discovered oodles of key trails towards these fairs commencing in the 1800's
One will detect Blue Ribbon Recipes appearing in categories for appetizers, soups, sandwiches, main dishes, bread, rolls, biscuits, dips, dressings and any dessert you can see in their mind's eye. Moreover there may possibly be a a dish to gratify every infatuation and for every opening in the globe of Blue Ribbon Recipes.
Unexpectedly the participants varied from diehard old hands and entrants who cover the whole nation contributing recipes for important dosh gains, to beginner house cooks afire to take a chance with Grannies old recipes for, say, the noble old Apple pie.
When questioned one rosy entrant remarked I just love the rivalry at County and State Fairs and I have been holding onto contest recipes and cook books for as long as I can remember.
As anticipated, I Believe, corporate business has crept in to these events. Over the last few years it is a fact that, help for recipe contests by big food companies has grown to be common at fairs all over The United States. The diverse corporation dish out first class awards for imaginative recipes using their goods.
Once again, would it surprise you to learn that, certain legendary food commodities have been born as a consequence of state fairs. Way back, in 1852 at the initial State Fair of Texas, an extraordinary entrant registered as Gail Borden Junior put forward a dried meat biscuit recipe. His celebrity status and achievement was achieved a great deal later on before leading his processed and condensed milk into a market winner.
Should you be looking for a wonderful preparation to be proud of, let us face the facts, you cannot not come up to scratch with a preparation that has won a state fair event and even better been awarded that Blue Ribbon decoration!! The adjudicators noticeably do not just give them away in a cavalier fashion!!
Well there we are, just a few facts on the beginnings of Blue Ribbon Recipes.
Conceivably you could be attracted to the good recipe I found, you can see it below:
Barbecued Oven Roast Pork
Serves 10-12 persons
3 lb / 1.5 kg boneless rolled top loin pork roast joint
3 large garlic cloves sliced
1 teaspoon black coarsely ground pepper
1/4 teaspoon dried sage
1/4 teaspoon dried thyme
vegetable oil, approx. 2 tablespoons
1 large onion, sliced (approx 8 oz)
1/4pint (approx 150 ml) chicken stock
8 oz tomato sauce (just over pint approx 200ml)
50ml (approx. 4 tablespoons) chili sauce
50ml spicy tomato ketchup
50ml apple cider vinegar
50ml lemon juice
3 Tablespoons Worcestershire sauce
2 Tablespoons brown sugar
2 teaspoons Dijon mustard
1/4 teaspoon paprika
1/4 teaspoon red pepper
If there is a large amount of fat on joint, trim it off along with strings if the joint has come tied.
Using butcher's (or kitchen string), tie at 2 intervals.
Cut deep slits in roast & insert garlic slices
If desired, lay fat skin side up, sprinkle with salt and roast in a separate tin for those who like crackling.
Combine pepper, sage & thyme; rub over surface of roast.
Coat a non stick deep frying pan with oil, place over medium high heat until hot.
Add pork roast and roll around until brown all over, about 10 15 minutes. Take out meat, put on one side. Add onion & saut until tender.
Add chicken stock bring to the boil. Transfer to a dish, then roast the meat uncovered at 350f / 180c for 30 minutes.
Combine tomato sauce & remaining ingredients in a medium saucepan.
Bring to a boil over medium heat; pour over pork.
Roast for an additional 35-45 minutes or until meat thermometer inserted in center of roast registers 160c. 325f. Slice pork, serve with hot sauce, ideal with tender new potatoes, in season vegetables and home made apple chutney/sauce.
To make things simpler, I have adjusted the quantities from the popular ebook recipe so that they are understandable internationally.
Once more, just for your information this dish above gained third place at the Illinois State Fair but I can't tell you what year.
Just what I am pleased to say to you is that the conclusion to my dinner party was a perfect success for me and my company, so much so, that lots of participants even asked for the recipe!!
You actually must do your best to furnish yourself with your copy of the fantastic recipe store in 490 Blue Ribbon Recipes if you appreciate the value of super foods recipes.
Now although I have been an avid collector of worldwide foods recipes for many years I was presented with the heart warming job of having to arrange a dinner party for a gathering of budding clients. Although the gathering was inclusive of a number of nationalities I resolved to cook a Western type preparation Barbecued Oven Roast Pork. I was fairly sure that pork was not likely to insult any of my potential company!!
I had previously been given information that there was a wonderful ebook titled 490 Blue Ribbon Recipes that could possibly just hold the very thing I was hunting for
Now I had obtained my recipe I couldn't help wondering just how a recipe might win a Blue Ribbon gong
Back to good old Google I did lots of searches on a concoction of groups of words relating to Blue and Ribbon and was astounded to uncover that there was not a specific account, maybe, of course, I just did not aim my search in the appropriate areas, though my exploration was incredibly careful.
What I did, nonetheless discover, is that in the USA the contest to get the Blue Ribbon is tremendously lively.
Fundamentally I learnt that each and every year there are more or less 80 fairs within the USA in the company of dishes from some 50 States. Each fair organizes its own private Blue Ribbon recipe function. The line up of obtainable headings is most certainly broad that consequently means there is a recipe obtainable for personal taste. I discovered oodles of key trails towards these fairs commencing in the 1800's
One will detect Blue Ribbon Recipes appearing in categories for appetizers, soups, sandwiches, main dishes, bread, rolls, biscuits, dips, dressings and any dessert you can see in their mind's eye. Moreover there may possibly be a a dish to gratify every infatuation and for every opening in the globe of Blue Ribbon Recipes.
Unexpectedly the participants varied from diehard old hands and entrants who cover the whole nation contributing recipes for important dosh gains, to beginner house cooks afire to take a chance with Grannies old recipes for, say, the noble old Apple pie.
When questioned one rosy entrant remarked I just love the rivalry at County and State Fairs and I have been holding onto contest recipes and cook books for as long as I can remember.
As anticipated, I Believe, corporate business has crept in to these events. Over the last few years it is a fact that, help for recipe contests by big food companies has grown to be common at fairs all over The United States. The diverse corporation dish out first class awards for imaginative recipes using their goods.
Once again, would it surprise you to learn that, certain legendary food commodities have been born as a consequence of state fairs. Way back, in 1852 at the initial State Fair of Texas, an extraordinary entrant registered as Gail Borden Junior put forward a dried meat biscuit recipe. His celebrity status and achievement was achieved a great deal later on before leading his processed and condensed milk into a market winner.
Should you be looking for a wonderful preparation to be proud of, let us face the facts, you cannot not come up to scratch with a preparation that has won a state fair event and even better been awarded that Blue Ribbon decoration!! The adjudicators noticeably do not just give them away in a cavalier fashion!!
Well there we are, just a few facts on the beginnings of Blue Ribbon Recipes.
Conceivably you could be attracted to the good recipe I found, you can see it below:
Barbecued Oven Roast Pork
Serves 10-12 persons
3 lb / 1.5 kg boneless rolled top loin pork roast joint
3 large garlic cloves sliced
1 teaspoon black coarsely ground pepper
1/4 teaspoon dried sage
1/4 teaspoon dried thyme
vegetable oil, approx. 2 tablespoons
1 large onion, sliced (approx 8 oz)
1/4pint (approx 150 ml) chicken stock
8 oz tomato sauce (just over pint approx 200ml)
50ml (approx. 4 tablespoons) chili sauce
50ml spicy tomato ketchup
50ml apple cider vinegar
50ml lemon juice
3 Tablespoons Worcestershire sauce
2 Tablespoons brown sugar
2 teaspoons Dijon mustard
1/4 teaspoon paprika
1/4 teaspoon red pepper
If there is a large amount of fat on joint, trim it off along with strings if the joint has come tied.
Using butcher's (or kitchen string), tie at 2 intervals.
Cut deep slits in roast & insert garlic slices
If desired, lay fat skin side up, sprinkle with salt and roast in a separate tin for those who like crackling.
Combine pepper, sage & thyme; rub over surface of roast.
Coat a non stick deep frying pan with oil, place over medium high heat until hot.
Add pork roast and roll around until brown all over, about 10 15 minutes. Take out meat, put on one side. Add onion & saut until tender.
Add chicken stock bring to the boil. Transfer to a dish, then roast the meat uncovered at 350f / 180c for 30 minutes.
Combine tomato sauce & remaining ingredients in a medium saucepan.
Bring to a boil over medium heat; pour over pork.
Roast for an additional 35-45 minutes or until meat thermometer inserted in center of roast registers 160c. 325f. Slice pork, serve with hot sauce, ideal with tender new potatoes, in season vegetables and home made apple chutney/sauce.
To make things simpler, I have adjusted the quantities from the popular ebook recipe so that they are understandable internationally.
Once more, just for your information this dish above gained third place at the Illinois State Fair but I can't tell you what year.
Just what I am pleased to say to you is that the conclusion to my dinner party was a perfect success for me and my company, so much so, that lots of participants even asked for the recipe!!
You actually must do your best to furnish yourself with your copy of the fantastic recipe store in 490 Blue Ribbon Recipes if you appreciate the value of super foods recipes.
Monday, July 12, 2010
Seafood Recipes - Try A New One Tonight!
You are able to make creative seafood recipes over and over again that are good for you with the facts this article mentions and the seafood that you like best, that is crab, scallops, mussels, or shrimp. They are easy to make, and healthy and enjoyable too.
It does not take long to find an appealing recipe for your seafood dish. All you have to do is visit one of the many search engines and just do a search for "Seafood Recipe" to quickly find out there are many available resources out there. From here it is just a matter of sorting through all the different recipes available and find one that you truly like.
Now traditional clambake recipes and lobster recipes are good, but who has the time for the clambake or the money for lobster? As a working wife and mother, time is of the essence and if I cannot get dinner on the table in a reasonable amount of time, it's not worth doing, but I have to be able to please my family in the process.
I personally have trouble eyeballing ingredients to see if I have added the right amount. I have a few ingredients that I use frequently in many dishes and have adapted them into my new healthier menu. Seafood is excellent for a tasty, low-calorie menu because it can be cooked in almost any fashion without losing its flavor.
Using shrimp as an example, we find that a pound of shrimp contains about 26 to 35 individual shrimp and costs roughly $8. That's pretty cheap for the base of a meal that your entire family will enjoy. Use a small paring knife to peel the shrimp and remove the veins, by passing the knife from the top of the shrimp toward its tail. That makes it much easier to open the shell, and then the shrimp should pop out right away. (Or, if you're willing to pay a bit more, you can purchase frozen shrimp already peeled.)
Use about a teaspoon of butter and a teaspoon of extra-virgin olive oil in the bottom of a saut pan, add a clove or garlic (let's be honest - we are not peeling and mincing our own garlic here, we are using a teaspoon of already chopped garlic in the jar), a half of finely chopped sweet onion, some salt and pepper, some parsley and your favorite seafood seasoning. You can just as easily wrap all of your ingredients in foil and pop on the grill or under the broiler for about 20 minutes for no-fuss cooking.
Offer your shrimp over a bed of wild rice (that you cooked in chicken broth) along with a side of asparagus and baby portabella mushrooms (cooked together with a bit of extra virgin olive oil and salt on the stovetop or wrapped in foil on the grill) and you end up with a succulent feast that is not only tasty but healthy, too in 30 - 45 minutes... now if I could only get my husband to do the dishes, it would be perfect.
Starting to cook with seafood items will become contagious pretty quick. It does not take long for the palette to crave a health and delicious seafood treat! Just the fact that it is such a healthy way to live and is so good for you are two great reasons to adopt this into your diet. As long as the seafood is fresh, there are really no health risks involved! To make sure this is the case, all you have to do is purchase your seafood from a reputable business, preferably located on the eastern seaboard of the continental US. There are so many recipes for you seafood fancies located online, just search for them and they will be in abundance. If all else fails turn to a local bookstore for some great recipe books.
When presented with the challenge of entertaining your family or just some close friends, it is the absolute best time to prepare a delicious seafood recipe. When you family and friends dig into the tasty seafood appetizer or main course they will have no choice but to automatically think this is a very special occasion and will feel as if this is a very rare treat.
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It does not take long to find an appealing recipe for your seafood dish. All you have to do is visit one of the many search engines and just do a search for "Seafood Recipe" to quickly find out there are many available resources out there. From here it is just a matter of sorting through all the different recipes available and find one that you truly like.
Now traditional clambake recipes and lobster recipes are good, but who has the time for the clambake or the money for lobster? As a working wife and mother, time is of the essence and if I cannot get dinner on the table in a reasonable amount of time, it's not worth doing, but I have to be able to please my family in the process.
I personally have trouble eyeballing ingredients to see if I have added the right amount. I have a few ingredients that I use frequently in many dishes and have adapted them into my new healthier menu. Seafood is excellent for a tasty, low-calorie menu because it can be cooked in almost any fashion without losing its flavor.
Using shrimp as an example, we find that a pound of shrimp contains about 26 to 35 individual shrimp and costs roughly $8. That's pretty cheap for the base of a meal that your entire family will enjoy. Use a small paring knife to peel the shrimp and remove the veins, by passing the knife from the top of the shrimp toward its tail. That makes it much easier to open the shell, and then the shrimp should pop out right away. (Or, if you're willing to pay a bit more, you can purchase frozen shrimp already peeled.)
Use about a teaspoon of butter and a teaspoon of extra-virgin olive oil in the bottom of a saut pan, add a clove or garlic (let's be honest - we are not peeling and mincing our own garlic here, we are using a teaspoon of already chopped garlic in the jar), a half of finely chopped sweet onion, some salt and pepper, some parsley and your favorite seafood seasoning. You can just as easily wrap all of your ingredients in foil and pop on the grill or under the broiler for about 20 minutes for no-fuss cooking.
Offer your shrimp over a bed of wild rice (that you cooked in chicken broth) along with a side of asparagus and baby portabella mushrooms (cooked together with a bit of extra virgin olive oil and salt on the stovetop or wrapped in foil on the grill) and you end up with a succulent feast that is not only tasty but healthy, too in 30 - 45 minutes... now if I could only get my husband to do the dishes, it would be perfect.
Starting to cook with seafood items will become contagious pretty quick. It does not take long for the palette to crave a health and delicious seafood treat! Just the fact that it is such a healthy way to live and is so good for you are two great reasons to adopt this into your diet. As long as the seafood is fresh, there are really no health risks involved! To make sure this is the case, all you have to do is purchase your seafood from a reputable business, preferably located on the eastern seaboard of the continental US. There are so many recipes for you seafood fancies located online, just search for them and they will be in abundance. If all else fails turn to a local bookstore for some great recipe books.
When presented with the challenge of entertaining your family or just some close friends, it is the absolute best time to prepare a delicious seafood recipe. When you family and friends dig into the tasty seafood appetizer or main course they will have no choice but to automatically think this is a very special occasion and will feel as if this is a very rare treat.
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Italian Food: A Good And Healthy Choice
Nowadays Italian food is getting popular day by day all over the world. People of every country have started liking this food. If you are one of them who like pasta very much then you must love this cooking because this is one of the main ingredients of most recipes. As with all ethnic foods, this eating uses its own group of spices. These are a number of most popular spices which are used in this cooking; these spices are garlic, oregano, basil and thyme. If you will use fresh spices in your cooking then it will really add a special touch to any dish, but if you are unable to find fresh and then you can use the dried spice. You can buy these spices in small quantities and you need not keep them stored in a cool, dark place, not over your stove on a rack.
The heart of this cooking or eating is the use of ingredients. These ingredients are available in all the seasons. These ingredients are used to change ordinary items into works of art in the form of pastas, side dishes, breads, sauces, main dishes, deserts and soups. The possibilities are rally endless and very exciting. If you are really Italian food lover then you must buy cookbooks so that you can easily increase the taste of your food. These are a number of recipe books that have pictures of the completed dish so that you will able to know what it should look like. These books can help you a lot if you have never seen the dish anywhere. It is really best to follow a recipe when you first start to learn a new recipe but don't be panic to start experimenting once you have the basics down.
Following are some ingredients that you need to have in your grocery list.
1) Tomato Sauce:
Tomato Sauce is one of the important ingredients. You need not have to buy the expensive tomato sauce. The national brand or house brand at your nearby local grocery store will be fine in your Italian dish. Try not to buy from the "pre-seasoned" blends, as you will be adding your own spices and herbs.
2) Pasta:
It is highly recommended that you should not buy a huge quantity of any specific pasta. It is preferable to keep a little amount of the most regular types such as wide egg noodle, large and small shells, elbow macaroni, linguine and spaghetti. It will be good if you have storage so that you can keep the long noodles in a long container. Moreover, you can find many Tupperware makers that are specially design to keep the pasta in to maintain freshness.
3) Parmesan Cheese:
Freshly ground Parmesan cheese is always a welcome addition to the top of any Italian dish even though it may not always be needed in the ingredients of the recipe you are cooking. The famous cheese brand, Kraft, has a new product with a block of cheese in its container along with its grater.
4) Olive oil:
Olive oil is also one of the integral parts of ingredients. One of the mistakes that many Italian food amateurs make is using pricey olive oil for things like pan-frying. Using the standard olive oil, which is yellow in color, is just fine for this.
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The heart of this cooking or eating is the use of ingredients. These ingredients are available in all the seasons. These ingredients are used to change ordinary items into works of art in the form of pastas, side dishes, breads, sauces, main dishes, deserts and soups. The possibilities are rally endless and very exciting. If you are really Italian food lover then you must buy cookbooks so that you can easily increase the taste of your food. These are a number of recipe books that have pictures of the completed dish so that you will able to know what it should look like. These books can help you a lot if you have never seen the dish anywhere. It is really best to follow a recipe when you first start to learn a new recipe but don't be panic to start experimenting once you have the basics down.
Following are some ingredients that you need to have in your grocery list.
1) Tomato Sauce:
Tomato Sauce is one of the important ingredients. You need not have to buy the expensive tomato sauce. The national brand or house brand at your nearby local grocery store will be fine in your Italian dish. Try not to buy from the "pre-seasoned" blends, as you will be adding your own spices and herbs.
2) Pasta:
It is highly recommended that you should not buy a huge quantity of any specific pasta. It is preferable to keep a little amount of the most regular types such as wide egg noodle, large and small shells, elbow macaroni, linguine and spaghetti. It will be good if you have storage so that you can keep the long noodles in a long container. Moreover, you can find many Tupperware makers that are specially design to keep the pasta in to maintain freshness.
3) Parmesan Cheese:
Freshly ground Parmesan cheese is always a welcome addition to the top of any Italian dish even though it may not always be needed in the ingredients of the recipe you are cooking. The famous cheese brand, Kraft, has a new product with a block of cheese in its container along with its grater.
4) Olive oil:
Olive oil is also one of the integral parts of ingredients. One of the mistakes that many Italian food amateurs make is using pricey olive oil for things like pan-frying. Using the standard olive oil, which is yellow in color, is just fine for this.
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A Look At The Recipes And Variants For Preparing Salsbury Steak
One of the most popular Southern American dishes, Salsbury steak makes part of the local culinary flavor; served with grilled onions and gravy, this dish is very commonly called country fried steak. Though traditionally known as a steak, this is actually some form of hamburger made of ground beef and lots of seasonings. There are plenty of recipes and variants for preparing the Salsbury steak, and one is often more rewarding and delicious than the other: the ingredients range from cheese fillings and mushrooms to corn flakes. Though the seasonings and the dressings that accompany a Salsbury steak may be different there are some ingredients that cannot miss from the composition.
Make sure that the ground beef you buy for the Salsbury steak be lean enough for your taste; you will also need eggs, bread crumbs, onions and some rice. Some recipes also include further grated vegetables in the composition such as raw potatoes and carrots, and this combination also works fine. The egg is a must have ingredient of all Salsbury steak types since it makes the ground meat and the rest of the components stick together. Pepper powder, chilly and green parsley are the seasonings that work best for the matter, and you could also drop some garlic too.
Divide the meat into even portions according to the number of people you are going to serve, and make some patties. In the meantime heat some vegetable oil or butter in a frying pan and add the patties; it will take no longer than five minutes of cooking on each side before the Salsbury steak is ready. Take the patties out and keep them covered with an aluminum foil so that they remain warm while you prepare the sauce and the side dish. Varying from one recipe to another, this is when things get different. Let's see what to do for a mushroom sauce to serve with the Salsbury steak.
Either canned or fresh mushrooms can be used for the Salsbury steak, you'll only need to sear them in butter, add some Worcestershire sauce or Dijon mustard, spices and a small cup of water. The cooking time depends on the kind of mushrooms you are using: usually the canned ones are prepared faster but they don't have the same aroma. Two or three minutes before taking the mushroom sauce from the stove, add the Salsbury steak to the composition and let them boil together. For anyone who'd like to have the Salsbury steak a little crisp, simply pour the dressing over it.
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Make sure that the ground beef you buy for the Salsbury steak be lean enough for your taste; you will also need eggs, bread crumbs, onions and some rice. Some recipes also include further grated vegetables in the composition such as raw potatoes and carrots, and this combination also works fine. The egg is a must have ingredient of all Salsbury steak types since it makes the ground meat and the rest of the components stick together. Pepper powder, chilly and green parsley are the seasonings that work best for the matter, and you could also drop some garlic too.
Divide the meat into even portions according to the number of people you are going to serve, and make some patties. In the meantime heat some vegetable oil or butter in a frying pan and add the patties; it will take no longer than five minutes of cooking on each side before the Salsbury steak is ready. Take the patties out and keep them covered with an aluminum foil so that they remain warm while you prepare the sauce and the side dish. Varying from one recipe to another, this is when things get different. Let's see what to do for a mushroom sauce to serve with the Salsbury steak.
Either canned or fresh mushrooms can be used for the Salsbury steak, you'll only need to sear them in butter, add some Worcestershire sauce or Dijon mustard, spices and a small cup of water. The cooking time depends on the kind of mushrooms you are using: usually the canned ones are prepared faster but they don't have the same aroma. Two or three minutes before taking the mushroom sauce from the stove, add the Salsbury steak to the composition and let them boil together. For anyone who'd like to have the Salsbury steak a little crisp, simply pour the dressing over it.
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Sunday, July 11, 2010
I Couldn't Help But Share With You This Chicken Fried Steak Recipe
If you go to the restaurant and feel like having some special chicken dish, don't make the mistake of ordering chicken fried steak, since you'd be in for a big surprise. Chicken fried steak is a great way of preparing beef, the name of which comes from the resemblances with fried chicken. Hence, this specialty is recommended to anyone who'd like a well-cooked piece of beef, and it definitely deserves better grades than any pork steak you may have tasted.
Chicken fried steak is known under a variety of other names, particularly in the United States, and confusions are something common: country fried chicken, chicken fried chicken or steak fried chicken. The origins of this popular dish are not very clear, but it is supposed to come from Europe, most probably from Germany since it resembles wiener schnitzel a lot.
How is chicken fried steak made? Once I give you the details you'll see that you can cook it simply and quickly at home. The main condition for preparing a delicious dish is to cut the beef as thin as possible; then pound it on each side to make it tender and add some spices. Tenderizing is an absolute must-follow step since this type of meat is usually harder in texture; once the process is over, pass the beef through butter and flour while adding some further seasonings including pepper and salt.
Instead of butter you can use a combination of milk and eggs with seasonings, while as a substitute for flour, bread crumbs work great. Chicken fried steak is usually cooked in vegetable oil, as it is a lot healthier than lard and hot butter that were part of the traditional recipe. The preference goes for palm tree oil that is said to have less cholesterol than the sun-flower one, and nutritionists recommend this combination as being a lot healthier.
There are other advantages to cooking chicken fried steak than the rapid preparation mode; first of all the price for the meat cuts is lower than for other meat categories. Then, there are lots of ways to serve beef prepared like this: one can either go for mashed potatoes, boiled vegetables with dressings and salad, or cream gravy. There are no restrictions about the meal at which to serve chicken fried steak: it goes very well for lunch or dinner, but it is not at all uncommon to have it at breakfast with eggs for instance.
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Chicken fried steak is known under a variety of other names, particularly in the United States, and confusions are something common: country fried chicken, chicken fried chicken or steak fried chicken. The origins of this popular dish are not very clear, but it is supposed to come from Europe, most probably from Germany since it resembles wiener schnitzel a lot.
How is chicken fried steak made? Once I give you the details you'll see that you can cook it simply and quickly at home. The main condition for preparing a delicious dish is to cut the beef as thin as possible; then pound it on each side to make it tender and add some spices. Tenderizing is an absolute must-follow step since this type of meat is usually harder in texture; once the process is over, pass the beef through butter and flour while adding some further seasonings including pepper and salt.
Instead of butter you can use a combination of milk and eggs with seasonings, while as a substitute for flour, bread crumbs work great. Chicken fried steak is usually cooked in vegetable oil, as it is a lot healthier than lard and hot butter that were part of the traditional recipe. The preference goes for palm tree oil that is said to have less cholesterol than the sun-flower one, and nutritionists recommend this combination as being a lot healthier.
There are other advantages to cooking chicken fried steak than the rapid preparation mode; first of all the price for the meat cuts is lower than for other meat categories. Then, there are lots of ways to serve beef prepared like this: one can either go for mashed potatoes, boiled vegetables with dressings and salad, or cream gravy. There are no restrictions about the meal at which to serve chicken fried steak: it goes very well for lunch or dinner, but it is not at all uncommon to have it at breakfast with eggs for instance.
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Some Different Ideas For Cooking Rice
Rice needs to be thoroughly washed. A good way to do this is to put it into a colander, in a deep pan of water. Rub the rice well with the hands, lifting the colander in and out the water, and changing the water until it is clear; then drain. In this way the grit is deposited in the water, and the rice left thoroughly clean.
The best method of cooking rice is by steaming it. If boiled in much water, it loses a portion of its already small percentage of nitrogenous elements. It requires much less time for cooking than any of the other grains. Like all the dried grains and seeds, rice swells in cooking to several times its original bulk. When cooked, each grain of rice should be separate and distinct, yet perfectly tender.
Steamed rice.
Soak a cup of rice in one and a fourth cups of water for an hour, then add a cup of milk, turn into a dish suitable for serving it from at table, and place in a steam-cooker or a covered steamer over a kettle of boiling water, and steam for an hour. It should be stirred with a fork occasionally, for the first ten or fifteen minutes.
Boiled rice (japanese method).
Thoroughly cleanse the rice by washing in several waters, and soak it overnight. In the morning, drain it, and put to cook in an equal quantity of boiling water, that is, a pint of water for a pint of rice. For cooking, a stewpan with tightly fitting cover should be used. Heat the water to boiling, then add the rice, and after stirring, put on the cover, which is not again to be removed during the boiling. At first, as the water boils, steam will puff out freely from under the cover, but when the water has nearly evaporated, which will be in eight to ten minutes, according to the age and quality of the rice, only a faint suggestion of steam will be observed, and the stewpan must then be removed from over the fire to some place on the range, where it will not burn, to swell and dry for fifteen or twenty minutes.
Rice to be boiled in the ordinary manner requires two quarts of boiling water to one cupful of rice. It should be boiled rapidly until tender, then drained at once, and set in a moderate oven to become dry. Picking and lifting lightly occasionally with a fork will make it more flaky and dry. Care must be taken, however, not to mash the rice grains.
Rice with fig sauce.
Steam a cupful of best rice as directed above, and when done, serve with a fig sauce. Dish a spoonful of the fig sauce with each saucer of rice, and serve with plenty of cream. Rice served in this way requires no sugar for dressing, and is a most wholesome breakfast dish.
Orange rice.
Wash and steam the rice. Prepare some oranges by separating into sections and cutting each section in halves, removing the seeds and all the white portion. Sprinkle the oranges lightly with sugar, and let them stand while the rice is cooking. Serve a portion of the orange on each saucerful of rice.
Rice with raisins.
Carefully wash a cupful of rice, soak it, and cook as directed for Steamed Rice. After the rice has began to swell, but before it has softened, stir into it lightly, using a fork for the purpose, a cupful of raisins. Serve with cream.
Rice with peaches.
Steam the rice and when done, serve with cream and a nicely ripened peach pared and sliced on each individual dish.
Browned rice.
Spread a cupful of rice on a shallow baking tin, and put into a moderately hot oven to brown. It will need to be stirred frequently to prevent burning and to secure a uniformity of color. Each rice kernel, when sufficiently browned, should be of a yellowish brown, about the color of ripened wheat. Steam the same as directed for ordinary rice, using only two cups of water for each cup of browned rice, and omitting the preliminary soaking. When properly cooked, each kernel will be separated, dry, and mealy. Rice prepared in this manner is undoubtedly more digestible than when cooked without browning.
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The best method of cooking rice is by steaming it. If boiled in much water, it loses a portion of its already small percentage of nitrogenous elements. It requires much less time for cooking than any of the other grains. Like all the dried grains and seeds, rice swells in cooking to several times its original bulk. When cooked, each grain of rice should be separate and distinct, yet perfectly tender.
Steamed rice.
Soak a cup of rice in one and a fourth cups of water for an hour, then add a cup of milk, turn into a dish suitable for serving it from at table, and place in a steam-cooker or a covered steamer over a kettle of boiling water, and steam for an hour. It should be stirred with a fork occasionally, for the first ten or fifteen minutes.
Boiled rice (japanese method).
Thoroughly cleanse the rice by washing in several waters, and soak it overnight. In the morning, drain it, and put to cook in an equal quantity of boiling water, that is, a pint of water for a pint of rice. For cooking, a stewpan with tightly fitting cover should be used. Heat the water to boiling, then add the rice, and after stirring, put on the cover, which is not again to be removed during the boiling. At first, as the water boils, steam will puff out freely from under the cover, but when the water has nearly evaporated, which will be in eight to ten minutes, according to the age and quality of the rice, only a faint suggestion of steam will be observed, and the stewpan must then be removed from over the fire to some place on the range, where it will not burn, to swell and dry for fifteen or twenty minutes.
Rice to be boiled in the ordinary manner requires two quarts of boiling water to one cupful of rice. It should be boiled rapidly until tender, then drained at once, and set in a moderate oven to become dry. Picking and lifting lightly occasionally with a fork will make it more flaky and dry. Care must be taken, however, not to mash the rice grains.
Rice with fig sauce.
Steam a cupful of best rice as directed above, and when done, serve with a fig sauce. Dish a spoonful of the fig sauce with each saucer of rice, and serve with plenty of cream. Rice served in this way requires no sugar for dressing, and is a most wholesome breakfast dish.
Orange rice.
Wash and steam the rice. Prepare some oranges by separating into sections and cutting each section in halves, removing the seeds and all the white portion. Sprinkle the oranges lightly with sugar, and let them stand while the rice is cooking. Serve a portion of the orange on each saucerful of rice.
Rice with raisins.
Carefully wash a cupful of rice, soak it, and cook as directed for Steamed Rice. After the rice has began to swell, but before it has softened, stir into it lightly, using a fork for the purpose, a cupful of raisins. Serve with cream.
Rice with peaches.
Steam the rice and when done, serve with cream and a nicely ripened peach pared and sliced on each individual dish.
Browned rice.
Spread a cupful of rice on a shallow baking tin, and put into a moderately hot oven to brown. It will need to be stirred frequently to prevent burning and to secure a uniformity of color. Each rice kernel, when sufficiently browned, should be of a yellowish brown, about the color of ripened wheat. Steam the same as directed for ordinary rice, using only two cups of water for each cup of browned rice, and omitting the preliminary soaking. When properly cooked, each kernel will be separated, dry, and mealy. Rice prepared in this manner is undoubtedly more digestible than when cooked without browning.
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Bitter Melon Recipes Health Benefits Of Bitter Melon
Bitter melon is a wonderful herb that is having numerous health benefits. But think that if these herbs are being included in out diet i.e. normal food then it becomes cherry on the cake. Below is a recipe that is really very delicious and having loads of health benefit due to presence of biter melon in it.
Ingredients
1. Five tablespoon i.e. about 75 ml vegetable oil
2. One tablespoon i.e. 15 ml of mushroom soy sauce
3. 450 gram sirloin tips, thinly sliced across the grain
4. One firm bitter melon about 340 gram of weight
5. Two garlic cloves
6. Two tablespoon 30 ml fish sauce
7. Four tablespoon 20 ml sugar
How to make it
1. Add the marinated meat, bitter melon, fish sauce and sugar in a container, stirring well after each addition.
2. Cook, stirring frequently, until the bitter melon is soft but not mushy and its bitterness has mellowed a bit, six to seven minutes. Serve with lots of cooked rice.
3. Combine two tablespoon 30 ml of the oil with the soy sauce in a medium bowl and marinate the beef in this mixture for ten minutes.
4. Prepare the bitter melon: Cut it longitudinally in half, scoop out the seeds and slice on an angle 1/4 th inch thick.
5. In a large skillet or wok, heat the remaining three tablespoon i.e. about 45 ml of oil over medium-high heat and saute garlic until golden, five to ten seconds.
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Ingredients
1. Five tablespoon i.e. about 75 ml vegetable oil
2. One tablespoon i.e. 15 ml of mushroom soy sauce
3. 450 gram sirloin tips, thinly sliced across the grain
4. One firm bitter melon about 340 gram of weight
5. Two garlic cloves
6. Two tablespoon 30 ml fish sauce
7. Four tablespoon 20 ml sugar
How to make it
1. Add the marinated meat, bitter melon, fish sauce and sugar in a container, stirring well after each addition.
2. Cook, stirring frequently, until the bitter melon is soft but not mushy and its bitterness has mellowed a bit, six to seven minutes. Serve with lots of cooked rice.
3. Combine two tablespoon 30 ml of the oil with the soy sauce in a medium bowl and marinate the beef in this mixture for ten minutes.
4. Prepare the bitter melon: Cut it longitudinally in half, scoop out the seeds and slice on an angle 1/4 th inch thick.
5. In a large skillet or wok, heat the remaining three tablespoon i.e. about 45 ml of oil over medium-high heat and saute garlic until golden, five to ten seconds.
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Turkey Cooking Time - Enjoy The Tastiest Recipes
It always seemed to me somehow that turkeys shouldnt 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.
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. Lets 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.
But lets speak about turkey as a main dish of Christmas dinner. To my mind, its the biggest and appetizing poultry, which gives the best fit to a family holiday. There are lots of ways to cook a turkey, though its 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.
Turkey has delicate fatless meat, thats 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 its basically ready to be placed in the oven.
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 its 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 Im going to share with you the tastiest turkey recipes from my large collection and hope youll appreciate them at their true value.
Turkey with cranberries, bacon and walnuts
This spicy filling is one of the most delicious its a hybrid between traditional American and English versions of turkey stuffings. Cider sauce harmonizes perfectly with golden turkey crisp.
1 turkey weighing about 4 kilos
1 tablespoon corn oil
4 ounces bacon, sliced
2 shallots, chopped
2 celery twigs, chopped
1 rosemary twig
3 ounces cranberries
3 cups cider
1/2 teaspoon nutmeg
1/2 teaspoon allspice
3 ounces walnuts, chopped
1 orange peel, grated
1 cup sausage meat
1 egg
2/3 cup bread crumbs
1/2 cup mouldering butter
1 1/4 cup chicken broth
1 teaspoon starch
salt and pepper at your taste
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.
2.Add nutmeg, allspice, a pinch of salt and pepper, walnuts, orange peel, sausage meat, 1 egg and crumbs.
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.
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.
5.Then you have to make a sauce. Remove grease in the casserole dish in which youve 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.
Apple-glazed turkey with herbs
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.
1 turkey
1/2 cup butter
2 onions, chopped
1 large carrot, diced
2 stalks celery, chopped
1/2 cup parsley, chopped
1 teaspoon fresh thyme, chopped
1 tablespoon chopped fresh sage
1/2 teaspoon ground red pepper
1/2 teaspoon ground cinnamon
8 cups bread crumbs
1/2 cup chicken broth
1 1/2 teaspoon salt
1/2 teaspoon black pepper
For the glaze:
1/2 teaspoon ground cinnamon
1/4-1/2 teaspoon ground red pepper
1/2 teaspoon salt
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.
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.
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.
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 its browned.
5.Take the turkey out, cover with foil and let it for half an hour
Turkey with blocks and ham with Madeira gravy
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.
1 turkey weighing 5 kilos
12 ounces blocks
1 pint chicken broth
3 tablespoons olive oil
1 small onion, diced
1 clove garlic, grated
8 ounces bacon, diced
3 parsley twigs, chopped
1 tablespoon fresh thyme leaves
3 1/2 ounces dry tomatoes, sliced
1/2 lemon peel
1/2 cup butter
1 teaspoon salt
1/2 teaspoon ground red pepper
For the gravy:
2 tablespoons flour
1 1/2 cup chicken broth
1/2 cup Madeira
1 tablespoon mustard
1.Put blocks in a big pan, combine with hot broth and leave it for 10 minutes.
2.Fry onion and garlic about 5 minutes. Increase the heat, combine with bacon and cook for 5 minutes more.
3.Combine blocks with bacon, herbs, lemon peel, tomatoes, salt and pepper. Brush the turkey with butter and stuff with the blocks mass.
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.
5.Take the turkey out, when its 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.
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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. Lets 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.
But lets speak about turkey as a main dish of Christmas dinner. To my mind, its the biggest and appetizing poultry, which gives the best fit to a family holiday. There are lots of ways to cook a turkey, though its 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.
Turkey has delicate fatless meat, thats 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 its basically ready to be placed in the oven.
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 its 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 Im going to share with you the tastiest turkey recipes from my large collection and hope youll appreciate them at their true value.
Turkey with cranberries, bacon and walnuts
This spicy filling is one of the most delicious its a hybrid between traditional American and English versions of turkey stuffings. Cider sauce harmonizes perfectly with golden turkey crisp.
1 turkey weighing about 4 kilos
1 tablespoon corn oil
4 ounces bacon, sliced
2 shallots, chopped
2 celery twigs, chopped
1 rosemary twig
3 ounces cranberries
3 cups cider
1/2 teaspoon nutmeg
1/2 teaspoon allspice
3 ounces walnuts, chopped
1 orange peel, grated
1 cup sausage meat
1 egg
2/3 cup bread crumbs
1/2 cup mouldering butter
1 1/4 cup chicken broth
1 teaspoon starch
salt and pepper at your taste
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.
2.Add nutmeg, allspice, a pinch of salt and pepper, walnuts, orange peel, sausage meat, 1 egg and crumbs.
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.
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.
5.Then you have to make a sauce. Remove grease in the casserole dish in which youve 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.
Apple-glazed turkey with herbs
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.
1 turkey
1/2 cup butter
2 onions, chopped
1 large carrot, diced
2 stalks celery, chopped
1/2 cup parsley, chopped
1 teaspoon fresh thyme, chopped
1 tablespoon chopped fresh sage
1/2 teaspoon ground red pepper
1/2 teaspoon ground cinnamon
8 cups bread crumbs
1/2 cup chicken broth
1 1/2 teaspoon salt
1/2 teaspoon black pepper
For the glaze:
1/2 teaspoon ground cinnamon
1/4-1/2 teaspoon ground red pepper
1/2 teaspoon salt
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.
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.
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.
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 its browned.
5.Take the turkey out, cover with foil and let it for half an hour
Turkey with blocks and ham with Madeira gravy
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.
1 turkey weighing 5 kilos
12 ounces blocks
1 pint chicken broth
3 tablespoons olive oil
1 small onion, diced
1 clove garlic, grated
8 ounces bacon, diced
3 parsley twigs, chopped
1 tablespoon fresh thyme leaves
3 1/2 ounces dry tomatoes, sliced
1/2 lemon peel
1/2 cup butter
1 teaspoon salt
1/2 teaspoon ground red pepper
For the gravy:
2 tablespoons flour
1 1/2 cup chicken broth
1/2 cup Madeira
1 tablespoon mustard
1.Put blocks in a big pan, combine with hot broth and leave it for 10 minutes.
2.Fry onion and garlic about 5 minutes. Increase the heat, combine with bacon and cook for 5 minutes more.
3.Combine blocks with bacon, herbs, lemon peel, tomatoes, salt and pepper. Brush the turkey with butter and stuff with the blocks mass.
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.
5.Take the turkey out, when its 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.
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Three Crockpot Recipes For Soup
One of the advantages of preparing soups in crock pots is the richness of flavour from the slow cooking process. Today, I am sharing with you three deligthful crockpot recipes for soups, great confort dishes any time of the year.
16 BEAN SOUP
1 package 16 Bean Soup
3 bay leaves
1 tablespoon crushed oregano
2 cans no-fat chicken stock
Additional water to cover
3 stalks celery chopped
3 carrots diced
1 large onion chopped
3 cloves garlic sliced
1 pound turkey Italian sausage sliced
2 cans stewed (or diced) tomatoes
Combine first 5 ingredients (liquid should cover mixture by 1"-2") in
Crock Pot Cook on high for 2 hours Add remaining ingredients and shift cooker to low and cook for additional 3 hours For more zing, add cayenne or crushed red pepper when adding second set of ingredients. Serve as complete meal or over rice. Freezes well.
VEGETABLE BEEF SOUP
1 pound ground chuck
1 cup chopped onion
1 large (28 oz.) can whole tomatoes (chopped)
3 cup diced potatoes
1 (16 oz.) can cut green beans
2 teaspoon chili powder
2-3 dashes cayenne pepper sauce
2 (10 1/2 oz.) cans condensed beef bouillon
1 cup chopped celery
1 cup sliced carrots
1 teaspoon salt
1 teaspoon Worcestershire sauce
Brown meat with onion and celery; drain off fat. Stir in remaining ingredients and add 1 or 2 cups water. Cover and cook on low for 8-10 hours.
BARBECUED BEAN SOUP
* 1 lb Great Northern beans, soaked
* 2 tsp Salt
* 1 med Onion, chopped
* 1/8 tsp Ground pepper
* 2 lb Beef short ribs
* 6 cup Water
* 3/4 cup Barbecue sauce
Place all ingredients in Slow Cooker except barbecue sauce Cover and cook on Low 10 to 16 hours. Before serving, remove short ribs and cut meat from bones. Return meat to Slow Cooker. Stir in barbecue sauce before serving.
Source: articlesnatch
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16 BEAN SOUP
1 package 16 Bean Soup
3 bay leaves
1 tablespoon crushed oregano
2 cans no-fat chicken stock
Additional water to cover
3 stalks celery chopped
3 carrots diced
1 large onion chopped
3 cloves garlic sliced
1 pound turkey Italian sausage sliced
2 cans stewed (or diced) tomatoes
Combine first 5 ingredients (liquid should cover mixture by 1"-2") in
Crock Pot Cook on high for 2 hours Add remaining ingredients and shift cooker to low and cook for additional 3 hours For more zing, add cayenne or crushed red pepper when adding second set of ingredients. Serve as complete meal or over rice. Freezes well.
VEGETABLE BEEF SOUP
1 pound ground chuck
1 cup chopped onion
1 large (28 oz.) can whole tomatoes (chopped)
3 cup diced potatoes
1 (16 oz.) can cut green beans
2 teaspoon chili powder
2-3 dashes cayenne pepper sauce
2 (10 1/2 oz.) cans condensed beef bouillon
1 cup chopped celery
1 cup sliced carrots
1 teaspoon salt
1 teaspoon Worcestershire sauce
Brown meat with onion and celery; drain off fat. Stir in remaining ingredients and add 1 or 2 cups water. Cover and cook on low for 8-10 hours.
BARBECUED BEAN SOUP
* 1 lb Great Northern beans, soaked
* 2 tsp Salt
* 1 med Onion, chopped
* 1/8 tsp Ground pepper
* 2 lb Beef short ribs
* 6 cup Water
* 3/4 cup Barbecue sauce
Place all ingredients in Slow Cooker except barbecue sauce Cover and cook on Low 10 to 16 hours. Before serving, remove short ribs and cut meat from bones. Return meat to Slow Cooker. Stir in barbecue sauce before serving.
Source: articlesnatch
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Two Low Carb Chinese Recipes
Chinese cooking can be very healthy as it contains low carb as well as low fat dishes. Today, I am sharing with you two low carb chinece recipes for chinese green beans and chinese lemon chicken, a classic in chinese cooking.
Low Carb Recipe of Chinese Green Beans
Ingredients:
1 pkg frozen green beans -- (16 ounce) 500g
1 pkt chicken broth -- dry crytals
1 bunch scallion
2 lg garlic bulb
1/2 tsp ground ginger
1 tsp splenda
1 tbsp peanut butter -- creamy
1/8 tsp sesame oil -- chinese
Directions:
In a 2-quart 2 litre microwave-safe casserole dish, combine green beans and broth granules. Cover and microwave on high for 4 minutes. Meanwhile, slice white bulbs of scallion into rings and mine garlic. In small bowl, combine ginger, soy sauce and SPLENDA. Add scallion rings and garlic. Set aside. Remove green beans from microwave and uncover. Pour sauce over beans and stir. Cover and microwave on high for 4 minutes. Stir in peanut butter and sesame oil until sauce coats the beans and serves immediately. Make 6 servings.
Nutritional information, per serving (excluding unknown items):
52 Calories; 2g Fat (29.4% calories from fat); 3g Protein; 7g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 143mg Sodium. Exchanges: 0 Grain (Starch); 0 Lean Meat; 1 Vegetable; 0 Fat.
Low Carb Recipe of Lemon Chicken
Ingredients:
2 tablespoons Dry sherry
4 green (Spring) onions, chopped
1 Piece of root ginger, shredded
500g (1 pound) boned chicken, cut into 1 inch strips
2 Celery sticks, sliced
125g (4oz) button mushrooms, quartered
1 Green pepper, cored, seeded, and sliced
2 tablespoons Light soy sauce
Shredded rind of 2 lemons
A few lemon slices to garnish
2 tablespoons oil for stir-frying
Directions:
Put the sherry, spring onions and ginger in a bowl. Add the chicken, toss well to coat, then leave to marinate in the bowl for 15 minutes.
Heat the oil in a wok or frying pan. Add the celery, mushrooms, and the green pepper and stir-fry for one minute. Add the chicken and marinade, then cook for 3 minutes. Stir in the soy sauce and lemon rind then cook for a further minute.
To serve, pile into a warmed serving dish and garnish with lemon slices. Makes 4 to 6 servings. Preparation Time: 45 minutes
Nutritional information, per serving
294 Calories; 6g Fat (20.0% calories from fat); 53g Protein; 3g Carbohydrate; trace Dietary Fiber; 144mg Cholesterol; 346mg Sodium. Exchanges: 0 Grain (Starch); 7 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat.
Source: articlesnatch
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Low Carb Recipe of Chinese Green Beans
Ingredients:
1 pkg frozen green beans -- (16 ounce) 500g
1 pkt chicken broth -- dry crytals
1 bunch scallion
2 lg garlic bulb
1/2 tsp ground ginger
1 tsp splenda
1 tbsp peanut butter -- creamy
1/8 tsp sesame oil -- chinese
Directions:
In a 2-quart 2 litre microwave-safe casserole dish, combine green beans and broth granules. Cover and microwave on high for 4 minutes. Meanwhile, slice white bulbs of scallion into rings and mine garlic. In small bowl, combine ginger, soy sauce and SPLENDA. Add scallion rings and garlic. Set aside. Remove green beans from microwave and uncover. Pour sauce over beans and stir. Cover and microwave on high for 4 minutes. Stir in peanut butter and sesame oil until sauce coats the beans and serves immediately. Make 6 servings.
Nutritional information, per serving (excluding unknown items):
52 Calories; 2g Fat (29.4% calories from fat); 3g Protein; 7g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 143mg Sodium. Exchanges: 0 Grain (Starch); 0 Lean Meat; 1 Vegetable; 0 Fat.
Low Carb Recipe of Lemon Chicken
Ingredients:
2 tablespoons Dry sherry
4 green (Spring) onions, chopped
1 Piece of root ginger, shredded
500g (1 pound) boned chicken, cut into 1 inch strips
2 Celery sticks, sliced
125g (4oz) button mushrooms, quartered
1 Green pepper, cored, seeded, and sliced
2 tablespoons Light soy sauce
Shredded rind of 2 lemons
A few lemon slices to garnish
2 tablespoons oil for stir-frying
Directions:
Put the sherry, spring onions and ginger in a bowl. Add the chicken, toss well to coat, then leave to marinate in the bowl for 15 minutes.
Heat the oil in a wok or frying pan. Add the celery, mushrooms, and the green pepper and stir-fry for one minute. Add the chicken and marinade, then cook for 3 minutes. Stir in the soy sauce and lemon rind then cook for a further minute.
To serve, pile into a warmed serving dish and garnish with lemon slices. Makes 4 to 6 servings. Preparation Time: 45 minutes
Nutritional information, per serving
294 Calories; 6g Fat (20.0% calories from fat); 53g Protein; 3g Carbohydrate; trace Dietary Fiber; 144mg Cholesterol; 346mg Sodium. Exchanges: 0 Grain (Starch); 7 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat.
Source: articlesnatch
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Make School Lunches Fun And Nutritious
(ARA) - As the beginning of the school year nears, parents once again face the challenge of preparing healthy lunches and snacks that their kids will actually eat. After all, you can send your child to school with a well-balanced lunch a home-ec teacher would be proud of, but if he trades his carrot sticks for a cupcake, all your efforts go down the drain.
What parents need are ways to make healthy food fun for kids to eat. And since September is not only back-to-school month, but also "5 a Day" month (in honor of the FDA recommendation that everyone eat five servings of fruits and vegetables every day), what better time to incorporate these foods into your family's diet.
Every parent knows that some foods are more popular with kids than others. For example, most kids like bananas, but may not be so sure about papaya. While you want your child to try new tastes, their lunch box probably isn't the place for that. Keeping kids' taste buds in mind, here are some tips from the Produce Marketing Association for fun, healthy ways to help your kids get their 5 a Day.
For the lunch box:
* Instead of PB&J for lunch, how about PB&B -- peanut butter and banana. This delicious combination is sure to be a hit with kids.
* Peanut butter can also be used to stuff celery, or try celery stuffed with low fat cheese.
* Apples are easy to pack and eat -- simply toss one in the lunch box. Alternatively, pack a container of applesauce.
* Capture your kids' imagination (and their appetites) with unique and interesting fruits. For example, star fruit, with its astral shape, is fascinating to kids.
* Kids might turn up their noses at raw carrot sticks served on their own, but a little ranch-flavored dip can make all the difference. The dip is available in easy-to-pack single serving containers. Encourage your child to try dipping other vegetables such as celery, broccoli and cauliflower for variety.
Any of the ideas above can also work as a healthy after school snack, but you have a lot of other options as well. Kids love smoothies, especially when they get to pick the ingredients. All you need is some yogurt, your favorite fruit, some ice and a blender for a tasty snack that packs a nutritional punch.
Here's another recipe the kids will go for: Fruition Pizza. They'll get a kick out of the unconventional ingredients. It's so easy, the kids can practically put it together themselves.
Fruiteroni Pizza
1 12-inch pre-baked thin pizza crust or 12-inch regular pizza crust
1/2 cup pasta sauce or pizza sauce
1-1/2 cups shredded mozzarella or jack cheese
1 large (or 2 small) fresh California peaches, thinly sliced
2 ounces sliced pepperoni
diced green peppers (options)
Preheat oven to 425 degrees. Spread pizza base with sauce. Sprinkle with cheese. Top with fruit slices and pepperoni, then sprinkle with green pepper. Bake on cookie sheet at 425 degrees for 15 minutes or until sauce is bubbling and crust is browned. Cut into wedges.
And remember, it's not just kids who need their 5 a Day. Mom and Dad should be setting a good example by eating their fruits and vegetables. A survey conducted by the American Dietetic Association found that parents have more potential to influence their children's eating habits than anyone else. These findings underscore the importance of a parent's involvement in helping their children make good dietary choices, because children's eating behaviors are influenced by family-related factors such as the number of meals eaten together.
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What parents need are ways to make healthy food fun for kids to eat. And since September is not only back-to-school month, but also "5 a Day" month (in honor of the FDA recommendation that everyone eat five servings of fruits and vegetables every day), what better time to incorporate these foods into your family's diet.
Every parent knows that some foods are more popular with kids than others. For example, most kids like bananas, but may not be so sure about papaya. While you want your child to try new tastes, their lunch box probably isn't the place for that. Keeping kids' taste buds in mind, here are some tips from the Produce Marketing Association for fun, healthy ways to help your kids get their 5 a Day.
For the lunch box:
* Instead of PB&J for lunch, how about PB&B -- peanut butter and banana. This delicious combination is sure to be a hit with kids.
* Peanut butter can also be used to stuff celery, or try celery stuffed with low fat cheese.
* Apples are easy to pack and eat -- simply toss one in the lunch box. Alternatively, pack a container of applesauce.
* Capture your kids' imagination (and their appetites) with unique and interesting fruits. For example, star fruit, with its astral shape, is fascinating to kids.
* Kids might turn up their noses at raw carrot sticks served on their own, but a little ranch-flavored dip can make all the difference. The dip is available in easy-to-pack single serving containers. Encourage your child to try dipping other vegetables such as celery, broccoli and cauliflower for variety.
Any of the ideas above can also work as a healthy after school snack, but you have a lot of other options as well. Kids love smoothies, especially when they get to pick the ingredients. All you need is some yogurt, your favorite fruit, some ice and a blender for a tasty snack that packs a nutritional punch.
Here's another recipe the kids will go for: Fruition Pizza. They'll get a kick out of the unconventional ingredients. It's so easy, the kids can practically put it together themselves.
Fruiteroni Pizza
1 12-inch pre-baked thin pizza crust or 12-inch regular pizza crust
1/2 cup pasta sauce or pizza sauce
1-1/2 cups shredded mozzarella or jack cheese
1 large (or 2 small) fresh California peaches, thinly sliced
2 ounces sliced pepperoni
diced green peppers (options)
Preheat oven to 425 degrees. Spread pizza base with sauce. Sprinkle with cheese. Top with fruit slices and pepperoni, then sprinkle with green pepper. Bake on cookie sheet at 425 degrees for 15 minutes or until sauce is bubbling and crust is browned. Cut into wedges.
And remember, it's not just kids who need their 5 a Day. Mom and Dad should be setting a good example by eating their fruits and vegetables. A survey conducted by the American Dietetic Association found that parents have more potential to influence their children's eating habits than anyone else. These findings underscore the importance of a parent's involvement in helping their children make good dietary choices, because children's eating behaviors are influenced by family-related factors such as the number of meals eaten together.
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Saturday, July 10, 2010
How To Make Easy Party Appetizer Recipes At Home
You can make delicious and easy party appetizer recepies at home. You can add variety to your party events with the help of these easy to make party appetizers. You can please everyone in your party with delicious and yummy easy party appetizers.
Here are some easy party appetizers:
* Cheese Sticks- mix a cup of flour, salt, some ground cayenne pepper and baking powder in a bowl. Cut the butter and cheese with a blender and mix them well in sour cream. Make small balls and allow them to chill for about 2 hours. Then roll out the dough on a light flour surface and cut them into small strips.
* Appetizer Puffs- combine some flour and salt; cut the margarine till a ball is formed out of the mixture. Mix it in sour cream and divide the dough into 4 equal parts. Wrap each part allow it to chill for some hours. Heat it in a oven upto 350 degrees. Then roll each part on a flour board. Sprinkle some part of it with onion, cheese, and mushroom. Fold the dough and cut it into squares pressing the sides. Then bake it ungreased sheet of cookie for 20 minutes at 350 degrees.
* Spiced Nuts- mix salt, sugar, cinnamon, butter, cloves, nutmeg, vanilla and water in a saucepan. Cook the mixture by stirring continuously for some time. Pour the mixture on a baking sheet applied with butter and spread evenly. Allow it to cool and then you can break them into small pieces. For toasting the nuts, spread them in a single layer on a baking sheet and bake them in a oven for about 15 minutes.
* Sweet Potato Chips- peel the potatoes and cut them evenly into small slices. Allow them to chill in ice water for about an hour. Then lift the slices from water and drain excess water on a paper towels. Then fry the potato slices in a pan until golden brown. Drain away the excess oil and sprinkle salt and some sugar on the sweet potato chips before serving.
* Veggie Pizza- unroll the roll packages and grease them lightly on a baking sheet. Press it firmly from the sides so that they get well sealed. Bake them for 10 minutes. Then mix mayonnaise, cheese and the salad dressing mix in a bowl and beat them with an electric mixer till they get smooth and well blended. Then spread cheese over it, chopped vegetables on top of it. Cut this veggie pizza and serve hot.
* Cocktail Sesame Wafers- mix cheese and margarine in a frying pan, them add some flour salt, grounded red pepper, sesame seeds and finely chopped nuts to it till soft dough is formed. Spread by spoons on a cookie sheet and chill them until they become firm. Cut into slices and bake them for 20 minutes at 350 degrees C. the Cocktail Sesame Wafers are ready to be served.
These are some of the easy party appetizers that will definitely attract all the eaters towards it and you will be left away with a gift of thanks and lovely comments for arranging such a beautiful feast for the party.
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Here are some easy party appetizers:
* Cheese Sticks- mix a cup of flour, salt, some ground cayenne pepper and baking powder in a bowl. Cut the butter and cheese with a blender and mix them well in sour cream. Make small balls and allow them to chill for about 2 hours. Then roll out the dough on a light flour surface and cut them into small strips.
* Appetizer Puffs- combine some flour and salt; cut the margarine till a ball is formed out of the mixture. Mix it in sour cream and divide the dough into 4 equal parts. Wrap each part allow it to chill for some hours. Heat it in a oven upto 350 degrees. Then roll each part on a flour board. Sprinkle some part of it with onion, cheese, and mushroom. Fold the dough and cut it into squares pressing the sides. Then bake it ungreased sheet of cookie for 20 minutes at 350 degrees.
* Spiced Nuts- mix salt, sugar, cinnamon, butter, cloves, nutmeg, vanilla and water in a saucepan. Cook the mixture by stirring continuously for some time. Pour the mixture on a baking sheet applied with butter and spread evenly. Allow it to cool and then you can break them into small pieces. For toasting the nuts, spread them in a single layer on a baking sheet and bake them in a oven for about 15 minutes.
* Sweet Potato Chips- peel the potatoes and cut them evenly into small slices. Allow them to chill in ice water for about an hour. Then lift the slices from water and drain excess water on a paper towels. Then fry the potato slices in a pan until golden brown. Drain away the excess oil and sprinkle salt and some sugar on the sweet potato chips before serving.
* Veggie Pizza- unroll the roll packages and grease them lightly on a baking sheet. Press it firmly from the sides so that they get well sealed. Bake them for 10 minutes. Then mix mayonnaise, cheese and the salad dressing mix in a bowl and beat them with an electric mixer till they get smooth and well blended. Then spread cheese over it, chopped vegetables on top of it. Cut this veggie pizza and serve hot.
* Cocktail Sesame Wafers- mix cheese and margarine in a frying pan, them add some flour salt, grounded red pepper, sesame seeds and finely chopped nuts to it till soft dough is formed. Spread by spoons on a cookie sheet and chill them until they become firm. Cut into slices and bake them for 20 minutes at 350 degrees C. the Cocktail Sesame Wafers are ready to be served.
These are some of the easy party appetizers that will definitely attract all the eaters towards it and you will be left away with a gift of thanks and lovely comments for arranging such a beautiful feast for the party.
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These Were Some Of The Halloween Appetizers That You Can Make
You can prepare a Halloween appetizer for a Halloween party. You can make this crunchy and flavored snack by using any of your favorite snack food. This snack food may include goldfish crackers, corn puff cereal, butter, cheese, bread crumbs, etc. Try out some of the amazing halloween appetizers given below.
* Asparagus Roll-ups- trim the bread slices by removing the crust and flatten them by using a rolling pin. Mix cheese and butter and spread this mixture on the bread slices. Use an asparagus spear for topping. Roll the bread around the asparagus and dip them in butter that is melted. Cut the rolls into small pieces and freeze them. When they are ready bake them in an oven for 15 minutes at 400 degrees F.
* Baby Sausage Quiches- beat cheese, butter and flour in a bowl till get smooth. Make balls and press them at the bottom and lift the sides up of the greased muffin cups. Cook sausage in a skillet. Sprinkle the sausage, chives and Swiss cheese into the muffin cups. Then beat cream, pepper, salt and eggs in another biog bowl and pour them into the shells. Bake it for half an hour at 375 degrees F.
* Guacamole Spread- use a food processor or a blender and mix 2 large ripe avocados, mayonnaise, lemon juice, chopped onion, salt, fresh vegetables, hot pepper sauce. Cover the mixture and process them till they become smooth. You can serve this mouth-watering recepies along with veggies or crackers.
* Apricot Pepper and Onion Appetizer- mix apricot preserves and pepper and onion relish in a small bowl and set them aside. Then open the tubes of the crescent dough and separate them into four rectangles by sealing the perforations. Cut the rectangle in to pieces. Fill the center of each rectangle with 1 teaspoon of the above filling. Fold the dough into half and then press the sides to make them firm. Place them on the baking sheets and bake for about 15 minutes. Allow it to cool and serve it when it is warm. The remaining filling can be served on the sides for the sake of dipping.
* Cheesy Pita Crisp- split the Pita into two rounds and cut each round into 4 triangles place them on a baking sheet and coat it with cooking spray. Then take a bowl and add garlic powder, butter, onion powder, pepper and salt and stir them ell in Parmesan cheese. Spread this mixture on the triangles and sprinkle them with cheese over them. Bake it in an oven for about 15 minutes at 400 degrees F. serve them when they are hot.
* Monster Munch- mix crackers, nuts and cereals in a jelly roll pan. Moisten it using melted butter. Sprinkle this mixture with different seasonings and stir well. Bake it in an oven for 15 minutes at 350 degrees C. cool them on the paper napkins and then store them in airtight containers.
These were some of the Halloween Appetizers that you can make easily at home and enjoy a great Halloween feast.
Source: articlesnatch
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* Asparagus Roll-ups- trim the bread slices by removing the crust and flatten them by using a rolling pin. Mix cheese and butter and spread this mixture on the bread slices. Use an asparagus spear for topping. Roll the bread around the asparagus and dip them in butter that is melted. Cut the rolls into small pieces and freeze them. When they are ready bake them in an oven for 15 minutes at 400 degrees F.
* Baby Sausage Quiches- beat cheese, butter and flour in a bowl till get smooth. Make balls and press them at the bottom and lift the sides up of the greased muffin cups. Cook sausage in a skillet. Sprinkle the sausage, chives and Swiss cheese into the muffin cups. Then beat cream, pepper, salt and eggs in another biog bowl and pour them into the shells. Bake it for half an hour at 375 degrees F.
* Guacamole Spread- use a food processor or a blender and mix 2 large ripe avocados, mayonnaise, lemon juice, chopped onion, salt, fresh vegetables, hot pepper sauce. Cover the mixture and process them till they become smooth. You can serve this mouth-watering recepies along with veggies or crackers.
* Apricot Pepper and Onion Appetizer- mix apricot preserves and pepper and onion relish in a small bowl and set them aside. Then open the tubes of the crescent dough and separate them into four rectangles by sealing the perforations. Cut the rectangle in to pieces. Fill the center of each rectangle with 1 teaspoon of the above filling. Fold the dough into half and then press the sides to make them firm. Place them on the baking sheets and bake for about 15 minutes. Allow it to cool and serve it when it is warm. The remaining filling can be served on the sides for the sake of dipping.
* Cheesy Pita Crisp- split the Pita into two rounds and cut each round into 4 triangles place them on a baking sheet and coat it with cooking spray. Then take a bowl and add garlic powder, butter, onion powder, pepper and salt and stir them ell in Parmesan cheese. Spread this mixture on the triangles and sprinkle them with cheese over them. Bake it in an oven for about 15 minutes at 400 degrees F. serve them when they are hot.
* Monster Munch- mix crackers, nuts and cereals in a jelly roll pan. Moisten it using melted butter. Sprinkle this mixture with different seasonings and stir well. Bake it in an oven for 15 minutes at 350 degrees C. cool them on the paper napkins and then store them in airtight containers.
These were some of the Halloween Appetizers that you can make easily at home and enjoy a great Halloween feast.
Source: articlesnatch
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