Tuesday, June 29, 2010

Learn The Different Types Of Sushi Rice

Sushi is a very popular Japanese cuisine. Rice is the main ingredient. It has five major types. Learn interesting facts about them.

Sushi rice is the common main ingredient in sushi. It has five basic types.
Maki Sushi and Nigiri Sushi are the most typical types served in a sushi bar.

Maki Sushi is usually rolled into a cylindrical form with the use of a bamboo mat called makisu. It is comprised of rice, fish, seafood and seaweed or vegetable arranged in a layer. The log formed is cut into six or eight pieces, equivalent to a single roll order. The most common types of maki Sushi are Futomaki, Hosomaki and Uramaki.

The Futomaki is of larger or thicker rolls with three or four centimeters in diameter consisting of two or three fillings. It contains vegetables and toppings such as tiny fish eggs. The thinner ones called Hosomaki has a diameter of about two centimeters. It is made of one filling like cucumber, kanpyō, tuna, thinly sliced carrots, or avocado.

One kind of Hosomaki with cucumber is called Kappamaki, named after the Japanese legendary water imp. He was famous for his fondness in cucumbers.

Nigiri Sushi is vinegar rice with fish, or other seafood and egg sliced thinly, and lightly dabbed with a small amount of wasabi. Fish and seafood may be served raw, but egg is cooked.

Different kinds of fish like eel, mackerel, salmon, and tuna are generally the ingredients used in Nigiri Sushi. The proper way to eat this sushi is to dip the side of the fish on the soy sauce. Avoid dipping the side of the rice to the soy sauce because rice easily breaks.

Temaki Sushi is commonly known as a hand roll sushi. It is similar with Maki with a few exceptions. Temaki sushi is shaped into a cone, rolled in shape with the help of the hand. It is ten centimeters long and eaten as is without slicing. It is advisable to eat it using your fingers instead of chopsticks

Chirashi sushi is a scattered sushi commonly referred as a bowl of sushi rice. It is topped with other ingredients like sashimi and other raw seafood. It is not common to Japanese restaurants outside of Japan.

It is popular in Japan because it is easy to make. It is traditionally served during Japans Doll Festival, an annual celebration held every March.

Inari Sushi is stuffed and fried, mainly of tofu and rice. It was named after the Shinto god Inari, who loved fried tofu very much.

Kappamaki, a kind of Hosomaki filled with cucumber, is named after the Japanese legendary water imp fond of cucumbers called the kappa. It is named after the Shinto god Inari, who is believed to have a fondness for fried tofu. The pouch is normally fashioned as deep-fried tofu.

Sakura Sushi & Grill Cuisine
Kappamaki, filled with cucumber, is named after the Japanese legendary water imp , the kappa. Temaki (hand rolls) A large cone-shaped piece, with the nori. Inarizushi (stuffed sushi) A small puch or pocket filled with sushi rice and other ingredients (Names after the Shinto god Inari).

Source: articlesnatch


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Perfect Pasta Salad Recipes

There are a lot of recipes you can do with either pasta or salads. Combining the two can create exciting nutritious meals that the whole family will enjoy.

There are recipes that use a combination of pasta and salads, making it a healthy and nutritious everyday meal.

Macaroni Salad with Eggs and Ham
Ingredients:
1 c cooked ham, diced
6 hard-boiled eggs, chopped
2 c macaroni, cooked, cold
1 dill chopped pickle
c celery, chopped
c pimiento-stuffed olives, chopped
Salt
Pepper
Mayonnaise
Mixed Salad greens

Procedure:
1.Mix the following ingredients: ham, chopped eggs, macaroni, chopped pickle, celery, and chopped olives
2.Add mayonnaise and stir to moisten the salad.
3.Season with pepper and salt.
4.Serve this on top of your mixed salad greens

Creole Macaroni Salad
Ingredients:
2 c tomatoes, diced
8 oz macaroni, rinsed, drained and cooked
c Monterey Jack or cheddar cheese
c stuffed olives, sliced
1 c mayonnaise
2 tbsp grated onions
1/8 tsp cayenne
1 clove garlic, small, finely minced
Lettuce leaves

Procedure:
1.Chill the macaroni, and then measure about 4 cups.
2.Combine the macaroni with the remaining ingredients.
3.Serve this on some lettuce leaves, with dressing.

Tuna Macaroni Salad
Ingredients:
tsp dried tarragon or thyme, crumbled
c mayonnaise
3 c cooked macaroni, chilled
1 can white tuna (7 oz, in water), broken up and drained
2 celery ribs, sliced
1 c frozen carrots and peas, cooked

Procedure:
1. With a big bowl, mix some tarragon and mayonnaise.
2.Add the celery, tuna and pasta.
3.Carefully stir in the carrots and peas.
4.Cover and serve with some lettuce.
5.Top this with salad and garnish, if preferred.

Tuna Salad with Fettuccine
Ingredients:
c olive oil
2 cans of tuna in oil
1 clove garlic, large, minced
1 c broccoli florets or small cauliflower
4 oz mushrooms, fresh, chopped
1 yellow summer squash or small zucchini, diced
2 tbsp fresh parsley or basil, minced
1 red bell pepper, small, sliced
8 oz fettuccine
1 tsp lemon juice
tsp black pepper
Lettuce leaves
Cherry tomatoes
4pz mild cheddar or Swiss cheese

Italian salad dressing
Procedure:
1.Drain the oil from the tuna and put it in a large skillet.
2.Place the tuna inside a large bowl.
3.Separate this into chunks and set aside.
4.Add some olive oil onto the skillet.
5.Heat and add the following:
Minced garlic
Cauliflower or broccoli
Mushrooms
Red bell pepper
Zucchini
6.Cook this over medium to low heat.
7.Stir occasionally for approximately 5 minutes. Make sure the vegetables become tender.
8.Add parsley or basil, stirring it a few times and removing it from the heat.
9.Allow cooling of the vegetables while you are still cooking the noodles.
10.Cook some fettuccine. Follow the directions on the package. Make sure you drain it well.
11.Add some noodles to the mixture and mix it with tuna, and cooled vegetables.
12. Add some lemon juice and pepper.
13.Gently toss the ingredients to blend.
14.Cover this and place inside the fridge for about 30 mins. Make sure it is thoroughly chilled.
15.Prior to serving, taste it again and adjust the seasonings.
16.Using a platter, line it up with lettuce leaves, and then sprinkle with cheese.
17.Lastly, garnish this with cherry tomatoes and serve with the Italian dressing.

Source: articlesnatch


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Tips When Making Jell-o Salads And Some Popular Jell-o Salad Recipes

Jell-O Salads are great not only for childrens snacks but for Christmas and other special occasions. There are some things you need to consider when making layered Jell-O salads. There are also many popular Jell-O Salad recipes you can make in a snap.

When thinking of the best salad for kids, mothers and grandmothers know that serving Jell-O will not fail. It is a well-loved snack prize for kids. It is healthy and easy to make.

If you plan to make a layered type of Jell-O Salad, anticipate that it will take time, usually a few hours, before you can make the next layer. The initial layer needs to gel-out inside the fridge before you can top it with another layer.

If it is a layered Jell-O salad, one of the layers should make use of sugar-free Jell-O.

If the recipe requires the use of mayo, it is best to use either low-fat or light mayonnaise.

If the recipe requires cream cheese, only use the light variety. The regular cream cheese may be unhealthy for some. The same goes for cool whip. Use the light kind when necessary.

Here are some of the popular Jell-O Salads:
Blackberry Jell-O Salad
Ingredients:
1 can of blueberries
1 box of blackberry Jell-O
1 can of crushed pineapples
1 ounce of sour cream
1.8 ounces of packaged cream cheese
1 cup of chopped pecans

Procedure:
1.Drain the juice from the pineapples and place inside the fridge.
2.Mix-in the Jell-O.
3.Cool for about 1 hour.
4.Combine the other ingredients before combining it with the Jell-O mixture.
5.Place inside the fridge overnight.
6.It will be ready to eat in the morning.

Red Jell-O Salad
Ingredients:
1 small package of Cherry Jell-O
cup of boiling water
1 cup of applesauce
- cup of red hot candies

Procedure:
1.Using a small pan put water until it boils, keeping it only in low heat.
2.With the boiling water, dissolve the candies and the Jell-O.
3.When most of the candies have dissolved, pour in the applesauce.
4.Remove from the pan and put onto the mold.
5.Place inside the fridge until it sets.

Special Jell-O Salad
Ingredients:
1 cup of boiling water
2 packages of sugar-free Raspberry Jell-O
1 cup of cold water
1 bag of frozen mixed berries
1 cups of applesauce
Rectangular baking pan or casserole dish

Procedure:
1.Using a big glass or a small bowl as a measuring cup, mix the 2 packages of Jell-o with 1 cup of boiled water.
2.Stir thoroughly until it has completely dissolved. This usually takes approximately 2 minutes.
3.Pour the Jell-O mixture onto the pan and combine it with applesauce, cold water and frozen berries.
4.Place the pan inside the fridge. Set for about 4 hrs or until it becomes firm.
5.Once it is firm, cut this into squares.
6.Serve to guests.
Making your own Jell-O salad is very easy. Choose your favorite Jell-O flavor. Mix it with your desired fruits or other sweet delicacies. It is a great snack for kids, or giveaway present in special occasions.

Source: articlesnatch


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Double Strength Vanilla Extract - Worth Seeking Out

Most people arent familiar with double strength vanilla extract, but its definitely an ingredient worth seeking out. The richness and depth of flavor that it provides to baked goods or candies or to beverages is simply not found with regular extracts or, more pointedly, with artificial ones.

Vanilla is a crucial ingredient in baking, even though its used in very small amounts compared to the total volume of the batter. It helps to enhance the flavor of the finished product, and is really as essential to the whole as salt is. Its not even worth baking if youre going to utilize a cheap ingredient such as artificial vanilla, as this is produced by soaking wood in alcohol to elicit a synthetic vanilla flavoring. Pure vanilla extract is essential, but you can do even better still.

Double strength vanilla wont be found in your local grocery store, but can easily be found online. Be sure to look for a product thats made with Madagascar Bourbon vanilla beans, the highest quality beans available; anything less isnt worth investing in. The intensity of both the aroma and the flavor are priceless! You will wonder why no one ever let you in on this little secret before now!

In addition to baked goods, double strength vanilla can also be added to festive punches served at parties, or added to milkshakes or to cocoa to make them extra rich and flavorful. It is a crucial ingredient in caramels, where it shines through because of the simplicity of the recipe: butter, sugar, cream and the essential flavor of vanilla. And there is no reason to serve plain whipped cream with desserts when you can add a splash of extract to enhance both the accompaniment and, thus, your treats.

As you can see, vanilla extract is a critical addition to many foods and beverages. But there is no reason to settle for merely vanilla extract when you can boost the flavor of anything you make by using double strength vanilla, which will become one of your favorite ingredients once you start using it!

Source: articlesnatch


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Recipes For Breakfast

Unique, absolutely healthy and delicious breakfast will fill your morning with great delight!

There are a variety of healthy and yummy breakfasts worthy at your table every morning. Learn a few of these recipes.

Sausage Casserole
Mouth watering, fantastic! Onions and fresh shredded potatoes create a unique taste to this breakfast recipe. It yields 12 servings. This will be served in 1 hour and 45 minutes.

Ingredients:
1/2 cup shredded onion
3 cups drained and pressed shredded potatoes
6 extra-large eggs
One (1) Lb. flavored breakfast sausage
12 ounces shredded mild Cheddar cheese
1/4 cup melted butter
1 pound dairy cottage cheese

Directions:
Heat the oven up to 375oF (190oC). Lightly lubricate a 9 by 13 inch square baking pan.

Put the sausage in a big, deep fry pan. Cook it over a medium to high heat until it becomes equally brown. Drain, crush, and set aside.

Bake for about one hour in the oven. Wait until a clean toothpick inserted into the heart of the dish will come out. Let it cool for about five minutes before serving.

Scrambled Egg Breakfast Pizza
This is a scrumptious and easy to prepare pizza with egg. See the recipe below or you may add on some ingredients for experiment.

Ingredients:
Three (3) eggs
Cheese of your choice
cup onions
One (1) package of ground sausage
Two (2) cans of biscuits

Procedure:
First, set aside onions and brown sausage. On a cooking dish, spin out biscuits.

Wrap unbaked biscuits with eggs, cheese, meat or onions.

Bake it in accordance with the biscuits instructions.

All Star Breakfast Rice
Ingredients:
2/3 cup milk
1/4 Teaspoon ground cinnamon
1 cup cooked rice
1 Tablespoon brown sugar
Fresh fruits like strawberries or bananas

Directions:
Combine rice, milk, brown sugar and cinnamon in a small pan. Cook over medium heat for about ten minutes until it becomes thick and creamy.

Then put it into serving bowl. Allow it to cool for about 3 minutes. Then you can top it with fresh berries or bananas.

Layered Vegetable Omelet
Ingredients:
1/2 cup chopped peeled carrot
1 clove garlic, minced
1 tbsp dry bread crumbs
1/3 cup chopped green onion
8 beaten and divided large eggs
1/2 cup cottage cheese
1 tbsp freshly grated Parmesan cheese

Directions:
Heat the oven up to 425F (220C).

Melt 1 teaspoon butter in a non-stick skillet over medium-high heat.

Add carrots, red bell pepper, broccoli, green onions and garlic.

Then cook them until tender. Remove vegetables from skillet to a mixing bowl; stir in cottage cheese. Then set aside.

Set aside the combined grated Parmesan cheese and dry bread crumbs in a cup or small bowl.

Melt 2 teaspoons butter in a skillet over medium heat. Add 4 eggs and cook, lifting the edges to allow uncooked portions to flow underneath.

Honey Pancakes
Ingredients:
1/2 cup honey
1 large egg
1 cup milk
1 tbsp vegetable oil
1 cup all-purpose flour
1 tsp baking soda
1/2 tsp vanilla extract
1/8 tsp salt
1 tbsp granulated sugar
1 tbsp white distilled vinegar

Directions:
Sour milk by adding vinegar; let stand for 5 minutes.

Combine oil, sugar and beaten egg in a bowl.

Add the soured milk, flour, baking soda, vanilla and salt. Mix it enough to blend. The batter will become lumpy.

On a preheated, lubricated griddle, cook over medium heat. Serve it with warmed honey.

Source: articlesnatch


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Delicious Baked Desserts Recipes

Desserts are perfect sweet delights, great in capping meals. There are many baked desserts recipes you can try.

Desserts play a very significant role in our table and in different social gatherings. This last course of the meal encourages more bonding time with family, friends and guests.

The following baked desserts recipes will hopefully satisfy the palettes of your loved ones.

Swedish Apple Pie
This great tasty apple pie is easy and worth preparing. It has a crumbled topping with cinnamon, pecans and sugar. Its maximum preparation time is 15 minutes only. It makes 1/9 inch pie with 8 servings.

Ingredients:
1 cup all-purpose flour
2 cups peeled, cored and sliced apples
cup melted margarine
1 tsp ground cinnamon
1 pinch salt
1 teaspoon white sugar
1 egg, lightly beaten
1 cup white sugar
cup chopped pecans

Directions:
Heat the oven up to 350oF or 175oC. Use a 9 inch pie pan. Grease it with margarine.

Put the sliced apples in 2/3 of the pan. Dust with cinnamon and 1 teaspoon sugar.

Mix 1 cup sugar with the melted margarine in a medium bowl. Mix well the pecans, flour, egg and salt and spread the mixture over the apples.

Bake it for about 65 minutes. Wait until golden brown.

Gingerbread Cookies
This recipe yields 72 servings.

Ingredients:
1 tbsp ground ginger
6 cups all-purpose flour
1 cup melted and slightly cooled shortening
1/2 cup water
1 tsp ground cloves
1 tbsp baking powder
1 tsp vanilla extract
1 cup packed brown sugar
1 egg
1 cup molasses
1 tsp ground nutmeg

Procedure:
Sift together the flour, cloves, cinnamon, ginger, baking powder, and nutmeg. Then set aside.

In a medium bowl, mix up the shortening, brown sugar, egg, molasses, vanilla, and water until smooth. Slowly stir in the dry ingredients until they are totally absorbed.

Divide dough into 3 pieces. Pat down to 1 1/2 inch thickness. Then wrap in plastic wrap. Refrigerate for at least 3 hours.

Bake for about 10 to 12 minutes in the preheated oven. When the cookies are done, they look dry; yet, still soft to touch. Take out from the baking sheet to cool on wire racks. When cool, the cookies can be frosted with the icing of your choice.

Mango Mala
This is a low fat delicious and quick to prepare dessert It is good for 4 servings.

Ingredients:
2 tsp lemon juice
1 cup non-fat plain yogurt
Pinch nutmeg
1/2pounds fresh mango, flesh only
2-3 tablespoon sugar
Pinch salt
2 oz. black grapes

Directions:
Put mango, sugar, lemon juice, yogurt, nutmeg and salt into a blender. Process them until smooth. Then spoon into 4 serving dishes. Divide grapes into halves, discard seeds, and decorate dessert with them.

Banana Crumb Muffins
Ingredients:
1/2 teaspoon salt
1 tsp baking powder
1 1/2 cups all-purpose flour
3 bananas, mashed
1 tsp baking soda
3/4 cup white sugar
1/3 cup melted butter
1 lightly beaten egg
2 tbsp all-purpose flour
1 tbsp butter
1/3 cup brown sugar
1/8 tsp ground cinnamon

Procedure:
Heat the oven up to 375oF. Gently lubricate ten muffin cups.

Combine the following: baking soda, 1 and cups flour, baking powder and salt in a large bowl.

Then beat together bananas, sugar, egg and melted butter in a separate bowl. Blend the banana mixture into the flour just until moistened. Spoon batter into a set muffin cups.

Mix together 2 tablespoon flour, brown sugar and cinnamon in a small bowl. Cut in 1 tbsp butter until mixture appears like a coarse cornmeal. Then spread toppings on the muffin.

In the prepared oven, bake it for about 18 to 20 minutes until a toothpick inserted at the center of the muffin comes out clean.

Source: articlesnatch


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Some Information Of Cooking Recipes!

Frozen lobster has some definite benefits over fresh live Lobster.

Frozen lobster can be bought and stored until you are ready to use it.
Frozen lobster will be less expensive.
Frozen Lobster tail is easier to obtain.
A big benefit is that the frozen lobster has already been prepared so you don't have to deal with the dilemma of cooking a live lobster.

It is true that fresh live Lobster will generally taste better but that comes at a considerably higher cost. This is because fresh lobster is usually bought for the meat in the tail and claws. Frozen Lobsters tails can come from any of dozens of other different varieties of claw-less species which makes them more available and less costly.

Sources of Frozen Lobster Tail

In general, there are two distinct sources for frozen Lobster tails. Some are harvested from warm waters and some come from cold waters. Most chefs consider the warm water varieties to be the least desirable. This is because by the time that they are harvested and get to you the meat is of poor quality in a large percentage of the tail.

You should always try to buy your frozen tail from the cold waters of southern countries and avoid the central American variety. Sometimes the information is on the package though often it is not. Then you have to rely on the information the vendor can give you or guess based on the price. The warm water tails will always be the least expensive.

Cooking the Lobster

To get the best flavor and texture from frozen lobster tails they should be thawed prior to cooking. It is possible to cook frozen tails but doing so will produce a tough less tasty meat.

To thaw frozen lobster tails let them sit in their unopened packaging in the refrigerator for about 24 hours. You can thaw them faster by immersing the package in water, then letting that sit in the fridge.

In a rush you can use a microwave with a defrost setting to thaw the tails. Just be careful so that you don't start cooking the Lobster tails this way.

Once thawed, the Lobster Tails should be cooked in a timely manner. After thawing they can be boiled, steamed, baked, broiled or grilled. It's up to you.

Here are the two most popular and easiest ways to cook Lobster, boiling and steaming.

Boiling thawed frozen Lobster is really easy.

Fill a pot with enough water to cover the Lobsters you are cooking,
Add about one tbsp salt per quart of water
Heat the water to a rolling boil
Drop the Lobsters into the boiling water
Cook for about 1 minute per ounce of Lobster

Steaming is similar except you will use less water. You will need a steaming basket that can hang into the pot but not reach into the water and a tight lid.

Put 1 to 1 inches of water into pot.
Add salt (1 tbsp per quart of water)
Heat the water to boiling
Hang the steaming basket into the pot
Cover with heavy Lid (If you don't have a heavy lid sit a brick or rock on top to hold the lid down)
Cook them for 7 to 8 minutes

Just remember, be careful and watch out for the hot steam when you open the pot and remember that the pot, lid, strainer and Lobsters will all be extremely hot.

Source: articlesnatch


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March Madness And How To Make Your Own Sauerkraut!

You can smell it in the air--the hope of spring, the Final 4, homemade sauerkraut...What? Homemade sauerkraut?! Aah yes, it's true. While daffodils are blooming and basketballs are bouncing, there is yet another indication that spring is nigh: CABBAGE GOES ON SALE! Keep a look out because it happens every year just about the time of St. Patrick's Day! Grocery stores in their attempts to get you to come on in and shop put out their promotional products, and just about the middle of March the cabbage goes on sale. Being the frugal soul I am, I look forward to this time to stock up on fresh cabbage so that I can begin my annual ritual of making homemade sauerkraut. Now, if you have never made your own sauerkraut, you are in for a treat. Not only is it fun, easy, and economical, it is great tasting.

The process for making your own sauerkraut is very easy, and you can make as much as you want, or as little as you want. For me, I usually shred approximately 20-25 pounds of cabbage and end up with 8-10 quarts of sauerkraut. For the purpose of this article, I will give you directions on how to make a small batch of sauerkraut, therefore, all you will need in the way of supplies are clean, glass fruit jars.

Here are your basic directions:

1. Remove and discard the outer leaves from the cabbage. Wash, drain, cut in halves or quarters, and discard the core (put in the compost bucket!! Nothing goes to waste!)

2. Shred 5 pounds of cabbage at a time with a shredder or sharp knife. I use my food processor with the slicing blade, and the slices come out perfect. Your slices of cabbage should be no thicker than a dime.

3. Put the 5 pounds of shredded cabbage in a bowl and sprinkle 3.5 tablespoons of pickling salt (not table salt!) over the cabbage and mix thoroughly with your hands. Press or stomp the cabbage with a potato masher until the mixture gets "juicy".

4. Pack into clean jars, pressing the cabbage down firmly with a wooden spoon. Fill your jars to within 1.5 to 2 inches from the tops. It takes approximately 2 pounds of cabbage to fill 1 quart jar. Be sure there is juice covering the cabbage!

5. Wipe off the jar top, then cover the cabbage with pads of cheesecloth. I use clean, white, old pieces of sheet, and this has worked perfectly fine for me. Tuck in the "cloth" so the edges are against the inside of the jar. Place a lid on the jar, but to not tighten completely.

6. Put jars on folded newspaper in a dark corner where the cabbage can ferment at room temperature. The ideal temperature is a constant 70*. Some juice may spill over, so that is the purpose of the newspapers. Let the cabbage ferment for about 10-14 days. Make sure that during the fermentation period that the cabbage is always covered with brine or juice. You may need to make up a weak brine consisting of 1 tablespoon of salt per 1 quart of water to pour over the cabbage if the cabbage is not covered.

7. Open your jar, taste and see. You should have a fine batch of sauerkraut. If you want the "kraut" to ferment a bit longer, just replace the lid...or get out a bratwurst and have a meal!

Making sauerkraut is very fun and easy. Although it may not be exactly the Final 4 or a tulip, cabbage is round like a basketball, and green like spring...and you'll have a tasty end to March Madness!

Source: articlesnatch


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Peanut Butter Cups - How To Make The Ultimate Candy

It began with the H.B. Reeses Candy Company in the 1920s when processed peanut butter and Hershey's Milk Chocolate were introduced as peanut butter cups and today known as Reese's peanut butter cups.

What is so special about Reese's peanut butter cups? Is it the way it melts in your mouth without sticking to the roof of your mouth? Is it the sweetness and the saltiness combination that you taste? Is it the tiny little pieces of peanut that you feel in your mouth? Or is it all of the above?

The answer is that it is all of the above. When you eat a Reese's peanut butter cup it triggers a number of sensations in your mouth, sweetness, saltiness and texture.

Is it possible to recreate this filling in your own home? Many people have tried to duplicate the Reese's peanut butter cup but ultimately missed the mark. There are many, many peanut butter cups recipes on the web but they all use the wrong ingredients. Here are some typical ingredients you would normally see on the web:

- Confectioners Sugar
- Peanut Butter (store bought)
- Graham cracker crumbs
- Butter or margarine
- Vanilla
- Salt

Here's the problem, 4 of these 6 the ingredients are not necessary to make peanut butter filling and these 4 ingredients are not found in the Reese's brand. If you don't use the proper ingredients, how can you recreate this awesome filling?

You can make home-made peanut butter filling that is "really" like the Reese's brand. First, you need to use the right ingredients and secondly, you need to use the right proportions. It is possible to make peanut butter filling just like Reese's by using only 4 ingredients and common kitchen equipment.

Source: articlesnatch


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Indian Recipes - Tips of Making Indian Food Delicious

Indian recipes range in variety, taste and flavor. The strong flavors in Indian recipes are derived from spices, seasonings and leafy vegetables. Indian recipes have become famous world wide and are enjoyed by non-Indians too. Most of the spices included in the Indian recipes are used not only for their flavor, but also for their potent medicinal value and thus fulfil the requirment to a healthy eating.

Each state in India has its own style and combination in making Indian recipes. The Indian recipes are renowned for its gravies, which is a tasty attraction for a newcomer. In Indian cuisine, food is categorized into six tastes sweet, sour, salty, spicy, bitter and astringent.

In Indian recipes, bread refers to roti, naan and paratha. The Indian roti is thin and flat made of atta (wholewheat) and cooked on a tava, cast-iron griddle or tandoor. The naan is soft and fluffy, made from maida (plain flour) with a little bit of yeast. Parathas are layered breads rolled out of wheat flour but fried in a little oil or ghee.

The Indian snacks consists of the famous mouth-watering samosas, aloo tikki, dhokla and bread rolls.

An Indian food is considered incomplete without sweet dishes like gulab jamun, kulfi, gajjar ka halwa, rasgulla, etc.

The Non-Vegetarian part of Indian recipes comprises of dishes like tandoori tikkas, kababs, roshan goshts, butter chicken, biryani and much more.

In North and West India, groundnut oil has traditionally been most popular for cooking, while in Eastern India mustard oil is more commonly used. In South India, coconut and gingelly oil is common. In recent decades, sunflower oil and soyabean oil have gained popularity all over India. Hydrogenated vegetable oil, also known as ghee, is also a popular cooking medium that replaces Desi ghee, clarified butter (the milk solids have been removed).

North Indian recipes are predominated by high use of dairy products; milk, paneer, ghee (clarified butter), and yoghurt. Gravies are generally dairy-based and can include chilies, saffron, and nuts. East Indian recipes comprise of desserts as rasgulla, chumchum, sandesh, rasabali, chhena poda and chhena gaja. Apart from sweets, East Indian recipes are famous for its posta (poppy seeds) content.

South Indian recipes are based of rice as the staple grain. Sambar and rasam (also called saaru andrasa), a variety of pickles, and the liberal use of coconut and particularly coconut oil and curry leaves are prevalent. Curries called Kozhambu are also popular and are typically vegetable stews cooked with spices, tamarind and other ingredients. The dosa, poori, idli, vada, bonda and bajji are typical South Indian favorites.

Western India has three major food groups: Gujarati, Maharashtrian and Goan consisting of rice, coconut, and fish. The hilly regions of the Western Ghats and Deccan plateau regions use groundnut in place of coconut and depend more on jowar (sorghum) and bajra (millet) as staples. Gujarati recipes are predominantly vegetarian and have a hint of sweetness due to use of sugar or brown sugar.

Source: articlesnatch


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Monday, June 28, 2010

Eat Healthy And Tasty Chicken Salads

If you were to think right now what would you like to eat in this very moment, you'd most probably think chicken. More than 80% of you surely thought about chicken when reading this. The reason for this is simple chicken is very very delicious. And you need no one to tell you that. What you didn't know is that just by itself chicken is not that good for your health. But if you will grab a chicken salad recipe you will totally change the notion. This is because chicken salad recipes provide you a very healthy dish to have in your meal.
In a salad there are three basic ingredients: the delicious meat, the healthy vegetables and the add-ons. The add-ons are usually condiments, oil and vinegar. There are many options out there. Some recipes propose the curry as a great ingredient to use with the chicken. Others go with the classic salt and pepper. The oil may be olive oil but also something less pretentious. The vinegar mustn't be used in large quantities for chicken salad recipes. You might even find a chicken salad recipe using a lemon instead. The lemon is much healthier and less acid. This is why it gets used more than the vinegar in more than one dish.
The vegetables you will use in the salad may vary a lot too. There are many variations using stuff like tomatoes, cucumbers, salad or corn. No matter what legumes or vegetables you will use, they are the ones providing the really good substances, especially vitamins. And even if you don't like the vegetables that much you will still enjoy them due to the chicken. If you have a kid that doesn't want to eat well no matter what just go ahead and grab a chicken salad recipe. You will surely get him to eat. There is almost no other dish that combines delicious with healthy better than those chicken salad recipes.

Source: articlesnatch


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Two Quick And Simple Meals Using Bread

Sometimes you might be so busy finding the time to cook a good meal might be impossible. Food however is necessary to live and missing an important meal could leave you less energetic and unable to think or concentrate clearly. A microwave and pre made meal could help you out but the joy of home cooking is far more rewarding. You don't have to be the best at cooking either as there are some quick and simple meals anyone can make using bread as the main ingredient without much practice.

Sandwiches can be made using any bread and filling you have in the house, they are really quick to make and simple to. To make a sandwich you will need at least two slices of bread, some butter or margarine and some kind of filling. Firstly take out your bread and butter each slice on one side only. Some people like to cut the crusts off at this point however this is optional. Once your bread is buttered you can put the filling of your desire on one of the slices of bread and then place the other slice of bread down on top of it with the side you buttered facing down. You can then cut your sandwich if you like, this is just for presentation purposes and so that it is easier to eat. Generally sandwiches are cut either from corner to the other corner or straight down the middle and eat it, they can be halved or quartered.

Cheese on toast is a very simple meal but it does require some basic cooking with a grill or grill oven. For this simple meal two essential ingredients are required, bread slices and your favourite cheese. Firstly you will need to turn on your grill and place the bread underneath. While you are waiting for your bread to toast on one side you can grate your cheese ready to put on the other side, cheese slices can also be used. After the bread has been toasted on one side turn it over and cover the bread with cheese, then place it back under your grill. You will need to keep checking it to make sure the cheese melts nicely and does not burn. Once you're the cheese has melted over your toast you can take it out, turn off the grill and eat your delicious meal. Salt and pepper can also be added for extra flavouring.

Source: articlesnatch


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Variety Of Indian Recipes - Curry Recipes

The Indian food is famous for its wide variety of curry recipes. The spices and condiments used in it give it a different aroma which acts as a natural appetizer. Different curry recipes require different spices in more or less proportion. Curry recipes come in two varieties: vegetarian and non-vegetarian.
But the best part in it is even a vegetarian person can enjoy dishes like biryani with vegetables as substitute. The staple food of the people in most part of India is rice and curry;
for example plain rice which goes along with spicy curry recipe.

The name curry today is synonymous with the Indian recipe. The word Curry is believed to be derived from the South Indian Tamil word Karhi. During the British Raj in India, Curry evolved as the word describes Indian food cooked in thick spice sauce.
Over the years, the foreigner, especially British who lived or visited India slowly started to introduce the curry recipes to the outside world.
Widely used in Indian curry recipes, authentic Indian curry powder is freshly ground each day and can vary dramatically depending on the region and the cook. Curry powder is actually a pulverized blend of up to 20 spices, herbs and seeds. Among those most commonly used are cardamom, chili, cinnamon, cloves, coriander, cumin, fennel seed, fenugreek, mace, nutmeg, red and black pepper, poppy seeds, sesame seeds, saffron, tamarind and turmeric.

Researchers in America have found conclusive evidence that curry recipes has profound health benefits. Their research shows that the ingredient turmeric; which happens to be an essential component of the entire curry recipe preparation, prevents diseases like cancer.
The type of cancer that the turmeric is proving beneficial in preventing are:
1) Colon cancer 2) Pancreatic cancer 3) Skin cancer 4) Leukemia
This is a very important news, that the serious medical conditions such as the ones, given above, which threaten peoples lives can also be eradicated, curtailed or even prevented altogether. It is advised that you find out some curry recipes and start cooking healthy curry recipes for yourself and for your family straight away.

Source: articlesnatch


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Beat The Heat With Easy Summer Recipes

Its summer and we all want to be healthy and fresh despite the heat. When it comes to food we need to think a little different in order to beat the heat. Even if its summer and we should avoid eating heavy foods we want to have delicious food items. Here are a few summer recipes to keep you cool.

Salad is a favorite recipe of many of us. Different types of salads are very good for health and they are refreshing as well. When you think of a cool refreshing recipe give it a try.

Antipasto Salad:

It is one of the very rare healthy salad recipes. You can prepare it with ease and in almost no time. Your family and kids are sure to like it. Few ingredients are needed to prepare this salad. The ingredients include:

macaroni - 6 ounces

grated Parmesan cheese - 1/4 cup

shredded mozzarella cheese - 1/2 cup

vegetable oil - 1/2 cup

red wine vinegar - 3 tablespoons

cherry tomatoes, halved 10

broccoli florets - 2 cups

sliced pepperoni sausage - 4 ounces

clove garlic - 1

dried basil - 1 teaspoon

crushed red pepper flakes - 1/8 teaspoon

salt - 1 teaspoon

Boil water in a pot add salt to it. Cook the pasta in the boiling water. Now take a large bowl. Put oil, vinegar, basil and garlic. Also add salt and pepper for taste. Stir the mixture. In order to coat well toss the mixture with warm macaroni and Parmesan. When all the ingredients get mixed properly cover the bowl and let the mixture refrigerate for 2 to 3 hours. The next thing to do is to add tomatoes, broccoli and pepperoni, stir well. Your Antipasto Salad is ready. Just sprinkle with mozzarella cheese and serve.

Adrienne's Cucumber Salad:

Adriennes Cucumber Salad is one of the easy summer recipes that we all like. This cool, delicious cucumber recipe can be served any time. It hardly takes time to prepare this salad. You can serve it any time. Your kids can enjoy this dish at leisure or it can be served as a side dish during the main course. You can prepare this recipe with very little ingredients.

thinly sliced cucumbers 2/3

thinly sliced1small white onion 1

dried dill, or to taste - 1 tablespoon

white sugar - 3/4 cup

white vinegar - 1 cup

water - 1/2 cup

Peel half of each cucumber and dont strip of the skin. Take a large bowl. Put the cucumbers and the onion, toss well. Mix vinegar, water and sugar in a saucepan. Remember that you should prepare the mixture over medium-high heat. When the mixture is boiled pour it over the cucumbers and onion, stir well. Now cover the bowl and let the mixture refrigerate until cold. For the best result you should allow the cucumbers to marinate well at least for an hour and your Adriennes Cucumber Salad is ready to serve.

Try these easy summer recipes this season to beat the heat and be cool, fresh and healthy.

Source: articlesnatch


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Making Low Fat Lasagna Low Fat

Making low fat lasagna can be a bit of a trick, if you normally use regular store bought groceries. This lasagna can be made by replacing some the normal ingredients with more natural ingredients. Here some of the substitutions that you will have to make.

Noodle strips Most noodle strips you find in regular store will be made from simple carbohydrates and when digested get into your blood as sugar right away. This raises your sugar level and if you are pre-diabetic or diabetic this will make you gain weight. When you eat salad with low fat lasagna, the fiber in the vegetables will trap some of the simple carbohydrates and move them into the colon for elimination. So, fewer carbohydrates will be absorbed into your blood stream.

Use vegetables such as green leafy lettuce, carrots, broccoli, cabbage, or cauliflower. You want to eat those vegetables that are high in fiber. The fiber in these vegetables will help you reduce the fat that is absorbed into your body.

Instead of meat, use spinach as one of the layers. Use fresh spinach and cook it with a little bit of water and low heat so as not to lose much of the nutrients. Cook until soft and then use it as a layer. Using spinach will make this lasagna true low fat lasagna.

When you use spices, herbs, onions and garlic try to get fresh product. Try to avoid any type of dehydrated spice. Usually dehydrated food has additives that can be turned into fat in your body. Eating any type of unnatural additives in your spices or food can create illness when used for a long time.

For herbs that you use, you want them to be fresh. Now, this is not always possible, but you go to a farmers market, you will surely find many fresh herbs to use in your lasagna recipe. When buying onions, garlic and other herbs make sure you ask the farmer if the produce youre buying is organic. You dont want to use product that has pesticides.

For all of your cooking, use only sea salt. This is the healthiest salt to use, since it is filled with various minerals. Regular salt does not contain minerals and in your body it attracts water, causing you to gain weight. Low fat lasagna will benefit from using sea salt.

The Olive oil you want to use for this lasagna is fresh cold pressed. Pick those bottles that are dark since they protect the olive oil from becoming rancid.

Cheeses here is the heart of the low fat lasagna. Heres where you want to choose low fat cheeses. Never use cheeses that are cut into slices. These are processed and have additives. Use only block cheese that is natural and low fat, such as Low fat mozzarella, Low fat parmesan, Cottage cheese, and Low fat ricotta cheese Use these cheeses in between noodle and sauce layers and end up with the top layer being cheese.

Source: articlesnatch


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Specialty And Gourmet Food

A gourmet is a person devoted to the sumptuous delight of delicious food. Gourmet food is of the highest quality and flavor, prepared well and presented in an artful manner.

Stock is an extraction of every bit of flavor and body out of the ingredients. It forms the basis for cooking a variety of sauces, gravies, soups and stew making.

Chicken Stock is the building block of many soups, sauces and stews. It adds a depth of flavor and richness to soup, vegetable, pasta, rice, seafood and meat dishes.
Fish Stock and Lobster Stock are made form various fish and shellfish that have been cooked down with aromatics and wines into a rich sauce. They create a base for a variety of seafood dishes that are grilled, baked, and broiled.
Demi-glace is a sauce made from concentrated Brown Stock combined with Espangnole sauce. It is used to enhance the flavor of a variety of meat dishes that are sauted, roasted and grilled.
Beef/veal stock is derived from veal which is lean, light pink flesh, having delicate flavor and tender, firm texture. It is used when a lighter, sweeter meat flavor is desired.
Lamb Stock enhances the natural flavors and juices found in various lamb dishes.
Duck Fat is perfect as a substitute for butter and oil while doing saut for many dishes.
Turkey Stock has a deep, rich turkey flavor that is used in soups, stews, gravies and sauces.
Vegetable Stock is used for making vegetarian soups, sauces and grain dishes.

Gourmet Seasoning is used to enhance the natural flavors of meats, poultry, seafood, vegetables, and a variety of grain dishes. .

Dry Rub usually consists of a variety of spices, used for seasoning poultry, beef, fish, and vegetables before cooking to intensify the natural flavors.
Extra Virgin Olive Oil is used for salad dressings, soups, and grilled food such as vegetables and fish. Most often used as a finishing oil rather than a cooking oil where a more delicate flavor is desired.
Truffle Oil is a combination of extra virgin olive oil and the most desired white truffles. They add an earthiness and mysterious depth of flavor to steak, pasta, fried eggs, mushroom dishes and cheese.
Balsamic Vinegar is a fragrant vinegar, usually made from the juice of Trebbiano grapes. It has a sweet and sour flavor as a young balsamic. Aging balsamic vinegar in barrels adds a depth, character and sweetness to it over time
Dried Mushrooms are used in sauces, soups, stir-fry and stews. There are a large variety of mushrooms each imparting its own flavor from very mild to rich and bold earthy flavors and aromas to add to a variety of dishes.
Saffron Rice is a rice dish having an aroma and flavor of saffron.
Capers In Salt are unopened flower buds of Capers or caper-berries cured and preserved in sea salt giving them a sharp salty-sour flavor. They are basically used as a condiment.

Gourmet Cooking Sauces

Barbecue Sauce tops meat after cooking or during barbecuing, grilling, or baking.
Chocolate Syrup is a sauce that is usually added to food such as desserts. It adds additional layers of flavor that blends with berries, ice cream and yogurt for example.
Pomegranate Sauces combine the delicious natural flavors of the pomegranate fruit. An intensely tart/sweet flavor used to accent a variety of dishes from desserts to meats, chicken, seafood, salads, stews and more.

Gourmet Food and Specialty Food are generally superior in quality, made by artisans in smaller volume and adds the crowning touch to a variety of dishes.

Source: articlesnatch


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How To Cook Chicken Cooked In Cider

Chicken is justifiably one of the best loved meats in the world.
It is very lean, is protein rich, super versatile and plays a major part in many diet recipes. If you can buy an free range chicken, that will be better still, as it will be less likely to be contaminated with additives and hormones. It's also a sound idea from an humanitarian point of view, as most of the supermarket chickens are kept in conditions that are quite awful.

If you are not trying to lose weight, there is no need to worry, there is more to chicken than low fat recipes. All the same, most chicken recipes will be, in general, healthier for you than a similar recipe prepared using other meats.

Here is one such recipe that'll please both family and friends.

The recipe needs:

One chicken (approximately 3.5 lb)
Two C. of traditional cyder
Six apples (peeled and cut into quarters)
salt (as needed)
pepper (as needed)
1 teaspoonful cornstarch
1/2 C. of whipping cream
1 Tbs of freshly squeezed lemon juice
1/3 C. of butter
Two Tbs of oil (olive)
1/4 teaspoon ground cinnamon (not obligatory)
4 spring onions, (chopped fine)
Two whole cloves
1/4 teaspoonful ginger
1 sprig of parsley, (chopped fine, for use as a garnish)
1/2 teaspoon dried thyme
Two teaspoons of sugar

Method:

Wash the Chicken and dry it well.
Combine the salt and pepper and rub it into the organic chicken (both inside and out)
Pour the lemon juice over the apple pieces.

Melt half the butter in a skillet and mix in the olive oil.
Add half of the apples to the pan and fry lightly for 5 minutes (until they have browned a little)
Mix in the ginger and mix well, frying a little longer to enable the ginger to release it's flavours.
Stuff the chicken with mixture from the frying pan and close-up the chicken by tying with string or by 'pinning' it with a metal or wooden skewer.

Melt the remaining butter into the pan and then add the chicken to the skillet and fry until the skin is browned a little, turning it so it browns evenly.
Transfer the chicken to a large casserole pot with lid.
Take the rest of the apple, the spring onions, ground cinnamon, dried thyme, sugar and cloves and transfer them to the pan.

Heat for two to three mins then add the apple cyder and increase the heat to start the mixture boiling.

Once the is at boiling point, pour it over the bird and replace the lid, using foil or wax paper to ensuer a good tight seal.

Transfer to the oven and cook for approx 3/4 hour at 400F/200C

When the time is up, transfer it to a warmed plate to keep warm whilst the gracy/sauce is prepared.

Skim the fat from the contents of the casserole pot and then boil the juices down until there is approximately one cupful remaining.

Pour in the whipping cream and cornstarch, stirring until it is thick and creamy.
Season to taste, and pour the gravy over the cooked chicken

Toss some of the parsley over the top, and serve.

If you want to keep the whole meal healthy, you may want to add a vegetable side dish of steamed broccoli or spring greens and new potatoes.

Source: articlesnatch


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Mushrooms With Sherry And Walnuts Recipe

This is a Spanish mushroom recipe that will impress any mushroom lovers in your family.

It serves roughly six, and is good as a side dish or an entree depending on portion sizes.

Fresh Mushrooms With Sherry and Walnuts Recipe

Ingredients:

Two Tbs dairy butter
Two Tbs healthy oil
1/2 pound (3 cup) mushrooms
half a cup walnuts - finely chopped then toasted lightly
Two Tbs sherry or fortified wine
One Tablespoon freshly squeezed lemon juice
1 t. lemon peel, grated
Two Tbs parsley (finely chopped)
Salt

Instructions:

In a large skillet heat gently and melt the butter and oil together.

Increase the heat to medium and put the mushrooms in the skillet, cook lightly for a few minutest, stirring gently.

Now add the sherry, lemon juice, walnuts and citrus peel. Cook the mix for about a minute, stirring well to ensure the mushrooms are well coated with the juices.

Add salt to taste, and sprinkle with chopped parsley just before serving.

So Why Try Cooking This Recipe At Home?

When we are all suffering from tough times of economic turbulence, today, more than ever before, there are increasing reasons to begin preparing flavoursome dishes in your own home as an alternative to dining out in an expensive restaurant or cafe

If you are unsure, look at the fact that preparing meals in your own home can really help your finances. Cooking in your own kitchen makes it quite easy to cook a dinner that is quite as gratifying as those made by a celebrity chef, and at a price that is friendly to your wallet.

If you don't have any suitable recipes to hand, the World Wide Web can help, where you can find many specialist recipe web sites offering collections of recipes with collections like diet recipes and chicken recipes.

Another reason to avoid eating out is that home cooking it's quite often healthier as well. The home chef has the advantage of being able to choose all the individual ingredients that are required. If you want to include Soil Association approved organic foods, you can easily do so.

You can even examine the fruit and vegetables you are purchasing with your own eyes, and make absolutely certain that you are buying only the most wholesome foods, in perfect condition.

Another advantage is that you can cook nourishing recipes to cater for specific diets. If you have a family member who suffers from an ulcer or has a dicky ticker, you can customise the recipe to make it so that they can enjoy it as well. Anyone who worked as kitchen staff in a restaurant or cafe knows that enormous quantities of industrially processed ingredients are oftentimes used in the cooking of their recipes, and this is not good.

Another factor to consider is the futility of striving to lose weight if you continually eat out at an expensive restaurant or cafe. For someone with a weight problem, there is nothing more frustrating than eating at a tasty restaurant and being given a serving that is simply too big for your diet's recommendations. Not many of us have the strength to only eat part of the meal. If you prepare the same tasty meal at home you can adjust the size of portions and ingredients to ensure that the food you are cooking is delicious and substantial but still great for your weight loss program.

Another good reason is that you get to spend more time with your family. Most cooks believe that dining out in a restaurant is a time saver, but if you time it, this is not true. You need to get dressed to be accpetable for going out, the journey to the restaurant will lose some more time, then you choose what you want to eat and place your order, and that takes more time and finally you still need to wait the meal to be cooked. If you make the same meal in your own kitchen it can be made into a bit of family bonding, get the kids or your spouse to pitch in and a meal for four we'll be ready in no time at all.

Source: articlesnatch


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How To Make Spicy Mint Dip

I watched a little muchkins face fall last holiday when she realized she was relegated to the childrens table. I make it the focal point of my own decorating, and suggest you do the same.

Pho (pronounced "phir" in English) is influenced by the Chinese and French cuisines, and was believed to have originally derived from a French soup, "pot au feu",(pot on fire)which Wikipedia defines as a French beef stew. This is usually a mixture of cuts of beef, vegetable, and spice.

The first country, where a system of cooking food in a so-called love style was developed, is considered to be India. Indian cooks were the first ones who noticed that a taste of sexual secretions depends on a taste of food. They paid a huge attention to scents, as, to their opinion, scent of food influenced body smell a lot, and the last, in its turn, stroke the keynote of love games.

In Ayurveda, people are classified according to three principles, vata, kapha, and pitta. But it's important to understand that although we may be dominant in one principle, we actually have all three present in our body. The others are in a smaller ration. Most people will actually be a combination of two of these principles, with the third only playing a minor role. But because we all contain the three, any of them can get out of balance.

Stay hydrated. This is so important. Try and have regular small drinks (tea, soup, cool drinks) as gulping down large volumes of water can also increase the feelings of nausea. If you have been vomiting consider sipping an isotonic sports drink as it will help to restore balance to your blood sugars, glucose and electrolytes. It is much better to have some fluid in your stomach if you are going to vomit.

Fresh ground spices are the order of the day in an Indian home and will be chosen according to the nature of the dish, season, individual and family. Some of the common Indian spices available are red chili pepper, turmeric, black pepper, nutmegs, cloves and many more.

Mint really tastes of Spring (not just because we serve mint sauce with Spring lamb!) and is great with fruit, although this mix doesnt immediately spring (pun intended!) to mind. Try it ground up with sugar and sprinkled over peaches or pineapple.

A teaspoonful of crushed fennel each day keeps the body healthy and helps increase energy and sexual prowess. Roman soldiers chewed fennel on long marches when they were unable to stop for food, considering it one of the finest foods for increasing strength and endurance, hence adding to its credibility as a long-standing powerful aphrodisiac. Add one teaspoonful of dried seeds to each cupful of boiling water and leave to stand in a teapot until properly brewed. Strain and leave to cool. Take as tea or juice about half an hour before making love.

You can find both aloe vera and emu oil at your regular health food store. When choosing aloe vera, pick one that is as pure as possible and that doesn't contain alcohol. You can actually use aloe vera as a daily moisturizer and then add in emu oil during flare ups. I've seen this routine work quite well for many of my rosacea patients.

Source: articlesnatch


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Chicken Steak Recipe

Eating steak has always been a symbol of prosperity. During the turn of the century, steak houses were patronized by the elite. The cattle and the oil barons ate their thick cuts of sirloins smothered with oysters or stuffed with them making it too expensive of a place for the common folk.

This is one source for my inspiration. How many times have you been into a restaurant, and had a dish that was just so good, you had to try making it for yourself at home? I know I have. At least one of my better recipes was inspired by a dinner I had on my first anniversary at a local Italian restaurant.

It is very rare for chicken fried steak to be made from a top quality cut of beef. After all, the steak is not being expected to stand entirely on its own, so it is not vital that it be perfect. Additionally, the frying of the steak has a tenderizing effect on the meat, which also permits a slightly lower quality cut of meat to be used. Obviously, there is a limit, but chicken fried steak is more forgiving than steak on the grill.

Wing sauces aren't just useful for chicken wings you know. You can use them on any chicken part. You can even use them on ribs, pork chops and steaks. While wing sauces are typically mixed with the wings after frying, you can use wing sauces to marinate meats as well. They also make great seasonings to such viands like steak, meatloaf and various fried foods.

For something a little more unusual from the list of steak recipes, chicken-fried steak has become an enjoyable alternative to the same old steak. While you probably would not use a high grade of steak for this particular recipe, it is a nice addition to the repertoire when the steak is nothing to shout about.

Steak Lover's Fettuccini Alfredo

1 ounce clarified butter
4 ounces beef tenderloin tips
1 cup broccoli, red pepper, portabella strips
1/4 cup corn, scallion, red and green peppers (small diced)
1 tablespoon fresh garlic
1 cup heavy cream

If need be add more seasonings half way through the cooking. Also you don't want to over cook the rice, it will come out very mushy and not good, keep an eye on your rice, stirring occasionally. Bon Appetite!

A popular addition to menus in recent years in restaurants, cafes and bars is a king size or giant Yorkshire pudding filled with onion gravy or different meat, vegetable and gravy concoctions. This dish is served as a separate course emulating the original filler course.

Now for the recipe, I don't use specific amounts. Eye ball it and adjust for your own tastes. What's most important is that you soak your chicken in buttermilk (about 15 minutes), after dipping in flour let it rest before frying (at least 5 minutes), make sure your oil is hot enough, and only fry a few tenders at a time.

Outback is one of my favorite restaurants. Their steak is juicy and delicious, but their chicken recipe entrees are just as good. The next time you go down to the land down under, I recommend you try one of these entrees I have suggested!

Source: articlesnatch


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Sunday, June 27, 2010

Tandoori Chicken Recipes

This easy crock pot meal recipe makes an easy and delicious meal for those busy weeknights. Simply start the meal in the morning and it will be ready to serve when you are. Complete the menu with hot fluffy rice and a green vegetable. This easy chicken recipe is fast because there is no need to brown the chicken before cooking, but do be sure to wash the chicken well and pat it dry. This easy chicken crock pot recipe will serve six, but you can add another breast or two without changing the rest of the recipe.

I got the idea one day after watching my mom steam some vegetables. So later that night I left for my part time job. I worked at a grocery store at the time and while I was walking up and down the aisles, it dawned on me - my easy chicken recipe.

Ingredients:

4 to 6 boneless and skinless chicken breasts

1 cup bourbon

1/2 cup canola oil

1/2 cup brown sugar

1/2 cup Worcestershire sauce

2 cups of broccoli pieces

2 teaspoons of ground ginger

3 chicken bouillon cubes

3 chicken breasts

Instructions:

Prepare the rice according to the instructions on box. In a large skillet, heat the oil. Add the meat and, the bell peppers and the onions and continue to stir often, until veggies are tender (but dont overcook!). Add the chicken broth, the water chestnuts, the soy sauce and the rice vinegar and then all of the dry ingredients except for the corn starch. Bring to boil and then simmer for about 10 to 15 minutes, stirring often. Add the tomatoes. Then mix the cornstarch into the 1/4 cup of cold water and add to skillet. Continue to stir until gravy thickens a bit. Serve on the rice. Serves about 6.

Place in the preheated oven and cook for one hour, basting every now and again with the cooking juices. Check that the bird is cooked by piercing the thickest part of the thigh with the point of a sharp knife. If the juices run clear, it's ready. If they are still a bit pink, put the bird back in the oven and cook for another 10-15 minutes.

Simple Southern Fried Chicken

1 frying chicken, skin removed if you want lower fat. I leave the skin on. 3 teaspoons Lawry's Seasoned Salt 2 garlic cloves, finely chopped 1 cup all purpose flour 1 cup vegetable oil

1. Season chicken with all seasonings.

2. Roll chicken in flour until covered. Shake off excess flour. Sprinkle additional seasoning.

3. Simply fry chicken in frying pan until golden brown. I like it crispy so I cook it a little longer than most.

Fried chicken goes with nearly any vegetable but I like to serve with turnip greens, black eyed peas and cornbread. You can find authentic Southern recipes for all these dishes at olsouthrecipes.com (see below). In the summer, when fresh vegetables are available, I like to also include baby green onions and radishes served on the side. And do not forget a tall glass of iced tea to wash it down.

Notes: COOKING ON A CHARCOAL GRILL: Wipe the grill with a bit of oil so that the chicken will not stick. Brush the chicken with the marinade and sprinkle with lemon juice. Grill until chicken is golden red, about 15 minutes. Turn and grill until the second side is golden, about 10 minutes, basting once with lemon juice.

Source: articlesnatch


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Whole Wheat Pizza Recipe

Ingredients:

* 1 teaspoon white sugar
* 1 1/2 cup warm water (110 degrees F/45 degrees C)
* 1 tablespoon active dry yeast *
1 tablespoon olive oil
* 1 teaspoon salt
* 2 cups whole wheat flour
* 1 1/2 cup all-purpose flour

Directions:

In a large bowl, dissolve sugar in warm water. Sprinkle yeast over the top, and let stand for about 10 minutes, until foamy.

Stir the olive oil and salt into the yeast mixture, then mix in the whole wheat flour and 1 cup of the All-purpose flour until dough starts to come together. When the dough is doubled. Tip dough out onto a surface floured with the remaining all-purpose flour, and knead until all of the flour has been absorbed, and the ball of dough becomes smooth, about 10 minutes.

Place dough in an oiled bowl, and turn to coat the surface. Cover loosely with a towel, and let stand in a warm place until doubled in size, about 1 hour.

When the dough is doubled, tip the dough out onto a lightly floured surface, and divide into 2 pieces for 2 thin crust, or leave whole to make one thick crust. Form into a tight ball. Let rise for about 45 minutes, until doubled.


Preheat the oven to 425 degrees F (220 degrees C). Roll a ball of dough with a rolling pin until it will not stretch any further. Then drape it over both of your fists, and gently pull the edges outward, while rotating the crust. When the circle has reached the desired size, place on a well oiled pizza pan. Top pizza with your favorite toppings (sauce, cheese, meats, or vegetables).

Bake for 16 to 20 minutes (depending on thickness) in the preheated oven, until the crust is crisp and golden at the edges, and cheese is melted on the top.

Source: articlesnatch


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Toasted Brazil Nuts Rolled Into Strawberry Shortcake

For many there's hut one answer to the dessert problem when strawberries are in season - strawberry shortcake. When one thinks of shortcake, the so-called old-fashioned type made from a plain biscuit dough, served in two or three layers, with whole, sweetened crushed fruit in between and heavy cream, comes first to mind. Shortcakes, however, have gone modern, as have so many of the other foods of the country. Today most cook books will carry more than one recipe variation for the old-fashioned shortcake. This is a sure sign that homemakers want and use more than one recipe for this famous dish.

The latest thing in streamlined shortcakes is a luscious pastry made with toasted Brazil nuts rolled fine. The pastry, which is rolled out quite thin and cut with a three-inch cookie cutter, offers a delightful contrast in flavor and texture to the sweetened strawberry filling. The recipe is given below.

If you use sponge cake for the base of strawberry "shortcake," use powdered mace as the flavoring accent or mix 1/2 teaspoon of it in one pint of whipped cream for topping.

Modern Triple Decker Shortcakes

1.75 cups sifted cake flour
1/2 teaspoon salt
1/4 cup shortening
2 tablespoons butter
1/2 cup Brazil nuts, toasted and rolled fine
1/4 cup cold water

Sift together cake flour and salt. Out in the shortening and butter. Stir in the Brazil nuts (toasted and rolled fine with your rolling pin). Add cold water to make a dough that sticks together (1/4 cup is generally exactly correct). Roll pastry quite thin on lightly floured board. Cut with three-inch cookie cutter (if pastry is rolled thin, this amount will cut just 18 rounds). Arrange on baking sheet, prick surface. Bake in hot oven (400 degree F.) 12 to 15 minutes. Using three rounds per shortcake, add strawberry filling and topping.

Strawberry Filling: Wash and stem 1 quart strawberries. Save 6 strawberries for top of shortcakes. Crush or slice remainder and cover with sugar. Bring 6 Brazil nuts to boil; boil 3 minutes. Drain and slice each 3 or 4 times. Spread crushed strawberries between layers of pastry, top each shortcake with whipped cream, and decorate with sliced strawberries and sliced nuts.

Strawberry Rhubarb Pie

14 graham crackers
2 tablespoons sugar
1/2 cup softened butter
2 cups rhubarb, cut in 1-inch pieces
1 cup each of sugar and water
2 cups strawberries
4 tablespoons cornstarch
1/4 cup cold water
1 tablespoon butter
2 tablespoons lemon juice

Crush crackers, mix thoroughly with sugar and butter. Press mixture firmly into 9-inch pie plate. To make filling, wash and cut rhubarb. Combine sugar and water, bringing mixture to boiling point. Pour syrup over rhubarb. Cook until tender; drain rhubarb, reserving syrup. Poach cleaned strawberries in rhubarb syrup 3 minutes and drain. Combine blended cornstarch and 1/4 cup water with hot syrup. Boil gently, stirring constantly, for 15 minutes. Add butter and lemon juice. Fold in fruit. Cool, turn into pie crust. Serve with whipped cream topping.

Strawberry Bavarian

1 cup crushed strawberries
3 tablespoons sugar
1 tablespoon gelatin
1/4 cup cold water
1 cup irradiated evaporated milk, chilled
2 tablespoons lemon juice

Hull and wash 1 pint strawberries. Press through coarse sieve. Measure 1 cup. Add sugar; set in a cold place to dissolve, stirring occasionally. Soak gelatin in the cold water. Dissolve over boiling water. Cool slightly. Add to strawberry mixture. Whip the thoroughly chilled milk very stiff. Fold in lemon juice, then the berry-gelatin mixture. Pour into a mold rinsed with cold water and let stand in a cold place to set. Serves 6.

Strawberry Ice

2 cups water
1 cup sugar
1 tablespoon lemon juice
1/8 teaspoon salt
1.5 cups crushed strawberries

Make a syrup of water and sugar. Cool and add lemon juice, salt and crushed strawberries. Place in refrigerator tray and freeze, stirring occasionally.

Orange-strawberry Marshmallow Fluff

1 cup cream
1/4 cup sugar
1 cup quartered marshmallows
1.5 cups orange segments or half slices
1/2 cup halved fresh strawberries

Whip cream until thick, fold in other ingredients. Chill thoroughly and serve cold. Decorate with whole strawberries.

Source: articlesnatch


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Boboli Pizza Crust Recipe

Ingredients:

* 1 package Dry Yeast
* 1/4 cup Water
* 2 1/4 cupsWarm water
* 6 tablespoons olive oil, + extra for pans
* 6 cups Flour
* 1 teaspoon Salt

Directions:

Dissolve yeast in warm water (1050F is perfect). Let it sit for two minutes. Add the rest of the ingredients and mix well. Turn out onto board and knead for ten minutes. Place back in bowl covered with a damp towel and let rise 30 to 40 minutes. Divide dough into 3 parts and place in 3 olive-oiled pie pans.

Dimple dough with fingers. Place on top the following mixture: Coarse sea (or Kosher) salt, fresh round pepper, chopped rosemary and thyme. If herbs are dried, soak them in water for 10 minutes and then pat dry on paper towels. Let rise 50 to 60 minutes.
Bake at 350 F for 25 minutes. May dip in olive oil.

Boboli Type Pizza Crust Recipe

Ingredients:

* 1 cup water
* 3 cups all purpose flour
* 1 teaspoon salt
* 2 tablespoons olive oil
* 1 tablespoon sugar
* 2 teaspoons Red Star active dry yeast
* 1 teaspoon minced garlic
* 2 teaspoons parmesan cheese
* 1/2 teaspoon Italian seasoning
* Parmesan cheese to sprinkle

Directions:

Add all ingredients (except) second parmesan cheese to breadmaker in order listed by your manufacturer. It is a good idea to put the garlic down inside the flour so it does not slow the yeast. Set breadmaker on dough setting. When complete, form two crusts on pizza pans, sprinkle with parmesan cheese, cover and let rise again. Bake 5-10 minutes at about 450 F until light brown. Cool Wrap tightly in foil and freeze until you get the pizza urge. Great to have around for easy last minute dinners. Good way for kids to make pizza too.

Source: articlesnatch


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How To Make A Simple Homemade Pizza?

A simple homemade pizza is a good idea to spending time expressing your care of all the members of the family. They must be very happy when tasting a pizza made by your hand. What are you waiting for? Start to show your cooking skill and your love for your beloved people!

The basic ingredients you need:

For the dough:

225g of strong white flour

1 teaspoon of fast action yeast

1 teaspoon of salt

1/2 teaspoon of sugar 1 tablespoon of olive oil (plus some extra for drizzling)

120ml of warm water

For the topping:

4 tablespoons of rich tomato sauce

125g of buffalo mozzarella, torn or sliced,

1 teaspoon of dried oregano, salt and pepper

You also add 4 slices of Parma ham, a handful of rocket and some parmesan shavings but its up to you what you want to top it with.

Step by step Instructions:

Step 1: Sift the flour and salt into a large metal mixing bowl and add the yeast and the sugar. Mix with your hands making a well in the middle of the mixture for the oil and water to be poured into.

Step 2: Pour the olive oil and warm water into the well in the middle of the mixture and gently bring the ingredients together into a ball. Then, make the ball use a sweeping motion with your fingertips. You may need to add a little more flour or water.

Step 3: Keep mixing for a few minutes. Ideally, you want to end up with a soft pliable dough that leaves the bowl clean.

Step 4: Transfer the dough to a work surface and knead until silky, smooth and fairly elastic. Knead by pressing your fingers into the middle of the dough ball and pulling the front of the dough backwards over the top of your fingers. Then press the ball down with the bottom of your palm and turn the dough a quarter of a turn. Repeat the process for three to four minutes.

Step 5: Lightly oil a clean bowl, place the dough in the bottom, rub the surface of the dough with oil and cover with a clean damp cloth. Put the dough in a warm place and leave to rise.

Step 6: Leave the dough resting for about an hour. When it is fully risen it will have approximately doubled in size.

Step 7: Knock back the dough by punching it with your hand, turn out onto a floured surface and knead again for a few minutes.

Step 8: Stretch the dough out by hand, shaping it into a rough circle, until youre left with a base as thick or thin as you desire.

Step 9: Brush with olive oil, then place on a non-stick baking sheet and your pizza is ready to be topped.

Step 10: Preheat the oven to 220oC, then evenly spread the tomato sauce in a thin layer over the prepared pizza base on a baking sheet.

Step 11: Scatter with the torn buffalo mozzarella and sprinkle with oregano, salt, pepper and a drizzle of extra virgin olive oil.

Step 12: Place the baking sheet on the top shelf of the preheated oven and bake for 15-20 minutes or until the cheese is bubbling and the edges are just turning golden.

Step 13: Finally, slide the pizza onto a serving plate and then top with the Parma ham, rocket and parmesan, scattering the ingredients liberally. Drizzle with a little extra virgin olive oil and serve.

Wow, you now have a delicious handmade pizza to treat to all the members.

Source: articlesnatch


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