Blogging for Fun

Warm Up To Frozen! You can make a scrumptious ravioli meal in minutes.

2010-08-20T15:00:00.000-07:00

These aren't your grandfather's frozen foods! The variety, quality and taste of today's Freezer Favorites have surpassed the well-known convenience of frozen foods years ago. You now have many choices for warm, delicious, home-cooked meals, from your freezer to the table in minutes.

There may be no better time to enjoy these delicious foods than during March National Frozen Food Month, when many stores will be featuring special prices and promotions on these tasty freezer favorites. Here are some great ideas:

• Breakfast--stock your freezer with quick-fix options such as waffles, pancakes, bagels, eggs, sandwiches, juices and more.

• Lunch--you'll find many lean, one-dish selections. Convenient, quick, take to work, microwave-enjoy.

• Snacks--always have on-hand pizza, mozzarella sticks, chicken tenders and more.

• Dinner--try the many frozen fish, seafood, chicken, beef and full-course meal selections, as well as vegetables, potatoes and pasta.

• Desserts--keep frozen pies, cakes and ice cream on hand to make any occasion special.

Here is a marvelous meal in minutes:

Scrumptious Ravioli

1 16-oz. bag frozen Cheese Ravioli

1 jar prepared Spaghetti Sauce

Parmesan Cheese

Add frozen ravioli to pot of gently boiling water. Cook according to package directions. Drain and toss with small amount of olive oil to avoid sticking. Toss with heated spaghetti sauce. Serve in your favorite pasta dishes. Sprinkle generously with parmesan cheese. Don't forget the garlic bread!

Warm Up the Holidays With Organic Gingerbread

2010-08-20T13:00:00.000-07:00

What is the secret ingredient in savory pastries, muffins and other baked goods? Buttermilk, which lends a rich, hearty flavor with fewer calories than whole milk or cream.

Organic buttermilk, produced without using pesticides, synthetic hormones or antibiotics, is not only wonderful for baking, it is great as a base for soups and salad dressings or as a marinade. It also is often used to coat poultry and fish before frying or baking.

Many enjoy drinking this versatile dairy product by itself; it pairs well with sweet fruits and desserts.

Autumn Brennan, Organic Valley's food aficionado, provides the following holiday recipe for buttermilk gingerbread. The spicy, rich taste of old-fashioned gingerbread is at the heart of many holiday celebrations, she says.

BUTTERMILK GINGERBREAD

(Makes 16 servings)

1 1/4 cups all-purpose flour (sifted)

2 teaspoons ground cinnamon

1 teaspoon ground ginger

1/8 teaspoon ground allspice

1/8 teaspoon ground nutmeg

1/2 teaspoon baking soda

1/8 teaspoon sea salt

1/2 cup molasses

1/3 cup raw sugar

1/2 cup Organic Valley unsalted cultured butter, melted

1/2 cup Organic Valley cultured lowfat buttermilk, chilled and well-shaken

1 Organic Valley Grade A extra large brown egg

Preheat oven to 325 F. Lightly grease an 8-by-8-by-2-inch metal baking pan. Sift flour, spices, baking soda and sea salt into a medium mixing bowl.

In a large mixing bowl, whisk together molasses, 1/3 cup sugar, butter, buttermilk and egg. Fold in the dry ingredients.

Pour gingerbread batter into the prepared baking pan. Place the pan on the middle rack of the oven. Bake for 25 to 30 minutes, or until an inserted tester comes out clean. Allow the cake to cool completely in the pan.

Cut into 16 squares. Top with homemade whipped cream and garnish with candied ginger.

V-egg-ie Good for You

2010-08-20T11:00:00.000-07:00

According to the latest U.S. Dietary Guidelines, adults and children alike should have from 5 to 13 servings of fruits and veggies a day, each serving at least 1/2 cup. While this is beyond what most people currently consume, it's not an impossible task. For veggies, simply include them with foods you and your family already like.

In general, you need to eat a wide variety of vegetables, including plenty of the bright- and deep-colored ones, to get all the vitamins, minerals and fiber that veggies have to offer. With the exception of soy foods, though, the protein in plant foods is incomplete. It lacks one or more of the protein building blocks that your body can't make.

You can mix and match different plant foods to make their protein complete. But even many vegetarians find that it's easier to simply include a complete protein source, such as eggs or milk foods, in their meals. Nutrient-dense eggs provide not only some of the highest quality protein available but, except for vitamin C, eggs also contain varying amounts of all the essential vitamins, including those that are not abundant in plant foods.

It's simple to combine eggs and veggies in satisfying entrees. For instance, you can turn a salad into a quick-fix main dish by starting with greens -; the darker green, the better nutrient content. Toss with other vegetables, perhaps whatever is coming up in your home garden or is most appealing at the store. Then, top with wedged, sliced or chopped eggs to add the protein you need. Finish the unique salad off with a hurry-up, homemade hot dressing. This salad is especially easy to make if you keep a dozen hard-cooked eggs chilled in the fridge. You can store the eggs for a week after cooking and use them for handy snacks, too.

Warm Mimosa Salad

6 servings

6 cups loosely packed, torn mixed greens (about 9 oz.)

6 hard-cooked eggs, chopped

2 small or 1 medium zucchini, cut into julienne strips (about 2 to 2 1/2 cups)

1 cup thinly sliced onion (about 1 medium)

2 tablespoons cooking oil

2/3 cup red wine vinegar

1 1/2 tablespoons Dijon mustard

1 1/2 teaspoons Italian seasoning, crushed

1 teaspoon sugar

1/2 teaspoon garlic powder

1 large tomato, wedged (about 7 to 8 oz.)

Tear greens into large bowl. Add eggs. Set aside. In 10-inch skillet or large saucepan over medium heat, cook zucchini and onion in hot oil, stirring occasionally, until crisp-tender, about 4 to 5 minutes. In small bowl, stir together vinegar, mustard, seasoning, sugar and garlic powder. Pour over vegetables in skillet. Stir in tomato and cook until heated through, about 1 minute more. Pour over reserved greens. Gently toss until evenly coated with dressing. Serve immediately.

Nutrition information per serving of 1/6 recipe using romaine, leaf lettuce and corn oil: 162 calories, 10 gm total fat, 213 mg cholesterol, 165 mg sodium, 448 mg potassium, 9 gm carbohydrate, 8 gm protein and 10% or more of the RDI for vitamins A and C, riboflavin, phosphorus

Vegan Jamaican Jerk Kabobs

2010-08-20T09:00:00.001-07:00

Kabob ingredients:

2 8 oz. packages of chicken chunk alternative or organic chicken (plain, no breading)
1 15 oz. can organic pineapple
1 organic red pepper
1 organic yellow pepper
1 organic orange pepper
1 8 oz. package organic portobello mushrooms
½ organic onion

Jamaican Jerk marinade ingredients:

½ cup organic packed brown sugar
8 organic garlic cloves
4 Scotch bonnet peppers
2 bunches organic escallions (green onions)
1 tablespoon organic ground thyme or 2 tablespoons organic thyme leaves
¼ cup organic allspice or ½ cup ground organic allspice berries
1 teaspoon organic cinnamon
½ teaspoon organic nutmeg
2 tablespoons organic soy sauce
Salt and pepper to taste

Dump thawed vegan chicken chunks in a large shallow dish. Use a fork or meat fork to punch holes into the chunks, which will allow them to absorb more marinade. In traditional Jamaican cooking, the meat is scored and rubbed with the sauce for more flavor.

Drain juice from pineapple; reserve juice in a bowl, and add pineapple to the vegan chicken chunks. Chop peppers and portobellos into bite-sized chunks that will easily stay put on a skewer.

Slice the halved onion vertically into wedges. Add peppers, portobellos and onion to the pile of vegan chicken chunks.

Chop escallions and thyme, if you’re using thyme leaves. Add escallions, thyme and all other Jerk marinade ingredients to a blender or food processor; puree until smooth.

When chopping the peppers, be sure to wear rubber gloves, and wash your hands thoroughly afterward. And whatever you do, don’t rub your eye! You can decrease the heat of the peppers by discarding the seeds and by reducing the number of peppers you use.

Likewise, you can turn up the heat by retaining the seeds and increasing
the numbers of peppers. You can add a little more soy sauce, or even some of the pineapple juice, to make the marinade more liquid if you like.

Pour the marinade over the vegan chicken and chopped vegetables. Traditional Jamaican Jerk cooking calls for marinading overnight, then cooking very slow over a low charcoal fire.

But if it’s winter or you’re in a pinch for time, you can marinade the vegan chicken and vegetables in the refrigerator for an hour. Then place them on skewers and broil them until the edges of the vegan chicken and vegetables are crispy and beginning to blacken.

Scotch bonnet peppers are a staple of Jamaican Jerk cooking. They look like a Scottish hat, hence the name. They are similar to habanero peppers, which are the hottest peppers on the planet. If you can’t find any Scotch bonnet peppers, try organic jalapenos.

You can also experiment with using different types of organic produce. Try cherry tomatoes, mangoes--whatever you like.

To make this meal truly traditional Jamaican, serve the kabobs with a side of hard dough bread. Red Stripe beer optional.

Serves four. You be jammin’, mon!

Valentine Recipes - Delicious Puddings for your sweetheart

2010-08-20T09:00:00.000-07:00

Valentine Recipes - Delicious Puddings for your sweetheart

Valentine's Day is just around the corner. Here are Recipes of Delicious Valentine Puddings for your special person coming to dinner on Valentines's Day. Try these Valentine Recipes to make this day more Romantic.

Valentine Recipe:1 HONEY PUDDING

Mix one-half cup of honey with six ounces of bread crumbs and add one-half cup of milk, one-half teaspoon of ginger, grated rind of half a lemon and yolks of two eggs. Beat the mixture thoroughly and then add two tablespoons of butter and the whites of the eggs well beaten. Steam for about two hours in a pudding mold which is not more than three-quarters full.

Valentine Recipe:2 CHOCOLATE PUDDING

Take half a cake of chocolate broken in one quart of milk and put on the range until it reaches boiling point. Remove the mixture from the range. Add four teaspoonfuls of cornstarch mixed with the yolks of three eggs and one cup and a half of sugar. Stir constantly until thick. Remove from the fire, flavor with vanilla and pour the mixture in a dish. Beat the whites of the three eggs to a stiff froth and add a little sugar. Cover the top of the pudding with a meringue and set in the oven until a light brown. Serve cold.

Valentine Recipe:3 JELLY PUDDINGS.

Two cupfuls of fine stale biscuit or bread crumbs, one cupful of rich milk cream, if you can get it; five eggs beaten very light, half a teaspoonful of soda stirred in boiling water, one cupful of sweet jelly, jam or marmalade. Scald the milk and pour over the
crumbs. Beat until half cold and stir in the beaten yolks, then whites, finally the soda. Fill large cups half full with the batter, set in a quick oven and bake half an hour. When done, turn out quickly and dexterously. With a sharp knife make an incision in the side of
each; pull partly open, and put a liberal spoonful of the conserve within. Close the slit by pinching the edges with your fingers. Eat warm with sweetened cream.

Valentine Recipe:4 APPLE CUSTARD PUDDING.

Put a quart of pared and quartered apples into a stewpan, with half a cupful of water and cook them until they are soft. Remove from the fire and add half a cupful of sugar, two tablespoonfuls of butter and the grated rind and the juice of a lemon. Have ready mixed two cupfuls of grated bread crumbs and two tablespoonfuls of flour. Add this also to the apple mixture, after which stir in two well-beaten eggs. Turn all into a well-buttered pudding-dish and bake forty-five minutes in a moderate oven. Serve with sugar and cream or hard sweet sauce.

Valentine Recipe:5 APRICOT PUDDING

Take 1 tin of apricots, 6 sponge cakes, 1/2 pint of milk, 2 eggs. Put the apricots into a saucepan and let them simmer with a little sugar for 1/2 an hour. Take them off the fire and beat them with a fork. Mix with them the sponge cakes crumbled. Beat the eggs up with milk and pour it on the apricots. Pour the mixture into a wetted mould and bake in a hot oven with a cover over the mould for 1/2 an hour. Turn out; serve either hot or cold.

Valentine Recipe:6 CARROT PUDDING

Take three or four clear red carrots, boil and peel them, take the red part of the carrot, beat it very fine in a mixing bowl, put to it the crumbs of a penny loaf, six eggs, half a pound of clarified butter, two or three spoonfuls of rose water, a little lemon-peel shred, grate in a little nutmeg, mix them well together, bake it with a puff-paste round your dish and have a little white wine, butter and sugar for the sauce.

Valentine Recipe:7 CHEESE PUDDING

Take breakfast-cupful of milk into a saucepan with a piece of butter the size of a large egg. Let it remain until the butter is melted, then pour it over three-quarters of a pound of bread crumbs and half a pound of grated cheese; let these soak for twenty minutes, then add a pinch of salt and 4 eggs, well beaten. Pour the mixture into a well-buttered dish and bake in a quick oven upto 40 Minutes.

Valentine Recipe:8 DATE PUDDING

Melt three tablespoons of butter, add one-half cup of molasses, one-half cup of milk, one and two-third cups of flour sifted with one-half teaspoon of baking-soda, one-quarter teaspoon of salt, one-quarter teaspoon each of cloves, cinnamon, and nutmeg. Add to the above one-half pound of dates, stoned and cut. Turn into a well-buttered mold. Butter the cover also and steam two and one-half hours. Keep at a steady boil. Serve with any kind of sauce.

Hope you will enjoy these Valentine's recipes. Happy Valentine's Day!

Two Low Carb Chinese Recipes

2010-08-19T15:00:00.000-07:00

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 chinece 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.

Two Healthy Chinese Recipes

2010-08-19T13:00:00.000-07:00

Chinese cooking has healthy, well balanced recipes that can very well fit in almost any dietaty regiment. Today, I am sharing with you two of these healthy recipes for your enjoyment.

Chinese Recipe of Beef Fried Rice Recipe

Ingredients:

2 Tbs. soy sauce
1/2 tsp. sugar
1 Tbs. vegetable oil
2 eggs, well beaten
1/2 lb. ground beef
1 medium carrot, finely chopped
1 celery rib, finely chopped
1 scallion, chopped
1 tsp. fresh ginger, minced
1 clove garlic, minced
2 cups cooked rice, cold

Directions:

Combine soy sauce, sugar and salt and pepper to taste in a small bowl and set aside. Heat oil in a heavy nonstick skillet over medium high heat. Cook eggs about 45 seconds, stirring constantly, until eggs are just set. Transfer eggs to a bowl and set aside. Add ground beef and next 3 ingredients to same pan over medium heat. Sauté about 3 minutes, stirring often to break up meat, until browned. Stir in ginger and garlic and cook 1 minute. Discard excess fat. Increase heat to high and add rice. Stir-fry about 1 minute, until heated through. Stir in soy sauce mixture and eggs and stir-fry 30 seconds longer.

Per serving:
calories 338, fat 15.7g, 43% calories from fat, cholesterol 133mg, protein 16.8g, carbohydrates 31.0g, fiber 1.6g, sugar 2.5g, sodium 547mg, diet points 8.3.

Classic Chinese Chicken Teriyaki

1/4 cup lite soy sauce
3 tbsp prepared spicy brown mustard
1 tbsp firmly packed brown sugar
1/2 tsp ground ginger
1 tbsp sesame seeds
1 sliced thin medium onion
1 cut in half garlic clove
2 tbsp vegetable oil
4 skinned boned chicken breast halves, each about 4 oz
1 spinach and pepper saute (see recip, e for this)

Directions:

In medium bowl, whisk together soy sauce, mustard, sugar and ginger;
set aside.

In large, nonstick skillet, over high heat, toast sesame seeds until golden brown, about 4 minutes; remove from pan and set aside.

In same skillet, saute onion and garlic in oil until soft, about 5 minutes, if desired, discard garlic clove halves. Add chicken and soy sauce mixture to skillet. Cover and simmer, turning chicken over once, until chicken is cooked through.

Meanwhile, prepare spinach and pepper saute. To serve, place chicken on platter, pour sauce and vegetables over chicken and sprinkle with sesame seeds. Place sauteed mixture on platter. Garnish with scallion fan.

Two Bennigan's Restaurant Recipes

2010-08-19T11:00:00.000-07:00

Bennigan's is an Irish-American Grill & Tavern famous for their food and fun, casual atmosphere. Its menu is loaded with healthy salads, nice selection of burgers, steak and chicken entrees, sandwiches and desserts. Whatever you go to one of their locations in the US, Cyprus, El Salvador, Greece or elsewhere, you can enjoy great, creative food. Let me share with you two copycat recipes from their extensive menu.

Bennigan's Onion Soup

1/2 pound Firm white onions -- sliced
1/4 cup Butter
2 tablespoons Corn oil
3 tablespoons Flour
1 quart Chicken broth
1 quart Beef broth
8 slices French bread
Swiss cheese -- shredded
Parmesan -- grated

Saute onions in butter and oil until onions are transparent, but not
well browned. When tender, turn heat to lowest point and sprinkle with
flour, stirring vigorously. Pour into Dutch oven and stir in broths.
Heat thoroughly and divide among 8 oven-proof bowls. Mix equal parts of
cheese to smooth paste and spread over bread. Float a slice of
bread atop each serving. Place all bowls on oven rack 4" from broiler heat
and broil until cheese melts. Serve at once. Leftover soup freezes
well up to 6 months.

Bennigan's Hot Bacon Dressing
2 ounces Bacon grease
1/4 pound Red onion, dice fine
2 cups Water
1/2 cup Honey
1/2 cup Red wine vinegar
2 tablespoons Dijon mustard
1 1/2 tablespoons Cornstarch
1 tablespoon Tabasco (optional)

Place the bacon grease in a saucepan over medium-high heat.
Add the onions and saute until the onions start to blacken. While
the onions are carmelizing, in a mixing bowl place the water,
honey, pepper sauce, and red wine vinegar. Using a wire whisk,
mix the ingredients well.

Add the cornstarch and whisk well. After the onions have
carmelized, add the Dijon mustard to the onions and stir together
with a rubber spatula. Add the water, vinegar, pepper sauce
honey and cornstarch to the mustard and onions and mix.
Continue stirring until mix thickens and comes to a boil. Remove
from heat and store in refigerator until needed. To reheat use a
double boiler.

Turn Mealtime Upside Down

2010-08-19T09:00:00.000-07:00

Have you ever had breakfast for dinner? No? Then, you might want to give it a try. At the end of a hectic day, a breakfast or brunch dish is a simple, satisfying and speedy answer to the "What's for dinner?" question. Since breakfast foods also tend to be comforting, they just might help soothe and calm you, too.

Eggs are a prime example of a morning food that is just as good at night. Though eggs are sold in the dairy case, their high-quality protein places eggs in the Food Guide's meat group. Any time of the day, you can substitute eggs for meat, poultry, fish or seafood -- one egg for one ounce of lean meat.

One of the handiest egg dishes for dinner is a frittata, a one-pan, open-faced, Italian-style omelet big enough to feed the whole family. In Spain, the same dish is called a tortilla and is often served in small pieces at tapas bars. A frittata or tortilla is quicker and easier to make than individual French-style omelets. All you need to do is cook flavoring ingredients, pour on eggs and let the mixture cook on top of the range. To finish the unfolded omelet, simply run the pan under the broiler.

This Asparagus Frittata relies on veggies and herbs for its flavor, but you can use other foods you like. A combination of leftovers with economical eggs is especially budget-wise. Once the frittata is done, simply add a green salad, bread sticks and, for dessert, fresh fruit topped with yogurt. With only one pan to wash, you could hardly ask for a more convenient dinner.

Asparagus Frittata

6 servings

1 1/2 teaspoons cooking oil

2/3 cup chopped onion (about 1 medium)

2 teaspoons lemon-herb or lemon-pepper seasoning blend

1 package (10 oz.) frozen chopped asparagus*, thawed and well drained

6 eggs

1/3 cup skim or low-fat milk

1/2 cup (2 oz.) shredded low-moisture, part-skim mozzarella cheese

In 10-inch omelet pan or skillet with ovenproof handle** over medium-high heat, heat oil until just hot enough to sizzle a drop of water. Add onion and seasoning. Cook, stirring occasionally, until onion is soft, about 3 to 4 minutes. Add asparagus. In medium bowl, beat together eggs and milk until well blended. Pour over vegetables in pan.

Cook, stirring occasionally, about 1 to 1 1/2 minutes. With back of spoon or pancake turner, even mixture in pan. Cover. Reduce heat to medium-low. Cook until eggs are almost set, about 4 to 5 minutes. Uncover. Broil about 6 inches from heat until eggs are completely set at center, about 2 minutes. Sprinkle with cheese. Cover. Let stand until cheese is melted, about 2 to 3 minutes. Loosen edges with spatula, slide onto serving plate and cut into wedges to serve. Or, cut into wedges and serve from pan.

* Substitute 1/2 pound fresh, chopped asparagus spears, if desired. Cook, covered, in small amount of boiling water until tender, about 8 to 10 minutes. Drain well.

** To make handle ovenproof, wrap completely with aluminum foil.

Nutrition information per serving of 1/6 recipe using corn oil, lemon-pepper seasoning and skim milk: 134 calories, 8 gm total fat, 218 mg cholesterol, 264 mg sodium, 239 mg potassium, 5 gm carbohydrate, 11 gm protein and 10% or more of the RDI for vitamins A, B12 and C, riboflavin, calcium, phosphorus.

Turkish Delight (Lokum)

2010-08-19T07:00:00.000-07:00

Turkish Delight, and in turkish lokum, is a confection made from starch and sugar. It is often flavored with rosewater or lemon, or sometimes with lemon salt (citrate) the former giving it a characteristic pale pink or wyellow color. It has a soft, sticky consistency, and is often packaged and eaten in small cubes that are dusted with sugar to prevent sticking. Some recipes include small nut and peanut pieces, usually pistachio, hazelnut or walnuts.

Lokum is especially familiar in Turkish, Greek, Balkan, Iranian , Persian, and Middle Eastern cuisines. But most populer in Turkey like turkish bath and It is also popular in Romania, where it is known as rahat, being taken from Turkey during the Ottoman Empire's rule.

In the U.S.A , lokum is not especially common, although there are exceptions. One major commercial producer in the Northwestern U.S. is Liberty Orchards, which markets the candy under the name "Aplets and Cotlets" and "Fruit Delights." It is also the basic foundation of the Big Turkish chocolate bar.

The history of turkish delight dates back 200-250 years, making it one of the oldest sweets in the world. it is a Turksih legend. A Turkish sultan summoned all his confectionery experts and ordered gippo to produce a unique dessert to add to the collection of secret recipes for which he was famous. As a result of extensive research lokum was born.

During the reign of Sultan 1.AbdulHamid, Bekir Efendi, a fully apprenticed confectioner, arrived in Istanbul from a small town in Anatolia (Afyon) In 1776 . Bekir set up in a little shop in the center of the city, and quickly won fame and fortune among a people with such a sweet tooth as the Turks. Fashionable ladies began giving Turkish Delight to their friends in special lace handkerchiefs. These were also used as acts of courting between couples, as documented by traditional Turkish love songs of that era.

This Taste was unveiled to the west in the 19. century. During his travels to Istanbul, an unknown British traveler became very fond of the Turkish delicacy, purchased 2-3 cases of lokum and shipped them to Britain under the name Turkish Delight. Picasso used to eat Turkish Delight on a daily basis for concentration on his work while Winston Churchill and Napoleon's favorite Turkish Delight was with pistachio filling.

Recipe:

2 glass sugar
1/2 glass cornstarch
1 1/2 glass water
1/2 ts cream of tartar
2 tb rosewater OR one of the following to taste:
1/2 ts rose food flavoring
1/4 c fruit juice
1 tb vanilla extract
1 tb orange extract
1 tb Crème de menthe liqueur
Food coloring (optional)
1/2 glass chopped toasted pistachios
1 glass = 250 ml

Trout Grenobloise

2010-08-18T15:00:00.000-07:00

Trout Grenobloise

Kosher Salt
White Pepper
10 ounce filets off whole rainbow or brook trout; skin on, scaled.
1 tbsp olive oil
1 tbsp butter
½ lemon, segmented, diced 1/8” (brunoise)
1 tbsp fresh lemon juice
½ tbsp capers
1 ¼ tbsp minced parsley

Grenobloise is a classic French sauce, composed of capers, brown butter or “beurre noisette” and lemon. This recipe is for a classic dish – La Truite Grenobloise, or trout with sauce Grenobloise. I prefer to cook fish filets, generally, with the skin on. The skin, if properly cooked, will remain crispy while the flesh of the fish is soft and delicate. To get crispy skin, two things are important. One is to remove all excess water, and the other is to leave your fish filet cooking on the skin side until the skin is set and well caramelized.

First, with the back or dull side of your knife, gently scrape the skin in one direction to remove excess water – dry on a towel with each stroke.
Next, season each fillet on both sides with Salt and pepper, and allow to rest for 15 minutes.

Heat the olive oil in a large saute pan over medium high heat until just below smoking. Place each fillet skin side down in the oil and cook until golden brown. Do not move or lift the filet until the skin is crisped, or you risk losing the skin off the filet. Turn the fillets over and reduce heat to medium and continue cooking for just a minute or two, until cooked (I prefer medium rare fish). Remove fillets to a plate.
Turn flame to low. Remove pan and allow pan cool for a few seconds. Add butter to pan and return to low heat to cook until butter is browned – not black. You can tell if the butter is at the brown butter or “noisette” stage when it gives off a pleasant, nutty aroma. If it smells of raw flour, it is not yet at the noisette stage; if it smells burnt, toss it – you’ve got Beurre noire. Remove pan from heat and add lemon segment brunoise and juice. Return to low heat, stir in capers and parsley. Plate fish on mound of potatoes and spoon sauce on and around fish.

Translation of Italian Recipes: Localization?

2010-08-18T13:00:00.000-07:00

Translation - Translation is mostly about the conversion of a document from one language to another. The document is kept as it was originally intended and written, therefore having the same meaning.

Localization - Then translation may involve localization. This is when the translation is completed ‘and’ adjusted for the target audience. The meaning remains.

Now let’s talk about Italian food. Generally when I want to try an Italian recipe, I look for a version from where the recipe is from. Why? Because recipes get localized too!

The Italian people keep to strict recipes. They also know that certain regions of the country are best for certain foods. For instance Naples for Pizza and Genoa for Focaccia.

So why do any recipes get localised?

4 Reasons for Recipe Localization
1) To meet the tastes of the new market – The original blend of flavours is not quite to the tastes of the country where it has been adopted.
2) Unable to find the ingredients – Maybe the ingredients just do not exist in the new country. Or maybe they are prohibitively expensive.
3) Unable to obtain the ingredients with the same flavours – The meat is not as salty perhaps?
4) Time – Let’s face it; people are always looking for ways to make things faster and easier.

Italian recipes are not designed to be speeded up. The pasta should often be ‘al dente’ not stodgy like in a Pizza Hut. Italian food is generally a few simple ‘good quality’ ingredients. It’s the quality of those ingredients, the ability of the chef and of course the pallet of the consumer that make the difference.

For me, the localization of recipes should only be carried out if you are unable to find the ingredients required and then it becomes a different dish. The Indian dish ‘Chicken Tikka Marsala’ is a good example. It was created from the available ingredients 25 years ago in Birmingham. Not a localization of an existing dish. Ironically, the dish can now be found in restaurants in India.

I believe that recipe translation is all that is generally required. So the next time you are searching the web for a recipe, please consider whether you want to search a little harder and try the real recipe.

For more information about Italian translation visit ‘http://www.axistranslations.com

Traditional Nigerian recipes

2010-08-18T11:00:00.000-07:00

Staple foods in the Nigerian diet include: peanuts or ground-nuts, yams, cassava, fish, rice, okra, bananas, guinea corn and millet, and palm nuts.

They are usually starchy and Nigerians love to cook with a lot of pepper and spices especially those from the southwest and southeast. This recipe uses all local ingredients to create a tasty and nourishing meal.

These recipes celebrate the traditional food of Nigeria:-

Egusi Soup

Ground Egusi seeds give this soup a unique color and flavour. If you can't find Egusi seeds in your store, you can substitute pumpkin seeds or Pepitas which you can find in Latin American grocery stores. This soup is thickened with flour ground from seeds of gourds, melons, pumpkins, and squashes, many of which are native to Africa.

200 g Water Leaves
50 g Egusi seeds
1 teaspoon Dry Ground Red Pepper
1 medium Onion
100ml Palm Oil
10g Dry Ground Crayfish
120g Fresh Tomatoes
100ml Water
Salt & Pepper to taste

Wash the water leaves well in clean, fresh water.
Liquidise or pulverise the onions, tomatoes and egusi seeds until smooth.
Add the dry ground pepper and fry in palm oil for five minutes.
Add the water, put the lid on and cook for five minutes.
Now add the water leaves, replace lid and cook for a further five minutes.
Finally, add the crayfish and seasoning, warming through well.

Serve with pounded yam or cooked rice and a meat stew, to provide protein.
Alternatively, serve with eba, fufu or any suitable carbohydrate.

Curried Okra

This traditional recipe for Okra (or Okro, as it is called in some part of Nigeria) is one that can be created anywhere in the world, as it uses ingredients that can be found in any local store.

The word “okra” comes from Africa and means "lady's fingers" in Igbo, one of the languages spoken in Nigeria. Although Okra originated from Africa, it is now available around the world. Some people consider Okra alone is too gooey, but this tasty recipe makes good use of it's properties.

When buying fresh okra, look for young pods free of bruises, tender but not soft, and no more than 4 inches long.

500g Okra
2 Onions
180g Oil
3 cloves garlic
2 Tomatoes
2 teaspoons of curry powder
½ teaspoon of turmeric
Pinch of black pepper
½ teaspoon of salt

Slice one of the onions finely and fry gently in oil.
Liquidise the remaining onion, tomatoes and garlic.
Add this puree to the frying onions.
Add the spices.
Fry gently for five minutes.
Top and tail the okra and cut into pieces about 1cm thick.
Add to the spices and cook gently for 10-15 minutes.

Serve with cooked rice and a meat stew, for protein.

With thanks to the Nigerian people who made us so welcome in their homes, gave us a love of traditional Nigerian food and who helped us overcome our fear of eating with our fingers!

For further tips and ideas for cooking great and traditional food from around the world, visit Nigerian Recipes & Food

This article was submitted by Jen Carter, owner of the World Food & Recipes website.

Traditional Jamaican Recipes & Food

2010-08-18T09:00:00.000-07:00

The flavors of Jamaica are the product of the island's history combined with a verdant, lush climate. The Spanish, British, African and East Indian have all had an influence over what is today a unique island cuisine made colorful by the many tropical fruits that thrive here.

The waters off Jamaica have always teemed with fish and seafood is the primary protein source for islanders. Snapper, grouper, sea bass and other reef a deep sea fish are caught daily by the many fishermen whose boats line the beaches. Spiny lobster, shrimp and freshwater crustaceans are readily available and cooked usually in a thick sauce. Chicken and goats are well suited to the small mountainous island and are kept by many families but cattle are rare and beef is not the predominant meat.

Many of Jamaica's fruits, including pineapple, mango, banana and avocado were brought to the region by slave traders and plantation owners experimenting with crops. What were once sugar cane fields are now being used to grow fruits and ackee for export and domestic use.

Few other cuisines mix such a range of spices and tastes - sweet, hot and savory - as Jamaican cooking. Jamaican food wouldn't be the same without the spices, seasonings and colors from: Allspice, the pimento berry.

Among many of the spices grown in Jamaica are nutmeg, ginger, thyme, scotch bonnet peppers, which are integral distinct flavors of Jamaican cooking. The pungent thyme grows rampantly on the island and is found in the majority of Jamaican foods.

Favourite Jamaican foods are those for coconut cake, rum punch & beef jerky recipies.

Real Jamaican food, when cooked with feeling, is a soul-satisfying experience.

For further tips and ideas for cooking great and traditional food from around the world, visit Jamaican Recipes

This article was submitted by Jen Carter, owner of the World Recipes website.

Tomatoes--No Refrigeration Required

2010-08-18T07:00:00.000-07:00

Did you know that one of the most popular vegetables in the United States is actually a fruit? Categorized by botanists as a fruit but eaten by consumers as a vegetable, tomatoes are appreciated for their combination of sweetness and acidity.

Any way you slice it, tomatoes are a delicious way to add nutrients to the diet. They are rich in vitamins A and C and are a good source of potassium. Tomatoes are also naturally low in sodium and contain no cholesterol.

Many people store tomatoes alongside other vegetables in their refrigerator's crisper drawer, but that's not the best place for them. Tomatoes should be stored at room temperature to maintain maximum flavor. Cool temperatures inside your refrigerator will stop the ripening process and begin to decrease the flavor and change the texture. Try storing your tomatoes in a decorative bowl on the counter.

Tomatoes and bananas help each other ripen quicker. Tomatoes and bananas emit a naturally occurring ripening gas called ethylene and when you store the two together they both ripen rapidly. If you need to ripen a tomato quickly, store it in a closed paper bag on the counter. The ethylene gas speeds up the ripening process when confined around the fruit in a closed bag.

Although tomatoes are native to Central and South America, they are now eaten throughout the world and are an ingredient in countless recipes. Many people consider tomatoes an essential part of their vegetable gardens each summer and they are available at your local market year-round.

For more information about tomatoes online, log on to www.sunripeproduce.com. For more recipes and information on how to incorporate a variety of fruits and vegetables into your diet, visit www.5aday.org.

Pico de Gallo

Pico de Gallo is a fresh tomato salsa often served as a dip for tortilla chips but it's also terrific spooned onto grilled fish, chicken or pork.

Ingredients:

8 SUNRIPE Bella Roma (plum) tomatoes, chopped

1/4 cup red onion, finely chopped

2 jalapenos, minced

1/2 cup cilantro, chopped

Juice of 1/2 a lime

1/2 teaspoon salt

1/4 teaspoon ground black pepper

Instructions:

Mix all ingredients together and enjoy.

Serves: 8 − 1/2 cup of vegetables per serving

Nutrition Information per Serving: calories: 15, total fat: 0.2g, saturated fat: 0.03g, % of calories from fat: 8, % of calories from saturated fat: 1, protein: 1g, carbohydrate: 3g, cholesterol: 0mg, dietary fiber: 1g, sodium 149mg.

Tips to Jazz Up Your House for a Holiday Party

2010-08-17T15:00:00.000-07:00

How do you make your holiday party memorable? Create a festive atmosphere that will boost your guests' holiday cheer.

Here are some tips to make your party stand out this season.

* Start outdoors. Carry the theme of your party outdoors using wreaths, lights or lawn decorations.

* Light up the place. Hang strings of lights along walls and banisters. Turn off overhead lights to create a cozy atmosphere.

* Spruce up your table. A centerpiece - anything from a fancy floral arrangement to brightly colored candles - can add charm to the dining room table.

* Decorate with food. Many food, candy and drink companies sell holiday versions of their products. These festive foods and drinks act as decorations as well as fun treats for guests.

For instance, Welch's Sparkling Grape Juice Cocktail, available in red grape or white grape flavor, comes in a package of two nutcracker-themed bottles for the holidays. These decorative bottles add a whimsical touch to your holiday table, and the non-alcoholic juice cocktail can be enjoyed by all. Add some spice to this sparkling beverage with the following recipe.

SPARKLING PUNCH

(Makes about 30 half-cup servings)

FOR THE PUNCH:

2 bottles Welch's Sparkling

White Grape Juice Cocktail, chilled

1 can (11.5 ounces) Welch's

Frozen Concentrated

Cranberry Juice Cocktail

3 cups cold water

3 cans (12 ounces each) ginger

ale, chilled

FOR THE ICE RING:

6 ounces Welch's Frozen Grape

Juice

12 ounces water

8 or 9 thin lemon slices

In punch bowl, combine Sparkling White Grape Juice Cocktail, Frozen Concentrated Cranberry Juice Cocktail and water. Gently stir in ginger ale.

To prepare the ice ring, combine Welch's Frozen Grape Juice with water and mix well. Place lemon slices in bottom of an 8-inch ring mold. Pour small amount of grape juice over slices and allow to freeze. Add remaining grape juice and freeze solid.

When ready to serve, unmold the ice ring and place it in the punch, lemon side up. Serve immediately.

The Welch's Sparkling Grape Juice Cocktail holiday two-pack has a suggested retail price of $5.99.

Tips on Cooking, Baking With Heart-Healthy Spreads

2010-08-17T13:00:00.000-07:00

You may already know that heart-healthy margarine spreads are great for topping foods to give them a tasty, buttery flavor. But did you know that they are good for cooking and baking, too?

To check if a spread is heart-healthy, look for a cholesterol-free soft tub spread that is made from 50 percent to 60 percent vegetable oils, has 2 grams or less of saturated fat and contains no trans fat per serving.

Dana Jacobi, author of the "12 Best Foods Cookbook," offers these tips for cooking and baking with margarine spreads:

* To measure soft tub spread correctly, make sure to level the cup or spoon.

* When sautéing, use medium heat to maintain the flavor and to avoid burning the spread.

* For baking, chill the spread in the freezer before measuring it if the recipe calls for creaming it with sugar.

* When melting a spread for baking, remember that it melts quickly. In the microwave, 3 tablespoons of tub spread melts in 15 seconds, versus 30 seconds for butter.

Now that you know which spreads to choose and how to cook with them, try it for yourself. The following recipe uses a heart-healthy spread and produces perfect results.

DANA JACOBI'S OATMEAL-RAISIN COOKIES

(Makes 36 cookies)

1/3 cup chilled Promise Buttery Spread

1 cup sugar

1 large egg, at room temperature

1 tablespoon mild molasses

1 teaspoon vanilla extract

1/2 teaspoon salt

1 cup all-purpose flour

1 1/2 cups rolled oats

1/2 teaspoon baking soda

1/2 teaspoon ground cinnamon

1/2 cup raisins

3/4 cup sliced almonds

Preheat oven to 350 degrees. Line baking sheet with parchment paper and set aside.

Use an electric mixer on medium speed to cream Promise Buttery Spread with sugar until it is pale and fluffy, about 2 minutes.

Mix in egg, molasses, vanilla and salt. Using a rubber spatula, stir in flour, oats, baking soda and cinnamon until almost blended. Add raisins and almonds, mixing gently until ingredients are combined.

Drop the dough 1 tablespoon at a time onto the baking sheet, spacing them 3 inches apart.

Bake for 12 minutes or until cookies are golden brown. Cool for 1 minute on the pan, then transfer to a wire rack and cool completely. - NU

Tips for Delectable Soy Smoothies

2010-08-17T11:00:00.000-07:00

Many people in today's busy world have found that a fruit-packed smoothie made with soy milk is a good way to get essential nutrients when they're on the go.

Research shows that soy milk is good for you and your family since it's high in protein, fiber and calcium. It's also a great choice for people who avoid dairy products.

Many physicians, such as Dr. Alan Greene, a pediatrician at Lucile Packard Children's Hospital, recommend choosing foods made from whole organic soybeans. This is because soy milk made from whole organic soybeans contains all of the nutritional goodness of the bean as nature intended - not concentrated or diluted.

"Organic soybeans are not genetically modified and have been grown without the use of toxic pesticides or other toxic chemicals," said Greene.

For your soy smoothies, try Organic Valley Soy, which is produced by families of organic farmers. Here are some tips for smoothie success.

* To boost creaminess, freeze the fruit (except for citrus fruit). You also can add a few tablespoons of Organic Valley Nonfat Dry Milk Powder for a rich, creamy taste without the guilt.

* For extra protein, add a handful of raw almonds.

* Blend a few tablespoons of raw flax seeds for omega-3 fatty acids. Add a handful of raw sunflower seeds for your daily dose of omega-6 and omega-9 fatty acids as well as vitamin E.

* Add liquids first and gradually add seeds and nuts and then frozen fruit. Liquid extracts (such as vanilla or almond extracts) go in last.

* Serve or freeze immediately to retain the full flavor and nutrients.

SUPER MAMA SOY SMOOTHIE

(Makes 2 servings)

2 cups Organic Valley Vanilla Soy beverage

1/2 cup blueberries

2 medium bananas (peeled, sliced and frozen)

1 tablespoon flax seeds

1 tablespoon raw almonds

Whirl all of the ingredients in the blender until smooth - up to 5 minutes - and enjoy! - NU

Timesaving Chili: A Family Favorite

2010-08-17T09:00:00.000-07:00

Weeknight dinners that satisfy the whole family can be less of a challenge than many people realize. Comforting, filling and quickly prepared meals don't have to mean less nutritious choices for busy families. One good idea, for example, is chili-a dish most families enjoy. With a timesaving recipe that's ready to serve in half an hour, the family can be eating in less time than the pizza delivery.

Picadillo is a classic Latin chili that combines smoky and spicy flavors with a touch of sweetness found in natural raisins. Commonly made with ground beef, a substitution of chicken cut into chunks is a healthy alternative to the traditional dish. Serve it ladled into bowls as it is or over rice for a heartier one-dish meal.

For guests, chili makes a crowd-pleasing presentation served buffet style, along with a selection of toppings such as grated cheese, scallions, cilantro, chopped avocado and sour cream. Tortilla chips and a simple green salad complete the meal.

The next day, picadillo chili can be used for filling tortillas for lunch. Simply reheat leftovers and spoon onto a warmed flour tortilla. Add shredded cheese if you still have some, roll up and serve.

Quick Chicken Picadillo Chili

2 tsp. ground cumin

2 tsp. chili powder

1 tsp. salt

1/4 tsp. cinnamon

1 lb. boneless, skinless chicken breasts cut into 1-inch chunks

1 Tbsp. vegetable oil

1 large onion, chopped

4 cloves garlic, minced

2 cans (14.5 oz. each) Mexican-style diced tomatoes, undrained

1/2 cup chipotle salsa or medium heat salsa

3/4 cup Sun-Maid Raisins

1 can (16-oz.) red or black beans, drained

Optional toppings: chopped cilantro, shredded cheddar cheese, sour cream

Combine cumin, chili powder, salt and cinnamon. Coat chicken evenly with seasonings. Heat oil in a large saucepan over medium heat. Add onion and cook 5 minutes. Add chicken and garlic. Cook 3 minutes, stirring occasionally. Stir in tomatoes, salsa and raisins. Bring to a simmer. Cover and cook 10 minutes.

Stir in beans. Cover and continue to simmer 5 minutes. Ladle into bowls and serve with desired toppings. Makes 6 servings.

Three Crockpot Recipes for Soup

2010-08-17T07:00:00.000-07:00

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.

The Truth about BBQ Sauce

2010-08-12T15:00:00.000-07:00

Barbecue sauces have a uniquely Southern and Western U.S. history. Most experts agree that the practice of adding sauce and spices to meat and fish began early in our history, with Native Americans teaching the art to early European settlers. The natives probably developed the process as part of an attempt to keep meats and fish from spoiling quickly. Salt played a major role in those early barbecue sauces, and salt is a well-known preservative in the meat curing process.

Because the nations first European arrivals lived on the East Coast of America, that part of the country is credited with spawning the original barbecue sauce styles. First and foremost, there are the various Carolina barbecue sauces. The most widely known are East Carolina, Piedmont, and South Carolina varieties. East Carolina barbecue sauce consists of vinegar, salt, black pepper, and crushed or ground cayenne peppers. Its a very simple sauce that penetrates the meat nicely for a deep flavor. Piedmont barbecue sauce only varies from East Carolina in that it often includes molasses or Worcestershire sauce and thus clings to the meat more. South Carolina sauce is entirely different, using a mustard base instead, producing a much tangier and sharp flavor.

Then there is Memphis or Southern style barbecue sauce. This popular variety is typically more complicated (flavor-wise) and is built around mustard, tomato, and vinegar. Fans often point to the boldness of these flavor combinations as the hallmark of Memphis barbecue sauce. A saying often heard among hungry connoisseurs is no two bites alike.

Continuing our trek westward, we come to the acknowledged center of the barbecue universe Kansas City! Kansas City barbecue sauce is distinguished by its noticeably thicker consistency and emphasis on sweetness. Thats because this style of sauce is built upon thick tomato sauce, chunks of vegetables, and lots of sugar. Many popular commercial brands are based on this Kansas City recipe. It’s most popular among amateur backyard grillers because of the availability in grocery stores (Kraft, Heinz, K.C.s Masterpiece, etc.). And also because the thick sauce can be applied only once and enough will remain in place to please the happy recipients of the grilled meat.

Finally, there are the ‘Texas’ barbecue sauce styles. Now, Texas is one big state, and there are several regional varieties within it. The most common include thick and spicy sauces that are essentially spicier variations on the Kansas City sauces. These are found mostly in the north and east sections of the state (Dallas). In western Texas, thinner sauces that feature hot peppers can be found. These sauces are often added only at the very end of the barbecuing or grilling process. And then, in southern Texas, the barbecue sauce of choice features an emphasis on Mexican spices and, of course, jalapeno peppers! Make sure to have a cold beverage handy to put out the fire!

The Secret of Christmas Candies

2010-08-12T13:00:00.000-07:00

What is Christmas without treats? Does it really seem like Christmas without them? All those delicious candies are a delight fit for the holidays.

Candy making is more of an art but there is some science to it. You must balance creativity with skill and incorporate some technical procedures that are sometimes hard to comprehend.

Wait, here’s where we can help.

The trick to candy perfection is knowledge, so what do you need to know this holiday season to keep your sweets just as delightful as the occasion? Easy, you just need to know a little bit about the basics on how candy is made, starting with that basic candy building block, sugar. Well what’s so special about sugar, you ask? Sugar has some special properties that make it the perfect choice for candy recipes.

Now, what special properties, you ask? Sugar crystals are solid at room temperature, but once you put these sugar crystals in water, they dissolve, this is the step-one in candy-making, this forms a clear solution. Apply heat and hold at "just right" temperatures and then this sweet elixir is allowed to boil at very at these specific temperatures. In doing so chemical changes or reactions occur in the sugar; this is because heat breaks the crystals apart into molecules, later the molecules will get back together forming sugar crystals again as the sugar syrup cools. This basis of candy making the backbone of all candies.

You need to understand the care required for the candy before you can ensure that they’re served in the optimal state, you want to give your sweets the proper care and storage they need. Here’s what you’ll need to know:

Although there are many different varieties, as many as imagination will allow, there are only three main types of candy. They can usually be classified as one of the following, or a combination of the following:

First, we have the hard candy. Hard candy is made with the highest sugar content. Characteristically, they include various flavors and colors. Some of the most classic hard candies include peppermint sticks and a variety of different mints, does anyone remember rock candy?. Hard candy should be stored at temperatures ranging from 10-21°C for best results, and a relative humidity of 40%.

Second, are the softer candies. In this category we have marshmallows, jellies, and nougats etc. These sweets contain mostly sugar, as well as a low percentage of other ingredients that do not solidify like pure sugar. For optimum results, these soft candies should be stored at temperatures ranging from 24-27°C, with a relative humidity of 45-40%.

Third, we look at candies that contain a majority of other ingredients rather than being heavily concentrated on sugars. In this group, we’ll find fudge, chocolates, sugar- or chocolate-covered raisins or nuts, my personal favorite, caramels, and much, much more.
In terms of storage, this group is the trickiest. Caramels are optimum at temperatures ranging from 21-27°C, while chocolates are best at the temperature range of 16-18°C, with a 50% relative humidity. It’s definitely worth paying attention to to get the most from this exquisite delicacy called candy.

The amount of moisture that candy gains will affect the storage and shelf life of most candies, if they last that long ;-)

Storing Your Candies

Careful storage will enable your magical Christmas candies to be the best nature intended it to be, remaining firm but not hard, soft but not sticky. No matter what age you are, you can always appreciate the taste of good quality candy.

The secret for a great barbecue is really in the sauce?

2010-08-12T11:00:00.000-07:00

We have hear a ton of time that the secreat for a great barbecue is in the sauce. Well, it migth be! What is a barbecue chicken, a rack of barbecue ribs or a t-bone steak without a accompaining sauce? Well I am sure this can spark a debate among different school of though ( or I should say barbecuing?...) about the need of sauce, but my own personal experience has lead me to believe that the secret is in the sauce.

Let me share with you four barbecue sauce recipes and you will be the judge!

Simple Pork Barbeque Sauce
2/3 c. catsup
1/3 c. brown sugar
1 tbsp. Worcestershire
Hot sauce to taste
Rosemary (crumbled) to taste

Mix all ingredients together. A good brand of hot sauce for flavor is Louisiana hot sauce. Brush on pork spare ribs, steaks, or chops while barbequeing or baking.

Honey Tomato Barbeque Sauce
1 pkg. taco seasoning
1/2 c. tomato sauce
2 tbsp. butter
1/2 tsp. salt
1-2 tbsp. soy sauce
1/8 tsp. oregano
1/4 tsp. pepper
1 sm. onion, diced

Saute onions in butter until soft, about 5 minutes. Add all other ingredients and simmer another 5 minutes. Adds a little "zing" to your chicken or meat on the grill.

Easy Barbeque Sauce
1 tsp. Worcestershire sauce
3 tbsp. vinegar
1/4 c. catsup
1/8 tsp. pepper
4 tbsp. sugar
1/4 c. chopped onion

Mix together and cook over low heat 5 minutes. Easily doubled.

Barbeque Sauce with a Spicy Kick
1/2 tsp. garlic powder
1/2 tsp. pepper
Dash of cayenne
1 tbsp. Worcestershire sauce
1 tsp. onion salt
2 tbsp. vinegar
1 tsp. sugar
2 tbsp. water
Red pepper
1/3 c. butter

Heat all ingredients, stirring frequently until butter is melted.

As I said before, you'll be the judge. Pick the one that best suits your barbecue venture and enjoy!

The Scoop On Ice Cream Summer Entertaining

2010-08-12T09:00:00.000-07:00

The scoop on ice cream is that it's an excellent choice for simple, delicious and, if desired, elegant entertaining. Whether it's a birthday, graduation, summer holiday or family celebration, ice cream and novelties can make any occasion special.

Sundaes, root beer floats, banana splits, milkshakes and ice cream cones are always popular favorites. Serve an ice cream cake for a birthday or holiday celebration and see your guests smile. Add a scoop of ice cream on warm apple pie and you will delight everyone at the table. Serving ideas for ice cream are only limited by your imagination.

Other popular entertaining ideas, particularly for children, are the many novelties selections in the frozen food aisle. Novelties are separately packaged single servings of a frozen dessert, such as ice cream sandwiches, fudge sticks and juice bars. Today's novelties offer fun, tasty, convenient dessert options for you, your family and guests.

June and July of each year mark the annual Ice Cream & Novelties Promotion, sponsored by the National Frozen & Refrigerated Foods Association (NFRA). That's when you will find special promotions and prices on your favorite summer treats.

NFRA has these suggestions on storing and handling ice cream and novelties:

• Make the ice cream aisle your last stop.

• Put ice cream products in a separate section of the grocery cart or place on top of other groceries.

• When your groceries are packed, request a freezer bag or additional brown paper bag to insulate your ice cream for the ride home.

• At home, don't allow the ice cream to repeatedly soften and refreeze.

• Store ice cream in the main part of the freezer, not on the door, where it is subject to more fluctuating temperatures.

Here is an elegant yet simple dessert for your summertime entertaining.

Peaches & Cream Shake

16 oz Frozen Sliced Peaches

1 cup Frozen Non-Dairy Creamer, thawed

1 large scoop Vanilla Ice Cream or Frozen Yogurt

1/4 tsp. vanilla

Place all ingredients in a blender and process on high for 1-2 minutes, or until well-blended. Pour into serving glasses and garnish with a peach slice.

During June and July, you can play Family Freezer Pleasers Online Instant Win Game.

The Other Side Of Mexican Cooking

2010-08-12T07:00:00.000-07:00

High-quality bell peppers, summer squash and cucumbers may not have arrived in the farmer's markets yet, but they're crisp, fresh and abundant at the supermarket-and most likely imported from Mexico.

Many people don't realize that Mexico exports far more than just chiles, avocados, tomatoes, limes and other produce you think of as being in Mexican food. Bell peppers in several colors, summer squash in many varieties, and different varieties of cucumbers are just as commonly available from our warm and sunny neighbor to the south.

Mexico has exported high-quality produce to the U.S. for more than 100 years. All Mexican produce undergoes strict quality and safety assurances before it crosses the U.S. border, so you can know it's safe and fresh. Plus, it's healthy: Red, yellow and orange bell peppers are high in beta-carotene and vitamin C. Standard-sized cucumbers are just 39 calories each. And yellow squash and zucchini are an excellent source of magnesium.

Try these vegetables in salads this month, or sliced on sandwiches, or in a stir-fry. You can even use summer squash and red bell peppers in your salsa.

Zucchini & Red Pepper Salsa

2 pounds zucchini (look for small to medium ones)

2 medium red bell peppers, seeded and cut into a small julienne

1/2 cup peeled, seeded and diced cucumber

2 tablespoons finely chopped red onion

2 serrano chiles, seeded and minced

1 tablespoon olive oil

1 tablespoon fresh lime juice

1/2 teaspoon salt, or to taste

2 tablespoons chopped cilantro

Trim and dice zucchini, and place in a medium bowl. Add julienne of red pepper, cucumber, red onion and chiles. Dress with olive oil, lime juice and salt, and toss to incorporate. Gently stir in cilantro and serve with yellow or blue tortilla chips, round slices of jicama, or thin slices of French bread. Makes 8 servings.

The Original Old Fashion Paczki Recipe

2010-08-11T15:00:00.000-07:00

This is the original recipe for making paczki that was brought from Europe by my wife’s grandmother when she first arrived at Ellis Island and the onward to Pennsylvania where she finally settled.
Just how old this recipe really is I have no idea but the only thing I know is how good the paczki’s are.

You must follow this recipe exactly or it will not work well, I know, I have tried to create some shortcuts that were ok but not as good.

This recipe yields 4dozen of the most delicious punczki that you ever had.

Remember all ingredients should be room temperature.

1.Disolve:
¾ ounce yeast in ¼ cup warm water
warm ½ quart milk
add to the yeast and warm milk 3 cups flour and let rise for about ½ hour to create what is called a sponge.

2.Put together:

½ quart warm milk
¼ lb. Butter
2 tablespoons shortening
½ cup sugar
2 tablespoons whiskey

3.Mix steps 1 and 2 with 6 eggs, pinch of salt, 9 cups flour and mix until you get a really good textured dough.

Let the dough rise until double in size, cut the dough into 2 ounce pieces and form balls.

Place the dough balls on a well oiled flat pan, let them rise for about ½ hour to about ¾ hour.

Fry dough balls in 350 degree oil until well browned on both sides then put them on a brown paper bag to drain the oil form frying.

Let cool for a while and fill using a pastry bag with a tip that has a whole about the size of a pencil, roll in sugar or 10x sugar and enjoy with a hot cup of coffee.

You can fill them with prune leckvar or any jellies that you like.

The Original Healthy Fast Food

2010-08-11T13:00:00.000-07:00

Just about everybody loves cheese. Loaded with calcium and protein, the "real thing" makes so many dishes more appealing, and mellow, nutty, smooth-melting Norwegian Jarlsberg-America's most popular specialty cheese-is particularly versatile, a family favorite.

Made from part-skim milk, it's naturally low in calories, sodium and fat-newer Jarlsberg Lite, also great for snacking and cooking, has 50 percent less fat than regular Swiss.

Try this super simple Asparagus Rolls recipe-a surefire party idea. Here are a few other easy, creative, absolutely delicious uses for either classic Jarlsberg or Jarlsberg Lite.

• Roll cheese slices around fresh fruits or raw vegetables.

• Add cubes to salads and pastas-warm or cool.

• Shred on vegetables and into sauces.

• Enhance stuffings for meat, poultry or fish.

• Enrich egg dishes.

• Shred into mashed or "smashed" potatoes.

• Grill with peppers, squash, potatoes.

• Top burgers-beef, turkey or salmon.

• Make hors d'oeuvres, wraps and sandwiches galore.

2006 marks the 50th anniversary of Jarlsberg cheese-and the 125th of its source, Tine B.A. Norwegian Dairies, a farmers cooperative. One way to celebrate is to discover tasty new ways to give your menus pizazz-and a nutritional boost.

Asparagus Rolls With

Ham and Jarlsberg

12 clean asparagus spears

12 thin slices lean ham

1 cup grated Jarlsberg cheese

Boil asparagus in lightly salted water 1 minute. With slotted spoon, dip spears in ice water to preserve color; drain on paper towels. Wrap a slice of ham around each spear and place on baking sheet lightly sprayed with oil. Sprinkle spears liberally with Jarlsberg and brown in 450° oven about 5 minutes. Serve immediately.

Serving suggestions: Place on grilled country bread brushed with olive oil and garlic and topped with chopped tomatoes plus a bit of sea salt, if desired.

Cheese, glorious cheese is just delicious when included in this Asparagus Rolls With Ham and Jarlsberg recipe.

The Original Chocolate

2010-08-11T11:00:00.000-07:00

The word "chocolate" is said to be derived from the Mayan word "xocoatl." In fact, the Mayans, who occupied the Yucatan Peninsula in Mexico starting in the 3rd century, were the first people to unlock the secrets of cacao seeds to make chocolate paste. This rich culture also crafted a recipe for an iconic beverage, known today as Mayan Hot Chocolate: a mix of intense, bitter dark chocolate with spicy notes of cinnamon and chile. This delicious drink was so revered by the Mayans that it was used in religious ceremonies as an offering to the gods.

Eighteen centuries later, the same flavor notes of the original Mayan Hot Chocolate recipe can be found in a much cooler form-ice cream. Re-created by Häagen-Dazs® ice cream, this new flavor features unadulterated, dark chocolate with a delicate blend of cinnamon varieties sourced from the side of an active volcano. Rich and smooth, Mayan Chocolate ice cream is threaded lavishly with a ribbon of exquisite chocolate sauce, providing the ultimate chocolate-on-chocolate experience.

Make a simple dessert that embodies the true spirit of Mexico-top Mayan Chocolate ice cream with a refreshing fruit salsa. Create your own mild or hot salsas by offering a "salsa bar" for various levels of spiciness.

Ginger Fruit Salsa

1 cup diced fresh strawberries

1 cup diced fresh pineapple

2 tablespoons minced crystallized ginger

Mayan Chocolate Ice Cream

Combine strawberries and pineapple. Stir in ginger and let stand at room temperature 1 hour for flavors to blend (or refrigerate up to 12 hours). Spoon over ice cream. Makes about 4 servings.

Jalapeño Fruit Salsa

1 cup diced fresh strawberries

1 cup diced fresh mango

1-2 tablespoons finely minced fresh jalapeño pepper

1 teaspoon granulated sugar

Mayan Chocolate Ice Cream

Combine strawberries and mango. Stir in jalapeño and sugar. Let stand at room temperature for 1 hour for flavors to blend (or refrigerate up to 12 hours). Spoon over ice cream. Makes about 4 servings.

The Food Lover’s Site I’ve Been Waiting For

2010-08-11T09:00:00.000-07:00

As I grew, however, the repertoire of recipes that I enjoyed watching other home cooks and chefs prepare (and eat), also grew. With the advent of the internet, it was a gold mine of goulashes, a reservoir of resources and a collection of food communities to share and exchange a love of all things – food!

But – something was missing.

Not one of those food sites had videos. There’s nothing like, virtually, sitting on the edge of the counter, watching an experienced and enthusiastic home cook or chef preparing their specialty recipe right in front of you. You know what I mean – those folks who cook and measure everything with a “pinch of this” or a “dash of that.”

Welcome to the age of IPTVRecipes.com (www.IPTVRecipes.com), a site which truly delivers a food lovers present and future needs. Home cooks, chefs, and food-related businesses now have a truly genius cooking social network site where everyone can fully interact and share cooking and food-related videos. A completely free service to all members, you have the option to broadcast your cooking talents through your personal MyKitchen, and (get this!) soon straight to your home televisions via IPTV! This site combines innovative and tested technologies, traditional needs and creative ideas to bring like-minded folks together to broadcast themselves, interact and enjoy shared value.

Your first visit to IPTVRecipes brings you to their homepage that’s elegant in its’ simplicity of design and function. After registering, you become part of the virtual kitchen – everyone has their own – where you can upload videos of your favorite recipes, check out other’s videos, upload written recipes, participate in various Forum topics and, even, check out their store front for food-related shopping deals.

To reply to a question on the site – “What are you hungry for?” – my response is – “This is the food lover’s site I’ve been waiting for!”

The best database site for all restaurants in New York City

2010-08-11T07:00:00.000-07:00

If you are looking for a particular restaurant that suits not
only your taste buds but your budget as well, then be sure to visit
DiningFever. The site has great features, and is a comprehensive online
database of the best restaurants in New York City, with a continuously
updated restaurant list.

The restaurant names are arranged in alphabetical order to make your
search easier. For example, if you are looking for the restaurant Bice,
all you have to do is scroll down the list of restaurant names until you
see Bice. Once you click on it, a new window will show you all the
information about the restaurant, such as the type of cuisine itoffers,
contact details, hours of operation and even special restaurant features.
Special offers, such as discounts, are also displayed on the
restaurant page. There are also detailed instructions for redeeming those
discounts.

The other details provided about each restaurant include customer
ratings, and visitors to the site are encouraged to rate the restaurants
they’ve been to. Ratings range from one to five points. The rating feature
helps potential customers decide whether or not to try the restaurant.
There is even a menu tab which links to the menu on the restaurant’s
website, where you will find all of the restaurant’s dishes from
appetizers to desserts.

The individual restaurant’s page also links to the restaurant’s website
for more information, and there is also a separate link for a map, so
you’ll have the location right at your fingertips. You can see that
DiningFever is a great tool for all foodies living in and visiting New
York City. When planning your next trip to New York, check out thesite
first so you can plan your dining experiences as well. And, while you’re
in the city, if you decide to stay in one night, check out the
delivery section of DiningFever, where you will find details of all
restaurants that are ready to deliver hot food right to your doorstep.

The 10 most popular french recipes

2010-08-10T15:00:00.000-07:00

Despite new trends, hype and marketing, tradition has never been stronger. In France, good food still means authentic cooking by using natural products from diverse regions. This is how we celebrate human being by offering the best food to all our senses. Cooking home-made food and eating at the table make your appetite grow stronger. The challenge is to combine ingredients together to get the best taste out of them. However anyone from anywhere can explore the world of french cooking. To start with, let's find out what french people enjoy to eat.

Here are the top 10 most popular recipes in France:

Roast Chicken
Indeed roast chicken is not a notorious french recipe but cooked everywhere around the world from Asia and Africa to America. However it is the most popular french dish. Roast chicken is not stuffed inside. The secret is to baste the poultry several times during roasting with butter and cooking oil and to add an onion in the roasting pan. Roast chicken is traditionally served with potatoes and green beans.

Boeuf bourguignon
The most famous beef stew in France. Boeuf bourguignon is a traditional recipe from Burgundy. A recipe that french people use to cook at least once every winter. The beef meat is cooked in a red wine sauce, obviously a red wine from Burgundy. Bacon, onions, mushrooms and carrots add flavor to the recipe. But thyme, garlic and beef stock are essential to cook a good boeuf bourguignon.

Mussels mariniere
A typical summer recipe very popular along the Atlantic and Mediterranean coast. Mussels are fresh and cooked in a white wine sauce with parsley, thyme, bay leaf and onion. It takes only 5 minutes to cook a tasteful mussels mariniere. The secret is to season carefully the meal and to discard any mussels that don't look good enough.

Sole meuniere
Although sole is an expensive fish, the taste is so elegant that it is considered as the noblest fish. Sole meuniere is a recipe from Normandy. The fish is cooked in a butter sauce with a little bit of flour and lemon juice. Sole is traditionally served with rice or green vegetables.

Pot au feu
A typical family meal coming once again from Normandy. Pot au feu is a boiled beef with pork, chicken and vegetables. It takes about 4 hours an a half to cook as the beef has to simmer slowly to extract all its flavor. Pot au feu is also called Potee Normande in France.

Sauerkraut
Quite similar to the german sauerkraut, the french sauerkraut called choucroute comes from Alsace. However the french recipe can be traced back to 6 centuries ago ! Sauerkraut is a fermented cabbage. Commonly sauerkraut includes sausages, pork knuckle and bacon. Two essential ingredients are alsatian white wine and juniper berries.

Veal stew
Called blanquette de veau in France, this is another stew recipe from Normandy. The veal meat simmers in white sauce – as blanquette from blanc stands for white in french - with mushrooms and onions. The white sauce is made of egg yolks, whipping cream and lemon juice. Veal stew is usually served with rice.

Lamb navarin
Another stew but this one is made of lamb meat. It is also called spring lamb as it comes with green vegetables available in spring. Navarin comes from navet which stands for turnips in french. Other ingredients are tomatoes, lamb stock and carrots. This stew takes less time to simmer than any other.

Cassoulet
A strange recipe that english people often confuse with their traditional breakfast! A traditional meal from south west of France. Each village has its own recipe but it always includes beans and meats. Cassoulet is a rich combination of white beans and depending on the village lamb, pork, mutton or sausage meat. Cassoulet is the cornerstone of the french paradox study describing why people from south west of France suffer less than others from infarcts.

Bouillabaisse
Bouillabaisse is closely linked with the city of Marseille on the Mediterranean coast. The recipe is a fish soup from local fish and seafood products including crabs, scorpion fish, monk fish and others. Provencal herbs and olive oil are essential. For a long time, the recipe was a secret jealously kept by the people from Marseille.

Tender Loving Airsoft Care

2010-08-10T13:00:00.000-07:00

There are some very important rules for safety when using airsoft guns.

The first caution is to thoroughly read your airsoft gun manual before using the gun. Each airsoft gun is going to have different characteristics for operating it.

After you play with airsoft guns, you should always remove its magazine and switch it back to the mode of single shot. This releases the spring within hthe box. Next you should disconnect the airsoft gun's battery and clean and lubricate all airsoft guns before storing them.

The inner barrels of the guns should be sprayed with silicone on the hop up if you've used them extensively.

There are maintenance tips specific to gas operated air soft guns. With these pistols you must clean all dirt off their mechanisms, release the gas that remains in the magazine, and lubricate most areas of the gun.

When you fill gas airsoft gun magazines, do it the proper way. Invert the gas as you fill the magazine. If you're unsure consult the user manual and follow the illustrations and instructions carefully.

Make sure you don't use too much gas in your airsoft guns. If you overfill the magazine or their seals could be damaged and this could result in gas leakage. The standard amount is a charge of only 2-3 seconds.

The magazine of these gas airsoft guns could get quite cold after they are used a lot. What this will do is decrease the guns power. If this happens wait for 10 minutes before continuing your play so that your airsoft gun's magazine can warm up.

Tasty Tomatoes Add Variety to Meals

2010-08-10T11:00:00.000-07:00

Today, we look for versatility, variety and convenience in the foods we eat. Tomatoes top the list of versatile foods because they are not only good for you, they complement almost any meal or occasion.

There are more than a dozen varieties of tomatoes. Slices of large, round tomatoes are great on the grill; Roma or plum tomatoes make delicious sauces; and cherry or grape tomatoes make a convenient snack.

Tomatoes' versatility makes them ideal for all eating and entertaining occasions, whether used as an ingredient, an accompaniment or as a stand-alone.

To ensure the best flavor, never refrigerate. The tomato makes an enzyme that produces flavor as it ripens. Once the temperature falls below 55 degrees, it permanently stops producing that enzyme.

Tomatoes are an important dietary source of lycopene, an antioxidant being studied for its ability to keep tissues healthy. Tomatoes also are high in vitamins and fiber - one medium red tomato has 20 percent of the daily requirements of vitamin A, 40 percent of the daily requirements of vitamin C and as much fiber as a slice of whole wheat bread.

This tomato recipe, developed by SunRipe Produce, meets nutritional standards set by Produce for Better Health Foundation.

SUNRIPE BELLA ROMA

DI POMODORO

(Makes 6 servings)

3 tablespoons extra virgin olive oil

3 medium garlic cloves, peeled and thinly sliced

12 Bella Roma Italian-style tomatoes (plum tomatoes), cut into chunks

1/8 teaspoon salt

1/8 teaspoon pepper

1 pound penne pasta

10 basil leaves, torn by hand into small pieces

1/4 cup chopped fresh parsley

In a large skillet, heat olive oil and saute garlic. Add Bella Roma (plum) tomatoes, salt and pepper. Simmer sauce for 10 to 15 minutes; do not overcook the tomatoes. Meanwhile, cook pasta according to package directions. Spoon sauce over pasta and sprinkle with parsley and basil.

Nutritional information per serving: 364 calories, 8.3g total fat, 1.3g saturated fat, 20 percent calories from fat, 3 percent calories from saturated fat, 12g protein, 63g carbohydrates, 0mg cholesterol, 4g dietary fiber, 65mg sodium.

Elizabeth Pivonka, Ph.D., is a registered dietitian and president and CEO of Produce for Better Health Foundation.

Tasty Fettucine With Asparagus, Red Pepper and Avocado

2010-08-10T09:00:00.000-07:00

Ingredients:

1 16 oz. package organic fettucine noodles
1 pound fresh organic asparagus (try to obtain local, farm fresh!)
2 organic red peppers
2 organic avocados
One half organic onion
One quarter cup organic olive oil
One half cup organic balsamic vinegar
Fresh ground salt and pepper to taste

Bring one large pot of water and one smaller saucepan of water to a boil. Meanwhile, chop asparagus into one-inch chunks. Dice peppers and avocados. To dice the avocado, carefully cut around the entire circumference with a knife. Twist the two halves in opposite directions until they come apart. Squeeze the half holding the pit until the pit pops out. (If you rinse the pit off, it makes a silly temporary cat toy.)

Use a knife to cut long parallel lines into the avocado, then cut lines perpendicular to those. Use a spoon to pop the cubes out of the skin. Slice onion very thinly, then cut each thin slab in half and separate layers to create slivers. Whip oil and vinegar together in a smaller bowl; adjust ratio of vinegar to increase tanginess if you like.

When smaller saucepan of water boils, add asparagus and cook for only two minutes--no longer! The water may not return to a boil, which is just fine. You want the asparagus to be quite firm. Drain asparagus, then place back in saucepan and cover to keep warm.

Cook fettucine in large pot of water until it’s al dente; in other words, until it’s just done and still firm--not overcooked and mushy. Pasta is healthier if it’s not overcooked.

Drain pasta, then place in large bowl. Add vinaigrette to noodles and mix until noodles are thoroughly coated. Whip up more vinaigrette to add if you like. Add asparagus, peppers, avocado and onion. Fold mixture until vegetables are evenly distributed throughout the pasta.

If you want a little protein to accompany this dish, serve it with a light-colored organic or local semi-hard cheese on the side, such as raclette. This dish also pairs nicely with white wine. It easily serves six.

This dish is addictive, so there won’t be any leftovers--which is a good thing, because the avocados won’t keep anyway!

Taking Dinner Outdoors? Americans Get Their Grills On

2010-08-10T07:00:00.000-07:00

While nearly everyone in America grills, not everyone is comfortable barbecuing more than the basics. Here's an approach to grilling you can "steak" your reputation on:

Neighborhood grocery stores can help make the outdoor cooking experience easier by providing everything a griller needs under one roof. The Great Grilling program at Safeway features recipes, tools and high-quality ingredients for families that want to create delicious meals on the grill, and their Rancher's Reserve beef is guaranteed tender. The recipes were developed in the test kitchens of Sunset magazine to make it easier for shoppers to grill up a meal on the spur of the moment.

Whether using a charcoal or gas grill, having the right accessories on hand makes for easy and safe grilling-and even easier cleanup. A wide spatula, extra-long tongs, a long-handled brush and a spray bottle with water are the foundation for a great griller's tool kit.

Direct-heat grilling is best for thin cuts of meat that cook quickly. It gets them nicely browned on the outside in the short time they take to get done in the middle. Here's a surefire recipe using direct-heat grilling:

Flank Steak with Green Olive-Jalapeño Tapenade

A Mediterranean-inspired tapenade is a flavorful addition to this tender flank steak.

Prep time: About 20 minutes

Grill time: 13 to 17 minutes, plus 5 minutes to rest off the grill

Makes: 4 servings

1 jar (4.5 oz.) Safeway Select Stuffed Jalapeño Olives, drained

2 garlic cloves, peeled

1 cup coarsely chopped Italian parsley

2 tablespoons fresh rosemary leaves

1 tablespoon grated lemon peel

1/4 cup Safeway Select Verdi Olive Oil

1 Rancher's Reserve Flank Steak (about 11/2 lb.)

1. Prepare barbecue grill and preheat for direct-heat cooking. For charcoal grill, before you put the grill over the hot coals, brush it with a medium coat of oil; for gas grill, when hot, brush grill with a medium coat of oil.

2. Rinse olives and drain well. Combine olives, garlic, parsley, rosemary, lemon peel and oil in a food processor and pulse until mixture forms a fine paste. Set aside 1/2 cup of the tapenade mixture for seasoning meat; reserve remainder for serving or another use.

3. Rinse flank steak and pat dry. With the tip of a sharp knife, make shallow diagonal cuts about 1 inch apart over one side of steak, then make cuts perpendicular to the first to create a diamond pattern. Repeat on other side of steak.

4. Spread 1/2 cup of the olive mixture on both sides of steak to coat evenly.

5. Lay steak on oiled grill over a solid bed of hot coals or high heat on a gas grill. Keep charcoal grill uncovered; close lid on gas grill. Cook steak until browned on the bottom (lift edge with tongs to check), 8 to 10 minutes. With tongs or a wide spatula, turn steak and continue to cook until done as desired, about 2 minutes longer for rare (red in center; cut to test) or 4 minutes longer for medium-rare (pink in center).

6. Transfer steak to a clean platter or rimmed carving board and let rest about 5 minutes, then cut in thin, slanting slices across the grain to serve. Offer remaining tapenade to add to the meat to taste.

Beverage suggestions: A spicy, plummy zinfandel; a hoppy, English-style pale ale; or peppermint iced tea.

Tools: Grater (for peel), strainer or colander, measuring cups and spoons, food processor, paper towels, sharp knife, spatula for spreading, heatproof brush for oiling grill, tongs or wide spatula, platter or rimmed carving board.

Tender Loving Airsoft Care

2010-08-09T16:33:00.001-07:00

Tailgating Fun With Shrimp

2010-08-09T15:00:00.000-07:00

Football season means party time, and nothing is more fun than tailgating with friends before the big game.

Joe Cahn, the self-proclaimed "commissioner of tailgating," suggests celebrating in style with Wild American shrimp, a finger food that easily complements beer, wine and soft drinks.

"Wild American shrimp go great with tailgating because it's easy, simple and good," said Cahn, who has driven 250,000 miles visiting thousands of cities and eaten his way through more than 370 tailgate parties.

Wild American shrimp is caught off the Gulf and South Atlantic coasts. Much of the shrimp consumers eat is pond-raised and imported.

"You have a choice and may not realize you are eating shrimp grown in ponds and imported to this country," Cahn said. "And shrimp from the Gulf and Atlantic just tastes better."

Wild American shrimp can be cooked ahead of time or grilled minutes before serving. Low in fat and packed with flavor, protein and cardio-protective omega-3 fatty acids, it gives party-goers plenty of energy to cheer for their favorite team.

For your next tailgating celebration, try this easy recipe from Wild American Shrimp Inc.:

GRILLED TEXAS WILD AMERICAN SHRIMP

(Makes 6 servings)

1/4 cup vegetable oil

1/4 cup tequila

1/4 cup red wine vinegar

2 tablespoons Mexican lime juice

1 tablespoon ground red chiles

1/2 teaspoon salt

2 cloves garlic, finely chopped

1 red bell pepper, finely chopped

24 large raw shrimp, peeled and

de-veined (tails left on)

Mix all ingredients except shrimp in shallow glass or plastic dish. Stir in shrimp. Cover and refrigerate for 1 hour.

Remove shrimp from marinade, reserving liquid. Thread 4 shrimp on each of six (8-inch) metal skewers. Grill over medium coals, turning once until pink, 2 minutes to 3 minutes on each side.

In a non-reactive saucepan, bring marinade to a boil. Reduce heat and simmer, uncovered, until bell pepper is tender, about 5 minutes. Serve with shrimp.

Table Grapes Are In Season

2010-08-09T13:00:00.000-07:00

If you thought table grapes were the same all year round, it's time to have a taste test. The year's best crop is fresh from Mexico. From May through July, the finest harvest of green, red and black grapes will begin to hit supermarket shelves.

These grapes' bright color and crisp texture signify the end of winter, when fresh, new harvests begin arriving from the Mexican state of Sonora. Grapes for wine and brandy have been grown in Sonora since the days of the Spanish missionaries almost four centuries ago. Out of this tradition, growers in Sonora began growing fresh grapes that are enjoyed across the world. Sonora grapes are coveted for their notably sweet, juicy flavor.

With more than 30,000 acres of vineyards, Sonora supplies 300 million pounds of grapes for U.S. consumption.

Grapes offer several benefits. Not only are they a handy snack, but they're a unique addition to many summer dishes, including green salads and fruit salads. They enhance the beauty of these dishes as well as their nutritional value. One and a half cups of grapes provide 25 percent of the Daily Value of vitamin C, as well as fiber, vitamin A, calcium and iron.

Try pairing mango and red onion with grapes in Red Grape and Mango Relish, a fragrant, colorful sauce to serve warm or cold. Use it as a topping for grilled chicken or fish, or just enjoy it with some tortilla chips.

Red Grape and Mango Relish

3 cups seedless red grapes

2 tablespoons fresh minced ginger

4 cloves garlic, minced

1 teaspoon allspice

3/4 teaspoon red pepper flakes

1/2 cup diced red onion

2 tablespoons chopped fresh cilantro

1 mango, pitted and diced

2 teaspoons fresh lime juice

Pinch of salt

Purée grapes in a blender. Strain purée, separating juice and grape pulp. Place pulp aside. Pour freshly strained juice into a saucepan and bring to a simmer with ginger, garlic, allspice and red pepper flakes. In a separate bowl, combine grape pulp with diced onion, cilantro, mango, lime juice and salt. Add the heated mixture and stir gently to combine all ingredients. Serve warm or chilled. Makes about 3 cups.

Swing Into Spring With A Unique Recipe Pairing

2010-08-09T11:00:00.000-07:00

With spring in full swing, there are plenty of occasions to celebrate-and even more occasions to dig into nature's bountiful harvest. When thinking about which dishes to serve-at a picnic, family meal or other social occasion-it may be helpful to consider simple, delicious pairings that are full of flavor.

Adding fruit to any dish is an easy way to tickle the taste buds and add lively color. Currently in season, fresh California avocados are both delicious and versatile. They can be added to dozens of springtime dishes, from omelets and crêpes to salads and sandwiches. California avocados are grown in an ideal climate and their creamy taste and velvety texture are simply sublime for springtime meals.

Also, don't be afraid to try new food pairings that play well together, like this quick and easy Avocado Crêpe-Wrap that pairs the slightly sweet flavor of Frieda's® French-Style Crêpes with delicious avocados. Using ready-made crêpes cuts your kitchen time in half, making this tasty combination great for any holiday celebration or for an everyday brunch, lunch, snack or dinner.

Fresh California Avocado Crêpe-Wrap

11/2 cups diced Fresh California Avocados

1/2 cup diced cherry or grape tomatoes

1 tablespoon diced red onion

1/2 cup ranch-style dressing

4 to 6 Frieda's® French-Style Crêpes

1 cup shredded, smoked, cooked chicken or cooked, chilled crabmeat (optional)

Salt and pepper to taste

1/2 cup prepared salsa (for garnish)

Gently toss avocados, tomatoes and onion in a medium bowl. Pour salad dressing over vegetables and toss gently to combine. Toss in chicken or crab, if desired.

To assemble, place approximately two tablespoons of the avocado mixture onto the center of a crêpe. Fold crêpe in half, bottom to top, with fold at bottom and slightly uneven edge at top. Roll left to right, starting from bottom left corner, to create a cone shape with opening at top. Repeat with each crêpe. Place wraps on a serving plate. If desired, place a small dish of salsa in the center of the serving dish for dipping.

Makes 4-6 servings.

California avocados can be a lively way to add color and flavor to a variety of light springtime dishes.

Sweet and Simple Reduced-Sugar Treats

2010-08-09T09:00:00.000-07:00

For some families, Grandmother's warm apple pie or Aunt Jean's chocolate chip cookies are traditions without which family meals are not complete. But this season, Americans may be taking a different route to a great-tasting dessert.

Now, it is easier than ever before to cook and bake reduced-sugar treats by using the all-new SPLENDA® Brown Sugar Blend - a mix of brown sugar and Splenda Brand Sweetener - great for those looking to lower their sugar intake without sacrificing taste. Splenda Brown Sugar Blend can be used almost anywhere brown sugar is used because it retains its sweetness under high temperatures with a great molasses flavor and moistness.

CHOCOLATE TOFFEE BARS

(Makes 30 bars)

Preparation time: 15 to 20

minutes

Bake time: 30 minutes

Crust:

1/4 cup unsalted butter,

softened

1/2 cup Splenda Brown Sugar Blend, firmly packed

1 egg yolk

1 cup all-purpose flour

1/4 teaspoon salt

Toffee:

1/4 cup unsalted butter, softened

1 cup Splenda Brown Sugar

Blend, firmly packed

1/2 cup light corn syrup

1/2 cup evaporated milk

1 1/2 teaspoons vanilla extract

Topping:

3 (1-ounce) squares unsweetened chocolate, chopped

2 tablespoons Splenda Brown

Sugar Blend

1 cup chopped pecans, toasted

Crust

Preheat oven to 350 F. Lightly spray a 13-by-9-by-2-inch baking pan with vegetable cooking spray.

Beat 1/4 cup butter and 1/2 cup Splenda Brown Sugar Blend at medium speed with an electric mixer until blended. Add egg yolk, beating until blended. Add flour and salt; beat on low speed until blended. Press mixture into bottom of prepared pan.

Bake crust 12 to 14 minutes or until golden. Cool in pan on a wire rack.

Toffee

Combine butter, Splenda Brown Sugar Blend, corn syrup, evaporated milk and vanilla extract in a medium saucepan. Cook over low heat, stirring constantly, until Splenda Brown Sugar Blend dissolves. Bring mixture to a boil over medium heat and cook until candy thermometer reaches 265 degrees (about 10 minutes). Pour mixture over crust and spread evenly. Bake 10 additional minutes. Cool 5 minutes on a wire rack.

Topping

Combine chocolate squares and Splenda Brown Sugar Blend in the top of a double boiler; bring water to a boil. Cook until chocolate melts and mixture is blended. Drizzle over toffee. Sprinkle with chopped pecans. Cool completely on wire rack. When chocolate is firm, cut into bars or diamond shapes. Store in an airtight container.

Nutrition information per serving (serving size: 1 square):150 calories, 70 calories from fat, 8 g total fat, 3 g saturated fat, 15 mg cholesterol, 30 mg sodium, 20 g total carbohydrate, 1 g dietary fiber, 15 g sugars, 2 g protein.

Dietary exchanges: 1 1/2 starch, 1 fat.

This recipe, when compared to the traditional recipe, has a 22 percent reduction in calories, a 34 percent reduction in carbohydrates and a 40 percent reduction in sugars, making it a perfect choice for the whole family. - NU

Sweet, Crunchy Apple Makes A Cameo Appearance

2010-08-09T07:00:00.000-07:00

An apple a day may keep the doctor away, but it's also a healthy reminder of favorite flavors and aromas, such as homemade cider, fresh apple pie and autumn adventures to go picking in the orchard.

Now there's a new apple in the grocery store that's likely to please the pickiest of palates: Cameo® apples are a gourmet variety noted for their thin skin. Whether eaten fresh out of hand or used in a favorite recipe, Cameos have an irresistible combination of sweet-tart taste and crisp crunch.

Born in the U.S.A., the Cameo apple was discovered as a chance seedling in the 1980s and has been grown commercially for the past six years. Cameos are a good source of fiber, vitamin C, folate and potassium-and they're rich in cancer-fighting antioxidants. Plus, one medium apple contains just 80 calories.

Here's one simple, delicious and zesty way to enjoy this Washington beauty:

Cameo Apple Salsa

Preparation time: 5 minutes

Refrigeration time: 1/2 hour

Makes: 4 cups

2 cups Cameo apples, diced

1/2 cup red onion, diced

1/2 cup (1 large) Anaheim chili pepper, finely chopped

1 jalapeño pepper, finely chopped (optional)

1/4 cup lime juice

1 Tbsp. chopped fresh cilantro

1/4 tsp. salt

1/2 tsp. freshly ground black pepper

Combine all ingredients in large bowl and mix well. Cover with plastic wrap and refrigerate 30 minutes or until ready to serve.

Tip: For a snack, serve with tortilla chips or use as a topping to accent a meal of grilled chicken, fish or pork.

Supersweet Corn Ready For The Grill

2010-08-06T15:00:00.000-07:00

Fresh corn and the grill go together like fireworks and the Fourth of July, but you don't have to wait for a holiday or special occasion to enjoy corn on the cob. Supersweet corn from Florida is ready to grill right now.

Unlike traditional corn, Supersweet corn has more natural sugars and stays sweet longer. To keep kernels sweet and tender, always store fresh corn in the refrigerator in a high-humidity drawer or wrapped loosely in plastic. For perfect grilled corn follow these tips:

Out of the husk-for slightly charred, smoky flavor:

Brush ears with melted butter or flavored oil; grill, turning often, until kernels are golden, 7 to 10 minutes.

In the husk-for more intense flavor:

Pull back the husks and remove silks; replace husks and tie in place with a strip of husk or string. Soak in water for 10 minutes. Grill, turning often, for 7 to 10 minutes. For easy eating, pull back the husks and tie together to form a handle.

In foil-for moist, make-ahead corn:

Place each husked ear on a square of foil; brush with butter (plain or seasoned with garlic and/or herbs), barbecue sauce or flavored oil; wrap ears. Grill, turning often, for 7 to 10 minutes.

Indoor "grilling":

Place husked ears on a shallow pan, lightly brush with butter, about 6 inches from a hot broiler; grill, turning often, until golden, 7 to 10 minutes.

After grilling, add flavor to the corn with one of these combinations:

Easy Pesto Butter: Mix one stick of softened butter with 2 tablespoons pesto-from a jar or made at home.

Buffalo Corn Butter: Mix 1/2 stick softened butter with 1 tablespoon each of hot sauce and lemon juice.

Herb Butter: Mix 1/2 stick softened butter with 1 teaspoon of your favorite dried herb (such as rosemary or dill).

Goat Cheese Spread: Combine 1/4 cup goat cheese with 2 tablespoons butter and 1 teaspoon dried thyme.

Sesame Soy Sauce: Combine 1/4 cup soy sauce with 2 tablespoons each lime juice and toasted sesame oil.

Summer's Best Accessory Is Yellow...And Delicious

2010-08-06T13:00:00.000-07:00

As the nation enjoys the warmer weather, everyone from fashionistas to foodies are choosing yellow as the "it" color for accent. This summer, incorporate yellow into your own daily routine: bring a little sunshine indoors with beverages traditionally enjoyed during the warmer months (like iced tea or lemonade), fill a vase with lemons for a quick centerpiece, or put SPLENDA® No Calorie Sweetener packets in your sugar bowl.

This summer's best beverages will incorporate flavors that capture the essence of the sun and infuse the season's most abundant ingredients. Aficionados can look to celebrity mixologist and cookbook author Bruce Weinstein for a fresh twist on beverage classics.

His recipe for Chamomile-Pomegranate Tea gives traditional iced tea, a summertime BBQ favorite, a boost of pizzazz. Sweetened with SPLENDA® No Calorie Sweetener, this crowd pleaser refreshes and quenches thirst, while decreasing sugar and calorie consumption.

Chamomile-Pomegranate Tea

Pomegranate juice has powerful antioxidants, so this punch is both relaxing and healthful.

Makes 4 (1-cup) servings

Preparation time: 5 minutes

4 chamomile tea bags

3 cups boiling water

1 cup pomegranate juice

1/3 cup SPLENDA® No Calorie Sweetener, Granular or 9 SPLENDA® No Calorie Sweetener, Packets

Garnish: fresh mint sprigs

Place tea bags in a large heat-proof measuring cup or pitcher; pour boiling water over tea bags. Steep 1 hour, or until cooled to room temperature. Remove and discard tea bags.

Add pomegranate juice and SPLENDA® Granular or SPLENDA® Packets, stirring until SPLENDA® dissolves. Serve over ice; garnish with mint sprigs.

Nutrition Information per Serving

Dietary Exchanges 1/2 Fruit

Serving Size: 1 cup

Calories 45; Calories from Fat 0; Total Fat 0g; Saturated Fat 0g; Trans Fat 0g; Cholesterol 0mg; Sodium 10mg; Total Carbohydrate 11g; Dietary Fiber 0g; Sugars 9g; Protein 0g.

This recipe, when compared to a traditional recipe, has a 55% reduction in calories, a 56% reduction in carbohydrates and a 65% reduction in sugars.

Stir, Bake And Mix Up Memorable Moments In The Kitchen

2010-08-06T11:00:00.000-07:00

No matter the cooking task at hand-whether it's rolling dough or mixing ingredients-getting children more involved in the kitchen is a great way to begin new traditions and spend good, quality time as a family.

From baking cookies to stirring up pudding, introducing children to the joys of cooking begins with exciting, simple recipes.

"As a mother of triplets, simplicity is key," said Christine Garboski, Manager at the Nestlé Culinary Center. "Fun, easy recipes teach cooking basics and inspire creativity."

In addition to using trouble-free recipes, here are a few more tips for getting children more involved in the kitchen.

• Unveil the inner chef. Teach the basic cooking fundamentals by allowing kids to measure ingredients, season recipes or brush marinade on pork chops or chicken before grilling, baking or sautéing.

• Sticky, drippy and just plain icky. Avoid unnecessary messes and spills by rinsing and stacking used dishes in the sink as you cook, and storing ingredients away after using.

• No boo-boos. Ensure safety by using blunt scissors, plastic knives or serrated dinner knives when slicing meats, fruits and vegetables.

• Keep it simple. Remember that kids have short attention spans and lose interest quickly. Prepare easy recipes such as the one that follows for Alphabet Cookies.

Kids will love using the cookie cutters, as well as frosting and decorating each letter with tube icing and colorful candy sprinkles.

Look for more kid-friendly recipes and cooking tips on VeryBestKids.com.

Alphabet Cookies

(Makes about 2 dozen cookies)

All-purpose flour

1 package (18 ounces) Nestlé® Toll House® Refrigerated Mini Sugar Cookie Bar Dough

3-inch alphabet cookie cutters

2 cups powdered sugar

1/2 cup Strawberry Flavor Nestlé® Nesquik® Syrup

1 to 2 tablespoons water

Small tubes decorator icing

Decorator candies

Preheat oven to 325° F. Sprinkle flour over cutting board or kitchen work surface. Break off two rows of cookie dough. Roll out dough to about 1/8-inch thickness, using additional flour as needed to prevent sticking. Press cookie cutters into dough and transfer letters to ungreased baking sheets with spatula.

Bake for 8 to 10 minutes or until golden. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

Combine sugar, Nesquik and water in medium bowl; beat with whisk or hand-held mixer until smooth. Spread icing over cookies. Allow icing to dry before adding any additional decorations.

Making cookies together is a recipe for family fun.

Per CB - only recipe title bold. Recipe is flush left

Start Your Day With A Quick "Olé"

2010-08-06T09:00:00.000-07:00

Your snooze alarm gets its third smack-down for the morning. It's time to get everyone out the door with little time to make a real breakfast. That is, unless you're prepared with a quick and easy meal like this Mexican-inspired breakfast-in-a-jar. Just the kind of food that breakfast is all about-fresh, homemade and prepared ahead to save you precious minutes during crunch time.

Today, you reach into the fridge and grab a contemporary-styled Ball® platinum jar filled with the goodness of scrambled eggs and chorizo that's topped with lots of tasty, Simple Creations™ Salsa. Just microwave and eat in minutes, if not seconds. Reach for a plastic fork to make this portable breakfast enjoyable at home, on the car ride to school or at your desk as you read your morning e-mails.

Since most of your days start out in a hurry, let Ball® be your plan-ahead kitchen companion- making real food real easy.

Chipotle Lime Salsa

Breakfast Enchilada

1/2 cup chorizo or sausage, casing removed

2 fresh corn tortillas, about 5-inch diameter

2 large eggs

1/2 tsp. red pepper flakes, optional

1/4 tsp. salt

1/8 tsp. pepper

1/4 cup prepared Ball® Simple Creations™ Chipotle Lime Salsa Mix

1/4 cup shredded Cheddar cheese

2 Ball® Collection Elite™ Platinum 8-oz. jars

Brown sausage in a skillet over medium-high heat, stirring to crumble. Drain. Fold corn tortillas into quarters and place one on the bottom of each jar. Spoon half the sausage into each jar. Whisk together eggs, pepper flakes, salt and pepper. Pour half the egg mixture over sausage. Top each with 2 tablespoons prepared Chipotle Lime Salsa and 2 tablespoons cheese. Apply cap and refrigerate overnight (optional).

To serve, remove cap from jar and cover jar with waxed paper. Cook in microwave oven on medium-high setting about 1 minute or until egg mixture is cooked. Makes 2 servings.

Note: For added variety, try Simple Creations Fiesta Salsa and Fruit Salsa.

St. Patrick’s Day Treats

2010-08-06T07:00:00.000-07:00

Celebrate St. Patrick’s Day this year with some of these fun and of course mostly green St. Patrick’s Day Treats.

Leprechaun Ale

Place a scoop of lime sherbet into a tall glass, pour ginger ale over it and watch it fizz. This can be made even fancier by rubbing some lime juice on the rim of the glass and then dipping it in green sugar crystals before you pour the leprechaun ale.

Lucky Clover Cake

Prepare 9 x 13 inch cake using a boxed cake mix. We like to use yellow cake for this. Get a can of vanilla frosting and use a few drops of yellow and blue food coloring to color the frosting green. After the cake is baked and cooled down, cut three heart shaped pieces out of the cake. We use a cardboard template to make the hearts even. Arrange them on a plate with the pointy ends pointing toward each other. It will look like a clover leaf. Frost the entire cake with the green vanilla frosting.

Mini Mint Ice Cream Tarts

Purchase a roll of refrigerated sugar cookie dough. Roll the dough into small balls (a little smaller than a golf ball), and press them in the bottoms of mini muffin pans. Bake according to package directions. Press the middle of the cooked dough down after you take them out of the oven. Let them cool for 10 minutes, then transfer them to a baking rack and let them cool completely. To serve, scoop mint ice cream in each of your mini tart shells.

St. Patrick’s Day Cookies

Buy or make simple sugar cookie dough. Let the kids cut out shamrock shaped cookies with a cookie cutter. Bake them. While they are cooling, use food coloring to turn vanilla frosting or a simple powered sugar and milk glaze green. Let the kids decorate the cookies with frosting and plenty of green sprinkles.

St. Patrick’s Day Parfait

Prepare a pack of instant pistachio pudding according to package directions. Mix a few drops of food coloring with cool whip to tint it green. Cut up some kiwi fruit. Layer chilled pudding, kiwi fruit and green cool whip for a completely green St. Patrick’s Day Parfait.

Are you seeing green yet? Give a few of these yummy sweet St. Patrick’s Day treats a try this year. They are always a big hit with our families.

Spring cooking season is here!

2010-08-05T15:00:00.000-07:00

As the weather gets warmer on the east coast, more and more people are drawn to the outdoors to enjoy some warm weather cooking. Gone are the soups, and replaced are the stews. Steak grilling? Chili Cooking? Absolutely! Listed below are some of our favorite recipe dishes as we prepare for the warm months.

Barbecued Pot Roast

INGREDIENTS:
• 1 beef pot roast, 4 to 5 pounds
• 2 tablespoons vegetable oil
• cayenne and cumin
• 1 cup water
• 1 can (8 ounces) tomato sauce
• 2 cups sliced onions
• 2 cloves garlic, minced
• 2 tablespoons brown sugar
• 1/2 teaspoon dry mustard
• 1/4 cup lemon juice
• 1/4 cup vinegar
• 1/4 cup ketchup
• 1 tablespoon Worcestershire sauce
Go ahead and brown the meat either on a grill or in an oven. Add some cayenne and cumin for that added dash of “what the hell is that?”. Now add the tomato sauce, water. onion, and minced garlic. Cover and simmer for roughly 2 to 2 1/2 hours. Add the remaining ingredients, cover, and continue cooking for 1 1/2 hours longer, or until roast is tender.
Check the recipe every now and then, and add additional water if necessary. Take out the meat and remove excess fat. The recipe serves 5-7.

Beef and Pineapple Shish Ka Bobs

Otherwise known as sirloin beef kabobs with pineapple
INGREDIENTS:
• 1/2 cup soy sauce
• 3 tablespoons honey
• 2 tablespoons vinegar
• 1 1/2 teaspoons garlic powder
• 1 1/2 teaspoons ginger
• 3/4 cup oil
• 1 green onion, chopped
• 2 1/2 pounds boneless beef top sirloin, cubed 1-inch
• 1 (8oz) can pineapple tidbits, drained
• 3 red bell pepper, cut in 1-inch chunks
• 2 jalapenos
• 2 red onions, cut in 1-inch wedges
• 8 long metal skewers
PREPARATION:
In a large plastic food bag, combine the soy sauce, honey, vinegar, ginger, garlic powder, oil, and green onion. Add sirloin cubes and marinate several hours or overnight.
This is the most important step. Whenever you marinate over night, make sure you do NOT leave the marinate uncovered. Sometimes marinades will pick up other smells from food around the bowl, so be aware of that.
Drain the meat when ready and skewer the beef, pineapple and vegetables. Grill over a fire or a barbeque for 16 to 18 minutes.
Serves 8.

Spice Up Your Life with this Argentinian Recipe

2010-08-05T13:00:00.000-07:00

One of the favourite cooking methods in Argentina is, without a doubt, grilling. This style of cooking is derived from the original Argentinian Gaucho tradition of cooking fresh meat over a charcoal fire.

To add flavour and tenderise the meat, Argentines often marinate meats in Chimichurri. Food without Chimichurri just wouldn't be tolerated in Argentina especially grilled meat to which it adds an amazing flavour.

Argentine Chimichurri

1/3 packet of garlic salt
6 chilli peppers
2 sachets bouquet garni
1 large onion
½ tub of dried peppers
1 pint (500ml) of vinegar
2 pints (1 litre) oil

Boil all the ingredients, excluding oil, together in the vinegar for five minutes.
Wait until the mixture cools.
When the mixture has cooled, add the oil.
Store in refrigerator.

When you're ready to barbecue or grill, marinade meat in chimichurri overnight. Barbecue, grill or cook in the oven. Enjoy!

Many thanks to friends who gave me this recipe whilst we were living in the Falkland Islands.

Special Easter Recipes

2010-08-05T11:00:00.000-07:00

As Easter draws near, we’re often left scrambling trying to find the right ham recipe for easter dinner, or even the right demi-glaze to make for that ham. What about dessert? Surely you’re going to need a great dessert recipe, right?

Well, I’ve included a couple of my own for your own use. Please feel free to use these recipes for your next family gathering and enjoy the feast that is sure to come.

1) Cinnamon Pork Roast
Serves 6
Ingredients:
• 3-1/2 to 4 pounds boneless center-cut pork loin roast
• 2 tablespoons cinnamon
• 2 tablespoons salt
• 1 teaspoon freshly ground white pepper
• 2 tablespoons sugar
• 1 onion (about 1/2 cup), finely grated
• 4 garlic cloves (about 2 tablespoons), minced
• 1 or 2 tablespoons of soy sauce
Recipe Properties:

Combine cinnamon, salt pepper, sugar, onion, and garlic. Blend in 1 tablespoon soy sauce. If not spreadable, add another tablespoon of soy sauce. Rub mixture into loin. Refrigerate 3 hours to overnight. Grill pork over medium-low indirect fire 1-1/4 to 1-1/2 hours or until the internal temperature is 155 degrees F. Allow to rest for 5 to 10 minutes before cutting into thin slices.

2) Raspberry Glazed Ham
Ingredients:
1 (4-5 lb.) fully cooked boneless smoked ham
2 tbsp. lemon juice
1/3 c. seedless red raspberry jam
1/4 c. dry white wine
2 tsp. cornstarch
1 tbsp. butter

Recipe Properties:
Score ham in diamond pattern, if desired. Place on rack in a shallow roasting pan. Bake, uncovered, in 325 degree oven for 1-3/4 hours. Meanwhile, in small saucepan, blend wine and lemon juice into cornstarch. Add about half of the jam. Cook and stir until thickened and bubbly. Stir in remaining jam and butter. Heat and stir until butter is melted. Brush ham with raspberry glaze. Bake 10 minutes more. Spoon remaining glaze over ham. Garnish with watercress, if desired.

3) Scalloped Zucchini

Ingredients:
• 2 small zucchini, cut up and peeled
• 1 egg, beaten with one fourth cup whole milk
• 1 ounce pepper cheese
• 1 small onion, chopped
• 1 to 2 slices white bread, torn in pieces
• 1-4 ounce can mushrooms or 4 ounces fresh, sliced if large
• 1 ounce smoked sausage
Recipe Properties:

Mix all ingredients in a buttered casserole dish. Bake at 350F for about 30 minutes. Easy dish to make, goes great as a side dish.

As you can see, there are some great recipes to make for Easter. Go ahead and stop by http://www.easterrecipes.org to find more recipes along with pictures and reviews of your favorites as well as ones you’ve never heard of. Good eating this holiday!

Some Irish Recipes to Celebrate St. Patrick's Day

2010-08-05T09:00:00.000-07:00

St. Patrick’s Day is March 17th, and it is a “day for wearing green” and other Irish traditions. Even though the patron saint St. Patrick was not born in Ireland, everything that is Green (which symbolizes spring and the prospering of the crops), fun and Irish can be worn or used to celebrate this holiday. And it is a holiday for all ages. Here are some entertaining ideas to use on St. Patrick’s Day.

A few drops of green food coloring goes into anything you might want green, even a mug of draft beer. Anything made with Irish cream or Irish whiskey has the Irish spirit, too.

Authentic Corned beef and cabbage

Corned beef brisket, about 4 lbs.
1 juice orange
18-20 whole cloves
1 tsp. whole yellow mustard seeds
1/2 tsp. caraway seeds
1/2 tsp. whole black peppercorns
1/2 tsp. whole coriander

Put corned beef brisket into large pot for cooking. Take cloves and insert them, then sprinkle remaining spices on. Cover brisket with water, bring to boil, then simmer for 3 hours or until tender.

3 lbs. small potatoes, peeled
2 1/2 lbs. carrots, peeled and cut into large pieces
1 medium head cabbage

About 40 minutes before beef is finished, boil a large pot of water and cook potatoes and carrots. Add cabbage about 10 minutes before you're ready to serve as it doesn't need to cook long. Drain vegetables.

Arrange meat and vegetables on a platter and serve with your favorite mustards.

St. Patrick Day Cookie Pops (for the kids to make)

Box of Vanilla Wafers
Box of Popsicle sticks
Vanilla or chocolate frosting; or Peanut butter
Various decorations – chocolate chips, icing packs, assorted green candies, green sugar sprinkles, ju ju bees, sprinkles, etc.

Spread out ½ of the vanilla wafers, with the flat sides up on the plate. Take the vanilla, chocolate icing, or peanut butter and spread across flat surface. Next, take a Popsicle stick and lay it down with the end in the middle of the cookie. Top with another vanilla wafer to make a sandwich.

Now the kids can get creative! Turn the cookie pop into a green shamrock; apply vanilla icing and draw with green icing pack; make a pot of gold with candies; anything you want!
They make a great treat for the kids to take to school!

Easy Hot Whiskey Punch (for the adults) Serves 1

1 measure of whiskey
2 teaspoons white sugar
4-6 cloves
2 slices fresh lemon
7 oz. boiling water

Put whiskey, sugar cloves and lemon slices into a strong glass. 2. Pour on the boiling water until the sugar has dissolved. 3. Sip contentedly by a blazing fire.

Irish Scones

1/2 cup butter
4 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup sugar
1 egg
1 cup milk
Note: You can add raisins, dates or other dried fruits, if desired.

Makes about 18 scones.

Preheat oven to 425°F.

In a large bowl, combine butter and flour until crumbly. Add baking powder, salt and sugar.
In a separate bowl, beat egg and milk. Mix into dry ingredients to make a dough.
Turn onto floured surface and roll to one-inch thickness. With a cookie cutter or the bottom of a drinking glass, cut dough into 2-inch rounds. Place on greased cookie sheet, about one inch apart and bake for 15 minutes.

When serving your Irish creations don’t forget an Irish toast to bless the meal!

Some Different Ideas for Cooking Rice

2010-08-05T07:00:00.000-07:00

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.

Solve the Dinner Dilemma

2010-08-03T15:00:00.000-07:00

A study at Harvard Medical School showed that children who ate dinner more often with their families had diets of better nutritional quality than those who seldom had family meals. Children who often ate with their families were more likely to eat enough fruits and vegetables and to get more of the vitamins, minerals and fiber they need. Regular family diners were also more likely to eat less saturated fat and trans-fatty acids and less likely to eat fried foods and drink soda.

If you want to teach your children good eating habits, it's simple to make a meal that's nutritious and appealing to their palates. Start with cooked rice, add veggies and stir fry. Then pour on kid-friendly, nutrient-dense eggs and scramble. If you like, you can add soy or teriyaki sauce or even mayo or bottled salad dressing to the eggs and top the scrambled skillet supper with chopped fresh chives. The next time you want a good meal in a hurry, make omelets or a family-sized frittata with your family's favorite flavoring ingredients or even leftovers, perhaps dribs and drabs of deli meats, veggies and cheese.

For another quick-and-easy dinner, Cheesy Pasta, Veggie & Egg Skillet Meal starts with quick-cooking pasta and a medley of colorful vegetables. It's nipped with your choice of tarragon or marjoram and gooey with cottage cheese. For high-quality protein, simply use a spoon to make indentations in the mixture and gently break eggs into the indentations. Cover the skillet and cook until the eggs are done. That's all. Supper's on!

Including foods from the grain, vegetable, milk and meat/meat alternates groups of the Pyramid, this easy-to-assemble combo is high in essential nutrients. You need only cheese and fresh fruit to round out a well-balanced menu starring this hearty meal-in-one.

CHEESY PASTA, VEGGIE & EGG SKILLET MEAL

4 servings

1 package (7 oz.) small shell pasta (conchiglie)

Cooking spray

2 cups low-fat (1 or 2%) cottage cheese

1 teaspoon tarragon or marjoram leaves, crushed

2 cups fresh steamed or thawed frozen broccoli, cauliflower and carrot vegetable blend (about 9 oz.)

4 eggs

Cook pasta according to package directions. Drain thoroughly. Meanwhile, evenly coat 10-inch non-stick omelet pan or skillet with spray. Add drained pasta. Stir in cheese and tarragon until pasta is evenly coated with cheese. Add steamed or thawed vegetables. Stir until evenly coated with cheese. Cook over medium heat, stirring occasionally, until heated through and mixture begins to sizzle, about 5 to 10 minutes. With back of spoon, gently make 4 indentations in pasta mixture. Break and slip an egg into each indentation. Cover and cook until whites are completely set and yolks begin to thicken but are not hard, about 5 to 7 minutes.

Nutrition information for 1 serving of 1/4 recipe using 1% cottage cheese and tarragon: 362 calories, 7 gm total fat, 217 mg cholesterol, 544 mg sodium, 382 mg potassium, 45 gm carbohydrate, 28 gm protein and 10% or more of the RDI for vitamins A, B12 and C, niacin, riboflavin, thiamin, iron, calcium, phosphorus, zinc, dietary fiber.

Smart dining save money

2010-08-03T13:00:00.000-07:00

There are numerous excuses for not packing a lunch or staying home and preparing a meal. For many it is much more than just the consumption of a meal-dining out is a social event. Dining out is relaxing, different, satisfying, and socially engaging. One way to empty your bank account quickly is to dine out regularly.
Just like all social events, dining out constantly comes with a price. You might be shocked if you add up the amount of money you spend dining out regularly. I challenge you to conduct a personal experiment- we all can benefit from saving money. Keep track of your dining habits for two weeks. Everyone loves dining out, but for this experiment consider this compromise. Just eat out once or twice a week, and for the rest of your meals pack lunches and snacks. Prepare your morning and evening meals. You’ll be shocked to learn that you can prepare several meals and snacks for the price of one restaurant visit.
Just like every other life activity, balance is essential. The money saved from constantly dining out can really add up. Over thirty dollars a week can be saved easily. That’s over a hundred dollars a month in savings. Geez, what are you waiting for!
If you’re at all like me, I know nothing about cooking. So, what to do? Well, there are volumes of books, videos, and television shows that teach you how to make delicious, nutritious, economical meals. Not only will your pocket thank you, but your stomach will as well!
A trip to the market, and an extra twenty minutes in the kitchen will save you time and money in the long run, and isn’t that appealing to everyone?

Simple Crockpot Recipes for a Three-Course Meal

2010-08-03T11:00:00.000-07:00

I never thought a crockpot can be so versatile. On a recent challenge with a couple of friend, we came out with a three-course meal; appetizer, main dish and a dessert, all done in with a crockpot! With the help of our cookbooks, you can make wonders. Let me share the crockpot recipes with you and try it for yourself. Maybe you can argue that this may not be a three-course meal, but it sure was a party-saver...

Smoked Sausage And Beans

2 lg. pork-n-beans (3-21 oz. cans)
1 pt. chili sauce
1 c. barbecue sauce
1 c. sweet and sour sauce
1 1/2 lbs. smoked sausage (sliced into bite-size pieces)

On a 12-inch Dutch oven, place all ingredients in Dutch oven. Mix together.
Bake for 30 minutes at 375 degrees.

Crock Pot Chicken In Mushroom Gravy

3 whole chicken breasts, halved
1/4 c. dry white wine or chicken broth
1 can cream of chicken soup
1 (4 oz.) can mushrooms, sliced
Salt & pepper

Place chicken pieces in crock pot. Season with salt and pepper. Mix wine and soup. Pour over chicken. Add mushrooms. Cover and cook on low for 7 to 9 hours or high 3 to 4 hours. Recipe may be doubled in 5-quart crock pot.

Spiced Fruit Cobbler
4 cans or 1 qt. fruit
1 tsp. nutmeg
1 tsp. cinnamon
2 tbsp. sugar
1 pkg. white cake mix
1 1/2 c. water
1 1/2 c. water
2 eggs

Place drained fruit slices in bottom of Dutch oven. Sprinkle with spices and sugar. Blend cake mix, water and eggs.

Pour over fruit mixture. Cover and cook 25-35 minutes at 350 degrees.

Enjoy!

Shrimp Cheesecake

2010-08-03T09:00:00.000-07:00

Time after time I wondered about making this particular cheesecake; will it be good or will it be a fly by night idea? After all, who ever heard of putting shrimp into cheesecake?! Well it turned out to be a fantastic idea and you just can't believe how good it really is...
1 pounds cream cheese(get a good solid cream cheese not one of those presoftened ones)
1/2 pound sour cream
1 1/2 pounds fresh medium shrimp
1/3 cup green bell peppers chopped fine
1/3 cup red bell peppers chopped fine
1 large clove garlic minced
2 ounces butter
3 medium eggs
1/2 cup all purpose flour
1/3 cup heavy cream
6 ounces shredded New York sState sharp Cheese pepper as you like it.

Lining For Pan:
10 ounces dried unflavored bread crumbs
6 ounces melted butter

Tomato Sauce:
1/4 cup chopped onions
1 medium bay leaf
1 1/2 teaspoons dried italian seasoning
1 clove minced garlic
2 tablespoon olive oil
28 ounces crushed tomatoes (canned)

Cook, clean, and chop your shrimp.

Saute peppers, garlic, onions, in 2 ounces melted butter for 6-7 minutes on medium heat, add your shrimp and cook for 2 more minutes, drain well and put aside.

Beat your cream cheese so it is smooth, then add your sour cream and mix until fairly fluffy, add your eggs one at a time mixing well after each one.

On low speed gradually add the heavy cream until blended. Stir in the shrimp and vegitable mixture and sharp cheese now add the pepper.

Prepair your 10 inch x 2 inch springform pan:

In a medium mixing bowl place your bread crumbs and your melted butter, blend them together well.

Using melted butter and a pastry brush butter the sides of your springform pan.

press the buttered bread crumbs to the sides of the pan and the remainder to the bottom of the pan.

Pour the cheesecake into the pan and place in a preheated 300 degree oven for 55 minutes or until jelled( it might be slightly wiggly in the center but thats OK, but not mutch ) after 55 minutes shut OFF the oven and let it remain in there for 3 hours, then remove it and let it cool, when cool, remove it from th pan.

Prepair your tomato sauce while your cheesecake is cooling:

Saute your onions, garlic,and italian seasoning,and bay leaf in hot oil until vegitables are tender, add your tomatoes, simmer about 30 minutes uncovered on low heat or until you reach your desired consistency, remove the bay leaf from your sauce.

Serve hot over room temperature cheesecake.

About The Author

Andrew Krause is a Chef and Pastry Chef for over 30 years, at persent I own a Gourmet Bakery called The Cheese Confectioner. You can visit my site at Free Gourmet Cheesecake Recipes

NOTE: You are welcome to reprint this article online as long as it remains complete and unaltered (including the about the author info at the end). Please a send a copy of your reprint to pastrie@verizon.net

Shrimp & Egg Lovers Take Heart... Gurus Say, “They’re Low In Fat And Good For You.”

2010-08-03T07:00:00.000-07:00

I love shrimp! I love eggs! I begged and pleaded, don’t take them away from me. All these years the nutritional gurus have been telling us they’re high in cholesterol and if you eat these two foods you will have a heart attack! Now, well conducted studies show that low-fat shrimp and eggs, substituted for fatty foods, do not raise blood cholesterol and are not a major contributor to heart disease. A study published in the American Journal of Clinical Nutrition says despite all that cholesterol, shrimp is perfectly good for you.

This is no longer a health concern, because shrimp is low-fat with a rich content of highly unsaturated fatty acids, which lead to the formation of high-density lipids, commonly known as "good cholesterol". Consuming shrimp may actually lower blood cholesterol levels.

So, here’s a great shrimp dish I make quite often. The original recipe came out of an old Weight Watcher Cookbook, but as always (something I learned from my Grandma) I usually throw in a few extras to make it taste better and substitute some ingredients, but it’s still healthy cooking. I lost 40 lbs. on these recipes even with additions. Here’s a tip I would like to pass on about fish. I always soak it in milk before cooking; it seems to take away any bad fishy taste.

Shrimp in Spicy Mustard Sauce

12 oz. shrimp, peeled, deveined
2/3 cup fat free ½ & ½, or substitute evaporated skim, regular skim or low-fat milk or soy milk
2 tablespoons Dijon Mustard
½ teaspoon curry powder
¼ teaspoon cumin
¼ teaspoon black pepper
1 teaspoon lemon juice
½ teaspoon chicken bullion powder or 1 cube
1 tablespoon olive oil
½ onion, minced
4 garlic cloves, minced
Parsley
Parmesan Cheese (optional)

1. Shell & devein shrimp and set aside.

2. In 1-cup liquid measure combine milk, mustard and seasonings, set aside (if you are using milk instead of the fat free ½ & ½ , mix some of the milk with a tablespoon of cornstarch and add to sauce at end to thicken.)

3. In a skillet, heat oil over medium-high heat; add shrimp, onion and garlic, stir constantly until shrimp just turns pink, 2 to 3 minutes.

4. Pour milk mixture into skillet and cook, stirring constantly, until mixture comes to a boil. Reduce heat to low, (add cornstarch mixture if using) let simmer until slightly thickened, 1 or 2 minutes.

5. Using a slotted spoon, remove shrimp to serving platter; set aside.

6. Increase heat to medium-high; continue cooking sauce until mixture is reduced by half, about 5 minutes. Pour sauce over shrimp and sprinkle with parsley and parmesan.

Makes 2 servings

This is great served over noodles or rice. Hope you enjoy your shrimp!

Shepherd's Pie Recipe - EastWest version

2010-08-02T15:00:00.000-07:00

This special recipe has taken the best of both worlds, by adding some Eastern ingredients to this Western recipe. By using chillies, oyster sauce and chicken stock, mixed with the traditional pie sauces, the result is a delicious and moist meat base with just a tad of kick from the chillies. For more or less of the ingredients, its entirely up to the individual, but I would use the following estimates to suit my tastebud.

I have baked this on many occassions and it never fails to get people asking for the recipe.

Ingredients:
500g minced meat; 1-1.5kg potatoes; 3-4 tbsp ketchup; 3-4 oyster sauce; 2-3 tbsp worchester sauce; 3 medium onions; 6 garlic ; 3-4 cups of mixed vegetables (green peas, corn, carrot); 4-6 tbsp milk; 4-6 tbsp buttter; 2 chicken cubes; 4-5 chilli padi (small chillies and hotter than the usual ones, if not available, normal chillis can still be used); sliced button mushrooms ; grated cheese; salt and pepper.

Methods to make the meat filling :
Saute/fry onions for a while, add the minced meat, stir till its almost cooked. Add the sauces, chicken cubes, oyster sauce, ketchup. Then add mixed veges, mushrooms, chillis. Salt and pepper. If you wish, you can remove the chillies from the mixture once cooked.

Methods to make the mash potatoes:
Boil potatoes and mash (without skin of course). Add milk and butter; salt and pepper. Ensure they are well mixed. (I always end up with just a bit more milk and butter).

For baking:
Place minced meat mixture in a baking tin, level it. Place the mashed potatoes on top and level it. Use a fork to make some designs on top,
when its brown, makes it look pretty. Then sprinkle grated cheese on
top, how much you desire , it's up to you. Bake in pre-heated oven at
210C for estimated 30-40minutes, check in once in a while, as long as the
top is brown, you are done.

Some tips:
I used to mash potatoes by first boiling them with the skins, and then peel them and mash them, which was usually very hard work. Till I was
taught by a chef, who peeled the potatoes before boiling and cut them up
into cubes, add salt. They cook faster and so easy to mash, and does not
shortchange the taste. For the westerners, if you do not wish to use
chillis, use lots of pepper. For the Asians with fiery tongue, use chilli
padis for that kick, more if you wish but don't get burned!

All the best!
Nora Maskuri
For more tips and recipes, visit http://mycookery.com/blog

Serve an Easy Lenten Meal

2010-08-02T13:00:00.000-07:00

Lenten meals don't have to be drab, unsatisfying or time-consuming. They can be appealing, healthful and quick.

To be sure meatless meals are nutritious, simply follow the Food Guide Pyramid. Because they have such high-quality protein, eggs are a meat alternate and make a good Lenten choice. They're also one of the easiest foods to cook in a hurry. For a balanced meal, simply combine the eggs with a grain and veggies. Then, for a dairy serving, add cheese or serve with milk.

Just grab a pot or pan, a spoon and some eggs and consider your options. If your family enjoys Latin foods, you might heat up a can of vegetarian refried beans and spread them on tortillas. Top with poached, fried or scrambled eggs and let everyone add their own choice of lettuce, tomato, avocado, shredded cheese or salsa. Another meal, serve a vegetable-based soup with comforting egg salad between slices of whole wheat bread, on bagel halves or in pita pockets. For dessert, offer fruit topped with yogurt.

On an especially busy night, combine all the ingredients in one pan to make a handy skillet supper. For Dijon Rice & Egg Skillet Supper, use rice from the bottom of the Pyramid, your choice of frozen veggies from the next tier and eggs - nature's own convenience food - in place of meat. Season with ready-made condiments and, in short order, you'll have a hearty dinner on the table.

Dijon Rice & Egg Skillet Supper

2 to 4 servings

2 cups water

1 cup uncooked rice

1/2 cup bottled non-fat Italian

salad dressing

1 tablespoon Dijon mustard

2 cups frozen vegetable

blend, thawed

4 eggs

Parsley sprigs, optional

In 10-inch skillet with lid, cook rice in water according to package directions. Meanwhile, in small bowl, stir together dressing and mustard until well blended. Stir dressing mixture and vegetables into cooked rice. With back of spoon, make 4 indentations in rice mixture. Break and slip an egg into each indentation. Cover. Cook over medium heat until whites are completely set and yolks begin to thicken but are not hard, about 3 to 4 minutes. Garnish with parsley, if desired.

Microwave: Cook rice in water as above. Meanwhile, in small bowl, stir together dressing and mustard until well blended. Stir dressing mixture and vegetables into cooked rice. Transfer to 9-inch pie plate. With back of spoon, make 4 indentations in rice mixture. Break and slip an egg into each indentation. Gently prick yolks with tip of knife or wooden pick. Cover with lid or plastic wrap. Cook on full power, rotating 1/4 turn every 2 minutes, until eggs are almost done, about 6 to 8 minutes. Let stand, covered, until whites are completely set and yolks begin to thicken but are not hard, about 2 to 3 minutes. Garnish as above. Note: Microwave cooking times are based on a full power output of 600 to 700 watts. For a lower wattage oven, allow more time.

Nutrient information per 1/4 recipe using green beans, peas, carrots and zucchini without parsley: calories 285, total fat 5 gm, cholesterol 213 mg, sodium 476 mg, potassium 274 mg, carbohydrate 45 gm, protein 11 gm, and 10% or more of the RDI for vitamin A and C, riboflavin, thiamin, niacin, iron, phosphorus

Secret Recipe Of The Cheesecake Factory Madeira Chicken

2010-08-02T11:00:00.000-07:00

Secret Recipes

Here’s my secret recipe for one of my favorite places to eat, the Cheesecake Factory. Just about everything there is scrumptious but the Chicken Madeira in particular is wonderful.

I’m an advocate of entertaining at home. Save your self a lot of money by being your own chef. Surprise your family and friends with this meal the next time you have guests. It’s quick and simple.

Ingredients

1 tablespoon olive oil
4 boneless, skinless chicken breast fillets
8 asparagus spears
4 mozzarella cheese slices
Madeira Sauce
2 tablespoons olive oil
2 cups sliced fresh mushrooms
3 cups madeira wine
2 cups beef stock
1 tablespoon butter
1/4 teaspoon ground black pepper

Procedure

1. Heat up 1 tablespoon olive oil in a large skillet over medium heat. Cover each chicken breast with plastic wrap then use a mallet to flatten the chicken to about 1/4-inch thick. Sprinkle each fillet with salt and pepper.

2. Sauté the chicken fillets for 4 to 6 minutes per side, or until the chicken has browned just a bit. Remove chicken fillets from the pan and wrap them together in foil to keep the fillets warm while you make the sauce. Don't clean the pan. You want all that cooked-on goodness to stay in the skillet to help make the sauce.

3. With the heat still on medium, add two tablespoons of oil to the skillet. Add the sliced mushrooms and sauté for about two minutes. Add the madeira wine, beef stock, butter and pepper. Bring sauce to a boil, then reduce heat and simmer for about 20 minutes or until sauce has reduce to about 1/4 of its original volume. When the sauce is done it will have thickened and turned a dark brown color.

4. As the sauce is simmering, bring a medium saucepan filled about halfway with water to a boil. Add a little salt to the water. Toss the asparagus into the water and boil for 3 to 5 minutes, depending on the thickness of your asparagus spears. Drop the asparagus in a bowl of ice water to halt the cooking. The asparagus should be slightly tender when done, not mushy.

5. Set oven to broil. Prepare the dish by arranging the cooked chicken fillets on a baking pan. Cross two asparagus spears over each fillet, then cover each with a slice of mozzarella cheese. Broil the fillets for 3 to 4 minutes or until light brown spots begin to appear on the cheese.

6. To serve, arrange two chicken breasts on each plate, then spoon 3 or 4 tablespoons of madeira sauce over the chicken on each plate.

Makes 2 to 4 servings.

Better yet, get a full collection of great secret recipes from your favorite famous restaurants. Go to Secret Recipes for all your favorites.

Scotch Broth - keep away the winter chill!

2010-08-02T09:00:00.000-07:00

There are some flavors which linger in the mind forever; a good soup, a comforting hotpot, a favorite cake or biscuit. One of the enduring flavors of my childhood was a traditional Scotch Broth - my aunts used to make this for us when we went to visit.

You can vary the ingredients if you find some difficult to find. However, I'd recommend that you try and keep in the small quantity of cabbage or kale, because this adds something special to the broth!

Ingredients

1lb neck of mutton (or some beef, or minced beef.... you get the picture!)
Approx 2 pints of water
1-2 ozs of barley
Handful of dried peas, soaked overnight to soften
1 medium turnip
2 carrots
1 leek
1 onion
Small piece of cabbage or winter greens or kale
Parsley, pepper and salt.

I use a large pan with a solid, heavy base to make this soup. (A pressure cooker is fine.)

Put the water into the pan, add the meat and the well-washed barley. Bring to the boil, add the diced turnip, carrots, chopped leek, finely chopped onion and peas; reduce the temperature to a gentle simmer. Cook very slowly for about 90 minutes and then add the cabbage.

Before serving, lift out the meat (ok, not the mince, that wouldn't be possible), dice it and then return it to the soup. Season to taste and add the chopped parsley.

Serve hot with delicious home-made bread or a wholemeal scone (biscuit??)

I hope you enjoy this little taste of Scotland.

Say 'Cheers' to Grilling And Good Wine

2010-08-02T07:00:00.000-07:00

Most Americans would agree that nothing beats a perfectly grilled steak, a tender pork loin or a delicious cut of lamb - especially when paired with just the right glass of full-bodied wine.

Australians also share a genuine passion for barbecuing. While the folks down under are reaching for their "shrimp on the barbie" or their pork, ribs or steak, they also tend to reach for their favorite glass of wine. Quite often, that wine will be a Shiraz, the hallmark grape of Australia. Shiraz, with its rich fruit character, seems perfectly suited to take on any of the big, bold tastes coming off the grill.

One Australian winery in particular has long been acknowledged for making approachable, award-winning Shiraz wines that are right for any time of the year, but are especially in season when it's time to fire up the grill. The Wyndham Estate winery, located in Australia's famed Hunter Valley winegrowing region, is known throughout the world as "the place where Australian Shiraz began."

The following recipe is an example of the kind of entrée that pairs well with a full-bodied Shiraz, like Wyndham Estate's Bin 555. Wyndham Estate wines are available nationally and imported by Pernod Ricard USA.

BARBECUED BUTTERFLIED LAMB WITH MINT

1 (5- to 6-pound) leg of lamb, boned and trimmed

3/4 cup balsamic vinegar

1/3 cup mint jelly

1/3 cup minced fresh mint leaves (keep a few leaves for decoration)

Salt

Pepper

In a 1 1/2 quart pan over medium heat, bring to a boil the vinegar and mint jelly. Stir in mint leaves and pour evenly over lamb. Cover and chill 2 hours or up to a day, turning meat over occasionally.

Barbecue over medium heat, turning meat to brown evenly; baste with marinade. For rare meat, cook about 40 minutes or until thermometer reads 140 degrees in thickest area of meat. Rest cooked lamb for 5 to 10 minutes. Garnish with mint sprigs. Slice meat thin. Season to taste with salt and pepper. - NU

Savory Sensations--Add Zip To Traditional Fare

2010-07-30T15:00:00.000-07:00

Here's food for thought: The challenge for many an outdoor chef is exploring options beyond the conventional universe of grilled hot dogs, hamburgers and steaks.

An easy way may be to add zest with robust flavors. For example, instead of a hamburger, consider a Turkey Kraut Burger. The tartness of sauerkraut and Dijon mustard adds a surprising, savory twist to a healthier burger.

The addition of full-bodied flavors via a side dish is another way to bring new life to backyard cuisine. You may care to try the Sweet and Sassy Slaw or Tangy Trio Bean Salad recipes at www.krrrrispkraut.com as an alternative to traditional potato salad or cole slaw.

Sauerkraut, the second most popular hot dog topping according to the trade association Pickle Packers International, earned rave reviews as a healthful food. Recent studies have shown that girls who eat four or more servings of sauerkraut or lightly cooked cabbage a week during adolescence are 72 percent less likely to develop breast cancer as adults. The nutritional and chemical properties of sauerkraut have also proven effective in aiding digestion, lowering cholesterol levels and reducing the risk for developing prostate and colon cancers.

Turkey Kraut Burgers

1 lb. lean ground turkey

11/2 cups drained Krrrrisp Kraut Sauerkraut, divided

1/2 cup sliced green onions, divided

1 tbsp. chopped pimiento

1 egg white, beaten

2 tbsp. Dijon mustard

1/2 cup shredded reduced-fat cheddar cheese

In mixing bowl, combine turkey, 1 cup sauerkraut, 1/4 cup onions, pimiento, egg white and mustard. Shape into 4-inch patties. Grill 5-7 minutes on each side until meat is no longer pink. Combine remaining sauerkraut, 1/4 cup onions and cheese. Top patties with mixture. Grill 2-3 minutes or until cheese melts. Serve on hamburger buns, if desired. Serves 6.

Savory Salmon Recipes For Your Next Fishing Expedition

2010-07-30T13:00:00.000-07:00

Cooking and eating fish that you caught that day is a real treat! As long as it’s cooked properly, the smell is sweet, the flavors are rich, and the meat is succulent. Here are a few salmon recipes for your next fishing trip. They are simple to fix but very tasty. Of course you can use these at home on fish from the market too. But it won’t taste as good as when you cook your fish fresh out of the water right next to the river.

This recipe is perfect for Sockeye (Red) Salmon.

Ingredients:
Sockeye Salmon fillets (as many as you want)
Marinade (you may use one of the recipes below or use a pre-made marinade sauce such as Yoshida’s Gourmet Sauce; you need enough marinade to coat fillets.)

Also Needed:
1 large (2-gallon) zip lock bag (or more, depending on how many fillets you’re cooking)
Cooler with plenty of ice
Good quality charcoal briquettes (do NOT use lighter fluid)
Small wire grill
Heavy duty aluminum foil

Lemon-Dill Marinade:

Ingredients (makes enough for 4 fillets)
¾ cup of vegetable oil
2 tablespoons of lemon juice
1 teaspoon of Worcestershire sauce
1 teaspoon of dill
½ teaspoon of chives
1 teaspoon of parsley
¼ teaspoon of lemon pepper

Make the marinade just before you leave to go fishing. If going for longer than a day, mix just prior to marinating fish. Place all ingredients in a zip lock bag, seal, and mix until evenly distributed. Store in cooler.

Honey and Basil Marinade

Ingredients (makes enough for 4 fillets)
½ cup of fresh basil leaves
3 tablespoons of olive oil
2 tablespoons of lemon juice
2 tablespoons of honey
½ teaspoon of pepper and salt

Use the same directions used for Lemon-Dill Marinade.

3 Sauce Marinade

Ingredients (makes enough for 4 fillets)
1/3 cup olive oil
1/3 cup soy sauce
2 tablespoons steak sauce (such as A-1)
2 teaspoons Worcestershire Sauce
3 cloves fresh garlic (minced)
1 tablespoon dry tarragon

Mix as with other marinades.

Prep and Cooking

* Place fillets in marinade in plastic bag, seal, and store in cooler for 30 minutes to 1 hour. (Do not marinate too long or fillets may start to deteriorate. Always marinate in a cold container.)

* Make a small fire with charcoal.

* Once coals are hot-- ashen white-- place fillets skin side down on grill, brush or drizzle with marinade, and cover with a tent of aluminum foil. (The foil acts like a lid, allowing fish to cook on both sides at once)

* With the grill about 3 inches over the coals, cook the fillets for about 15-20 minutes. When the meat flakes, the fish is done. Overcooking will dry out the fish and compromise its flavor.

* Serve at once.

* Store any cooked, uneaten fillets in the cooler for the next day.

Each of these marinades is simple to make and will keep in an iced cooler for a few days. Never reuse marinade; once you’ve put raw fish in it, only use in cooking and NOT as a dipping sauce. Leaving fish too long in a marinade can turn it mushy. To be safe, marinate fillets for 30 to 60 minutes.

Enjoy your fishing and good eating!

Savor Nutritious Twist On American Classic

2010-07-30T11:00:00.000-07:00

Feeding your family on a tight schedule doesn't mean you can't eat well. Take advantage of your favorite fruits and vegetables available year-round in cans.

Canned foods can be a great way to add fruits and vegetables to your diet. Because they provide convenient nutrition, canned foods can help you meet the new 2005 Dietary Guidelines for Americans.

Canned foods are pre-cooked and pre-cut, saving time in the kitchen. They can also remain on the shelf for up to two years without losing nutrients.

Studies from the University of Massachusetts and the University of Illinois confirm that canned foods are nutritionally comparable to cooked fresh and frozen varieties.

Sweet potatoes aren't just for the holidays. Rich in vitamin A, canned sweet potatoes are especially delicious in this recipe for Gingered Sweet Potato-Apple Salad, which was developed by the Canned Food Alliance and meets Produce for Better Health Foundation nutritional standards that maintain fruits and vegetables as healthy foods. Try this nutrient-dense twist on an American favorite.

Gingered Sweet

Potato-Apple Salad

1 can (15 ounces) sweet potatoes or yams, in light syrup, drained and cubed

1 can (8 ounces) pineapple tidbits, drained

1 apple, cored and diced

1/2 cup diced celery

1/2 cup coarsely chopped cashews

1/4 cup honey mustard dressing

2 teaspoons freshly grated ginger

6 cups mixed salad greens

Combine sweet potatoes, pineapple, apple, celery and cashews in a large bowl. In a small bowl, combine salad dressing and ginger; pour over sweet potato mixture; toss lightly. Cover and chill for at least 1 hour. Serve over salad greens.

Makes 6 servings.

Nutritional information per serving: calories: 222, total fat: 7.6g, saturated fat: 1.4g, % calories from fat: 29%, % calories from saturated fat: 5%, protein: 4g, carbohydrates: 38g, cholesterol: 0mg, dietary fiber: 5g, sodium: 148mg.

Salad Packs A Health Punch

2010-07-30T09:00:00.000-07:00

Eating plenty of fruits and vegetables can help you ward off heart disease, stroke and certain types of cancer. Include dark green, leafy vegetables, yellow, orange and red fruits and veggies, cooked tomatoes and citrus fruits. If you consume 2,000 calories a day, aim for at least nine servings or 41/2 cups of fruits and vegetables.

Try mangos and sweet potatoes. Mangos are high in fiber, have no cholesterol or saturated fat and are high in potassium and beta-carotene. They help replenish energy. Sweet potatoes are the most nutritious and heart-healthy vegetable, according to the National Center for Science in the Public Interest. They're fat-free, cholesterol-free, low in sodium and high in fiber. Besides the great taste, the sweet potato is a wonderful source of vitamins A, C and E. Cumin is a good source of iron and cumin seeds promote a healthy digestive system.

Spring Salad with Chutney Dressing and Sweet Potato-Cumin Crisps

1 (9-ounce) bottle mango chutney (about 1 cup)

1/2 cup reduced-fat sour cream or mayonnaise

1/2 cup plain lowfat yogurt

1/4 cup finely chopped fresh cilantro or mint

8 to 10 cups mixed spring greens

1 apple, thinly sliced

1 cucumber, sliced

Golden raisins and toasted cashews

Sweet Potato-Cumin Crisps

1 cup Bruce's Sweet Potato Pancake Mix

2 teaspoons toasted cumin seeds

1/4 teaspoon Bruce's Ma Cayenne Red Pepper

1 cup water

2 tablespoons vegetable oil

Prepare Sweet Potato Cumin Crisps; set aside. For dressing, combine chutney, sour cream, yogurt and cilantro; mix well. Refrigerate until ready to serve. At serving time, toss greens with dressing and arrange on salad plates with apple and cucumber slices. Sprinkle raisins and cashews over each serving and serve sweet potato crisps on the side. Makes 6 servings.

Note: For a main dish salad, toss 3 cups of cubed cooked chicken with some dressing and arrange on plates with greens.

Combine all ingredients in a bowl; mix well. Spray an 8-inch nonstick skillet or omelet pan with cooking spray and place over medium heat. When pan is hot, add 2 tablespoons batter and tilt quickly to spread evenly. Cook until golden brown, about 2 minutes, then turn and cook on other side until golden brown and crisp around edges. Repeat with remaining batter, spraying pan as needed to prevent sticking. Place rounds in a single layer on paper towels after removing from skillet, then place in a single layer on a lightly greased cookie sheet. Bake in a 325° oven for 10 to 15 minutes or until crisp and dry. Cool before serving. Makes about 1 dozen.

Rise And Dine With Mexican Avocado Combos

2010-07-30T07:00:00.000-07:00

Breakfast made with vibrant flavors of Mexico is a lively way to start any day. Sautéed onion and bell pepper, Jack cheese, cilantro and a hint of hot pepper sauce transform eggs into a feast, while avocado cubes supply the crowning touch.

Alternatively, substitute fresh or frozen corn kernels for the bell pepper, and fold diced avocado into scrambled eggs just before serving. Another great breakfast or brunch idea: Mix chopped avocado into your favorite salsa, and serve over a cheese omelet.

Hass avocados from Mexico, in plentiful supply all year long, are ideal for these morning specialties. Mash a ripe avocado with chopped onion, lemon juice, salt and pepper, spread over toasted bagels and, if you like, top with smoked salmon. This spread is not only tastier and more colorful than cream cheese, but more healthful-because two-thirds of the fat in Hass avocados consists of monounsaturated fat, the same cholesterol-lowering "good fat" as olive oil.

Mexican Avocado

And Egg Scramble

1 fully ripened Mexican Hass avocado

1 tablespoon vegetable oil

1/2 cup chopped onion

1 cup diced red pepper

6 eggs

2 tablespoons chopped fresh cilantro

3/4 teaspoon hot red pepper sauce

1/2 teaspoon salt

3/4 cup broken tortilla chips

1/2 cup shredded Jack cheese

Cut avocado lengthwise around the middle; twist to separate halves and scoop out flesh. Dice avocado and set aside. Heat oil in a large skillet over medium-high heat. Add onion and bell pepper; cook and stir until onion begins to brown, about 4 minutes. Whisk together eggs, cilantro, hot sauce and salt. Add to skillet along with tortilla chip pieces. Cook and stir gently until eggs are set but still soft. Sprinkle cheese on top. Cover; remove from heat; let stand until cheese melts, 1 minute. Divide mixture among four plates; top with reserved avocado.

YIELD: 4 servings

Rich and creamy avocado over eggs is a tasty way to jump-start the day.

Rice Cooking Basics with Almond Rice Recipe

2010-07-29T15:00:00.000-07:00

A Look at Rice

When cooking rice the size of the grain is the most important thing. Due to the thousands of varieties of rice found all over the world which have differing flavors and aromas, it can be problematic to find the exact right one for your dish.

Long-grain rice usually runs four to five times long as it does wide. It is typically dry and fluffy after it is cooked. The grains do not clump. Some examples of long grain rice are Basmati (aromatic, having a rich nutty flavor; used a lot in Indian cooking), brown long-grain rice (husk removed with a nutritious bran layer, slightly chewy, mild nutty flavor), finishing off with white or polished long-grain rice (most widely used; has mild flavor). Uses for long-grain rice mainly are steamed, baked, pilaf, and a rice salad.

Short-grain rice has an almost round shape, is very starchy and tends to stick together after it has been cooked. It’s sometimes known as “sticky-rice”. Examples of short-grain rice are Arborio rice (creamy texture to dishes) and glutinous rice or sweet rice (very sticky after cooked; used in lot of Asian desserts and snacks). Short-grain rice is great for puddings, risotto, croquettes, sushi, stir-fried rice, and molded rice dishes.

Medium-grain rice has a size smaller than long-grain yet bigger than short-grain thus the name medium-grain rice. It is more tender than long grain rice and yet less moist than short grain rice. It is typically fluffy and separate when served hot and then starts to clump as it cools.

Cooking Rice

To Steam Rice: measure the water and salt amounts suggested for the type of rice you are cooking. This is usually found on the box or bag. Mix the salt and water together and pour it into a saucepan and then bring the combination to a boil. Add the rice to the boiling salted water and stir.

Bring the water to a boil again then cover the saucepan, steaming the rice, on a very low heat until the rice has engrossed all the salted water and is tender. This normally takes 15 to 18 minutes for white rice and 35 to 40 minutes for brown rice. Remove the pan from the heat and let set for about 5 minutes. Prior to rationing the rice to your troops fluff it with a fork. Troops love fluffy rice.
To Sauté and Steam Rice (pilaf): Measure some salt and water for your rice and bring to a boil. While waiting for the water to boil heat oil or butter in a saucepan at medium heat. You can also use a mixture of the two. Add the rice to the molten butter or what have you and rouse till the rice is fully coated.

“Sauté” for 2 to 3 minutes, rousing in a consistent fashion. Now add the salted water you have been boiling to the sautéed rice and bring the mixture to a boil. Again we steam the rice by putting a lid on the pan, turn the heat down to low or lower and then wait till the rice and soaked in all the water and has become a tender spectacle.

To Bake Rice: Preheat your sweet oven to 350 degrees Fahrenheit. Get that salted water boiling, while waiting for boiling point add your measured amount of rice to a baking dish. When ready add the boiling water to the rice in the baking dish. Cover the dish tightly, for cleanliness, baking efficiency, and safety when removing the dish from the oven.

Use tin foil or an oven safe lid and bake at the preheated temperature until the rice has absorbed the water and is a tender delicacy. White rice takes about 20 to 30 minutes, while brown rice takes any where from 35 to 45 minutes. Baking times differ depending on you oven, altitude from the moon or sun, and how tightly sealed your dish is.

Almond Rice Recipe

4 cups rice (Long Grain)
8 cups chicken broth
4 Tbl parsley (substitute rosemary, sage, tarragon, or thyme, to taste of course)
1 ½ cup celery. chopped fine
1 ½ cup onion, chopped fine OR ¾ cup minced dried onion
1 cup slivered almonds

Sauté onion and celery in just enough broth to cover. Add 8 cups chicken broth. Add rice and bring to a boil. Reduce heat and let steam about 20 minutes. If there is too much liquid left when rice is cooked, take off lid and cook and stir until liquid is gone. Just before serving, add parsley and 1 cup slivered almonds. If you used dried parsley, add it while there is still a little water in the pan.

Review – “America’s most wanted recipes”

2010-07-29T13:00:00.000-07:00

This has been one of the most fun recipe books I have used. The Author, Ron Douglas, gives very detailed information on how to cook the recipes that are in his book. These recipes are from some of the most popular restaurants in America. You can click the link at the top of my blog to see a list of the restaurants.

I have tried many of the recipes and my family is asking me to make more of them as they choose from their favorite choices. Using this book has saved me time and money from taking my family out to eat and gives you more variety to offer them at home.

Many times it was the same old thing from the kids “not this again tonight for dinner” Now adding some of these recipes offered in Ron’s book I hear “oh wow were having that for dinner” I get much more joy and smiles at the dinner table.

I have also used some of the restaurant recipes to impress my guests at dinner parties. My favorite thing to do is when I have to go to a party that requests me to bring a dish to pass, I will use one of the restaurant recipes and everyone wants to know how I made it. I have fun making conversation with friends and showing off.

I recommend this cookbook to anyone who enjoys cooking and likes to get compliments. For more info please visit my website at Restaurant Recipes

Restaurant Recipes

2010-07-29T11:00:00.000-07:00

Restaurant recipes are offered to you. That means that you can make your favorite dishes from your favorite location in your home. This helps to cut the cost down tremendously which can help you to trim your budget. Yet, you will not feel deprived because you still get to have your favorite foods. You can find these recipes offered right on the web through many of the recipe databases. Simply locate one, type in the restaurant name and the recipe name, and soon you will be in your kitchen cooking up these dishes.

If you are looking for American recipes, you will find plenty of the best restaurants offering their versions. If you love a great burger and a plateful of fries, why settle for anything less? Is there anything better than good old American apple pie? Maybe, if you make it al a mode! If you would like to find any of these American recipes the good news is that there are many databases on the web to offer them. Choose from meats, seafood, pasta dishes, and vegetables. Even desserts are available. You can locate restaurant recipes that are in this tradition as well.

The same thing goes for Mexican recipes. One of the best things to do when it comes to this type of food is to find an excellent spice blend that screams Mexican! There are many out there that you can easily pick up, bring home and use in your dishes to recreate a restaurant recipe or to help you to come up with that recipe that you remember your grandmother making when you were growing up. You can find recipes to help you make these blends as well.

Today, it is very costly to go to a restaurant for a meal. The more in your family, the more outrageous the prices are. Yet, for many, there is almost a craving for that special plate or that perfect dessert. If you are one of the many that has this problem, fear not. There are plenty of online recipe communities where you can go to get the best restaurant recipes out there to tempt your taste buds at home.

For more info please visit my website at Restaurant Recipes

Relish the Taste of Summer With Easy Homemade Pickling

2010-07-29T09:00:00.000-07:00

Is it possible to extend the fresh flavors of summer just a little longer? In days past, the solution was pickling and canning vegetables, like corn and cucumbers, that peak during the warm weather months.

While today's busy schedules don't leave much time for old-fashioned pickling, refrigerator pickling is an easy way to capture summer in a jar. Preparation time is just 20 minutes and the taste is so authentic, people will swear you spent all day in the kitchen. Anyone can do it and no special equipment is needed.

Simply place uncooked, fresh vegetables into sterile jars. Prepare a mixture of vinegar, sugar, salt and spices and bring to a boil. Then pour the boiling pickling liquid over the produce, close the jar lids tightly, and place in the refrigerator. Your pickled produce will last two months.

The flavor experts at McCormick offer these tips to ensure refrigerator pickling success:

* Sterilize jars by covering with water in a large saucepot and boiling for 10 minutes.

* Always start with just-ripened produce that is free from bruises or bad spots.

* Dill, mustard seed, turmeric, red pepper, allspice, celery seed and mixed pickling spice are perfect flavors for pickling.

* Use non-iodized salt. Iodized salt may leave white sediment on pickles or cause clouding of pickling liquid.

* Vinegar and salt amounts should never be reduced or diluted because they are essential for the pickling process.

* Allow filled jars to cool before placing in refrigerator.

SWEET AND EASY

PICKLE CHIPS

(Makes 8 half-pint jars)

2 pounds pickling cucumbers

(4 to 5 inches long)

2 1/2 cups distilled white

vinegar (5 percent acidity)

2 cups sugar

1/4 cup McCormick Minced

Onions

2 tablespoons non-iodized salt

1 tablespoon McCormick

Celery Seed

1 tablespoon McCormick

Mustard Seed

1 teaspoon McCormick

Ground Turmeric

Wash cucumbers with cold water. Cut off ends and cut into 1/8-inch thick slices. Place slices into 8 hot sterilized half-pint canning jars with lids or 4 pint jars with lids.

Mix remaining ingredients in medium saucepan. Bring to boil on medium-high heat, stirring to dissolve sugar and salt. Reduce heat and simmer 5 minutes. Ladle over cucumbers, leaving 1/4-inch headspace. Stir each jar well. Cool. Place lids on jars. Refrigerate pickles. Shake jars once a day for 3 to 5 days to redistribute seasonings and blend flavors.

Refreshing Drink Recipes To Perk Up Parties

2010-07-29T07:00:00.000-07:00

The weather is getting warmer, which means the party scene is about to heat up. Welcome the season by building up your bartending repertoire with light, fruity cocktails.

Whether planning a luau, cocktail party or a little get-together with friends, a well-stocked bar is particularly important. For parties, make sure you have plenty of ice, about a pound for each guest, as most spring and summer drinks are served on the rocks or with crushed ice.

Having a few essentials on hand is key: A basic bar includes vodka, whiskey, wines and beer. If you're feeling more adventurous or creative, you can also add gin, tequila, rum, bourbon, vermouth, sherry and brandy.

Mixers add a dash of flavor, or in some cases spice, to a summery cocktail. Orange juice, seltzer, tonic water, cola, ginger ale, tomato juice, Tabasco sauce, horseradish and Worcestershire will wake up your drink recipes.

Another great addition to your bar is Hair of the Dog, which has a light raspberry taste that can jazz up any drink. Using Hair of the Dog as a mixer will make a tasty drink that includes detoxifying ingredients to help the liver better process toxins. Thus it helps to counteract the negative effects of alcohol on the body. The sugar-free version also has no carbs.

Finish off your drinks with sliced lemons, limes, oranges or maraschino cherries. A curl of lemon peel can make an attractive finishing touch.

Try these recipes using sugar-free Hair of the Dog for a diet-friendly twist on familiar drinks:

Caribbean Dog

1 shot Malibu Rum

1 can Hair of the Dog

Blend ingredients with ice, then serve in a tall glass. Float a 1/2 shot of Chambord in the glass and garnish with an orange slice and a cherry.

Tex Mex Dog

(Hair of the Dog's version of the margarita has fewer carbs -; approximately 40 grams less than traditional margarita mixes.)

1 1/4 shot tequila

3/4 shot triple sec

3/4 shot Grand Marnier

1/2 can Hair of the Dog

Combine ingredients and serve over ice in a glass with a salted rim. Garnish with a slice of lime.

Red, White and Blue Savory Potato Salad

2010-07-28T15:00:00.000-07:00

The next time you're planning a picnic, don't forget the pickle's place at the table when preparing your menu. Consider this potato salad recipe for your next gathering.

Red, White and Blue Savory Potato Salad

Serves 8 to 10

6 large red potatoes, unpeeled

4 hard-boiled eggs, peeled

4 small green onions, thinly sliced (white and light green part only)

6 slices maple-smoked bacon

1/2 cup blue cheese crumbles (or one 4-ounce package)

Dressing

11/2 cups mayonnaise

1/3 cup minced Del Monte® Organic Sweet Bread & Butter Chips

1 tablespoon cider vinegar

2 tablespoons reserved bacon drippings

1 tablespoon prepared mustard

1/4 teaspoon celery seed (ground or whole)

1/4 teaspoon Tabasco® sauce

1 teaspoon ground black pepper

1/2 teaspoon salt

In a large pot of salted, boiling water, cook potatoes until fork tender. Drain; set aside. Cook and crumble bacon, reserving two tablespoons of drippings. In a medium bowl, stir together all dressing ingredients. If thinner dressing is desired, add small amounts of liquid from the pickle jar.

While potatoes are still warm, cut into small chunks. In a deep glass bowl, layer 1/3 potatoes, eggs and onions. Top each layer with 1/3 portion of dressing. Repeat two more times, ending with dressing. Top with crumbled bacon and blue cheese.

And now there is an organic choice of pickles. Del Monte® offers the first line of USDA-certified organic pickles, available in supermarkets and retail outlets offering natural and organic foods nationwide.

A favorite among many, pickles tempt the taste buds, pack a zesty punch and, perhaps best of all, kids love them. With no fat and few carbohydrates or calories, pickles make a great snack or addition to any meal.

"Pickles are a great treat throughout the year, but it doesn't get much better than adding fresh pickle slices to a burger, or better yet, just eat whole pickles straight from the jar," said Jeff Tuttle, chief marketing officer for M.A. Gedney Company, producer and marketer of the Del Monte® line of pickles. "And, our online cookbook provides plenty of choices for great pickle recipes that are sure to be a hit at any picnic."

Recipe Website Claims To Expose Top Secret Restaurant Recipes

2010-07-28T13:00:00.000-07:00

According to Ron Douglas, author of 'America's Most Wanted Recipes,' the average American family dines out at an average of three times each week. Depending on the number of people in a family, the choice of food ordered and the selected restaurant, this casual dining experience can quickly become a very expensive indulgence.

In an effort to solve the cost factor associated with dining out, some families are searching for a way to recreate their favorite famous restaurant recipes in the comfort of their own home. The problem is, however, that these top secret restaurant recipes were never easily found and may have taken years to perfect using the trial-and-error method. There is a new recipe website that is now attempting to convince customers that their famous restaurant recipes no longer have to be a secret. In fact, perhaps secret restaurant recipes, aren't so secretive anymore.

Ron Douglas claims to have taken secret restaurant recipes and compiled them into a new book called 'America's Most Wanted Recipes.' Among the restaurant secret recipes that he provides include select entrees and desserts from Applebee's, popular Burger King menu items, Chili's spicy creations and even the cool taste of the Dairy Queen blizzard. In addition, top secret restaurant recipes from the Hard Rock Café, IHOP, Kentucky Fried Chicken, The Olive Garden, Planet Hollywood, Outback Steakhouse, Shoney's, Taco Bell and Wendy's are all found in the new compilation by Douglas. The website also offers a partial listing of specific famous restaurant recipes included in the downloadable and/or print version of 'America's Most Wanted Recipes.'

Depending on the dish, it can be difficult to pinpoint the exact ingredients required to recreate it's taste. While a large part of the dining craze is so popular due to convenience, another important factor is the unmistakable taste associated with certain restaurants and specific meals. Because the theme is to provide chefs and readers with the ability to produce such dishes in a reasonable time while saving money, 'America's Most Wanted Recipes' is available in either a print or downloadable format.

According to the website, customers who purchase a copy of 'America's Most Wanted Recipes' will also receive four free bonus gifts, which include lifetime access to a secret restaurant recipes archive, The Complete Library of Cooking 5-volume set consisting of 900 pages, a free copy of 'America's Most Wanted Low-Carb Recipes' and 'America's Top 150 Drink Recipes.' This recipe website also offers a free recipe of the day complete with nutritional information, a recipe archive and forum to every visitor.

Recipe for Brandy Pudding

2010-07-28T11:00:00.000-07:00

Recipe for Brandy Pudding

The recipe I am going to share with you today is about 350 years old! A great favourite from the Cape where the first brandy from Cape grapes were distilled in 1672! We have come a very long way since then when it comes to the quality of our brandy, but still, Cape Brandy Pudding remains an old time favourite :) Growing up in South Africa is great fun with all the recipes your mother makes and teaches you during your younger years!

Ingredients:
250 g of dates (remove the pits), cut up
1 teaspoon bicarbonate of soda
1 cup boiling water
½ cup butter/margarine
½ cup sugar
2 eggs, whisked
2 cups flour
1 teaspoon baking powder
½ teaspoon salt
1 cup chopped walnuts

Method:
1. Cut the dates, add the boiling water and bicarbonate of soda to halve of the dates, stir and let it cool down.
2. Cream together the butter and sugar and add the beaten eggs. Mix very well.
3. Sieve the dry ingredients together and add.
4. Add the rest of the dates and walnuts. Then add the dates in water and mix very well.
5. Pour the mixture into a baking dish and bake in a pre-heated oven of 180°C for 30 - 40 minutes.
6. Remove from the oven and pour the warm syrup over the warm pudding.

Syrup
1 cup water
1 tablespoon butter
½ cup water
1 teaspoon vanilla essence
½ cup brandy

1. Boil together the sugar, butter and water for 5 minutes.
2. Remove from heat and add vanilla and brandy. Mix well.
3. Pour warm over the warm pudding and serve with cream or ice cream.

There is nothing nicer to warm you up on a cold day! Enjoy your dessert and make sure to try out some more traditional South African recipes!

Racing-Inspired Desserts Take The Checkered Flag

2010-07-28T09:00:00.000-07:00

Leave it to star female race-car drivers to come up with desserts that are not only fast, but incredibly tempting. Using the most iconic ingredients-Twinkies, Ding Dongs and Hostess Cup Cakes-IRL's Danica Patrick, NASCAR's Leilani Münter and the National Hot Rod Association's Melanie Troxel easily made the cut for the Hostess Race Divas team.

Danica Patrick's Speedway Shortcake Twinkie-Style

10 Hostess Twinkies

1 package (8 ounces) cream cheese, softened

1 can (14 ounces) sweetened condensed milk

8 ounces frozen whipped topping, thawed

1 teaspoon vanilla extract

5 to 6 cups thinly sliced fresh strawberries

Slice Twinkies in half horizontally and place, cut-side up, in a decorative or glass 9 x 13-inch dish. Twinkies will cover the entire bottom surface of the pan.

Beat cream cheese and sweetened condensed milk until well blended. Fold in whipped topping and vanilla.

Spread half of the cream cheese mixture over Twinkies; top with half of the sliced strawberries. Repeat layers. Refrigerate several hours.

Leilani Münter's Fast Track German Chocolate Tarts

1 box Hostess Ding Dongs

11/2 cups chopped pecans

21/2 cups sweetened flaked coconut

1 can (12 ounces) evaporated milk

11/2 cups sugar

3/4 cup (11/2 sticks) butter

4 egg yolks, slightly beaten

2 teaspoons vanilla

Using a serrated knife, slice Ding Dongs in half horizontally. Place on platter and set aside.

Spread the pecans and coconut on a baking sheet. Bake at 350 degrees for 7 to 10 minutes or until toasted. Set aside.

Place evaporated milk, sugar, butter, egg yolks and vanilla in medium saucepan. Cook over medium heat, stirring constantly, until thick and golden brown, 10 to 12 minutes. Remove from heat and stir in pecans and coconut. Allow mixture to cool for 30 to 45 minutes. Dollop a heaping spoonful on top of each sliced Ding Dong. Serve tarts at room temperature.

Tip: You can speed cooling by placing saucepan in ice water.

Melanie Troxel's

Motoring Mud Pie

1 jar (11.75 ounces) hot fudge sauce

1 package (6 ounces) chocolate cookie pie crust

5 Hostess Cup Cakes

1 cup heavy whipping cream

1 tablespoon confectioners' sugar

1 package instant chocolate pudding mix

11/2 cups milk

1/4 cup chocolate shell topping

Remove lid and microwave hot fudge sauce on High (100%) power 20 to 30 seconds. Spoon half of sauce into bottom of pie shell.

Cut Cup Cakes in half, vertically. Arrange in pie crust, with filling facing edge of crust and continue in circles to cover entire crust.

Beat cream until soft peaks form; add confectioners' sugar and beat until stiff peaks form. Whisk pudding mix and milk until thickened. Fold 3/4 cup whipped cream into the pudding. Spoon remaining whipped cream over top of pie. Refrigerate until set.

Spoon chocolate shell topping into center of the pie to resemble a mud puddle. Keep pie refrigerated until serving.

Put Comfort on Your Picnic Menu

2010-07-28T07:00:00.000-07:00

Warm weather is the time for outdoor fun and good food to satisfy appetites sharpened by open-air activities. Whether you're planning a barbecue, patio party or picnic, potato salad is a classic comfort food that can take the edge off hunger pangs brought on by fresh air and exercise.

For toting to away-from-home locales -- perhaps a neighborhood park or an outlying band-shell or forest preserve -- a cold potato salad is best. Prepare the ingredients several hours or the night before, combine or layer them in a covered container and let the finished salad chill in the fridge until you're ready to roll. Transport the salad in your cooler with plenty of ice or commercial coolant. For backyard, deck or patio get-togethers, though, you can add a unique twist by serving your salad hot. Potato salad takes on a whole new personality when it's heated in the oven just before serving.

Hot or Cold Layered Potato Salad is just as hearty when served hot or cold and is simple to compose. Just layer a rainbow of fresh veggies with sunny hard-cooked eggs and pour on your choice of bottled salad dressing, even a reduced-fat variety, if you like. What could be more convenient?

Hot or Cold Layered Potato Salad

4 servings

4 hard-cooked eggs*, sliced

4 medium red potatoes, cooked, peeled and thinly sliced

2 cups shredded carrots (about 8 oz.)

1 cup chopped zucchini (about 3 small)

1 cup chopped tomato (about 1 large)

1/3 cup bottled creamy salad dressing (any variety)

Parsley sprigs, optional

Reserve a few center egg slices for garnish. In 10 x 6 x 1 1/2-inch baking dish or casserole (ovenproof for heated version), evenly layer 1/3 of the potatoes, the carrots, another 1/3 of the potatoes, the zucchini, the remaining 1/3 of the potatoes, the unreserved egg slices and the tomatoes. Evenly drizzle with dressing.

To serve cold: cover and chill to blend flavors, several hours or overnight.

To serve hot: bake, covered, in preheated 350 degree F oven until heated through, about 20 minutes.

Garnish with reserved egg slices and parsley, if desired. For each serving, serve a portion of all layers.

*To hard-cook, place eggs in single layer in saucepan. Add enough tap water to come at least 1 inch above eggs. Cover and quickly bring just to boiling. Turn off the heat. If necessary, remove pan from the burner to prevent further boiling. Let eggs stand, covered, in the hot water about 15 minutes for Large eggs. (12 minutes for Medium, 18 for Extra Large.) Immediately run cold water over eggs or put them in ice water until completely cooled.

To remove shell, crackle it by tapping gently all over. Roll egg between hands to loosen shell. Peel, starting at large end. Hold egg under running cold water or dip in bowl of water to help ease off shell.

Nutrition information per serving of 1/4 recipe using bottled creamy garlic salad dressing: 288 calories, 12 gm total fat, 226 mg cholesterol, 318 mg sodium, 836 mg potassium, 36 gm carbohydrate, 10 gm protein and 10% or more of the RDI for vitamins A and C, niacin, riboflavin, thiamin, iron, phosphorus.

Pumpkin Bread

2010-07-27T15:00:00.000-07:00

Now here is a recipe that can be used during the Thanksgiving season as well as the Christmas season although when it comes to food and of course I know how to prepare all the recipes that I share with everyone everyday can be a holiday for me depending on what my taste is for a particular day.
Every persons taste is different and that is what makes the world go around, but there isn’t much that I don’t like when it comes to the sweet things.
Remember your ingredients should be at room temperature.

1-2/3 cups all purpose flour
1 ½ teaspoons baking powder
1 teaspoon baking powder
1 teaspoon cinnamon
½ teaspoon salt
2 large eggs slightly beaten
1 ½ cups sugar 1 ½ cups canned solid pack pumpkin
½ cup vegetable oil
1/3 cup each walnuts and raisins

Preheat your oven to 350 degrease. Grease a 9 x 5 inch loaf pan.
In a 5 quart mixing bowl combine the first 5 ingredients then add eggs, sugar, pumpkin, oil and mix until well combined then add your nuts and raisins and mix until smooth.
Pour your mix into the prepared loaf pan and bake for 70 minutes or until a pick placed into the center comes out clean.
Cool in pan on wire rack 10 minutes then remove from pan and continue to cool on same rack.
Well now it’s time to eat it, get out the butter and coffee and “enjoy”.

Pumpkin – A Super Food!

2010-07-27T13:00:00.000-07:00

Think of the word pumpkin and images of jack-o-lanterns and whipped cream covered Thanksgiving pies will probably pop into your mind. Pumpkin is traditionally considered a holiday food and is a staple in our kitchen pantries and freezers during that festive time of the year. However, did you know that pumpkin now heralded as one of the ‘Super Foods?’

According to Dr. Steven Pratt, author of SuperFoods Rx: Fourteen Foods That Will Change Your Life, “Well, pumpkin is one of the most nutritionally valuable foods known to man. Moreover, it’s inexpensive, available year round in canned form, incredibly easy to incorporate into recipes, high in fiber, low in calories, and packs an abundance of disease fighting nutrients.”

What exactly makes pumpkin so super? The powerful antioxidants known as carotenoids give this food its super status. Carotenoids have the ability to ward off the risk of various types of cancer and heart disease, along with, cataracts and macular degeneration. Dr. Pratt mentions many other disease fighting super foods in his book as well, but we are most interested in pumpkin because of the year-round availability and ease of use in canned form.

How can we add this wonder food to our diets through out the year? Take advantage of the benefits and great taste of pumpkin with the following delicious Pumpkin Recipes.

Any day Pumpkin Pancakes

2-1/2 cups flour
1 cup of buttermilk
1 tsp. salt
2-1/4 tsp. soda
2 tsp. baking powder
1/2 cup of pumpkin

Measure flour into bowl and add dry ingredients. Stir in buttermilk and add pumpkin. Mix Well. Cook on hot griddle or skillet until golden brown.

Pumpkin Spiced Muffins

1/3 cup butter or margarine, softened
1 cup brown sugar
2 eggs
1 cup pumpkin
1/4 cup milk
2 cups flour
2 tsp. baking powder
1 tsp. cinnamon
1/2 tsp. ginger
1/4 tsp. ground cloves
1/4 tsp. salt
1/4 tsp. baking soda

Preheat oven to 350 degrees F. In a large bowl cream butter with brown sugar. Beat in eggs, then
pumpkin and milk. In a small bowl combine flour, baking powder, spices, salt and baking soda. Add to the creamed mixture. Bake for 20 to 25 minutes.

Please, Sir, I'd Like S'more...Ice Cream, That Is

2010-07-27T11:00:00.000-07:00

Any time of year can be a great time to dig into a bowl of ice cream. As the weather outside warms up, the luscious taste of ice cream can be a tantalizingly terrific way to satisfy your sweet tooth.

Two people who really know the scoop when it comes to ice cream are Ray Karam, the official Tastemaster, and Nola Krieg, Operations Manager of Product Development (aka Tastemaster Apprentice) of Cold Stone Creamery. With more than 25 years in the dairy industry, Karam is responsible for researching and developing the company's indulgent combinations and flavors of ice cream, mix-ins and cakes. Krieg is fondly known as the Tastemaster's right-hand woman, lending support and providing valuable feedback to development and operational tasks surrounding new products.

With Karam's extensive background in food science and Krieg's expertise in culinary arts, they have created this fun, anytime recipe for s'mores with a twist-taking advantage of one of Cold Stone's new "to go" options, the 48-oz. Everybody's.

Ice Cream Creation S'mores

Serves 4

1 Everybody's (48-oz. size) Cold Stone Ice Cream Creation (suggested creations: Coffee Lovers Only, Peanut Butter Cup Perfection or Founder's Favorite)

4 graham crackers (8 small squares)

4 teaspoons fudge syrup

4 teaspoons marshmallow fluff

1. Break a graham wafer in half, forming 2 squares.

2. Coat one square with a teaspoon of fluff and the other with a teaspoon of fudge.

3. Place a rounded scoop of the ice cream creation in the center of the fluff-coated wafer.

4. Place the fudge-coated wafer on top of the ice cream scoop.

5. Gently press down to spread out the ice cream.

6. Place on a tray and freeze for a minimum of 1 hour before serving.

A variation on the old campground favorite, Ice Cream Creation S'mores can be a cool way to tickle your taste buds.

Please, Do Bring on the Cheese Fondue!

2010-07-27T09:00:00.000-07:00

Ah, cheese fondue! The aroma of meltingly pungent cheese and wine - bubbling gently and ready for dippers of bread. It's a romantic dinner for two, or a wonderful ice-breaker for a party or get-together. It's the perfect meal to foster intimate conversation and create lasting memories of good times by all.

Lots of Pots

Cheese fondue can be used as a meal, or as an appetizer. The pots made for cheese fondue are of heavy, heat resistant earthenware or heavy metal. A controllable heat unit that maintains low, even heat is what keeps the cheese melted and slightly bubbly without burning the cheese or over heating it. You want the consistency to be smooth and sauce-like.

If you don't have a fondue pot, you can also use a casserole dish or one of ceramic material - it must be heat resistant! Use it over a well-regulated alcohol, canned heat, or butane flame. You can also try it over an electric hot plate or candle warmer, although this is not recommended! Other types of fondue pots are the classic fondue bourguignonne pan, electric fondue pots and chafing dishes.

Control Your Heat!

If your heat source isn't manageable, you will end up with cheese that cools too much and the result is a big glob of hardened cheese that becomes undunkable. If your heat source is too hot, the cheese ends up being stringy and starts to separate into a globby, gooky mess.

It's not as hard as it seems. That's why making a small investment into a real fondue pot is worth it. Your fondue pot usually comes packaged with the right style of forks, your controllable heat source and a pan that was made for this kind of cooking.
Okay, ready to try out a great cheese fondue recipe? Look no further! I have them all right here for you. Create your own memories. Make your guests smile. Treat your family to something entirely different than Hamburger Helper. You'll be happy you did!

What you'll need:

- 1 1/2 to 1 3/4 cup of buttermilk

- 1 lb. Swiss cheese (diced or shredded)

- 3 Tbsp flour

- 1/2 tsp dry mustard

- 1 clove of garlic (halved)

- Keilbasa sausage or other dippers*

- Asparagus Tips or other dippers*

- Fondue pot or equivalent

If you choose to use processed Swiss cheese, just be aware that it tends to thicken up more readily than natural cheese and normally needs to be thinned if it stands very long.
First, heat the buttermilk and garlic halves in a pot. Once the buttermilk is heated through, remove the garlic halves. Don't bring to boiling point. Then combine the cheese, flour, and seasoned salt. Add to the hot liquid by small handfuls and stir until all the cheese is uniformly melted and blended.

Next, place the buttermilk cheese sauce mixture over a low flame (your canned heat or equivalent) to keep the cheese simmering gently - you don't want it to boil! You might find you'll need to add a little more of whatever liquid you have left to keep the cheese properly thinned and for a good dipping consistency.

This yummy recipe serves 5 or 6 as an appetizer and easily serves 2 for a meal. For a variation on the theme, try Swiss Cheese Dipping Sauce found on my web site. (See information below)

*Some other dipper ideas are small cubes of cooked ham and toast to dip into the melted cheese. Chill your tender asparagus spears and serve with the Keilbasa. Can also be served with cherry tomatoes and rye bread slices.

At the table dip your dippers into the cheese and use the rye bread to catch the drips from pot to plate. YUMMY!

Enjoy!

Important: Please feel free to republish this article on your web site or in your ezine. However, you are not allowed to modify any part of its content and all links should be kept active.

Peanuts: High Energy Snack To Fuel Activities

2010-07-27T07:00:00.000-07:00

High-powered snacks, like USA-grown peanuts and peanut butter, can help give you the extra energy needed for your daily activities.

Peanuts and peanut butter are terrific, great tasting snacking options because they are convenient, portable and contribute more than 30 essential nutrients and phytonutrients. Plus, their combination of fiber and protein satisfies for hours. In addition, scientific evidence suggests that eating 1.5 ounces per day of most nuts, including peanuts, as part of a diet low in saturated fat and cholesterol, may reduce the risk of heart disease.

Peanuts and peanut butter also combine well with apples, celery, bananas and other fresh produce for a quick snack or to entertain. Or they can be baked into wholesome desserts like Peanut-Chip Cookie Bars, with just a touch of chocolate for gooey sweetness.

Peanut-Chip Cookie Bars

Makes 12 servings

3/4 cup all-purpose flour

1/2 cup whole-wheat flour or peanut flour

1/2 cup old fashioned oats

1/2 teaspoon baking powder

1/4 teaspoon baking soda

Pinch salt

1/4 cup white sugar

3/4 cup packed dark brown sugar

1/4 cup all-natural peanut butter

1 large egg

1 large egg white

1/2 cup chopped unsalted peanuts

1/4 cup semisweet chocolate chips

Preheat oven to 350°F. In a medium bowl, combine flours, oats, baking powder, baking soda and salt. Stir with a fork to blend. Set aside.

Place butter and sugars in a large bowl; beat with a mixer at medium speed until well combined and fluffy, about 3 minutes. Add peanut butter and beat until blended. Add egg and egg white; beat until combined. Fold in peanuts and chocolate chips. Spread mixture evenly on a 13x9x2-inch baking pan lightly rubbed with butter or sprayed with canola-based cooking spray. Bake for 30 minutes. Cool in pan 10 minutes on a wire rack. Remove from pan, and cut into 12 approximately 4-inch long by 2-inch wide bars; let cool completely.

Peanut Butter: Think Outside the Sandwich

2010-07-26T15:00:00.000-07:00

Peanut butter has been a pantry and sandwich staple in households for generations. However this beloved American icon is more than a spread destined to partner with jelly. Peanut butter is also a nutrient dense food that is sometimes overlooked as part of a healthy lifestyle. Incorporating peanut butter into a variety of dishes and snacks can help add important nutrients to one's diet.

One serving of peanut butter -; just two tablespoons -; provides eight grams of protein, two grams of fiber, 10 percent of the Reference Daily Intake (RDI) of vitamin E and 12 percent of the RDI of magnesium. Additionally, the USDA's new MyPyramid recognizes the importance of varying dietary protein sources and suggests that peanut butter, along with nuts and other nut butters, may be substituted for meat or poultry in meals. Additionally, peanut butter is cholesterol free and contains zero grams of trans-fats per serving.

A walk down the grocery store aisle reveals a wide selection of peanut butters to meet different tastes and dietary needs. Creamy, crunchy or with a touch of honey, Smucker's® Natural Peanut Butter and Jif® Peanut Butter brands offer an assortment of choices, including lower salt and reduced fat varieties.

Think outside the sandwich and spread peanut butter on apple slices for a delicious snack, put a dollop in yogurt or even stir into hot oatmeal. Peanut butter can also be the basis of sauces that can turn plain noodles or chicken into a delightfully exotic dish as in this recipe for Asian Noodles with Chili-Nut Sauce.

ASIAN NOODLES WITH CHILI-NUT SAUCE

3 tablespoons Smucker's®

Natural Chunky Peanut

Butter, Jif® Extra Crunchy

or Simply Jif® Peanut Butter

1/4 cup reduced-sodium soy sauce

1-2 tablespoons Chinese chili oil

1/4 cup rice vinegar

2 tablespoons dark brown sugar

1 (10 ounce) package Chinese

wheat noodles or 1/2 pound

package whole wheat spaghetti,

cooked according to package

directions

4 green onions, sliced diagonally

into 1/4 inch slices

1/2 cup chopped red bell pepper

Toasted sesame seeds for garnish

Combine peanut butter, soy sauce, chili oil, rice vinegar and brown sugar in a large bowl. Stir to blend well. Toss drained noodles with chili-nut sauce, onions and peppers. Cool noodles to room temperature. To serve, place noodles on serving platter, garnish with sesame seeds. For a variation, add 2 cups chopped cooked chicken.

Passionfruit Cheesecake Delight: A Yummy Down Under Australian Dessert

2010-07-26T13:00:00.000-07:00

OK. There are many sensational cheescake recipes from around the world. Connoisseurs will, no doubt have enjoyed baked versus cold, French versus New York cheesecakes and many more as well. Perhaps you are looking for a refreshing change. Why not try this traditional, sensational Aussie cheesecake!

Ingredients

Filling
250 grams of reduced fat cream cheese (room temperature)
1 cup of reduced fat condensed milk (room temperature)
juice of two lemons
lemon zest from one lemon
1 cup whipping cream
1 teaspoon vanilla essence

Base
2 cups of finely crushed plain sweet biscuit crumbs
2 rounded teaspoons of cocoa powder
2-3 oz of melted butter

Topping
1 cup passionfruit pulp
2 rounded teaspoons of gelatin
2 oz of hot water

Directions

Base

1. Thoroughly mix biscuit crumbs, sifted cocoa powder and melted butter.

2. Press firmly into the base of greased cheesecake pan.

3. Place in the refrigerator to set whilst preparing the filling.

Plain biscuits can vary in butter content. If you find the base does not form a ball when squeezed in your fist, add a little more melted butter to ensure the base will hold together when cold.

Filling

1. In an electric mixer, beat cream cheese until softened and fluffy.

2. Add condensed milk, lemon zest and vanilla essence until well combined.

3. In a separate container, with very clean beaters, whisk the cream until firm peaks form. Set aside.

4. Add the lemon juice to the cream cheese and condensed milk mixture. Beat well. The lemon juice will start to react and cause the mixture to thicken.

5. On a very slow speed beat in the whipped cream until just combined.

6. Pour mixture onto chilled biscuit base.

7. Place cheesecake into the refrigerator for 3 hours to firm up.

Topping

1. Dissolve the gelatin powder in the hot water according to manufacturer's directions.

2. Mix dissolved gelatin into passionfruit pulp and place in the refrigerator in a small bowl.

3. When nearly set, but still pourable, pour passionfruit and gelatin mixture over the chilled cheesecase.

4. Return to the refrigerator and chill several hours before serving.

Oysters Casino

2010-07-26T11:00:00.000-07:00

If you are an oyster lover then this recipe is for you to enjoy.

There many different varieties of oysters Eastern oysters, named for their place of origin Bluepoints, Lynnhavens, and Chincoteagues, account for most of the American oyster supply. Western waters produce Pacific oysters which were originally eastern transplants, Olympia oysters, are a tiny native western species harvested commercially in Washington state. Most Pacific oysters are graded and marketed by size rather than by name.

24 oysters on the half shell

12 slices of bacon

½ cup butter

1/3 cup chopped green peppers

2 tablespoons chopped chives

4 tablespoons chopped parsley

juice of a lemon

Cook bacon slowly until transparent,then remove bacon and add green peppers, cook the green peppers until just tender and then add the remainder of the ingredients, minus the bacon.
Top each oyster with mixture plus ½ slice bacon and a few drops of lemon juice.

Bake at 450 degrease until bacon is crisp.

When the oysters are cooked, plate them so they will appear to be so good that you just can't wait to begin a wonderful experience, open a fine bottle of wine and now it’s time to enjoy them.

Oh by the way don't eat them alone food is always enjoyed more if you are enjoying it with someone else.

One Ingredient Can Make For Many Marvelous Meals

2010-07-26T09:00:00.000-07:00

Save time and improve your health by going a little nuts-with almonds. Enjoy them for:

• Breakfast. Sprinkle chopped almonds on granola or oatmeal. Stir them into yogurt. Use almond milk in a breakfast smoothie-it can be found in an unrefrigerated box at the supermarket, near soy milk.

• Lunch. Include crunchy al-monds in a green salad or creamy soup. Make an almond butter and jelly sandwich.

• Dinner. Add slivered almonds to rice, pasta, couscous or steamed vegetables. Grind roasted almonds and use them as a nutritious "breading" for fish or poultry.

• Snacks. Choose a handful of almonds and a piece of fruit.

• Dessert. Make fruit, caramel and chocolate desserts special with almonds.

Almonds can also be used in a range of cuisines. Try them in this authentic Mexican soup.

CREAMY ALMOND

AND HERB SOUP

3/4 cup slivered almonds, roasted*, plus 2 tablespoons for garnish

6 cups low-sodium chicken broth, divided

3 cups packed fresh cilantro, divided, plus a few sprigs for garnish

2 cups packed fresh parsley, divided

6 ounces cream cheese

1 tablespoon fresh oregano leaves

1 tablespoon fresh marjoram leaves

8 ounces cooked and deveined (51-60 count) shrimp

Grind 3/4 cup almonds finely in a food processor or blender. Add 2 cups broth, 11/2 cups cilantro, 1 cup parsley and cream cheese; blend until smooth. Transfer mixture to a medium pot, and gradually stir in remaining 4 cups broth. Simmer over low heat for 20 minutes. Transfer 1 cup soup, remaining cilantro and parsley, and oregano and marjoram to blender; puree until smooth. Whisk puree into soup in pan. Add shrimp and simmer just until warm throughout, about 3 minutes. Divide among bowls and serve, garnishing each bowl with a few slivered almonds and a cilantro sprig. Serves 8.

*To roast whole, slivered, chopped or sliced almonds: Spread in an ungreased baking pan. Place in a 350ºF oven and bake 10 minutes or until golden brown and fragrant; stir once or twice to ensure even browning. Note that almonds will continue to roast slightly after removing from oven.

Olive Oils Explained

2010-07-26T07:00:00.000-07:00

Olives and their oil are some of the oldest foods around today. Cultivation of the olive has been traced back as far as 5000 BC. It really is quite surprising, considering it has been around for so long, that many people are still only just discovering it. Not only is it delicious but being loaded with essential fatty acids and high in antioxidants, it is also incredibly healthy. Below is an explanation of some of the common types of olive oil and terms used to describe them.

Extra Virgin Olive Oil: Is the oil obtained from the first pressing of the olives. It is usually greener than other olive oils, and has very low acidity (it may not exceed .8%). It is ideal for use in dressings, dips and marinades.

Virgin Olive Oil: Is also obtained from the first pressing of the olives, although is slightly higher in acidity (it may not exceed 2.0%). It is very good oil but just not good enough to be designated extra virgin.

Olive Oil: Often consists of a blend of refined oil and virgin oil. The virgin oil gives it the flavour that the heat treated and refined oil lacks. A good all around oil, better suited to cooking as it has a slightly higher burning point than the virgins.

Light Olive Oil: Is refined oil obtained from the latter pressings. Each subsequent press of the olives, results in lighter and less flavourful oil. The term 'light' refers only to the colour and flavour and not the caloric content. It is again suitable for frying or saut'ing.

Pomace Olive Oil: Is oil obtained from the left over flesh and pits after being pressed. To release the remaining oil out of this (pomace) it is often treated with solvents and heat. The resulting oils are then refined to be fit for human consumption; because of this refining it can lack flavour. It is suitable for frying as it has quite a high burning point, but personally I hesitate to use it.

Early Harvest: Simply refers to the fact that the fruit was picked slightly under ripe. The under ripeness of the olive results in a sought after oil that is slightly bitter, peppery and very green. The smaller olives yield less oil and as such Early Harvest oils often sell for more.

Late Harvest: Is oil obtained from fully mature olives and results in a smooth oil that may be described as sweetish and fruity.

Cold Pressed: Refers to the fact that the olives were pressed without the use of heat. Olives that are pressed when heated yield more oil but the heat can destroy some of the delicate flavours that are retained when cold pressed.

Old Time Banana Cake

2010-07-23T15:00:00.000-07:00

As a child this was and still is my favorite cake, it is a really moist and tasty cake as well, ok lets get started, I assume that everyone knows that all ingredients should be at room temperature.

½ pound butter
4 eggs
1-1/2 cups sugar
1 cup sour cream
½ cup mashed ripe bananas
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon vanilla
3 cups flour

Cream your butter and sugar together then add your bananas and mix until smooth add your eggs one at a time now add your sour cream, baking soda, baking powder, vanilla, and flour, mix on low speed for 1 minute and then on 2nd speed for about 2 minutes or until smooth.
Place your cake mix in a well greased and floured 10 inch x 3 inch tube pan and let bake in a preheated 350 degree oven for about 25 to 35 minutes, test cake by inserting a pick in the center and if it comes out clean then it is done.

Icing on the cake:
4 tablespoons flour
1 cup milk
add the flour to the cold milk and stir with a wire whisk and then cook it on the stove until it is thick, remove from stove without burning it and let it cool.

In a mixing bowl add ½ cup butter, ½ cup shortening, 1 cup granulated sugar, 1 teaspoon vanilla, mix all for 1 minute then add the mixture that you cooked and whip for 2 or 3 minutes or until it is as fluffy as you desire using a paddle on your mixer and not the whip.

Old Fashion Bread

2010-07-23T13:00:00.000-07:00

This is a bread for bread lovers, it’s a bread similar to what people had made in the old fashion brick oven that was found in most peoples back yard many years ago.
It is a firm bread but with great taste and texture, it is especially good when served hot right from the oven with butter and jam. This recipe makes six loaves but you can break it down to two loaves just by dividing by three.

4 ½ pounds all purpose flour
1 teaspoon salt
1 cup oil
½ pound sugar
1 ounce dry yeast
6 cups warm water

In a stainless steel bowl place your yeast and 2 tablespoons sugar with 1 cup warm water and let the yeast work, when the yeast starts to rise you know that it is ok to use and that your bread is going to rise properly.
In a 10 quart mixing bowl place your flour, salt, sugar, oil, yeast you had started and 5 cups warm water.
Mix on low speed using a dough hook on your mixer until well blended, then mix on second speed for about four minutes, at this time you should have a nice well textured dough, if the dough seems too dry to you just add a little more water and mix for about one more minute.

Remove dough from mixer and divide into 24 ounce balls well rounded and tight, let them stand for 5 minutes on table covered with a towel, at this time grease your bread pans, take a ball of dough and flatten it removing any air in the dough (don’t get too rough with it) flap the bottom part of the dough up to the middle and the top of the dough in to the middle and press it down then fold it in half again and with the heal of your hand seal the seam of the dough, (it should look like a six inch hoagie bun) now place it in a well greased bread pan with the seam on the bottom and let it rise under a towel until it is double in size.
In a preheated 350 degree oven place all your loaves of bread and let it bake for 20 minutes then rotate it and let it bake for another 20 minutes, remove from oven and remove from pan, let it cool on a wire rack, even a refrigerator rack is good.
When it is cool enough to cut “enjoy it”.

Observe Passover with Macaroons

2010-07-23T11:00:00.000-07:00

For centuries, food has played a prominent role in numerous springtime festivals celebrated by people of various faiths.

For Jews, the last of ten plagues, the night before the Hebrews' flight from Egypt, was the taking of each family's firstborn son. According to Exodus, though, Jews who followed the rules of Moses by sacrificing a lamb, sprinkling its blood on the doorframe and eating the lamb along with other specific foods were passed over and their sons lived. In modern times, for seven to eight days each spring, Jews celebrate Pesach, or Passover, with a ritualistic dinner called a Seder.

An egg, hard-cooked and usually roasted in the oven until the shell browns, is one of five symbolic foods on the Seder plate. Called beitzah, the egg represents life itself as well as burnt temple offerings, grief for the destruction of the temple and the hope of salvation. Under Jewish dietary laws, eggs are neutral and may be served with either milk or meat dishes, so eggs are often used in other parts of the meal, too.

It's egg whites which star in macaroons, a traditional cookie served during Passover. Macaroons are simple to prepare and make a welcome hostess gift for many occasions, especially for working people who haven't time to bake. For a pretty presentation, tie up a patterned gift bag full of cookies, wrap the cookies in colored plastic wrap or place them in a decorated tin. Whether you're Jewish or not, comforting macaroons are a sweet treat that can warm the soul, lift the spirit and help end a celebration memorably.

What about the yolks? Simply cook them in water just as you would hard cook eggs in the shell. Then crumble the cooked yolks over a green salad for a sunny protein source.

Cherry Macaroons

about 3 1/2 to 4 dozen

3 egg whites

1/2 cup sugar

1/2 teaspoon kosher-for-Passover vanilla

1/2 teaspoon kosher-for-Passover almond extract

1 1/3 cups (3.5 oz.) flaked coconut

1/2 cup chopped red glace cherries

Additional red glace cherry halves, optional

In small mixing bowl at high speed, beat egg whites until foamy. Add sugar, 1 tablespoon at a time, beating constantly until sugar is dissolved and whites are glossy and stand in soft peaks. (Rub just a bit of meringue between thumb and forefinger to feel if sugar has dissolved.) Beat in flavorings. Stir together coconut and chopped cherries. Gently, but thoroughly, fold into beaten whites. Drop by rounded tablespoonsful onto greased or lined (foil or waxed, brown or parchment paper) baking sheets. Top each cookie with cherry half, if desired.

Bake in preheated 325 degree F oven until lightly browned, about 18 to 20 minutes. Cool completely on wire rack. Store in airtight container between sheets of foil or waxed paper. Wrap for presentation, if desired.

Nutrition information per serving of 1/48 recipe without cherry garnish: 26 calories, 1 gm total fat, 0 mg cholesterol, 4 mg sodium, 13 mg potassium, 5 gm carbohydrate, 0 gm protein. - NU

Nuts

2010-07-23T09:00:00.000-07:00

Since the earliest of time and even before agriculture was used by the Greeks to have better food resources, `Nuts' were a stable food and nutritional source in the diet of manhood in the dark ages. During those times, nuts were plentiful, as there were much more forests as today, and well liked for their easy storage, which enabled people to keep them for times in which food was hard to find. (Winter, rainy season, etc).

There is evidence that as far back as the second century B.C., the Romans distributed sugar almonds on special occasions such as marriages and births.

Nuts have their place in all cultures and through almost all cuisine around the world. Nuts are liked by people of all ages for their subtle taste and high fat and carbohydrate content. It is this subtle taste that Chefs like when creating new dishes and variations.

DESCRIPTION & SPECIES

Under the category nuts, we understand anything from a seed to a legume or tuber. The peanut, as an example, is a legume, the Brazil nut and macadamia nut are seeds and almonds are the seed of a fruit similar to a peach.

Botanically nuts are single seeded fruits with a hard or leathery shell that contain a edible kernel, which is enclosed in a soft inner skin.

Generally, all nut trees grow slowly but live long. Trees of walnut, chestnut or pecan continue to produce nuts, often more than hundred years after planting.

Nut trees of any species are found all over the world. Almonds for example are found in California, Spain, Morocco, Italy and even Australia, where as the walnut can be found anywhere from North America to the Andes and Persia to Australia. Asia also has a great variety of nuts. Ginkgo nuts in China, candle nuts in Indonesia and Malaysia, coconut in throughout southern Asia, cashew nuts in India and Malaysia and the Philippines, chestnuts in China and Japan, and the water chestnut which is found in China, Japan, Korea and the East Indies.

SOME OF THE BETTER KNOWN NUTS :

ALMOND

Scientist consider the almond as a stone fruit, much like cherries, peaches and prunes.

Because most people only know the seed (stone) of this fruit, it is generally accepted as a nut.

Almond on the tree, look like small green peaches. When ripe the shell will open and reveal the nut in its shell.

There are various varieties of almonds.

The bitter almond is in fact the kernel of the apricot, which was found growing wild in China as far back as the late Tang Dynasty (AD 619-907).

This same apricot was taken to Europe and became the apricot fruit, which is now enjoyed all over the world. The bitter almond kernel is toxic in its raw state and must be boiled quickly and poached in a oven before being further used. It is primarily used in Chinese desserts like the almond bean curd.

The sweet almond is generally confined for fresh consumption. In 1986, California alone produced 70,000 tons of almonds, which is half of the world's production. The almond has been cultivated around the Mediterranean since ancient times and can still be found wild in Algeria and around the black sea. Sweet almonds can be bought whole, shelled, cut in 1/2 with skin, without skin, flaked, blanched, slivered ground roasted or salted. they are used for snacks, marzipan, confectionery, and desserts as well as for the production of liqueur essence, oil and cosmetic products.

BUNYA BUNYA PINE NUT

The bunya bunya tree is a member of the pine family and grows almost everywhere in Australia. Originally the trees originated in the area of Brisbane and Rockhampton in Queensland Australia. Only the female trees are producing a 2cm x 2.5cm nut in the pinecone.

In the old days, the bunya bunya pine nuts were stable food for the aborigines and also used in ceremonials. These days, the nuts gain in popularity through the trend of native food in Australia (bush food) in recent years.

The nut is rich is carbohydrate, similar to the chestnut, and therefore used more like a potato than a nut. the bunya bunya nuts can be eaten raw but are usually boiled for easy removing of the skin. Shelled nuts are then butter fried and flavored with pepper or sugar, or added to stews and soups.

RED BOPPLE NUT

The red bopple nuts are a relative of the macadamia nut, and native to the tropical rain forest of the East Coast of Australia.

The nut is about the same size as a hazelnut and has a thick (0.5cm 0 1cm), woody husk with a bright red outer skin, which only appears if the nut is fully ripe.

In contrary to most other nuts, the red bopple nut is very low on fat, but very high in calcium and potassium. the low fat content make this nut very easy digestible. The nuts are eaten raw or toasted.

COCONUT

"He who plants a coconut tree", the saying goes, "plants food and drink, vessels and clothing, a habitation for himself and a heritage for his children". Indeed every part of the coconut is used, but only the coconut milk and the coconut meat are foods. The shell is used as charcoal, the husk is used to make ropes, clothing and brushes, and the trunk of the tree and leaves are used for roofs of houses and building material respectively.

The fruit of the palm `cocos nucifera' has an edible kernel and therefore qualifies as a nut. The palm tree is native to the Philippines, Malaysia, Brazil and Indonesia, and can produce 50 - 100 nuts a year, over a life span of 70 years. Coconut palms grow best close to the seaside but have been proven to withstand high altitude, although the production rate is diminishing as further away from the sea the tree grows.

The large thick green pod encloses a brown fibrous husk around a brown shell , which contains a layer of soft white flesh and the clear water in the center. Sub-species found only on one island of the Seychelles, in the Indian Ocean, produces a nut often weighing more than 20 kg, which needs 10 years to ripen.

Coconuts are the worlds most commercially used nuts. Especially the meat, or copra, as it is called after sun drying, is vital for the export industries, in coconut growing countries. The coconut is a important food source especially in South East Asia, India, Brazil and the South Pacific Islands.

The copra can be brought shredded or desiccated and is used in confectioneries, ice creams and to coat chicken or fish for frying. However much of it is pressed for its oil also called coconut butter as it is white and fatty at room temperature. Not only is it used for cooking and to make margarine, but it also goes into soaps, detergents, shampoos, face cream, perfumes and candles.

It is also a major ingredient in glycerin, synthetic rubber, safety glass and hydraulic brake fluid. Coconut juice or milk is the natural juice of the nut, but not the water inside the coconut. It is won by shredding the raw coconut meat, then adding water and straining the mixture through a cotton cloth. The coconut milk has then the consistency and color of skim milk and is available canned or frozen.

CANDLE NUT

The candle nut gets her name, from when threaded tightly on the midrib of a palm leaf it has been used a primitive candle. More recently, the nuts were grounded to a paste, mixed with copra (grated coconut meat) and ten formed into a candle.

Candlenuts are the seed of the candle berry tree native to Indonesia and Malaysia but widely spread throughout south East Asia, the South Pacific and Sri Lanka.

The nut has a very high content on fat and is valued for the extracted oil for lighting as well as cooking. The nut is colored gray to black, about 5cm in diameter, with a thin, papery husk containing one or two nuts.

Candlenut oil for lighting purposes is extracted by roasting the nuts when they are only half ripe as oil for cooking is extracted by roasting the nuts when they are fully ripe. For human consumption, the nuts have to be roasted as raw once have been causing sicknesses.

Ripe candle nuts are roasted, then pounded into a meal and mixed with salt, chilies or shrimp paste for usage in curries or as a spicy condiment to curries. Traditionally, the Javanese have roasted the nuts for eating in the whole.

PALM NUT

The palmyra palm native to most South East Asian Countries produces a hard, shiny nut, from which a sweetish sap or gel is extracted. While this sap is used in the Indonesian cuisine for soups and desserts, it is on other well known product that is begin produced out of the palmyra palm - The Palm Sugar (gula melacca).

There are not reliable data available on the nutritional value of the palm nut, but it is widely known that the fat is saturated.

MACADAMIA NUT

Native to Queensland and New South Wales in Australia, the macadamia nut takes its name from Dr John McAdam, a scientist and early promoter of the cultivation Australia.

The macadamia trees are evergreen and reach a height of up to 20 meters. The edible seed of the silk oat tree has a very hard, light brown shell, 2 - 3cm in diameter.

In 1888, macadamia trees have been planted in Hawaii where through careful cloning and hybridization, it became an important commercial product.

Today, macadamia nuts are also cultivated in South Africa, Zimbabwe, California and parts of South and Central America.

It is very difficult to crack the macadamia nut as it's shell is very hard and so tight to the kernel that when cracked the nut is smashed. In Hawaii, American scientist developed a way of separating the kernel from the shell by shrinking them in drying bins. They then developed the first commercial cracker. It was through these two developments that the macadamia nut could be formed to the commercial importance it has today.

This is also the reason why macadamia nuts are only available already de-shelled. Macadamia nuts also are valued for their oil and the macadamia nut butter.

They are available roasted and salted. When buying macadamia nuts, give care that they are packed in a air tight or vacuum bags, as they become easily rancid once opened.

Macadamia nuts are used for confectioneries or as snacks, but also gain in popularity in the kitchen as they have a very mild and subtle taste and add texture to salads, and hot dishes. It's oil makes excellent vinaigrette and cold sauces.

WATER CHESTNUTS

The name refers to a nut like tuber of a aquatic plant called Trapa. The plants are common to several parts of the world, but are mainly used in Japan, China and Thailand where it is also a sought after ingredient in it's cuisines.

The trapa plant roots in ponds and lakes and sends, its' leaves to the surface, similar to a water lily. The water chestnut grows on the roots underneath the water surface. Water chestnuts are flat and round with a diameter of 5 - 7cm. They have a soft black skin and white flesh similar to the flesh of a coconut. Once peeled, they can be eaten raw, or dried and are a well liked ingredient because its crunchy texture, and sweet subtle taste. Water chestnuts are also boiled and made into flour, which is used for thickening of sauces and dishes, much like cornstarch.

CHESTNUT

Chestnuts are thought to have originated in Southern Europe and Persia even though they are also found in China, Japan and Northern America.

The nuts of the chestnut tree have a brown shiny color and leathery shell. they can be eaten raw, but mostly are consume boiled, baked or roasted or as a chestnut puree sweetened or unsweetened. They are also sold in syrup as marron glaces.

Chestnuts are the only nuts, which are treated like a vegetable because they contain more starch (30%) and less fat 3%.

Chestnuts are also made into a flour high on fiber and starch.

CASHEW NUT

Originating in the West Indies and native to the north of Brazil, Portuguese explorers introduced the nut to India and Malaysia as well as parts of Africa.

The hard-shelled nut grows inside the cashew apple. When mature the cashew nut appears at the end of the red or yellow apple. The cashew tree is a member of the poison ivy family and farmers must take great precautions when extracting the nuts. The hard shell contains an oil, which irritates the skin, so the nuts are heated to extract the kernel. The smoke and steam, which occurs however may still be harmful to skin and eyes. When heated the cashew nuts are harmless and may be extracted.

GINKGO NUT

The ginkgo is the prehistoric maidenhair tree, which survives as a wild tree only in China.

The fruit looks like a tiny plum but has a foul and bitter shell. the Chinese wait for the smelly hull to full off, then paint the nuts and use them for festive decorations, before they crack them open to eat the nut. In Japan and Korea, ginkgo nuts are skewered and then grilled, which turns the nuts color from yellow to green. In China, the ginkgo nut is a popular ingredient to vegetarian dishes. The nuts can be obtained fresh or canned.

HAZELNUT/FILBERTS

The nut of the hazel bush is native to Europe and North America and was mentioned in writings as far back as 2838 B.C., and was credited of currying many human ills as well as being considered excellent for Boldness and use as a hair tonic. Some say that the name filbert comes from Saint Philibert, a French abbot whose feast day on 22 August coincides with the ripening of the first nuts in the Northern hemisphere.

Hazelnuts have a very hard shell, which has to be cracked by a nutcracker before getting to the kernel. Hazelnuts are available, raw, blanched, or toasted, chopped, ground, cooking as well as hazelnut liquor.

PEANUT

The peanut is not a true nut. It is the seed of a leguminous plant with a soft, brownish colored brittle shell and belong to the Botanical family of beans and peas. But they are usually considered along with the nuts because of they're physical characteristics and nutritional value. The nuts grow on the long roots of the plant and below the ground. The peanut is native to Brazil and has been found there ever since the first recording in 950 B.C..

Today, peanuts are cultivated throughout the tropics all over the world (India, China, West Africa, Australia and the USA are the largest peanut growing countries). Peanuts produce excellent oil, which is used for salads and cold dishes as well as for frying. Peanuts also produce peanut butter, margarine, and also used in canning of sardines. Peanuts are available whole, de-shelled and de-skinned and raw or toasted. Peanuts are used in all different varieties in everything from salads to main courses and desserts.

PINENUT

These are the edible seed of the pine tree and grow in the cone. Pine trees are found in the Southern USA, Mexico and around the Mediterranean sea. It is very difficult to establish a pinenut industry as the trees are growing very slow and don't carry a lot of fruits until they're 75 years old.

Pine nuts are mostly obtained raw and then toasted, fried or grilled. Pine nut oil is used for the cosmetic industry. Pine nut flour is used in confectionery.

PISTACHIO NUT

The pistachio nut is a small green kernel, which grows on the pistachio tree originating in Syria, Palestine and Persia.

The natural color of the shell is grayish white, but some times the nuts are dyed red to cover up some of the staining.

The pistachio nut is now cultivated in India, Europe, North Africa, Mexico, the USA and the Far East. Pistachios are usually sold in their shell or shelled and blanched.

The greenish seed is used as flavoring in cooking, candies and ice cream.

WALNUT

The walnut is related to the hickory and pecan tree and grows anywhere from North America to the Andes and Europe to China. English walnuts, butternuts and hickory nuts are all walnuts, botanical speaking. All those walnuts have different shells and kernels but the English walnut with it's rough, rippled shell and yellow brown kernel is the most popular and popularly referred to as `The Walnut'.

Walnuts are bought in the shell or de-shelled and are sought after for their oil, which is used for cooking as well as for salads and dressing.

OTHER COMMONLY USED NUTS INCLUDE :

Macadamia Nuts )
Bunya Bunya Pine Nuts ) Australia
Red Bobble Nut )

Candle Nut ) Malaysia
Palm Nut ) Philippines, Brazil

Coconut ) Indonesia,China
Water Chestnut )

Brazil Nuts ) South America

Beech Nuts ) USA
Pecan Nuts ) North America

NUTRITIONAL VALUE AND INFORMATION

Nuts are rich in fat (40-60%) and dietary fiber (5-15%) with moderate amount of protein (2-25%) and small amounts of starch (up to 10%). As mentioned above chestnuts are an exemption to this general rule.

The fats in nuts are mostly monounsaturated and polyunsaturated and contain no cholesterol as nuts are harvested from plants. Only the coconut and palm nut contain saturated fats.

Significant amounts of minerals can be found in nuts, including zinc, calcium, iron, phosphorus and magnesium.

They also contain some provitamins and vitamins like thiamin, riboflavin, niacin and vitamin E & C.

Nuts contain very little natural sodium and have a high amount of potassium, which in this constellation is recommended for the control of blood pressure.

Unfortunately nuts are often sold salted as snacks, which upsets this natural balance, and by a over consummation of salted nuts people take in a lot of fat and salt.

Nuts are also a great source of energy and often used in diets for athletes.

Used in moderate amounts, nuts in unsalted forms are nutritionally valuable food.

USAGE OF NUTS FOR THE PROFESSIONAL CHEF

One does not know where to start where to compile information about the usage of nuts and nut related product in today's hospitality. In the kitchens, there is no limit on the amount of dishes and creations a Chef can use nuts or nut products for. From appetizers to salads, soups and desserts, with cheese, fish, pasta, meats and vegetables, nuts are very versatile and do not have a over powering flavor, and its subtle taste and crunchy texture adopt early to almost all given products as a supplement.

Nut oils are also widely used for dressings, frying and flavoring of hot and cold dishes. Nut liqueurs can be a welcome supplement to savory sauces as well as pastry sauces and creams, marzipan and other nut pastes are often used to produced chocolates and confectionery items. In the Indian cuisine, a cashew nut paste is often used for the thickening of curries and sauces. Through the wide spread of different nuts around the world, nuts are used in almost all cuisines known and its nutritional value make it an asset to so many diets since the ancient days.

In the beverage outlets, nuts are used in form of lacquers (Hazelnut, Almond) and liquid (coconut Milk), and as snacks served with drinks (Salted Nuts)

Nine Delicious Salmon Recipes

2010-07-23T07:00:00.000-07:00

Boiled salmon.
Ingredients:- 6 oz. of salt to each gallon of water, sufficient water to cover the fish.

Mode:- Scale and clean the fish, and be particular that no blood is left inside; lay it in the fish-kettle with sufficient cold water to cover it, adding salt in the above proportion. Bring it quickly to a boil, take off all the scum, and let it simmer gently till the fish is done, which will be when the meat separates easily from the bone. Experience alone can teach the cook to fix the time for boiling fish; but it is especially to be remembered, that it should never be underdressed, as then nothing is more unwholesome. Neither let it remain in the kettle after it is sufficiently cooked, as that would render it insipid, watery, and colourless. Drain it, and if not wanted for a few minutes, keep it warm by means of warm cloths laid over it. Serve on a hot napkin, garnish with cut lemon and parsley, and send lobster or shrimp sauce, and plain melted butter to table with it. A dish of dressed cucumber usually accompanies this fish.

Time. 8 minutes to each lb. for large thick salmon; 6 minutes for thin fish.

Note. Cut lemon should be put on the table with this fish; and a little of the juice squeezed over it is considered by many persons a most agreeable addition. Boiled peas are also, by some connoisseurs, considered especially adapted to be served with salmon.

Salmon and caper sauce.
Ingredients:- 2 slices of salmon, 1/4 lb. batter, 1/2 teaspoonful of chopped parsley, 1 shalot; salt, pepper, and grated nutmeg to taste.

Mode:- Lay the salmon in a baking-dish, place pieces of butter over it, and add the other ingredients, rubbing a little of the seasoning into the fish; baste it frequently; when done, take it out and drain for a minute or two; lay it in a dish, pour caper sauce over it, and serve. Salmon dressed in this way, with tomato sauce, is very delicious.

Time. About 3/4 hour.

Collared salmon.
Ingredients:- A piece of salmon, say 3 lbs., a high seasoning of salt, pounded mace, and pepper; water and vinegar, 3 bay-leaves.

Mode:- Split the fish; scale, bone, and wash it thoroughly clean; wipe it, and rub in the seasoning inside and out; roll it up, and bind firmly; lay it in a kettle, cover it with vinegar and water (1/3 vinegar, in proportion to the water); add the bay-leaves and a good seasoning of salt and whole pepper, and simmer till done. Do not remove the lid. Serve with melted butter or anchovy sauce. For preserving the collared fish, boil up the liquor in which it was cooked, and add a little more vinegar. Pour over when cold.

Time. 3/4 hour, or rather more.

Curried salmon.
Ingredients:- Any remains of boiled salmon, 3/4 pint of strong or medium stock, 1 onion, 1 tablespoonful of curry-powder, 1 teaspoonful of Harvey's sauce, 1 teaspoonful of anchovy sauce, 1 oz. of butter, the juice of 1/2 lemon, cayenne and salt to taste.

Mode:- Cut up the onions into small pieces, and fry them of a pale brown in the butter; add all the ingredients but the salmon, and simmer gently till the onion is tender, occasionally stirring the contents; cut the salmon into small square pieces, carefully take away all skin and bone, lay it in the stewpan, and let it gradually heat through; but do not allow it to boil long.

Time. 3/4 hour.

Salmon cutlets.
Cut the slices 1 inch thick, and season them with pepper and salt; butter a sheet of white paper, lay each slice on a separate piece, with their ends twisted; broil gently over a clear fire, and serve with anchovy or caper sauce. When higher seasoning is required, add a few chopped herbs and a little spice.

Time. 5 to 10 minutes.

Salmon a la genevese.
Ingredients:- 2 slices of salmon, 2 chopped shalots, a little parsley, a small bunch of herbs, 2 bay-leaves, 2 carrots, pounded mace, pepper and salt to taste, 4 tablespoonfuls of Madeira, 1/2 pint of white stock, thickening of butter and flour, 1 teaspoonful of essence of anchovies, the juice of 1 lemon, cayenne and salt to taste.

Mode:- Rub the bottom of a stewpan over with butter, and put in the shalots, herbs, bay-leaves, carrots, mace, and seasoning; stir them for 10 minutes over a clear fire, and add the Madeira or sherry; simmer gently for 1/2 hour, and strain through a sieve over the fish, which stew in this gravy. As soon as the fish is sufficiently cooked, take away all the liquor, except a little to keep the salmon moist, and put it into another stewpan; add the stock, thicken with butter and flour, and put in the anchovies, lemon-juice, cayenne, and salt; lay the salmon on a hot dish, pour over it part of the sauce, and serve the remainder in a tureen.

Time. 1-1/4 hour.

New York Style Cheesecake

2010-07-22T15:00:00.000-07:00

1 1/4 cups graham cracker crumbs
2 tablespoons sugar
3 tablespoons butter ir margarine melted
2 pounds cream cheese
1 cup sugar
8 ounces sour cream
2 eggs
1 cup flour
3/4 cup heavy whipping cream

In a 5 quart mixing bowl place 2 pounds of cream cheese and 1 cup granulated sugar and mix on low speed until cream cheese is softened and smooth, place in bowl 8 ounces sour cream and continue mixing until well blended, at this time add 2 eggs, mix for 2 minutes then add 1 cup flour, and 3/4 cup heavy whipping cream, mix on second speed until smooth and creamy.

At this time your cheesecake mixture should be fluffy like ice cream as it comes out of the ice cream machine. Prepare your 10 inch x 2 inches spring form pan, in a large bowl place your graham cracker crumbs and 2 tablespoons sugar, and your melted butter or margarine, then with a wire whisk, whisk them together until well combined, brush onto the sides of your spring form pan a little softened butter so the crumbs have something to hold to, place the crumbs on the sides and bottom of the pan. Now you add slowly to the pan your cheesecake as not to disturb the crumbs too much, now you should have a full pan.

Preheat your oven to 275 degrease and not more, when your oven is hot place the cake in it and bake for 55 minutes then shut off the oven and let it in there for 3 hours, at the end of this time you should have the most beautiful cheesecake you ever seen, let the cake on the table for 1 1/2 hours then place it in the refrigerator for about 2-3 hours. Now remove it from the pan and enjoy. On this cheesecake you can top it with anything you like cherries, blueberries, strawberries and so on.

Never Too Young to Enjoy California Avocados

2010-07-22T13:00:00.000-07:00

Just like adults, most children can benefit from getting at least five servings of colorful fruits and vegetables every day; many children, however, fall short. A study published in the Journal of the American Dietetic Association reported that 23 to 33 percent of infants and toddlers studied did not even get a single serving of fruit in a day.

Most children need to more than double their daily intake of fruits and vegetables. Keeping your kitchen stocked with a wide variety of produce, including fresh California avocados, is one way to get children to increase their daily consumption of fruit.

Incorporating California avocados into your children's diet is a great way to give them a healthy start. This delicious fruit is not only great tasting, but easy to prepare. A single serving of California avocado (about 1/5 of a medium avocado or about two tablespoons mashed) is 55 calories and contributes essential fatty acids, vitamins, minerals, fiber and phytonutrients.

The American Academy of Pediatrics recommends that solid foods may be introduced to infants between four and six months of age; and that for the first year foods be mashed or pureed. For a quick snack, just mash a California avocado with a spoon and feed directly to baby.

When you are introducing avocados to older children you can offer it with other foods or alone as a great- tasting snack. Just remember, children often refuse to eat new foods, but persistence with fruits and vegetables will pay off with a healthy diet for your child.

For older children, you can try this easy and delicious recipe, featuring California avocados:

Pick Up Sticks

Recipe provided by the California Avocado Commission. For more healthy recipes online, visit www.5aday.org or www.avocado.org.

Ingredients:

12 long, thin pretzel sticks

1/4 ripe California avocado, seeded, peeled and cubed

6 oz 75% light Cheddar cheese, cut into twelve 1/2 -inch cubes

1/2 large red apple, cored and cubed

12 red grapes

Instructions:

Cube avocado and apple.

Use a wooden skewer to poke holes in avocado, apple and grape.

Using a pretzel stick as a skewer, thread on one grape, one cheese square, one apple cube and one avocado cube.

Repeat process making 12 "Pick Up Sticks."

Serves 3

Nutrition information per serving: calories: 212, total fat: 7.7g, saturated fat: 3.3g, % of calories from fat: 32%, % of calories from saturated fat: 14%, protein: 19g, carbohydrates: 17g, cholesterol: 20mg, dietary fiber: 2g, sodium: 402mg

Mutually Beneficial Partnerships Require Unique Corporate Gifts

2010-07-22T11:00:00.000-07:00

A unique corporate gift like smoked sockeye salmon is well received for its’ taste, and it is a classy gift too. Alaska smoked salmon is a gourmet gift that some people would not normally purchase for themselves. It is remarkably affordable and a healthy alternative to chocolate.

Encouraged people achieve the best; dominated people achieve second best; neglected people achieve the least. – Author Unknown

Very few businesses stand completely alone. Partnerships are developed that utilize individual business strength to enhance the overall effectiveness of each. A manufacturer might link with a distribution firm allowing both to benefit financially from the shared arrangement.

This may be one of the best reasons to consider a unique corporate gift that acknowledges and celebrates the mutually beneficial relationship. A smoked salmon gift box lets your business partner know that you recognize and value a partnership that has allowed the targeted growth your company needs. Such a unique corporate gift is a well received symbol of respect and honor.

Each smoked salmon gift box is crafted with a natural cherry finish and the utmost in craftsmanship. A salmon is artistically inlayed in the wood and the result is an executive gift that includes 8 ounces of the finest Smoked Copper River sockeye salmon fillets. Your business partners will long remember your generosity and good taste. Such a gift lets your partners understand something important about you and your business - you exercise great care in both integrity and respect.

You have partnerships with people on your management team, peripheral business partners, customers and other inner office staff. Your business can not maintain optimal function without these team members participating in assisting in the success of your company. Any of these partners can be considered potential recipients of a value priced smoked salmon gift box.

The following recipe using smoked salmon may be used as an added personal touch when presenting this unique corporate gift to clients, staff or partners.

Appetizer Salmon Dip

1/6 cup extra Virgin olive oil
1 red onion, chopped
1/2 green pepper, chopped
1 cloves garlic, minced
1 cups heavy cream
2 scallions, chopped
1/4 cup fresh parsley, sliced
1/2 teaspoon dried basil
1/2 teaspoon dried thyme
1 teaspoon salt (or salt substitute)
1 teaspoon course black pepper
1/2 teaspoon white pepper
½ teaspoon hot chili sauce
8 oz. Smoked Salmon, chopped

Heat the oil in large saucepan. Sauté the garlic, onions, and green pepper for about 10 minutes, until the vegetables soften. Reduce heat, pour in cream and slowly bring to a simmer. Stir in the scallions, parsley, basil, thyme, and continue to simmer until the sauce has thickened and reduced by a quarter. Add the Salmon, and chili sauce and let cook for an additional 5 minutes. Then serve to your grateful guests.

Our smoked salmon gift boxes are packed without using preservatives and are fully ready to eat with a smoked flavor that will get noticed and remain a topic of conversation for time to come. It may, in fact, be the best received gift you have ever given.

Each individual you work with would love to have confirmation that their efforts are noticed and appreciated. Well timed and unique corporate gifts like smoked salmon may result in a renewed and energized workplace. You shouldn’t be surprised if productivity rises due to improved morale.

My Special Blueberry Muffins

2010-07-22T09:00:00.000-07:00

This is my special blueberry muffin recipe that I created over 30 years ago and I like it so much that I have never stopped using it, it has a magnificent flavor and a wonderful texture, the freshness life of this muffin is about 4days but if frozen it will last for months.
The part that I like about this muffin is that it is very versatile, you can use any kind of fruit in it besides blueberries, for example you can use cranberries, raspberries, apples, and if you add some solid pack pumpkin with seasonings you have pumpkin muffins and so on, let your imagination run away with you. OK, here is the recipe. You know that all ingredients should be room temperature.

12 medium eggs
2 teaspoons salt
2 cups oil (not peanut oil)
5½ tablespoons baking powder
3½ cups sugar
3 cups milk or water
8 cups flour
2 to 3 cups blueberries (frozen or fresh)

In a 5 quart mixing bowl place your eggs, salt, oil, using a paddle mix slowly until blended then add sugar and baking powder, and continue mixing on slow speed then add water or milk and add flour slowly, when all flour is added scrape the sides of the bowl and mix until smooth, remove bowl from mixer and place 2 or 3 cups of blueberries in the mixture and blend in by hand (frozen blueberries preferred) dip out into lined muffin pans.
Bake for 25 to 30 minutes in convection oven and 35 to 40 minutes in regular oven at 350 degree preheated oven. This recipe makes 2 ½ dozen large muffins.

Multi-Grain Pastas Provide Delicious Ways To Add Whole Grains To Your Diet

2010-07-22T07:00:00.000-07:00

Say good-bye to grit. Replacing regular pasta with a whole grain variety no longer means sacrificing great taste. The new generation of multi-grain pastas offers whole grain nutrition with delicious taste and texture.

"Whole grains are critical to a balanced, healthy diet, as evidenced by the FDA's new dietary guidelines," said Lisa Sasson, a clinical assistant professor at New York University's Department of Nutrition, Food Studies and Public Health. "The good news is that health-conscious parents have more ways to incorporate whole grains into their families' diets. Multi-grain pasta, which is versatile and economical, is ideal for consumers who want to prepare quick and nutritious meals that even kids will love."

Containing more than 80 percent whole grains, one serving of the multi-grain pastas from Mueller's, Golden Grain and Heartland provide 100 percent of the USDA daily recommendation of whole grains and are certified by the American Heart Association. Available in penne, rotini and spaghetti shapes, their subtle toasty and nutty taste complements both white and red sauces. Here are some ways to enjoy them:

Spinach Rotini Salad

12 oz Mueller's, Golden Grain or Heartland Multi Grain Rotini

4 oz fresh baby spinach

1/2 cup Parmesan cheese

1/2 cup Italian dressing

3/4 cup tomatoes, diced

4 oz regular or turkey pepperoni, julienned

8 oz cheddar cheese, shredded

salt and pepper to taste

Cook rotini per package directions. Rinse with cold water and drain. Combine all remaining ingredients in a large mixing bowl. Add pasta and mix well.

Confetti Penne Pasta

12 oz Mueller's, Golden Grain or Heartland Multi Grain Penne

1/3 cup olive oil

1 Tbsp chopped garlic

3/4 cup red bell pepper, diced

3/4 cup celery, diced

1 cup fresh mushrooms, sliced

2 tsp lemon pepper seasoning

2 cups broccoli florets, cut small and cooked

1 lb cooked boneless, skinless chicken breast, diced

1 cup chicken broth

Cook penne per package directions. Drain, cover and set aside. In large skillet, heat oil and add garlic, red pepper, celery, mushrooms and lemon pepper seasoning. Cook until tender, about 5 minutes. Add cooked pasta, broccoli, chicken and broth to skillet. Toss to heat through and serve immediately.

Baked Spaghetti Supper

12 oz Mueller's, Golden Grain or Heartland Multi Grain Spaghetti

1/3 cup olive oil

3 cloves garlic, minced or 1 tsp garlic powder

1 medium onion, chopped

2 bell peppers, chopped

1 Tbsp dried basil

6 cups tomato spaghetti sauce

1/2 lb cooked turkey sausage, sliced

2 cups Mozzarella cheese, shredded

1 cup Parmesan cheese, grated

Cook spaghetti according to package directions. Drain, cover and set aside. Preheat oven to 350ºF. Heat oil in large skillet on medium heat. Add garlic, onion, peppers and basil. Saute 3 minutes. Add sauce and sausage. Simmer 5 minutes. Spread 1 cup of the sauce mixture into bottom of a 13" x 9" baking dish. Layer half of the spaghetti, half of the remaining sauce mixture, 1 cup Mozzarella cheese and 1/2 cup Parmesan cheese. Repeat layering. Bake for 15-20 minutes. Let stand 10 minutes before serving.

Multi-Grain Spinach Rotini Salad

Mouthwatering Organic Vegetarian Salad

2010-07-21T15:00:00.000-07:00

Ingredients:

Two hard-boiled organic or local eggs (optional if you’re vegan or too impatient)
Organic bacon bits alternative
2 organic hearts of romaine
Organic shredded cheese or cheese alternative (your choice; either yellow or orange cheeses are great)
2 vegetarian breaded chicken patties
2 organic tomatoes
1 organic red pepper
Organic croutons

Bring a small saucepan of water to a boil. Meanwhile, thoroughly rinse romaine hearts, then pat them dry with a towel.

Tear off any brown areas to compost them, then bunch the romaine with your hand and cut it into horizontal slices, working from the tip to the butt. Repeat for second heart of romaine. Compost the butts.

Dice tomatoes and red peppers. Compost the tomato core and red pepper cap and innards. While you’re chopping, reflect upon a quote from Thich Nhat Hanh: “We have to eat happy eggs from happy chickens.”

When the water boils, gently drop in eggs. Boil for three minutes or until they’re hard-boiled. Meanwhile, spread the sliced romaine hearts evenly between two plates. (This serves two, in case you haven’t already guessed.)

Cook the vegetarian chicken patties according to package directions, either in the microwave if you’re super hungry and need to eat soon, or in the oven if you want them to be more crunchy. (Of course, if you cook them in the oven, make that the first step before boiling the eggs.) Cut the patties into slices when they’re done, then arrange the slices on each plate of romaine.

Rinse the eggs under cold water until they’re cool enough to handle. Chop the eggs, or use an egg slicer and pretend it’s your least favorite politician’s head.

Sprinkle organic bacon bits alternative, cheese or cheese alternative, red peppers, tomatoes and croutons evenly onto each salad. Actually, don’t do it evenly--sneak just a few more goodies onto your salad.

You can use pre-packaged organic croutons, or you may be able to find crunchy organic or local baguette chips that you can crumble onto the salad. And if you’re in a pinch, you can simply crumble some organic crackers or tortilla chips that you may already have on hand.

The organic produce you use in this hearty salad is as limitless as your imagination. You can also try diced cucumber, shredded carrots, sugar snap peas--the list goes on and on.

This organic salad is really great with organic thousand island dressing. Or try mixing organic ranch and organic French dressing! Chow down!

Mojitos Offer A Taste Of Sophistication

2010-07-21T13:00:00.000-07:00

When you're entertaining, say sophisticates, Mojitos should be on your list. This refreshing cocktail of lime, mint and rum, which hails from Cuba, is the rage from coast to coast and everywhere in between. The mojito has been called the new cosmo.

"Of course, being a Latina, I am familiar with the mojito," said Carolina Buia, co-author, "Latin Chic: Entertaining with Style and Sass" (HarperCollins). "It is a favorite among socialites and designers," she continued. "When we went to shoot our photos for 'Latin Chic,' the mojito was the 'it' cocktail everywhere."

The "mojito," which means "to cast a little spell," has its roots in Cuba and rose to fame with the development of Bacardi rum on the island.

"Good mint is essential for a great mojito," said Dennis Dalponte of Dalponte Farms, where he grows mint and has seen demand increase in the past two to three years.

One secret to a great mojito is muddling the mint and the lime. Muddling refers to combining ingredients in the bottom of a cocktail glass with an instrument that looks like a small baseball bat. It extracts the great oils and flavors of both. If you don't have a muddler, use the back of a spoon.

Further evidence of this cocktail's star-spangled status: The mojito plays a role in the new "Miami Vice" movie.

Mojito

12 fresh spearmint leaves

1/2 lime

2 Tbsp. simple syrup (mixture of 2 parts sugar to 3 parts hot water, chilled) or just sugar

11/2 oz. Bacardi rum

Club soda

Muddle mint leaves and lime in tall glass. Cover with simple syrup or sugar and fill glass with ice. Add rum, top off with club soda and stir well. Add crushed ice to tall glasses when ready to serve. Garnish glass with lime wedge and sprigs of mint.

Note: Can also be made by the pitcher.

Mess-Free Cooking With Slow Cooker Liners

2010-07-21T11:00:00.000-07:00

Good news for anyone tired of soaking and scrubbing a slow cooker. New liners make cleanup a snap. Simply line the slow cooker bowl and cook. The liners, which fit round and oval cookers, provide a barrier between the inside of the slow cooker and your food. Once the slow cooker has cooled, simply toss the liner. Slow Cooker Liners make even messy recipes easy. Try this cheesy Slow Cooker Baked Ziti. Add all the ingredients together before you head out for the day and by evening, dinner will be waiting for you.

SLOW COOKER BAKED ZITI

Prep Time: 20 minutes

Cook Time: 6 hours

Makes: 6 to 8 servings

1 Reynolds® Slow Cooker Liner

1 pound ground beef

1 medium onion, chopped

2 teaspoons dried Italian seasoning

1/2 teaspoon salt

2 jars (about 25 oz. each) pasta

sauce

1 container (15 oz.) ricotta cheese

2 cups (8 oz.) shredded mozzarella cheese

1 cup grated Parmesan cheese

1 box (16 oz.) ziti pasta,

uncooked

Open slow cooker liner and place it inside a 5- to 61/2-quart slow cooker bowl. Fit liner snugly against the bottom and sides of bowl; pull top of liner over rim of bowl. Brown ground beef and onion in a large skillet over medium-high heat, stirring occasionally, until beef is no longer pink. Stir in Italian seasoning and salt to evenly coat meat and onions. Stir in pasta sauce. Set aside. Mix the ricotta cheese, 1 cup mozzarella cheese and Parmesan cheese in a medium bowl. Spoon 2 cups of the meat sauce into the lined slow cooker bowl; top with 2 cups uncooked ziti pasta. Drop half of the cheese mixture, by rounded tablespoons, over ziti, spreading to cover ziti using back of spoon. Layer with 2 cups meat sauce, the remaining ziti and the remaining cheese mixture. Top with the remaining meat sauce, completely covering all the ziti and cheese mixture. Place lid on slow cooker. Cook on Low for 6 to 7 hours or on High for 4 to 5 hours or until ziti is tender. Carefully remove lid to allow steam to escape. Sprinkle with remaining 1 cup mozzarella cheese; let stand 10 minutes until cheese is melted. Serve food directly from lined slow cooker. Do not lift or transport liner with food inside. Cool slow cooker completely; remove liner and toss.

Meals Can Be Easy, Healthful and Budget-Wise

2010-07-21T09:00:00.000-07:00

Short of time? Got a thick waist or a thin wallet? Let eggs come to the rescue.

Most egg dishes are quick and easy enough for kitchen novices to prepare. And, to help you slim down, eggs are nutrient dense. They contain a good proportion of needed nutrients compared to their calorie count -; 75 in a Large egg. In addition to their high-quality protein and a wide assortment of other nutrients, eggs are good to excellent sources of choline (for memory development) and riboflavin (for producing energy). The lutein and zeaxanthin in egg yolks help reduce risk of blinding eye diseases.

Eggs are also one of the best buys among protein foods. To compare the price of eggs with those of other protein sources, keep in mind that a pound of Large eggs is two-thirds of a dozen. Since one egg equals one ounce of lean meat, you can use eggs to stretch more costly protein foods or all by themselves to provide a meal's worth of protein.

Comforting for breakfast and handy for lunch, simple-to-prepare eggs are also a good dinner choice. Just pick a dish and, within minutes, you can serve a nutritious, inexpensive meal any time of day.

Easy Herb and Veggie Poach

4 servings

3 cups chopped fresh

broccoli florets (about 10

oz.) OR 1 pkg. (10 oz.)

frozen chopped broccoli

1/2 cup chopped sweet red

pepper

1/2 cup chopped onion

3 tablespoons water

1 tablespoon garlic-herb

pasta sauce seasoning

mix

4 thin slices tomato

2 English muffins, split

and toasted

4 poached eggs*

1/2 to 1 cup (2 to 4 oz.)

shredded low-moisture

part-skim mozzarella

cheese

In small saucepan, stir together broccoli, pepper, onion, water and sauce mix. Cover and cook over low heat just until crisp-tender, about 5 to 8 minutes. Place 1 tomato slice on each muffin half. Top with about 1/2 cup of the cooked vegetables, 1 poached egg and 2 tablespoons to 1/4 cup of the cheese.

*To poach: In saucepan or deep omelet pan, bring 2 to 3 inches of water to boiling. Reduce heat to keep water gently simmering. Break cold eggs, 1 at a time, into custard cup or saucer or break several into bowl. Holding dish close to water's surface, slip eggs, 1 by 1, into water. Cook until whites are completely set and yolks begin to thicken but are not hard, about 3 to 5 minutes. With slotted spoon, lift out eggs. Drain in spoon or on paper towels and trim any rough edges, if desired.

Nutrition information per serving of 1/4 recipe: 242 calories,

10 gm total fat, 223 mg cholesterol, 520 mg sodium, 427 mg potassium, 21 gm carbohydrate, 17 gm protein and 10% or more of the RDI for vitamins A and C, riboflavin, calcium, phosphorus, iron, dietary fiber.