By [http://ezinearticles.com/?expert=Nathalie_Sanders]Nathalie Sanders
Here are 3 of my favorite brownie recipes:
>> Brownie Oatmeal Cookies
2/3 cup whole wheat flour
1/3 cup sugar
1 cup quick cooking rolled oats
1/2 cup unsweetened cocoa powder
1 teaspoon baking powder
1/4 teaspoon salt, (optional)
1 each powdered egg substitute, (11/2 tsp. mixed with 3 tbs water)
1/3 cup corn syrup, ,light or dark (or substitute honey)
1 teaspoon vanilla
Mix egg replacer, vanilla and syrup. In separate bowl, mix dry ingredients, make a well, add liquid and stir till moistened. On a spritzed baking sheet, form approx. 2 dozen cookies. Bake at 350F for about 10 minutes Cool on sheet/wire rack for 5/5 minutes. Serves 24.
>> Brownie Fruit Pizza
1/2 cup reduced fat tablespread (1 stick) -- softened
1-3/4 cups sugar -- divided
4 eggs -- divided
2 teaspoons vanilla -- divided
1 cup flour
3/4 cup unsweetened cocoa powder
1 package Philadelphia Fat Free Cream Cheese -- softened (8 oz)
2 cups fresh fruit, assorted -- cut-up
Mix tablespread and 1 1/2 cups of the sugar with electric mixer on medium speed until light and fluffy. Add 3 of the eggs and 1 tsp. of the vanilla, mixing until blended. Stir in flour and cocoa. Spray 12-inch round pizza pan with nonstick cooking spray. Spread brownie batter in pan.
Bake at 350 degrees for 15 minutes.
Beat cream cheese with electric mixer on medium speed until smooth. Adding remaining 1/4 cup sugar, 1 egg and 1 tsp. vanilla, mixing until blended. Spread over brownie. Bake 15 minutes. Cool. Refrigerate. Top with fruit.
Serves 12.
>> Chocolate Ming Brownies
1 cup Flour
1/2 cup Butter or margarine; soften
1/2 tsp Salt
4 Eggs
1 tsp Vanilla extract
16 oz Can chocolate-flavored syrup
1 cup Sugar
Filling:
2 cup Confectioners' sugar
1/2 cup Butter or margarine; soften
1 tbsp Water
1/2 tsp Mint extract
3 dr Green food coloring
Toppping:
10 oz Mint chocolate chipes
9 tbsp Butter or margarine
Combine the first seven ingredients in a large mixing bowl; beat at medium speed for 3 minutes. Pour batter into a greased 13-inch x 9-inch x 2-inch baking pan. Bake at 350 degrees for 30 minutes (top of brownies will appear wet). Cool completely.
Combine filling ingredients in a medium mixing bowl; beat until creamy. Spread over cooled brownies. Refrigerate until set. For topping, melt chocolate chips and butter over low heat in a small saucepan. Let cool for 30 minutes or until lukewarm, stirring occasionally. Spread over filling. Chill before cutting. Store in the refrigerator.
Yields 60.
Fond of [http://www.greatcakerecipes.com/]Easy Cake Recipes? Just check [http://www.greatcakerecipes.com/]Great Cake Recipes Blog for the most wanted cakes in the whole world. ]] [http://www.greatcakerecipes.com/]Quick Cake Recipes.
Article Source: http://EzineArticles.com/?expert=Nathalie_Sanders http://EzineArticles.com/?Easy-Brownie-Recipes---3-Most-Wanted-Cookies-Of-All-Times&id=1010732
3 Apr 2008
Tasty Tuna Salad Recipe
By [http://ezinearticles.com/?expert=John_T_Pratt]John T Pratt
I've been making tuna sandwiches for years, but people have always thought the way I made them was weird. I just love my recipe, and usually if I can get someone to be open minded long enough to try it - they love it too. You should try my tuna sandwich recipe for yourself - I'll think you'll love it!
First, the basis for this recipe comes from my mother. But the additional things I like to add - well that's just my twist on it!
What you need:
* 1 can or pouch of Tuna in water (never oil)
* 1 stalk celery
* 1 sm. onion or a few stalks of green onion
* green bell pepper (if you have it)
* 1 tsp or 1 clove minced garlic
* dash of salt
* dash of fresh ground pepper
* 1 tbsp sweet relish
* 1 tsp sugar or splenda
* 1 tsp mustard
* 2-3 heaping tbsp mayonnaise or miracle whip
* a handful shredded cheese (optional)
I think my mother learned this recipe from her mother, which is kind of designed to get kids to eat Tuna without them really knowing that they're eating something "fishy". All I know is that I don't even care for fish or Tuna that much, but I could eat these tuna sandwiches all day long! To get started get a medium mixing bowl and finely dice up your celery and onion. You can use any type of onion, last week I used a small white onion, this week I used green onions. Both were great. Also, (if you like) chop up about about 1/4 of a medium green pepper -finely mince it and add it to the bowl. Add your salt, pepper, sweet relish, sugar (or splenda), minced garlic, mustard, then the tuna. I usually mix it up pretty good at this point so it's easier to mix when you add the mayonnaise. I start with about 2 heaping tablespoons of mayo and add more if it's too dry. Last add a handful of shredded cheese (if you like) and mix one last time. Then you're ready to make your sandwiches! You can use fresh soft white bread, warm french bread, or even a toasted bagel - all are wonderful!
I like my version of Tuna salad because it's slightly gourmet and the flavors mix nicely. It's a little crunchy, a little sweet - it's just really good!
John Pratt writes on his blog [http://www.jtpratt.com]JTPratt's Blogging Mistakes, but his love of cooking keeps him writing for [http://www.accordingtokieli.com]Free Online Recipes by Kieli! He also posts [http://www.topjokes.info]the funniest jokes at top jokes!
Article Source: http://EzineArticles.com/?expert=John_T_Pratt http://EzineArticles.com/?Tasty-Tuna-Salad-Recipe&id=1004621
I've been making tuna sandwiches for years, but people have always thought the way I made them was weird. I just love my recipe, and usually if I can get someone to be open minded long enough to try it - they love it too. You should try my tuna sandwich recipe for yourself - I'll think you'll love it!
First, the basis for this recipe comes from my mother. But the additional things I like to add - well that's just my twist on it!
What you need:
* 1 can or pouch of Tuna in water (never oil)
* 1 stalk celery
* 1 sm. onion or a few stalks of green onion
* green bell pepper (if you have it)
* 1 tsp or 1 clove minced garlic
* dash of salt
* dash of fresh ground pepper
* 1 tbsp sweet relish
* 1 tsp sugar or splenda
* 1 tsp mustard
* 2-3 heaping tbsp mayonnaise or miracle whip
* a handful shredded cheese (optional)
I think my mother learned this recipe from her mother, which is kind of designed to get kids to eat Tuna without them really knowing that they're eating something "fishy". All I know is that I don't even care for fish or Tuna that much, but I could eat these tuna sandwiches all day long! To get started get a medium mixing bowl and finely dice up your celery and onion. You can use any type of onion, last week I used a small white onion, this week I used green onions. Both were great. Also, (if you like) chop up about about 1/4 of a medium green pepper -finely mince it and add it to the bowl. Add your salt, pepper, sweet relish, sugar (or splenda), minced garlic, mustard, then the tuna. I usually mix it up pretty good at this point so it's easier to mix when you add the mayonnaise. I start with about 2 heaping tablespoons of mayo and add more if it's too dry. Last add a handful of shredded cheese (if you like) and mix one last time. Then you're ready to make your sandwiches! You can use fresh soft white bread, warm french bread, or even a toasted bagel - all are wonderful!
I like my version of Tuna salad because it's slightly gourmet and the flavors mix nicely. It's a little crunchy, a little sweet - it's just really good!
John Pratt writes on his blog [http://www.jtpratt.com]JTPratt's Blogging Mistakes, but his love of cooking keeps him writing for [http://www.accordingtokieli.com]Free Online Recipes by Kieli! He also posts [http://www.topjokes.info]the funniest jokes at top jokes!
Article Source: http://EzineArticles.com/?expert=John_T_Pratt http://EzineArticles.com/?Tasty-Tuna-Salad-Recipe&id=1004621
Best Stovetop Hamburgers Recipe
By [http://ezinearticles.com/?expert=John_T_Pratt]John T Pratt
I'm going to not only show you the best hamburger recipe, but I'm going to show you how to cook the best stovetop hamburger. There are a few secrets to this, and I do love to grill out in the spring and summer all the time - but you can actually cook hamburgers and cheeseburgers in your kitchen on the stove by frying them to perfection! This is how we make the best burgers indoors in the winter time!
What you will need for ingredients:
* about 3 lbs certified angus beef ground chuck (tastes and cooks best)
* about 1/3 a sweet vidalia onion diced
* about 1/3 green pepper diced
* salt and fresh ground pepper - 1 tbsp each
* 2 tbsp fresh minced garlic (from the jar, fresh has a bit too much bite)
* 1 tbsp Chef Paul Prudhomme's Magic Seasoning Salt
* Kraft Mozzerella Deli Cheese Slices and American Cheese Slices
* Toppings like fresh lettuce, tomato, onion, etc.
* Hamburger condiments
The first thing you need to do is put your ground beef in a large mixing bowl with the garlic, salt, pepper, Magic Seasoning, and diced onion and green pepper. Mix well. Make patties, we make 1/2 lb burgers so 3 lbs of ground chuck yields 6 burgers. You CAN make burgers this thick on the stove in 10-12 minutes and THEY WILL NOT be PINK in the middle AT ALL!
Next turn up the heat on your burner to high and set the timer on your stove for about 6 minutes. You are not going to flip or press or do anything to these burgers for the entire 6 minutes. Find the tightest fitting lid you can find and keep this pan covered (don't peek) the entire 6 minutes. When your timer goes off you're going to take the lid off and set it in the sink (it's very hot and wet underneath and you don't want that dripping all over your stove).
Flip the hamburgers in the pan with your spatula being careful not to splatter the grease on yourself. Like the picture, you may notice one or two of them darker than the others, and that is where the hotspots are on your burner. Rotate the pan 180 degrees if needed to cook the rest of the way. Once they are flipped, put the cover back on your pan and set your timer to 6 minutes again - but this time turn the heat down to med-high. You are not going to turn these burgers again until they timer goes off - and you will not remove the lid.
The reason that these burgers are so juicy is because they are only turned one time. The reason they cook so well leaving no pink in the middle is the way they cook with the lid on - it's like steaming vegetables and cooks them through and through. You cook them on high the first half because they are raw, and turn the heat down when they are flipped because they are 2/3 done. When the final 6 minutes is over, take off the lid and turn down the heat to low. Then quickly put one slice of mozzerella on each burger, and then one slice of american on top of that. Put the lid on and cook 60 seconds, then take the lid off and turn the heat off - you burgers should look like this picture!
Then all you have to do is put your burgers on a bun and top them with what you like and you're good to go! I personally like lettuce, tomato, onion, mustard and ketchup! These burgers are very tasty, very good - and just like the huge bistro burgers you would get at any one of the best restaurants!
John Pratt writes on his blog [http://www.jtpratt.com]JTPratt's Blogging Mistakes, but his love of cooking keeps him writing for [http://www.accordingtokieli.com]Free Online Recipes by Kieli! Pictures for [http://www.accordingtokieli.com/2008/01/30/best-stovetop-hamburgers-in-the-world-recipe/]Best Stovetop Hamburgers Recipes are here!
Article Source: http://EzineArticles.com/?expert=John_T_Pratt http://EzineArticles.com/?Best-Stovetop-Hamburgers-Recipe&id=1004604
I'm going to not only show you the best hamburger recipe, but I'm going to show you how to cook the best stovetop hamburger. There are a few secrets to this, and I do love to grill out in the spring and summer all the time - but you can actually cook hamburgers and cheeseburgers in your kitchen on the stove by frying them to perfection! This is how we make the best burgers indoors in the winter time!
What you will need for ingredients:
* about 3 lbs certified angus beef ground chuck (tastes and cooks best)
* about 1/3 a sweet vidalia onion diced
* about 1/3 green pepper diced
* salt and fresh ground pepper - 1 tbsp each
* 2 tbsp fresh minced garlic (from the jar, fresh has a bit too much bite)
* 1 tbsp Chef Paul Prudhomme's Magic Seasoning Salt
* Kraft Mozzerella Deli Cheese Slices and American Cheese Slices
* Toppings like fresh lettuce, tomato, onion, etc.
* Hamburger condiments
The first thing you need to do is put your ground beef in a large mixing bowl with the garlic, salt, pepper, Magic Seasoning, and diced onion and green pepper. Mix well. Make patties, we make 1/2 lb burgers so 3 lbs of ground chuck yields 6 burgers. You CAN make burgers this thick on the stove in 10-12 minutes and THEY WILL NOT be PINK in the middle AT ALL!
Next turn up the heat on your burner to high and set the timer on your stove for about 6 minutes. You are not going to flip or press or do anything to these burgers for the entire 6 minutes. Find the tightest fitting lid you can find and keep this pan covered (don't peek) the entire 6 minutes. When your timer goes off you're going to take the lid off and set it in the sink (it's very hot and wet underneath and you don't want that dripping all over your stove).
Flip the hamburgers in the pan with your spatula being careful not to splatter the grease on yourself. Like the picture, you may notice one or two of them darker than the others, and that is where the hotspots are on your burner. Rotate the pan 180 degrees if needed to cook the rest of the way. Once they are flipped, put the cover back on your pan and set your timer to 6 minutes again - but this time turn the heat down to med-high. You are not going to turn these burgers again until they timer goes off - and you will not remove the lid.
The reason that these burgers are so juicy is because they are only turned one time. The reason they cook so well leaving no pink in the middle is the way they cook with the lid on - it's like steaming vegetables and cooks them through and through. You cook them on high the first half because they are raw, and turn the heat down when they are flipped because they are 2/3 done. When the final 6 minutes is over, take off the lid and turn down the heat to low. Then quickly put one slice of mozzerella on each burger, and then one slice of american on top of that. Put the lid on and cook 60 seconds, then take the lid off and turn the heat off - you burgers should look like this picture!
Then all you have to do is put your burgers on a bun and top them with what you like and you're good to go! I personally like lettuce, tomato, onion, mustard and ketchup! These burgers are very tasty, very good - and just like the huge bistro burgers you would get at any one of the best restaurants!
John Pratt writes on his blog [http://www.jtpratt.com]JTPratt's Blogging Mistakes, but his love of cooking keeps him writing for [http://www.accordingtokieli.com]Free Online Recipes by Kieli! Pictures for [http://www.accordingtokieli.com/2008/01/30/best-stovetop-hamburgers-in-the-world-recipe/]Best Stovetop Hamburgers Recipes are here!
Article Source: http://EzineArticles.com/?expert=John_T_Pratt http://EzineArticles.com/?Best-Stovetop-Hamburgers-Recipe&id=1004604
Lovely Desserts To Spice Up Your Valentine's Day
By [http://ezinearticles.com/?expert=Mary_Anne_Durkee]Mary Anne Durkee
You don't need to be a chef-in-training to create a spectacular dessert that will have your sweetheart smiling until next Valentine's Day. You can make a truly decadent creation by following this simple chocolate dessert recipe. I like to use the large stem berries as they look spectacular and have a built in handle. Here are a couple of recipes that are guaranteed to make your Valentines a lot more interesting!
Chocolate-Covered Strawberries
INGREDIENTS
6 ounces bittersweet or semisweet chocolate, chopped
4 ounces white chocolate, chopped
1 tablespoon shortening
36 large strawberries, washed and dried
PREPARATION
Line baking sheet with parchment or waxed paper. In 1/2-quart saucepan on MELT on Wolf electric or induction cooktop, place bittersweet chocolate. Heat about 12 minutes or until chocolate is completely melted, stirring occasionally. Dip strawberries halfway into chocolate and place on waxed paper. Chill in Sub-Zero refrigerator about 30 minutes, or until chocolate is set. In 1/2-quart saucepan on MELT, place white chocolate and shortening. Melt until smooth. Drizzle white chocolate over dark chocolate-covered strawberries. Chill about 30 minutes or until set. Strawberries can be refrigerated up to 6 hours.
Makes 3 dozen strawberries.
Chocolate Truffles: The word truffle has several meanings in the world of candy because of their different countries of origin. It was invented in France as a small, rich chocolate made of ganache, often flavored and usually shaped into a ball. The original recipe, rolled in cocoa, was named after the black truffle fungus because of its physical resemblance.
INGREDIENTS
1 (12 ounce) package semi-sweet chocolate chips
Half cup butter
1/3 cups water
1 egg yolk
1 tablespoon flavored liqueur (raspberry, orange, mint, kirsch, or Grand Marnier)
Three Fourth cup cocoa
*optional: add a little chile powder for some fun heat
PREPARATION
Pour water in the basin of a bain de marie. Heat to 140F (60C), covered with lid. In the porcelain part, place chocolate chips, butter, water and liqueur. Place over water.
Heat about 10 minutes or until chocolate and butter is melted, stirring occasionally. Remove the porcelain container of the bain de marie and gently whisk in egg yolk until just combined. Place pan in refrigerator for 1 hour or until firm. (Do not refrigerate overnight.)
When chilled, scoop chocolate by tablespoon and roll each into a ball. Roll balls into cocoa, chopped nuts, chocolate sprinkles, etc as you desire. Place balls on waxed paper lined baking sheet. Repeat until all mixture is used. Refrigerate until firm. Store in refrigerator.
Alternate method: In 2-quart saucepan on low, place chips, butter and water. Heat about 20 minutes or until melted, stirring occasionally. Remove from heat. Gently whisk egg yolk and liqueur into mixture. Place pan in refrigerator for 1 hour. (Do not refrigerate overnight.) Continue as above.
Makes 3 dozen balls.
Mary-Anne is a featured member and regular contributor at iFood.tv, [http://www.iFood.tv]a global food network featuring recipes from all over the world. Other popular Valentines Day dessert recipe videos on ifood.tv include [http://www.ifood.tv/recipe/cardamom_chocolate_truffles_0]Chocolate Truffles Recipe and [http://www.ifood.tv/recipe/chocolate_covered_strawberries]Chocolate Covered Strawberries Recipe.
Article Source: http://EzineArticles.com/?expert=Mary_Anne_Durkee http://EzineArticles.com/?Lovely-Desserts-To-Spice-Up-Your-Valentines-Day&id=1012166
You don't need to be a chef-in-training to create a spectacular dessert that will have your sweetheart smiling until next Valentine's Day. You can make a truly decadent creation by following this simple chocolate dessert recipe. I like to use the large stem berries as they look spectacular and have a built in handle. Here are a couple of recipes that are guaranteed to make your Valentines a lot more interesting!
Chocolate-Covered Strawberries
INGREDIENTS
6 ounces bittersweet or semisweet chocolate, chopped
4 ounces white chocolate, chopped
1 tablespoon shortening
36 large strawberries, washed and dried
PREPARATION
Line baking sheet with parchment or waxed paper. In 1/2-quart saucepan on MELT on Wolf electric or induction cooktop, place bittersweet chocolate. Heat about 12 minutes or until chocolate is completely melted, stirring occasionally. Dip strawberries halfway into chocolate and place on waxed paper. Chill in Sub-Zero refrigerator about 30 minutes, or until chocolate is set. In 1/2-quart saucepan on MELT, place white chocolate and shortening. Melt until smooth. Drizzle white chocolate over dark chocolate-covered strawberries. Chill about 30 minutes or until set. Strawberries can be refrigerated up to 6 hours.
Makes 3 dozen strawberries.
Chocolate Truffles: The word truffle has several meanings in the world of candy because of their different countries of origin. It was invented in France as a small, rich chocolate made of ganache, often flavored and usually shaped into a ball. The original recipe, rolled in cocoa, was named after the black truffle fungus because of its physical resemblance.
INGREDIENTS
1 (12 ounce) package semi-sweet chocolate chips
Half cup butter
1/3 cups water
1 egg yolk
1 tablespoon flavored liqueur (raspberry, orange, mint, kirsch, or Grand Marnier)
Three Fourth cup cocoa
*optional: add a little chile powder for some fun heat
PREPARATION
Pour water in the basin of a bain de marie. Heat to 140F (60C), covered with lid. In the porcelain part, place chocolate chips, butter, water and liqueur. Place over water.
Heat about 10 minutes or until chocolate and butter is melted, stirring occasionally. Remove the porcelain container of the bain de marie and gently whisk in egg yolk until just combined. Place pan in refrigerator for 1 hour or until firm. (Do not refrigerate overnight.)
When chilled, scoop chocolate by tablespoon and roll each into a ball. Roll balls into cocoa, chopped nuts, chocolate sprinkles, etc as you desire. Place balls on waxed paper lined baking sheet. Repeat until all mixture is used. Refrigerate until firm. Store in refrigerator.
Alternate method: In 2-quart saucepan on low, place chips, butter and water. Heat about 20 minutes or until melted, stirring occasionally. Remove from heat. Gently whisk egg yolk and liqueur into mixture. Place pan in refrigerator for 1 hour. (Do not refrigerate overnight.) Continue as above.
Makes 3 dozen balls.
Mary-Anne is a featured member and regular contributor at iFood.tv, [http://www.iFood.tv]a global food network featuring recipes from all over the world. Other popular Valentines Day dessert recipe videos on ifood.tv include [http://www.ifood.tv/recipe/cardamom_chocolate_truffles_0]Chocolate Truffles Recipe and [http://www.ifood.tv/recipe/chocolate_covered_strawberries]Chocolate Covered Strawberries Recipe.
Article Source: http://EzineArticles.com/?expert=Mary_Anne_Durkee http://EzineArticles.com/?Lovely-Desserts-To-Spice-Up-Your-Valentines-Day&id=1012166
Coconut Ginger Ice Cream Recipe - This Is A Must Try, It Is Excellent & Very Easy, Great Kid Recipe
By [http://ezinearticles.com/?expert=Shelley_Pogue]Shelley Pogue
I made this dessert for my final class in culinary school. We had to prepare a dessert with a four course meal, that we had to complete before we were able to move on. We had to select out of a hat, the items we were to prepare, and do so in a slotted time period to be graded. We knew that we had to make a dessert, and were allowed to bring any items into class that we wanted to use within reason. I decided to bring in rock salt, coconut milk, and shredded coconut. We always had fresh ginger, nutmeg and sugar at our disposal, so I knew that I would have that at my disposal for any dish. I very much believe that my instructors loved my coconut dessert dish, due to they ate every last bite, and I made a perfect score.
This is a great recipe, and it is very fun to make, and probably the easiest to make, too. I am glad that I am able to share this recipe with you!
Ingredients you will need:
1 Can of coconut milk (or) 16 ounces
1/4 Teaspoon of fresh ginger
1/2 Cup of shredded coconut
1/8 Teaspoon of nutmeg
1/4 Cup of sugar - you can go much less on the sugar if you like. Adjust it to you taste. If you want to totally remove it that is an option too. You can use a sugar substitute, but follow the directions on the box.
2 Cups of rock salt
4-5 Cups of cubed or crushed ice.
4 small ramekins
2 Large zip lock bags
1 mixing bowl
You are now ready to make your ice cream. You will add in a mixing bowl the 16 ounces of coconut milk. It is always best to shake the can of coconut milk before you open it, to get the built up coconut milk fat solids incorporated back into the liquid. You will ten cut off a piece of ginger and peel it, and then cut it, and make a paste, and add it to the milk. Add you nutmeg, and sugar, and give it a good mix. You will need to taste it to make sure it has the flavor component you want. If you want to add more nutmeg, or ginger now would be the time to do so.
If you are a diabetic you could use a sugar substitute, or no sugar at all. I have not tried it without the sugar, so I would be interested in any feedback on this matter. I do believe that it would work though.
You will now need to get ready for the fun to start. You can roast of your coconut before or after. Just get a small saute pan, and add your coconut to a pan over med to med high heat and toss until golden brown. Remove from pan and save for topping your finished ice cream later.
Add your milk ice cream mixture to the first zip lock bag and make sure it is sealed very well. If you have a rubber band to go around to keep it from flapping around this is a good thing. In your second bag you are going to add half of the rock salt, and half of the ice to the bag. Next ad your 1st zip lock bag with the milk mixture, and then the rest of the ice, and rock salt. You will then let the kids take over if they are helping you out.
This is best done outside in an area that is not going to matter if things get a little out of hand. You will need to shake vigorously for around 5-10 minutes, or until the milk starts turning into a frozen solid. You will then remove from the bag of ice, and rock salt. Mix very gently with cold water, and pat dry. Immediately put the semi-frozen mixture into the ramekins, and put into the freezer for about 5-10 minutes. Pull from freezer and add your roasted coconut to the top and dig in.
I love this recipe, and it is so fun to make. It is also one of the best desserts I have ever eaten as well.
Chef Shelley Pogue, a Cum Laude, Le Cordon Blue graduate and Executive Research and Development Chef, for Vertical Sales and Marketing, San Ramon, CA.
Article Source: http://EzineArticles.com/?expert=Shelley_Pogue http://EzineArticles.com/?Coconut-Ginger-Ice-Cream-Recipe---This-Is-A-Must-Try,-It-Is-Excellent-and-Very-Easy,-Great-Kid-Recipe&id=1003426
I made this dessert for my final class in culinary school. We had to prepare a dessert with a four course meal, that we had to complete before we were able to move on. We had to select out of a hat, the items we were to prepare, and do so in a slotted time period to be graded. We knew that we had to make a dessert, and were allowed to bring any items into class that we wanted to use within reason. I decided to bring in rock salt, coconut milk, and shredded coconut. We always had fresh ginger, nutmeg and sugar at our disposal, so I knew that I would have that at my disposal for any dish. I very much believe that my instructors loved my coconut dessert dish, due to they ate every last bite, and I made a perfect score.
This is a great recipe, and it is very fun to make, and probably the easiest to make, too. I am glad that I am able to share this recipe with you!
Ingredients you will need:
1 Can of coconut milk (or) 16 ounces
1/4 Teaspoon of fresh ginger
1/2 Cup of shredded coconut
1/8 Teaspoon of nutmeg
1/4 Cup of sugar - you can go much less on the sugar if you like. Adjust it to you taste. If you want to totally remove it that is an option too. You can use a sugar substitute, but follow the directions on the box.
2 Cups of rock salt
4-5 Cups of cubed or crushed ice.
4 small ramekins
2 Large zip lock bags
1 mixing bowl
You are now ready to make your ice cream. You will add in a mixing bowl the 16 ounces of coconut milk. It is always best to shake the can of coconut milk before you open it, to get the built up coconut milk fat solids incorporated back into the liquid. You will ten cut off a piece of ginger and peel it, and then cut it, and make a paste, and add it to the milk. Add you nutmeg, and sugar, and give it a good mix. You will need to taste it to make sure it has the flavor component you want. If you want to add more nutmeg, or ginger now would be the time to do so.
If you are a diabetic you could use a sugar substitute, or no sugar at all. I have not tried it without the sugar, so I would be interested in any feedback on this matter. I do believe that it would work though.
You will now need to get ready for the fun to start. You can roast of your coconut before or after. Just get a small saute pan, and add your coconut to a pan over med to med high heat and toss until golden brown. Remove from pan and save for topping your finished ice cream later.
Add your milk ice cream mixture to the first zip lock bag and make sure it is sealed very well. If you have a rubber band to go around to keep it from flapping around this is a good thing. In your second bag you are going to add half of the rock salt, and half of the ice to the bag. Next ad your 1st zip lock bag with the milk mixture, and then the rest of the ice, and rock salt. You will then let the kids take over if they are helping you out.
This is best done outside in an area that is not going to matter if things get a little out of hand. You will need to shake vigorously for around 5-10 minutes, or until the milk starts turning into a frozen solid. You will then remove from the bag of ice, and rock salt. Mix very gently with cold water, and pat dry. Immediately put the semi-frozen mixture into the ramekins, and put into the freezer for about 5-10 minutes. Pull from freezer and add your roasted coconut to the top and dig in.
I love this recipe, and it is so fun to make. It is also one of the best desserts I have ever eaten as well.
Chef Shelley Pogue, a Cum Laude, Le Cordon Blue graduate and Executive Research and Development Chef, for Vertical Sales and Marketing, San Ramon, CA.
Article Source: http://EzineArticles.com/?expert=Shelley_Pogue http://EzineArticles.com/?Coconut-Ginger-Ice-Cream-Recipe---This-Is-A-Must-Try,-It-Is-Excellent-and-Very-Easy,-Great-Kid-Recipe&id=1003426
My Granny's Chicken Marengo
By [http://ezinearticles.com/?expert=Andrew_J_Smith]Andrew J Smith
I have lived in Italy for close on ten years and of the many things I love perhaps the food is top of the list. Eating in Italy is a serious business.
Some of the best meals you will ever eat in Italy aren't to be found in restaurants but in people's homes. The true top chefs of Italian cuisine are the Italian Mammas found throughout this beautiful land.
Chicken Marengo is just such a recipe. It is simple to make but it is delicious!! Don't worry too much about the truffles and crayfish - they add a little but aren't essential. Enjoy it and please let me know what you think.
1 Chicken, cut into pieces
1 tsp Salt
1 Dash Pepper
4 tbs Olive Oil
1 Chopped Onion
½ Clove Minced Garlic
½ cup Chopped Tomato
½ cup Sliced White Truffles (optional)
¼ cup Cognac or Sherry
2 tbs Flour
6 Eggs for garnishing, crayfish optional for garnishing
1) Cut the chicken into pieces. Sprinkle with salt, pepper and flour and brown in oil. Set aside.
2) Sauté the onions and garlic in the same pan. Add the chicken and rest of the ingredients, cover and simmer until tender (30-40 minutes). White wine can be used instead of the cognac or sherry and to be honest I prefer using white wine.
3) Fry the eggs and place one on each dish as a garnish. Serves Six.
I hope you enjoy this recipe, I have lots more that I would like to share with you. To view some of my other favorites please visit me here: http://www.my-italy-piedmont-marche-and-more.com/italian-recipe.html
Article Source: http://EzineArticles.com/?expert=Andrew_J_Smith http://EzineArticles.com/?My-Grannys-Chicken-Marengo&id=1006617
I have lived in Italy for close on ten years and of the many things I love perhaps the food is top of the list. Eating in Italy is a serious business.
Some of the best meals you will ever eat in Italy aren't to be found in restaurants but in people's homes. The true top chefs of Italian cuisine are the Italian Mammas found throughout this beautiful land.
Chicken Marengo is just such a recipe. It is simple to make but it is delicious!! Don't worry too much about the truffles and crayfish - they add a little but aren't essential. Enjoy it and please let me know what you think.
1 Chicken, cut into pieces
1 tsp Salt
1 Dash Pepper
4 tbs Olive Oil
1 Chopped Onion
½ Clove Minced Garlic
½ cup Chopped Tomato
½ cup Sliced White Truffles (optional)
¼ cup Cognac or Sherry
2 tbs Flour
6 Eggs for garnishing, crayfish optional for garnishing
1) Cut the chicken into pieces. Sprinkle with salt, pepper and flour and brown in oil. Set aside.
2) Sauté the onions and garlic in the same pan. Add the chicken and rest of the ingredients, cover and simmer until tender (30-40 minutes). White wine can be used instead of the cognac or sherry and to be honest I prefer using white wine.
3) Fry the eggs and place one on each dish as a garnish. Serves Six.
I hope you enjoy this recipe, I have lots more that I would like to share with you. To view some of my other favorites please visit me here: http://www.my-italy-piedmont-marche-and-more.com/italian-recipe.html
Article Source: http://EzineArticles.com/?expert=Andrew_J_Smith http://EzineArticles.com/?My-Grannys-Chicken-Marengo&id=1006617
Marinated, Grilled Chuck Steak Recipe
By [http://ezinearticles.com/?expert=Lee_Griffith]Lee Griffith
A couple of weeks ago, my wife Sue came home from one of our local
supermarkets with a couple of chuck steaks. A young guy in the meat
department had given her a pitch describing the virtues of chuck
steak and how flavorful it is. I had always considered chuck steak
to be inferior for grilling purposes, but I decided to challenge
myself: Could I take these chuck steaks and turn them into a good
presentation from the grill? Well, I passed the test with flying
colors. These steaks tasted great! I grilled these on George
Foreman electric grill, but you can prepare the steak on a large
cast iron frying pan as well. You'll find the flavor from the marinade to be very tasty and not overpowering. There are some fantastic layers of flavor going on.
Ingredients:
2 approx. 1" thick boneless chuck steaks (approx. 1.5 lbs. total)
For the marinade:
2/3 cup olive oil
1/3 cup red wine vinegar
1/3 cup soy sauce
2 tbsp. brown sugar
3 cloves minced garlic
1 tbsp. dried parsley leaves
1 tsp. coarsely ground black pepper
1 tsp. dried rosemary leaves
1 tsp. dried mint leaves
Put all marinade ingredients in a bowl, or a two-cup measuring cup,
and stir with a spoon until ingredients are thoroughly blended
together. Tenderize the meat by poking repeatedly with a fork.
Place steak and marinade in a large freezer bag. Coat the steak
well with the marinade. Seal the freezer bag and place in a bowl.
Chill in refrigerator and marinate the meat for at least 4 hours
and up to overnight. Grill steaks to preference.
Copyright © 2008 Lee Griffith. All rights reserved.
ABOUT THE AUTHOR: Lee Griffith, a.k.a. "Griff" is the author of several blogs. Griff describes himself as a "former kitchen klutz" who now has a passion for cooking and developing great recipes. Griff would like to send you a FREE E-BOOK with 32 great chili recipes, along with a free recipe every week via email. To receive, simply click on http://optin2.griffsrecipes.com
Check out "Griff's Recipe Report" at http://GriffsRecipeReport.com
Article Source: http://EzineArticles.com/?expert=Lee_Griffith http://EzineArticles.com/?Marinated,-Grilled-Chuck-Steak-Recipe&id=1006914
A couple of weeks ago, my wife Sue came home from one of our local
supermarkets with a couple of chuck steaks. A young guy in the meat
department had given her a pitch describing the virtues of chuck
steak and how flavorful it is. I had always considered chuck steak
to be inferior for grilling purposes, but I decided to challenge
myself: Could I take these chuck steaks and turn them into a good
presentation from the grill? Well, I passed the test with flying
colors. These steaks tasted great! I grilled these on George
Foreman electric grill, but you can prepare the steak on a large
cast iron frying pan as well. You'll find the flavor from the marinade to be very tasty and not overpowering. There are some fantastic layers of flavor going on.
Ingredients:
2 approx. 1" thick boneless chuck steaks (approx. 1.5 lbs. total)
For the marinade:
2/3 cup olive oil
1/3 cup red wine vinegar
1/3 cup soy sauce
2 tbsp. brown sugar
3 cloves minced garlic
1 tbsp. dried parsley leaves
1 tsp. coarsely ground black pepper
1 tsp. dried rosemary leaves
1 tsp. dried mint leaves
Put all marinade ingredients in a bowl, or a two-cup measuring cup,
and stir with a spoon until ingredients are thoroughly blended
together. Tenderize the meat by poking repeatedly with a fork.
Place steak and marinade in a large freezer bag. Coat the steak
well with the marinade. Seal the freezer bag and place in a bowl.
Chill in refrigerator and marinate the meat for at least 4 hours
and up to overnight. Grill steaks to preference.
Copyright © 2008 Lee Griffith. All rights reserved.
ABOUT THE AUTHOR: Lee Griffith, a.k.a. "Griff" is the author of several blogs. Griff describes himself as a "former kitchen klutz" who now has a passion for cooking and developing great recipes. Griff would like to send you a FREE E-BOOK with 32 great chili recipes, along with a free recipe every week via email. To receive, simply click on http://optin2.griffsrecipes.com
Check out "Griff's Recipe Report" at http://GriffsRecipeReport.com
Article Source: http://EzineArticles.com/?expert=Lee_Griffith http://EzineArticles.com/?Marinated,-Grilled-Chuck-Steak-Recipe&id=1006914
Making Yogurt Recipe
By [http://ezinearticles.com/?expert=Ferne_Merrylees]Ferne Merrylees
My dad is a yogurt making fiend and this is one of his favourite recipes for making the best tasting yogurt there is. Our family thrives on yogurt and the great thing about making it at home is you can have as many flavours as you want without having to buy huge expensive tubs at the shops! I prefer vanilla, Dad likes his plain mixed with fruit and Mum likes hers with muesli! Try different flavours to find your favourite!
* Ingredients
1. 3 cups 1% organic milk (pasteurized)
2. 1 cup heavy cream
3. 1/4 cup organic raw sugar
4. 1/2 cup of starter yogurt
5. flavours (strawberry jam, vanilla essence etc)
* Equipment
1. saucepan
2. esky
3. clean sterilized jars
4. whisk
5. thermometer
* Instructions
1. Heat the milk and cream in a saucepan and dissolve the sugar into it.
2. Bring the mixture to 43 degrees Celsius (110 degrees Fahrenheit) and add the starter yogurt, whisking well.
3. In the base of the clean jars, add the flavours of your choice leaving one jar plain to be used as starter yogurt for your next batch.
4. Fill the jars with the milk mixture, filling the jar to about an inch from the top. Screw the lids on tight.
5. Fill an esky (a cooler) with hot tap water and then place the jars inside, making sure that the water doesn't cover them entirely.
6. Put the lid of the esky on and leave for 8 hours or so (or overnight.)
7. Place in the fridge to help the yogurt thicken.
Vary the amount of sugar you add to the mixture. This yogurt is extremely creamy and a bit to sweet for my liking. I find just adding fresh fruit or jams makes the yogurt sweet enough. Experiment and find a yogurt that suits you and your family!
I've been a fan of yogurt for years and recently I've put together a blog on everything I know about yogurt including the research into how yogurt might be able to fight cancer, the benefits of eating yogurt such as improving the immune system and how yogurt might help us live longer, healthier lives. Check out my blog at http://makingyogurt.wordpress.com/
Article Source: http://EzineArticles.com/?expert=Ferne_Merrylees http://EzineArticles.com/?Making-Yogurt-Recipe&id=1000807
My dad is a yogurt making fiend and this is one of his favourite recipes for making the best tasting yogurt there is. Our family thrives on yogurt and the great thing about making it at home is you can have as many flavours as you want without having to buy huge expensive tubs at the shops! I prefer vanilla, Dad likes his plain mixed with fruit and Mum likes hers with muesli! Try different flavours to find your favourite!
* Ingredients
1. 3 cups 1% organic milk (pasteurized)
2. 1 cup heavy cream
3. 1/4 cup organic raw sugar
4. 1/2 cup of starter yogurt
5. flavours (strawberry jam, vanilla essence etc)
* Equipment
1. saucepan
2. esky
3. clean sterilized jars
4. whisk
5. thermometer
* Instructions
1. Heat the milk and cream in a saucepan and dissolve the sugar into it.
2. Bring the mixture to 43 degrees Celsius (110 degrees Fahrenheit) and add the starter yogurt, whisking well.
3. In the base of the clean jars, add the flavours of your choice leaving one jar plain to be used as starter yogurt for your next batch.
4. Fill the jars with the milk mixture, filling the jar to about an inch from the top. Screw the lids on tight.
5. Fill an esky (a cooler) with hot tap water and then place the jars inside, making sure that the water doesn't cover them entirely.
6. Put the lid of the esky on and leave for 8 hours or so (or overnight.)
7. Place in the fridge to help the yogurt thicken.
Vary the amount of sugar you add to the mixture. This yogurt is extremely creamy and a bit to sweet for my liking. I find just adding fresh fruit or jams makes the yogurt sweet enough. Experiment and find a yogurt that suits you and your family!
I've been a fan of yogurt for years and recently I've put together a blog on everything I know about yogurt including the research into how yogurt might be able to fight cancer, the benefits of eating yogurt such as improving the immune system and how yogurt might help us live longer, healthier lives. Check out my blog at http://makingyogurt.wordpress.com/
Article Source: http://EzineArticles.com/?expert=Ferne_Merrylees http://EzineArticles.com/?Making-Yogurt-Recipe&id=1000807
Tart Apple Cranberry Crumble
By [http://ezinearticles.com/?expert=Shelley_Pogue]Shelley Pogue
The prep time is very minimal for this fruit crumble, and there will not be much effort spent on cleanup after you get it into the oven. And it is a very tasty dessert for almost any occasion.
Ingredients you will need:
4 Cups of Apples, I prefer Granny Smith, but use what you like
2 Cups of fresh cranberries
2 Cups of sugar
1/4 Cup of brown sugar
2-3 Ounces of a good Brandy, if you will drink it then it is okay to eat it. I prefer not to use any wine that I would not serve at my table.
1 1/2 Cup of rolled oats
3/4 Cup of butter
1/2 Cup of flour
1/2 cup of almonds
1/2 cup of walnuts
You will need to preheat your oven to 350 degrees. If you are using a gas oven you may need to play with the temperature if you are prone to burn, or over cook things. At this time you will need to get your baking pan, and grease it well. The baking pan you will need to use should be a shallow one that will hold 2-3 quarts. At this time you will need to combine all of your apples, cranberries, and sugar, and brown sugar, into the greased pan. You will then drizzle the Brandy over the mixture. The alcohol will burn off, it is just to add extra flavor.
You will need to have a separate mixing bowl handy, so you can mix the other ingredients to incorporate a good coating of sugar. So, in this separate mixing bowl you will add your rolled oats, sugar, flour, almonds, and walnuts. You will give this a quick toss to get them evenly mixed together. You will sprinkle this mixture over the fruit and sugar mixture in the greased baking pan. While you are doing this make sure you are coating the fruit mixture evenly. This will help for a few reasons, it will keep it from burning, and it will help it cook evenly through the fruit crumble.
Once you get all of your fruit crumble mixture into the baking pan, there is one last step, you will add the butter. You will need to cut pats of butter, and place on top of your rolled oat crust. This will give it flavor, and help with the browning process. After 15 minutes in the oven you will need to turn 180 degrees. This will help during the cooking process, to make sure it cooks evenly, and to ensure even browning on the crust. You will cook approximately 30-45 minutes or until done. Enjoy.
The yield for this dish is 8 servings.
Chef Shelley Pogue, a Cum Laude, Le Cordon Blue graduate and Executive Research and Development Chef, for Vertical Sales and Marketing, San Ramon, CA.
Article Source: http://EzineArticles.com/?expert=Shelley_Pogue http://EzineArticles.com/?Tart-Apple-Cranberry-Crumble&id=998514
The prep time is very minimal for this fruit crumble, and there will not be much effort spent on cleanup after you get it into the oven. And it is a very tasty dessert for almost any occasion.
Ingredients you will need:
4 Cups of Apples, I prefer Granny Smith, but use what you like
2 Cups of fresh cranberries
2 Cups of sugar
1/4 Cup of brown sugar
2-3 Ounces of a good Brandy, if you will drink it then it is okay to eat it. I prefer not to use any wine that I would not serve at my table.
1 1/2 Cup of rolled oats
3/4 Cup of butter
1/2 Cup of flour
1/2 cup of almonds
1/2 cup of walnuts
You will need to preheat your oven to 350 degrees. If you are using a gas oven you may need to play with the temperature if you are prone to burn, or over cook things. At this time you will need to get your baking pan, and grease it well. The baking pan you will need to use should be a shallow one that will hold 2-3 quarts. At this time you will need to combine all of your apples, cranberries, and sugar, and brown sugar, into the greased pan. You will then drizzle the Brandy over the mixture. The alcohol will burn off, it is just to add extra flavor.
You will need to have a separate mixing bowl handy, so you can mix the other ingredients to incorporate a good coating of sugar. So, in this separate mixing bowl you will add your rolled oats, sugar, flour, almonds, and walnuts. You will give this a quick toss to get them evenly mixed together. You will sprinkle this mixture over the fruit and sugar mixture in the greased baking pan. While you are doing this make sure you are coating the fruit mixture evenly. This will help for a few reasons, it will keep it from burning, and it will help it cook evenly through the fruit crumble.
Once you get all of your fruit crumble mixture into the baking pan, there is one last step, you will add the butter. You will need to cut pats of butter, and place on top of your rolled oat crust. This will give it flavor, and help with the browning process. After 15 minutes in the oven you will need to turn 180 degrees. This will help during the cooking process, to make sure it cooks evenly, and to ensure even browning on the crust. You will cook approximately 30-45 minutes or until done. Enjoy.
The yield for this dish is 8 servings.
Chef Shelley Pogue, a Cum Laude, Le Cordon Blue graduate and Executive Research and Development Chef, for Vertical Sales and Marketing, San Ramon, CA.
Article Source: http://EzineArticles.com/?expert=Shelley_Pogue http://EzineArticles.com/?Tart-Apple-Cranberry-Crumble&id=998514
Just Like Applebee's Baby Back Ribs - But at Home!
By [http://ezinearticles.com/?expert=Mark_Hester]Mark Hester
What is it about Applebee's Restaurant?
Ask anyone to name their favorite casual dining restaurants and you can bet that Applebees will be up there close to the top along with the superior Outback Steakhouse or Olive Garden. Applebee's Grill just seems to have it's finger on the pulse of the American diner.
Baby Back Ribs are the most popular item on Applebee's menu and are incredibly easy to make at home. The BBQ sauce is surprisingly simple and has only 6 ingredients. Not sure if they sell the Barbeque Sauce by the bottle at the restaurants or online (If anyone knows, please let me know.).
Applebees boiled their ribs. This is a method of cooking designed to be quick and easy -- important in a restaurant where you have teenagers manning the grills and you serve hundreds of dinners a night. You don't have either of these problems (as far as I know, anyway.) So you can use any superior cooking method that you like.
The magic is in the sauce at Applebees. Put it back where it belongs -- in the meat.
Applebees' Baby Back Ribs
I usually make 2 batches of the sauce. One for basting and one for dipping at the table.
Ingredients
3 racks of Baby-Back Pork Ribs, each rack cut in half (about one pound each)
1 cup Ketchup
¼ cup Cider Vinegar
3 tablespoons Dark Brown Sugar
3 tablespoons Worcestershire Sauce
1 teaspoon Liquid Smoke
½ teaspoon Salt
Directions
Put ribs in a large pot with water to cover. Bring to a boil, reduce heat, cover and simmer 1 hour or until meat becomes fork-tender.
Mix remaining ingredients in a medium saucepan.
Bring to a boil, reduce heat and simmer uncovered, stirring often, 30 minutes or until slightly thickened.
Preheat broiler.
Line broiler pan with foil for easy cleanup.
Place ribs, meat side down, on broiler-pan rack, brush with ½ the sauce and broil 4 - 5 inches from heat source for 6 - 7 minutes.
Turn ribs over, brush with remaining sauce and broil 6 - 7 minutes longer or until edges are just slightly charred.
Serve with dipping sauce if you followed my advice and made two batches.
Makes about 4 servings for normal people or 1 serving for a True BBQ Fanatic.
Takes about 1¼ hours with about 4 minutes actual work time.
Boiling may be how Applebee's does it but you don't have to. Boiling is a quick and easy cooking technique for ribs but is not the best way to cook them. You lose too much of the flavor when you pour out the water. See my website http://www.weekendgrillers.com for better Barbequing and Grilling Techniques with more coming soon.
Besides the BBQ and Grilling Authority Site "The Weekend Grillers", Mark Hester runs the Best Copycat Restaurant Recipes Blog at http://bestcopycatrestaurantrecipes.blogspot.com/ where you can find this recipe and many more of your Restaurant Favorites you can make at home.
Visit http://bestcopycatrestaurantrecipes.blogspot.com/ today and see if one of your favorite restaurant dishes is featured or leave a request/comment for us to try and find.
Article Source: http://EzineArticles.com/?expert=Mark_Hester [http://ezinearticles.com/?Just-Like-Applebees-Baby-Back-Ribs---But-at-Home!&id=1001120 ]http://EzineArticles.com/?Just-Like-Applebees-Baby-Back-Ribs---But-at-Home!&id=1001120
What is it about Applebee's Restaurant?
Ask anyone to name their favorite casual dining restaurants and you can bet that Applebees will be up there close to the top along with the superior Outback Steakhouse or Olive Garden. Applebee's Grill just seems to have it's finger on the pulse of the American diner.
Baby Back Ribs are the most popular item on Applebee's menu and are incredibly easy to make at home. The BBQ sauce is surprisingly simple and has only 6 ingredients. Not sure if they sell the Barbeque Sauce by the bottle at the restaurants or online (If anyone knows, please let me know.).
Applebees boiled their ribs. This is a method of cooking designed to be quick and easy -- important in a restaurant where you have teenagers manning the grills and you serve hundreds of dinners a night. You don't have either of these problems (as far as I know, anyway.) So you can use any superior cooking method that you like.
The magic is in the sauce at Applebees. Put it back where it belongs -- in the meat.
Applebees' Baby Back Ribs
I usually make 2 batches of the sauce. One for basting and one for dipping at the table.
Ingredients
3 racks of Baby-Back Pork Ribs, each rack cut in half (about one pound each)
1 cup Ketchup
¼ cup Cider Vinegar
3 tablespoons Dark Brown Sugar
3 tablespoons Worcestershire Sauce
1 teaspoon Liquid Smoke
½ teaspoon Salt
Directions
Put ribs in a large pot with water to cover. Bring to a boil, reduce heat, cover and simmer 1 hour or until meat becomes fork-tender.
Mix remaining ingredients in a medium saucepan.
Bring to a boil, reduce heat and simmer uncovered, stirring often, 30 minutes or until slightly thickened.
Preheat broiler.
Line broiler pan with foil for easy cleanup.
Place ribs, meat side down, on broiler-pan rack, brush with ½ the sauce and broil 4 - 5 inches from heat source for 6 - 7 minutes.
Turn ribs over, brush with remaining sauce and broil 6 - 7 minutes longer or until edges are just slightly charred.
Serve with dipping sauce if you followed my advice and made two batches.
Makes about 4 servings for normal people or 1 serving for a True BBQ Fanatic.
Takes about 1¼ hours with about 4 minutes actual work time.
Boiling may be how Applebee's does it but you don't have to. Boiling is a quick and easy cooking technique for ribs but is not the best way to cook them. You lose too much of the flavor when you pour out the water. See my website http://www.weekendgrillers.com for better Barbequing and Grilling Techniques with more coming soon.
Besides the BBQ and Grilling Authority Site "The Weekend Grillers", Mark Hester runs the Best Copycat Restaurant Recipes Blog at http://bestcopycatrestaurantrecipes.blogspot.com/ where you can find this recipe and many more of your Restaurant Favorites you can make at home.
Visit http://bestcopycatrestaurantrecipes.blogspot.com/ today and see if one of your favorite restaurant dishes is featured or leave a request/comment for us to try and find.
Article Source: http://EzineArticles.com/?expert=Mark_Hester [http://ezinearticles.com/?Just-Like-Applebees-Baby-Back-Ribs---But-at-Home!&id=1001120 ]http://EzineArticles.com/?Just-Like-Applebees-Baby-Back-Ribs---But-at-Home!&id=1001120
Coconut Cherry Cupcakes - Really Moist And Deliciously Sweet
By [http://ezinearticles.com/?expert=Ali_Berry]Ali Berry
For me freshly baked cupcakes, are always a childhood favorite. I can remember waiting anxiously, to lick the frosting from the bowl, after my mother would bake them. This delicious recipe, will have your children wanting to lick the bowl as well. These tasty treats can be described as light, fluffy and sweet.
Note: You may wish to use candied cherries for added moisture.
Ingredients:
8 tablespoon or 1/4 pound of butter.
1/2 cup of sugar.
2 tablespoon of milk.
2 eggs.
5/8 cup of self rising flour.
1/2 teaspoon of baking powder
2/3 cup of dry unsweetened coconut
4oz cherries sliced.
12 (decorative) Fresh cherries.
Frosting:
4 tablespoon of butter
1 cup of confectioners sugar.
1 tablespoon of milk.
Baking Instructions:
Preheat the oven to 350 degrees F/180 degrees C. Put 12 paper baking cases in a muffin pan.
Put the sugar and butter in a bowl and mix together until fluffy.
Add milk and stir Slowly add the eggs and beat well.
Add sifted flour and baking powder and fold them in with the coconut and some of the sliced cherries.
Pour the batter into the paper baking cases.
Baker for about 20 - 30 minutes.
Sit out on oven rack and allow to cool.
Instructions for frosting:
Spread butter in a bowl and beat well.
Add milk and confectioners sugar(well sifted) and mix well.
Add candied or fresh cherries for the tops.
This is one of the many recipes from Sister Nadine's Bakery.
Ali and his wife Nadine specialize in gourmet bake goods. They are quickly growing in reputation. They have unique variety of pies. For more info visit: [http://www.Sisternadines.com/]http://www.Sisternadines.com
Article Source: http://EzineArticles.com/?expert=Ali_Berry http://EzineArticles.com/?Coconut-Cherry-Cupcakes---Really-Moist-And-Deliciously-Sweet&id=987717
For me freshly baked cupcakes, are always a childhood favorite. I can remember waiting anxiously, to lick the frosting from the bowl, after my mother would bake them. This delicious recipe, will have your children wanting to lick the bowl as well. These tasty treats can be described as light, fluffy and sweet.
Note: You may wish to use candied cherries for added moisture.
Ingredients:
8 tablespoon or 1/4 pound of butter.
1/2 cup of sugar.
2 tablespoon of milk.
2 eggs.
5/8 cup of self rising flour.
1/2 teaspoon of baking powder
2/3 cup of dry unsweetened coconut
4oz cherries sliced.
12 (decorative) Fresh cherries.
Frosting:
4 tablespoon of butter
1 cup of confectioners sugar.
1 tablespoon of milk.
Baking Instructions:
Preheat the oven to 350 degrees F/180 degrees C. Put 12 paper baking cases in a muffin pan.
Put the sugar and butter in a bowl and mix together until fluffy.
Add milk and stir Slowly add the eggs and beat well.
Add sifted flour and baking powder and fold them in with the coconut and some of the sliced cherries.
Pour the batter into the paper baking cases.
Baker for about 20 - 30 minutes.
Sit out on oven rack and allow to cool.
Instructions for frosting:
Spread butter in a bowl and beat well.
Add milk and confectioners sugar(well sifted) and mix well.
Add candied or fresh cherries for the tops.
This is one of the many recipes from Sister Nadine's Bakery.
Ali and his wife Nadine specialize in gourmet bake goods. They are quickly growing in reputation. They have unique variety of pies. For more info visit: [http://www.Sisternadines.com/]http://www.Sisternadines.com
Article Source: http://EzineArticles.com/?expert=Ali_Berry http://EzineArticles.com/?Coconut-Cherry-Cupcakes---Really-Moist-And-Deliciously-Sweet&id=987717
Focaccia Bread - It Is One Of The Staples Of Northern Italian Cuisine
By [http://ezinearticles.com/?expert=Shelley_Pogue]Shelley Pogue
Focaccia it is a bread that is made in Northern Italy. You can add any ingredient that you prefer, to make it one of your own recipes. I will give you the list of ingredients that I prefer to use, and the technique to make Focaccia. Then you are off on your own to individualize the recipe for your taste requirements.
List of Ingredients:
For the Herb Oil
1 Cup of Olive Oil
1-2 T Basil chopped
1-2 T Thyme chopped
1-2 T Oregano chopped
1-2 T Rosemary chopped
3-4 cloves of Garlic you can add an additional clove/cloves, if you like more garlic
1 T of good sea salt or Kosher Salt
1/2 - 1 tsp of cracked Pepper
To make the Herb Oil for the bread: Combine all of the fresh herbs in a mixing bowl and mix thoroughly. Just let it hang out until you are ready for it, but do not refrigerate.
Ingredients for the Focaccia Dough:
6 cups of Bread Flour
2-3 tsp of Sea Salt
2 tsp of instant yeast
7 tsp of olive oil
2 1/2 cups of water Make sure you water is not too hot between 105 - 115 degrees so it will not kill the yeast
To make your dough:
Combine all of the ingredients, other that the olive oil into a dough mixer. You could do this by hand if you want it will just double your mixing time. Mix until dough is all incorporated and together which will be about 3-5 minutes, and then add a little Olive Oil, just about 3-4 tsp. Then you will continue to mix the dough about an additional 1-2 minutes. You will remove the dough and add to a clean bowl. First you will coat the bowl first with about 1 tsp of Olive Oil, and then you will place the dough ball into the coated bowl. You will the let the dough rest for about 10-15 minutes at room temperature. Then you will punch/push/knead the dough down with your hands in a folded fist manner. You will not actually be punching the bread, it is just the name of the technique. After you do this process for around 1-2 minutes you will do the same thing over. Coat the bowl with about 1 tsp of oil, and this time you will cover with saran wrap and let the dough double in size. You want to keep an eye on the dough so it does not over ferment.
After it has double in size you will preheat your over to 400 if it is gas and 425 if it is electric. You are going to get your Focaccia bread prepped to bake. You will need a half sheet baking tray, and you will need to use some olive oil on the bottom of the pan to prevent sticking, and to help achieve a firm bottom crust. Transfer the dough to the greased sheet pan, do this gently, so it will not start to work the dough. Use your fingertips to start spreading the dough but do not puncture it while spreading. You will eventually work the dough out to the corners of the sheet pan. At this time you will let the dough rest for about 5-10 minutes. Make sure that your dough has not shrunk in, if it has punch it back out at this time. Add your Herb Oil and generously cover the bread. Next you will add the ingredients below.
Ingredients for the bread before baking:
1/2 - 1 cup of Sun Dried Tomatoes julienne strips
1 cup Parmesan Cheese shredded
1/2 cup of Olives that you prefer, I like the Kalamata Olives, but use your favorite
Your bread is almost ready to go in the oven, and this is the last step. Add these final ingredients, or ones you choose, and then put Focaccia Bread into the preheated oven. You will bake for around 8-10 minutes and turn 1/2 way or 180 degrees through the baking process and then cook until done, which could be an additional 10-15 minutes depending on your over. The top and bottom will be crisp, and it will have a slight golden or very light brown color. You will need to remove the bread at this time and add to a cooling rack to keep the bottom of the bread from getting soggy. Cool for about 15- 20 minutes before serving.
Chef Shelley Pogue, a Cum Laude, Le Cordon Blue graduate and Executive Research and Development Chef, for Vertical Sales and Marketing, San Ramon, CA.
Article Source: http://EzineArticles.com/?expert=Shelley_Pogue http://EzineArticles.com/?Focaccia-Bread---It-Is-One-Of-The-Staples-Of-Northern-Italian-Cuisine&id=995264
Focaccia it is a bread that is made in Northern Italy. You can add any ingredient that you prefer, to make it one of your own recipes. I will give you the list of ingredients that I prefer to use, and the technique to make Focaccia. Then you are off on your own to individualize the recipe for your taste requirements.
List of Ingredients:
For the Herb Oil
1 Cup of Olive Oil
1-2 T Basil chopped
1-2 T Thyme chopped
1-2 T Oregano chopped
1-2 T Rosemary chopped
3-4 cloves of Garlic you can add an additional clove/cloves, if you like more garlic
1 T of good sea salt or Kosher Salt
1/2 - 1 tsp of cracked Pepper
To make the Herb Oil for the bread: Combine all of the fresh herbs in a mixing bowl and mix thoroughly. Just let it hang out until you are ready for it, but do not refrigerate.
Ingredients for the Focaccia Dough:
6 cups of Bread Flour
2-3 tsp of Sea Salt
2 tsp of instant yeast
7 tsp of olive oil
2 1/2 cups of water Make sure you water is not too hot between 105 - 115 degrees so it will not kill the yeast
To make your dough:
Combine all of the ingredients, other that the olive oil into a dough mixer. You could do this by hand if you want it will just double your mixing time. Mix until dough is all incorporated and together which will be about 3-5 minutes, and then add a little Olive Oil, just about 3-4 tsp. Then you will continue to mix the dough about an additional 1-2 minutes. You will remove the dough and add to a clean bowl. First you will coat the bowl first with about 1 tsp of Olive Oil, and then you will place the dough ball into the coated bowl. You will the let the dough rest for about 10-15 minutes at room temperature. Then you will punch/push/knead the dough down with your hands in a folded fist manner. You will not actually be punching the bread, it is just the name of the technique. After you do this process for around 1-2 minutes you will do the same thing over. Coat the bowl with about 1 tsp of oil, and this time you will cover with saran wrap and let the dough double in size. You want to keep an eye on the dough so it does not over ferment.
After it has double in size you will preheat your over to 400 if it is gas and 425 if it is electric. You are going to get your Focaccia bread prepped to bake. You will need a half sheet baking tray, and you will need to use some olive oil on the bottom of the pan to prevent sticking, and to help achieve a firm bottom crust. Transfer the dough to the greased sheet pan, do this gently, so it will not start to work the dough. Use your fingertips to start spreading the dough but do not puncture it while spreading. You will eventually work the dough out to the corners of the sheet pan. At this time you will let the dough rest for about 5-10 minutes. Make sure that your dough has not shrunk in, if it has punch it back out at this time. Add your Herb Oil and generously cover the bread. Next you will add the ingredients below.
Ingredients for the bread before baking:
1/2 - 1 cup of Sun Dried Tomatoes julienne strips
1 cup Parmesan Cheese shredded
1/2 cup of Olives that you prefer, I like the Kalamata Olives, but use your favorite
Your bread is almost ready to go in the oven, and this is the last step. Add these final ingredients, or ones you choose, and then put Focaccia Bread into the preheated oven. You will bake for around 8-10 minutes and turn 1/2 way or 180 degrees through the baking process and then cook until done, which could be an additional 10-15 minutes depending on your over. The top and bottom will be crisp, and it will have a slight golden or very light brown color. You will need to remove the bread at this time and add to a cooling rack to keep the bottom of the bread from getting soggy. Cool for about 15- 20 minutes before serving.
Chef Shelley Pogue, a Cum Laude, Le Cordon Blue graduate and Executive Research and Development Chef, for Vertical Sales and Marketing, San Ramon, CA.
Article Source: http://EzineArticles.com/?expert=Shelley_Pogue http://EzineArticles.com/?Focaccia-Bread---It-Is-One-Of-The-Staples-Of-Northern-Italian-Cuisine&id=995264
Lenten Specials
By [http://ezinearticles.com/?expert=Carol_A_Hill]Carol A Hill
Easy and delicious to prepare during the Lenten season when eating meat is not an option. Serve with a tossed green salad and whole wheat dinner rolls. At other times serve them as a side dish with a whole roasted chicken and vegetables.
Meatless Stuffed Bell Peppers
3-large bell peppers-cleaned, with the white rind removed and cut into halves
2-cups cooked brown rice
1-cup mushrooms, cleaned with the stems removed
¾-cup onion, chopped
½-cup bell pepper, chopped
½-cup fresh tomatoes, chopped
Salt & pepper to taste
Topping:
1-tsp dried parsley flakes
¼-cup Italian bread crumbs
¼-cup parmasean cheese
Directions: In a mini chopper or food processor-grind the raw mushrooms for a few seconds. Into a large skillet: Saute the mushrooms and the vegetables in a teaspoonful of
Canola oil. Add the cooked rice and season with the salt and the pepper. Fill the raw bell pepper halves with the rice mixture. In a small bowl: Mix together; the parsley flakes, the
Italian bread crumbs and the parmasean cheese. Spoon the topping onto the bell pepper halves. Bake at 350 degrees until the bell peppers are tender.
Traditionally, seafood is eaten on Fridays during Lent. Nothing tastes better than fried fish tacos in a soft wheat tortilla and dressed with shredded lettuce, chopped tomatoes, chopped red onions and chopped pickles with a dollop of homemade tartar sauce.
2-lbs of red fish, filleted with the bones removed
1-package fish fry
1-cup all purpose flour
3-eggs, scrambled with 1-cup water added(egg wash)
1-tablespoon hot sauce
Seasonings:
Salt & pepper
1-bay leaf, finely crushed
½-cup dried parsley flakes
1/8-tsp. cayenne pepper
½-tsp. thyme
½-tsp oregano
1/2-tsp. garlic powder
Directions: Soak the redfish in a small amount of salt water. Rinse the fish and pat it dry
with a paper towel. Cut it into chunks. In a medium sized bowl: mix together the fish fry, the flour and the seasonings. In another bowl: combine the egg wash and the hot sauce.
First dip the fish chunks into the wet mixture then the dry one. Into a large skillet or dutch oven heat enough vegetable oil to fry the fish. Carefully place the fish into the hot
oil a few chunks at a time cooking them until the coating is browned. Drain the chunks on
a plate with a few sheets of paper towels. Heat an oven to 350 degrees and put the fish chunks into a rectangle baking dish that has been sprayed with some commercial cooking oil for about fifteen minutes more. Wrap the whole wheat tortillas in some foil and warm
for fifteen minutes. Shred some lettuce, chop tomatoes, chopped dill pickles and chopped red onions. To dress the taco: Put a couple of fish chunks into the warmed tortilla and
add the vegetables. Spoon with some homemade tartar sauce.
Tartar Sauce
1-cup mayonnaise
1-cup chopped dill pickles
1-tsp. hot sauce
Directions: In a food processor, mini chopper or a blender: Combine ingredients.
Losing weight in today's world is difficult, at http://www.chill6100.wordpress.com
Dieter's Quandary are some recipes and helpful tips to lose weight and keep it off.
Article Source: http://EzineArticles.com/?expert=Carol_A_Hill http://EzineArticles.com/?Lenten-Specials&id=998004
Easy and delicious to prepare during the Lenten season when eating meat is not an option. Serve with a tossed green salad and whole wheat dinner rolls. At other times serve them as a side dish with a whole roasted chicken and vegetables.
Meatless Stuffed Bell Peppers
3-large bell peppers-cleaned, with the white rind removed and cut into halves
2-cups cooked brown rice
1-cup mushrooms, cleaned with the stems removed
¾-cup onion, chopped
½-cup bell pepper, chopped
½-cup fresh tomatoes, chopped
Salt & pepper to taste
Topping:
1-tsp dried parsley flakes
¼-cup Italian bread crumbs
¼-cup parmasean cheese
Directions: In a mini chopper or food processor-grind the raw mushrooms for a few seconds. Into a large skillet: Saute the mushrooms and the vegetables in a teaspoonful of
Canola oil. Add the cooked rice and season with the salt and the pepper. Fill the raw bell pepper halves with the rice mixture. In a small bowl: Mix together; the parsley flakes, the
Italian bread crumbs and the parmasean cheese. Spoon the topping onto the bell pepper halves. Bake at 350 degrees until the bell peppers are tender.
Traditionally, seafood is eaten on Fridays during Lent. Nothing tastes better than fried fish tacos in a soft wheat tortilla and dressed with shredded lettuce, chopped tomatoes, chopped red onions and chopped pickles with a dollop of homemade tartar sauce.
2-lbs of red fish, filleted with the bones removed
1-package fish fry
1-cup all purpose flour
3-eggs, scrambled with 1-cup water added(egg wash)
1-tablespoon hot sauce
Seasonings:
Salt & pepper
1-bay leaf, finely crushed
½-cup dried parsley flakes
1/8-tsp. cayenne pepper
½-tsp. thyme
½-tsp oregano
1/2-tsp. garlic powder
Directions: Soak the redfish in a small amount of salt water. Rinse the fish and pat it dry
with a paper towel. Cut it into chunks. In a medium sized bowl: mix together the fish fry, the flour and the seasonings. In another bowl: combine the egg wash and the hot sauce.
First dip the fish chunks into the wet mixture then the dry one. Into a large skillet or dutch oven heat enough vegetable oil to fry the fish. Carefully place the fish into the hot
oil a few chunks at a time cooking them until the coating is browned. Drain the chunks on
a plate with a few sheets of paper towels. Heat an oven to 350 degrees and put the fish chunks into a rectangle baking dish that has been sprayed with some commercial cooking oil for about fifteen minutes more. Wrap the whole wheat tortillas in some foil and warm
for fifteen minutes. Shred some lettuce, chop tomatoes, chopped dill pickles and chopped red onions. To dress the taco: Put a couple of fish chunks into the warmed tortilla and
add the vegetables. Spoon with some homemade tartar sauce.
Tartar Sauce
1-cup mayonnaise
1-cup chopped dill pickles
1-tsp. hot sauce
Directions: In a food processor, mini chopper or a blender: Combine ingredients.
Losing weight in today's world is difficult, at http://www.chill6100.wordpress.com
Dieter's Quandary are some recipes and helpful tips to lose weight and keep it off.
Article Source: http://EzineArticles.com/?expert=Carol_A_Hill http://EzineArticles.com/?Lenten-Specials&id=998004
Crockpot Swedish Meatball Recipe
By [http://ezinearticles.com/?expert=Natalie_Schloesser]Natalie Schloesser
My family, being mostly German and Scandinavian, often challenges me to make authentic recipes. My husband challenged me to make Hungarian Goulash, and a while back I was asked to make a Swedish meatball recipe with a twist - it had to be an easy crockpot recipe.
A crockpot Swedish meatball recipe seemed ideal for me; Swedish meatballs are a dish that would only improve by marinating all day long. I came up with this, and although you can use frozen meatballs to make the super quick and easy version, I've included a very tasty recipe for homemade meatballs as well.
2 - 12 ounce packages frozen meatballs
1 cup water
½ tsp nutmeg
1 tsp minced onion
½ tsp garlic powder
½ tsp dill weed
½ tsp black pepper
4 ounces cubed goat cheese
1 cup sour cream
Spray crock pot with non-stick cooking spray. Mix all ingredients except cheese and sour cream in crock pot, cover and cook on low 6-8 hours to high 3-4 hours. Stir in cheese and sour cream, cover and cook on high an additional 30 minutes. Serve with noodles (the most traditional), mashed potatoes, or rice, and garnish with fresh parsley if desired.
Homemade Meatballs
4 pounds ground meat (I like to use 3 pounds ground chuck and 1 pound ground lamb, but any combination will do)
1 ¼ cup bread crumbs
3 eggs
½ cup water
¼ tsp allspice
1 tsp ground mustard
1 finely minced onion
Mix all ingredients together in large bowl (by hand works best). Roll into balls. Bake on slightly greased cookie sheets at 450 degrees for 10-15 minutes. Should be refrigerated and used within a few days, or can be frozen for up to 2-3 months.
For more easy crockpot recipes, visit [http://www.natalies-recipes.com]www.natalies-recipes.com. Enjoy!
Natalie is a work at home mom who loves crock pot cooking and quick and easy recipes in general. To view her crock pot recipes visit [http://www.natalies-recipes.com]http://www.natalies-recipes.com, which also includes a variety of helpful hints, cooking tips, quick and easy recipes, great products, and a fun and informative newsletter.
Article Source: http://EzineArticles.com/?expert=Natalie_Schloesser http://EzineArticles.com/?Crockpot-Swedish-Meatball-Recipe&id=993759
My family, being mostly German and Scandinavian, often challenges me to make authentic recipes. My husband challenged me to make Hungarian Goulash, and a while back I was asked to make a Swedish meatball recipe with a twist - it had to be an easy crockpot recipe.
A crockpot Swedish meatball recipe seemed ideal for me; Swedish meatballs are a dish that would only improve by marinating all day long. I came up with this, and although you can use frozen meatballs to make the super quick and easy version, I've included a very tasty recipe for homemade meatballs as well.
2 - 12 ounce packages frozen meatballs
1 cup water
½ tsp nutmeg
1 tsp minced onion
½ tsp garlic powder
½ tsp dill weed
½ tsp black pepper
4 ounces cubed goat cheese
1 cup sour cream
Spray crock pot with non-stick cooking spray. Mix all ingredients except cheese and sour cream in crock pot, cover and cook on low 6-8 hours to high 3-4 hours. Stir in cheese and sour cream, cover and cook on high an additional 30 minutes. Serve with noodles (the most traditional), mashed potatoes, or rice, and garnish with fresh parsley if desired.
Homemade Meatballs
4 pounds ground meat (I like to use 3 pounds ground chuck and 1 pound ground lamb, but any combination will do)
1 ¼ cup bread crumbs
3 eggs
½ cup water
¼ tsp allspice
1 tsp ground mustard
1 finely minced onion
Mix all ingredients together in large bowl (by hand works best). Roll into balls. Bake on slightly greased cookie sheets at 450 degrees for 10-15 minutes. Should be refrigerated and used within a few days, or can be frozen for up to 2-3 months.
For more easy crockpot recipes, visit [http://www.natalies-recipes.com]www.natalies-recipes.com. Enjoy!
Natalie is a work at home mom who loves crock pot cooking and quick and easy recipes in general. To view her crock pot recipes visit [http://www.natalies-recipes.com]http://www.natalies-recipes.com, which also includes a variety of helpful hints, cooking tips, quick and easy recipes, great products, and a fun and informative newsletter.
Article Source: http://EzineArticles.com/?expert=Natalie_Schloesser http://EzineArticles.com/?Crockpot-Swedish-Meatball-Recipe&id=993759
Warm, Wintery Mushroom Soup - It Will Take The Chill Out Of A Cold Winter Evening
By [http://ezinearticles.com/?expert=Shelley_R._Pogue]Shelley R. Pogue
Ingredients you will need:
2 Quarts chicken stock or mushroom stock - Directions on how to make mushroom stock listed below.
2 cups of fresh mushrooms slice
2-3 large carrots - small dice
2-3 stalks celery - small dice
1 med-large onion - small dice
1 fresh thyme sprig
1-2 bay leaves - depending on size two if they are really small, or one large one
1 tablespoon minced garlic salt & pepper to
Wipe mushrooms with a clean towel to remove all dirt and then slice the mushrooms. You will need to peel and slice on a bias or use a small dice 1/4" x 1/4" for the carrots, celery, onion, thyme sprig and 1-2 bay leaves. The small dice will look better if you decide not to puree your soup. You will then add all ingredients to 2 quarts of chicken stock and cook on medium heat until done/tender.
**If you would like to make a mushroom stock, use a 1 gallon of water and cook 6 cups of mushrooms with 1 Tbsp. of minced garlic, 1 sprig of fresh thyme, 2 bay leaves and cook until reduced by half.
Then you will add the sliced vegetables/ingredients after you have made the stock. And you will cook them on medium heat until they are done/tender which will be approx. 30 minutes.
Remove the thyme and bay leaf before you puree or serve your soup, it was added just for the flavor component it adds during cooking - it will not taste well. Then adjust seasonings salt and pepper to taste. I personally like to puree the soup and run through a strainer; however it taste well both ways. http://chefshelleypogue.com
Chef Shelley Pogue, a Cum Laude, Le Cordon Blue graduate and research and development chef for Vertical Sales and Marketing, San Ramon, CA.
Article Source: http://EzineArticles.com/?expert=Shelley_R._Pogue http://EzineArticles.com/?Warm,-Wintery-Mushroom-Soup---It-Will-Take-The-Chill-Out-Of-A-Cold-Winter-Evening&id=948153
Ingredients you will need:
2 Quarts chicken stock or mushroom stock - Directions on how to make mushroom stock listed below.
2 cups of fresh mushrooms slice
2-3 large carrots - small dice
2-3 stalks celery - small dice
1 med-large onion - small dice
1 fresh thyme sprig
1-2 bay leaves - depending on size two if they are really small, or one large one
1 tablespoon minced garlic salt & pepper to
Wipe mushrooms with a clean towel to remove all dirt and then slice the mushrooms. You will need to peel and slice on a bias or use a small dice 1/4" x 1/4" for the carrots, celery, onion, thyme sprig and 1-2 bay leaves. The small dice will look better if you decide not to puree your soup. You will then add all ingredients to 2 quarts of chicken stock and cook on medium heat until done/tender.
**If you would like to make a mushroom stock, use a 1 gallon of water and cook 6 cups of mushrooms with 1 Tbsp. of minced garlic, 1 sprig of fresh thyme, 2 bay leaves and cook until reduced by half.
Then you will add the sliced vegetables/ingredients after you have made the stock. And you will cook them on medium heat until they are done/tender which will be approx. 30 minutes.
Remove the thyme and bay leaf before you puree or serve your soup, it was added just for the flavor component it adds during cooking - it will not taste well. Then adjust seasonings salt and pepper to taste. I personally like to puree the soup and run through a strainer; however it taste well both ways. http://chefshelleypogue.com
Chef Shelley Pogue, a Cum Laude, Le Cordon Blue graduate and research and development chef for Vertical Sales and Marketing, San Ramon, CA.
Article Source: http://EzineArticles.com/?expert=Shelley_R._Pogue http://EzineArticles.com/?Warm,-Wintery-Mushroom-Soup---It-Will-Take-The-Chill-Out-Of-A-Cold-Winter-Evening&id=948153
Easy Homemade Chicken Noodle Soup
By [http://ezinearticles.com/?expert=Kim_Morgan_Moss]Kim Morgan Moss
Here is my quick version for the cure-all whether it's the cold, flu, or you're just not feeling up to snuff. Homemade Chicken Soup is the kind of comfort food that makes the worst go away and sends you on the mend as it is just Feel Good Food.
HOMEMADE CHICKEN NOODLE SOUP
2 quarts chicken stock
4-6 chicken breasts
small bag baby carrots
3 stalks celery
1/2 pound good wide egg noodle
3 tablespoons fresh parsley chopped
salt & pepper to taste
I always keep homemade stock in the freezer, but should you be out of this or find such a thing foreign to you, buy a good organic chicken stock at your grocery store. I happened to already have roasted chicken breasts in the refrigerator, so I diced them up. If you don't, then lay your chicken breasts on a baking sheet sprinkle with salt & pepper, drizzle olive oil on top and pop into the oven 35-40 minutes or till juices run clean. Let the chicken cool when done, remove meat from bones, dice in large chunks and keep to side.
Meanwhile I heat the stock in a large stockpot. Then I slice carrots and celery drop them in boiling stock with with the egg noodles and cook till almost done about 7 minutes on medium high heat partially covered. I then add my diced chicken and heat for a minute or two till all is warm. As a final touch I add my freshly chopped parsley along with salt & pepper to taste. Serve homemade chicken noodle soup warm in large soup bowls or mugs. This takes all of 15 minutes to make minus the cooking time for the chicken. I make plenty of this when not feeling well, eat it for lunch and dinner, and bring to work when I am on the mend. This recipe freezes well as I have done so plenty of times and glad I've had it on hand.
Honestly it takes no time to make, this is so much better than canned and you will be glad you gave it a go.
Recently remarried to a "meat and potatoes" guy, I have miserbly failed at reinventing myself into a "meat and potatoes"cook. Don't get me wrong I love simple food, but the good kind of simple food, the kind that can't come out of a can or popped in the oven from a box neatly tucked in the freezer. So I am about to embark on a journey to find my way back to the kitchen I once knew, and return to my love of preparing good food for my family, despite my long hours of work at a job that let's just say...........isn't my calling. Grab a cup of coffee and stop by for a visit at http://www.GoodFoodJustGotBetter.com for more "Musings about Food, Family and God's Grace".
Article Source: http://EzineArticles.com/?expert=Kim_Morgan_Moss http://EzineArticles.com/?Easy-Homemade-Chicken-Noodle-Soup&id=988571
Here is my quick version for the cure-all whether it's the cold, flu, or you're just not feeling up to snuff. Homemade Chicken Soup is the kind of comfort food that makes the worst go away and sends you on the mend as it is just Feel Good Food.
HOMEMADE CHICKEN NOODLE SOUP
2 quarts chicken stock
4-6 chicken breasts
small bag baby carrots
3 stalks celery
1/2 pound good wide egg noodle
3 tablespoons fresh parsley chopped
salt & pepper to taste
I always keep homemade stock in the freezer, but should you be out of this or find such a thing foreign to you, buy a good organic chicken stock at your grocery store. I happened to already have roasted chicken breasts in the refrigerator, so I diced them up. If you don't, then lay your chicken breasts on a baking sheet sprinkle with salt & pepper, drizzle olive oil on top and pop into the oven 35-40 minutes or till juices run clean. Let the chicken cool when done, remove meat from bones, dice in large chunks and keep to side.
Meanwhile I heat the stock in a large stockpot. Then I slice carrots and celery drop them in boiling stock with with the egg noodles and cook till almost done about 7 minutes on medium high heat partially covered. I then add my diced chicken and heat for a minute or two till all is warm. As a final touch I add my freshly chopped parsley along with salt & pepper to taste. Serve homemade chicken noodle soup warm in large soup bowls or mugs. This takes all of 15 minutes to make minus the cooking time for the chicken. I make plenty of this when not feeling well, eat it for lunch and dinner, and bring to work when I am on the mend. This recipe freezes well as I have done so plenty of times and glad I've had it on hand.
Honestly it takes no time to make, this is so much better than canned and you will be glad you gave it a go.
Recently remarried to a "meat and potatoes" guy, I have miserbly failed at reinventing myself into a "meat and potatoes"cook. Don't get me wrong I love simple food, but the good kind of simple food, the kind that can't come out of a can or popped in the oven from a box neatly tucked in the freezer. So I am about to embark on a journey to find my way back to the kitchen I once knew, and return to my love of preparing good food for my family, despite my long hours of work at a job that let's just say...........isn't my calling. Grab a cup of coffee and stop by for a visit at http://www.GoodFoodJustGotBetter.com for more "Musings about Food, Family and God's Grace".
Article Source: http://EzineArticles.com/?expert=Kim_Morgan_Moss http://EzineArticles.com/?Easy-Homemade-Chicken-Noodle-Soup&id=988571
Fire Roasted Red Pepper and Tomato Soup - This is a Delicious Recipe
By [http://ezinearticles.com/?expert=Shelley_Pogue]Shelley Pogue
Ingredients you will need:
1.5 lbs of Red Peppers
l lb Fresh Tomatoes
1 large Onion
4 cloves Garlic
1 tablespoon Tomato paste
1 1/2 quarts Chicken stock
1 teaspoon Fresh Basil
1 pinch of thyme and 1 pinch of oregano
1/2 cup of grated Parmesan Cheese
1 Tablespoon Olive oil
Salt and Pepper T.T. = ( to taste )
Cut the tomatoes in half, and do the same with the peppers, cut the onion into quarters, and remove skin from garlic cloves and brush all with olive oil. Place all in the oven on a large metal grates for good air circulation and bake with the flesh side down. If you do not have the metal grates use a roasting pan, but remove the moisture from the veggies often so you will not braise them in the oven. Roast in a 200-250 degree oven for about 20- 30 minutes, if you are using larger vegetables it may take longer than the suggested time. Cook them until the tomato and pepper skins start to wilt and brown. If the garlic and onion start to get too brown remove them and let the tomato and pepper continue to roast. Remove from roasting pan, and put the vegetables into a bowl, cover with saran wrap and allow to rest for about 10-15 minutes. The steam from the roasted veggies will make them easier to peel.You will want to peel and puree your roasted veggie mix at this time. An immersion blender works the best but a stand alone blender will work also. Puree the mixture well to end up with a better finished product.In a soup pot you will add chicken stock, herbs, your pureed vegetables, and cook at a simmer for about 30-45 minutes to allow all of the flavors to bloom. Before you are ready to serve add the grated Parmesan cheese and stir it to a smooth consistency. If you have fresh herbs you may add them for garnish when you place the soup into your serving bowls. You may serve hot or cold. If you wish to serve cold chill for several hours in the fridge or create an ice bath to set your hot soup into to chill it down. You will need to adjust the seasonings reguardless of how you serve them right before you serve yourself and or guest.
You may also add heavy cream and a pinch of sugar for extra flavor if you don't mind the calories.
This is a great recipe and it is fairly easy to make. If you do not feel like roasting your vegetables you can use canned. It will not be as delicious, but it will work in a pinch / time crunch.
Chef Shelley Pogue, a Cum Laude, Le Cordon Blue graduate and research and development chef for Vertical Sales and Marketing, San Ramon, CA.
Article Source: http://EzineArticles.com/?expert=Shelley_Pogue http://EzineArticles.com/?Fire-Roasted-Red-Pepper-and-Tomato-Soup---This-is-a-Delicious-Recipe&id=948174
Ingredients you will need:
1.5 lbs of Red Peppers
l lb Fresh Tomatoes
1 large Onion
4 cloves Garlic
1 tablespoon Tomato paste
1 1/2 quarts Chicken stock
1 teaspoon Fresh Basil
1 pinch of thyme and 1 pinch of oregano
1/2 cup of grated Parmesan Cheese
1 Tablespoon Olive oil
Salt and Pepper T.T. = ( to taste )
Cut the tomatoes in half, and do the same with the peppers, cut the onion into quarters, and remove skin from garlic cloves and brush all with olive oil. Place all in the oven on a large metal grates for good air circulation and bake with the flesh side down. If you do not have the metal grates use a roasting pan, but remove the moisture from the veggies often so you will not braise them in the oven. Roast in a 200-250 degree oven for about 20- 30 minutes, if you are using larger vegetables it may take longer than the suggested time. Cook them until the tomato and pepper skins start to wilt and brown. If the garlic and onion start to get too brown remove them and let the tomato and pepper continue to roast. Remove from roasting pan, and put the vegetables into a bowl, cover with saran wrap and allow to rest for about 10-15 minutes. The steam from the roasted veggies will make them easier to peel.You will want to peel and puree your roasted veggie mix at this time. An immersion blender works the best but a stand alone blender will work also. Puree the mixture well to end up with a better finished product.In a soup pot you will add chicken stock, herbs, your pureed vegetables, and cook at a simmer for about 30-45 minutes to allow all of the flavors to bloom. Before you are ready to serve add the grated Parmesan cheese and stir it to a smooth consistency. If you have fresh herbs you may add them for garnish when you place the soup into your serving bowls. You may serve hot or cold. If you wish to serve cold chill for several hours in the fridge or create an ice bath to set your hot soup into to chill it down. You will need to adjust the seasonings reguardless of how you serve them right before you serve yourself and or guest.
You may also add heavy cream and a pinch of sugar for extra flavor if you don't mind the calories.
This is a great recipe and it is fairly easy to make. If you do not feel like roasting your vegetables you can use canned. It will not be as delicious, but it will work in a pinch / time crunch.
Chef Shelley Pogue, a Cum Laude, Le Cordon Blue graduate and research and development chef for Vertical Sales and Marketing, San Ramon, CA.
Article Source: http://EzineArticles.com/?expert=Shelley_Pogue http://EzineArticles.com/?Fire-Roasted-Red-Pepper-and-Tomato-Soup---This-is-a-Delicious-Recipe&id=948174
Orange Biscotti - A Perfect Dessert To Go With A Cup Of Coffee
By [http://ezinearticles.com/?expert=Ed_Stein]Ed Stein
Do you like to enjoy a cup of coffee with a crunchy low-fat dessert? Read on to learn how to make the best biscotti ever. This recipe is so easy that once my wife showed me how to make them, I bake fresh biscotti every couple of days! I even make my own orange zest to make the dessert flavorful (the commercial orange spice just does not give the natural aroma, not to mention the flavor).
ORANGE BISCOTTI
INGREDIENTS
2 cups all-purpose flour,
¾ cup sugar,
1 tsp. vanilla,
1 tsp. baking powder,
3 eggs,
2 Tbsp. orange zest,
DIRECTIONS
1) Preheat oven to 325 degrees F.
2) In a large bowl, mix flour, sugar, baking powder, and vanilla.
3) In a separate bowl, blend eggs and orange zest. Add to other ingredients and mix well.
4) Divide dough in two and shape into 2 wide loaves. Place on a cookie sheet.
5) Bake for 35 minutes.
6) Slice into long biscotti cookies and let cool on wire rack.
Serve with coffee or cocoa
HOW TO MAKE ORANGE ZEST
INGREDIENTS
Orange peels,
Water,
1/2 cup sugar,
DIRECTIONS
Place orange peels in a small pot. Pour in about 1 cup water. Boil for about 5 min.
Let cool. With a sharp knife, peel off a thin layer of the skin. Cut it into small squares. Place it in a small pot, pour about 1/2 cup of water and sugar. Bring to boil and let simmer until all water is gone. Let cool. Store it in an airtight container for a couple of weeks.
Use to flavor your cakes and cookies, pankcakes, or add to tea.
Ed Stein is a staff writer for Pugged In Parents.
Please visit http://www.pluggedinparents.com for more recipes.
Article Source: http://EzineArticles.com/?expert=Ed_Stein http://EzineArticles.com/?Orange-Biscotti---A-Perfect-Dessert-To-Go-With-A-Cup-Of-Coffee&id=990158
Do you like to enjoy a cup of coffee with a crunchy low-fat dessert? Read on to learn how to make the best biscotti ever. This recipe is so easy that once my wife showed me how to make them, I bake fresh biscotti every couple of days! I even make my own orange zest to make the dessert flavorful (the commercial orange spice just does not give the natural aroma, not to mention the flavor).
ORANGE BISCOTTI
INGREDIENTS
2 cups all-purpose flour,
¾ cup sugar,
1 tsp. vanilla,
1 tsp. baking powder,
3 eggs,
2 Tbsp. orange zest,
DIRECTIONS
1) Preheat oven to 325 degrees F.
2) In a large bowl, mix flour, sugar, baking powder, and vanilla.
3) In a separate bowl, blend eggs and orange zest. Add to other ingredients and mix well.
4) Divide dough in two and shape into 2 wide loaves. Place on a cookie sheet.
5) Bake for 35 minutes.
6) Slice into long biscotti cookies and let cool on wire rack.
Serve with coffee or cocoa
HOW TO MAKE ORANGE ZEST
INGREDIENTS
Orange peels,
Water,
1/2 cup sugar,
DIRECTIONS
Place orange peels in a small pot. Pour in about 1 cup water. Boil for about 5 min.
Let cool. With a sharp knife, peel off a thin layer of the skin. Cut it into small squares. Place it in a small pot, pour about 1/2 cup of water and sugar. Bring to boil and let simmer until all water is gone. Let cool. Store it in an airtight container for a couple of weeks.
Use to flavor your cakes and cookies, pankcakes, or add to tea.
Ed Stein is a staff writer for Pugged In Parents.
Please visit http://www.pluggedinparents.com for more recipes.
Article Source: http://EzineArticles.com/?expert=Ed_Stein http://EzineArticles.com/?Orange-Biscotti---A-Perfect-Dessert-To-Go-With-A-Cup-Of-Coffee&id=990158
Vegetable Omelette
By [http://ezinearticles.com/?expert=Kiya_Sama]Kiya Sama
There is no doubt that the egg is one of the most popular ingredients used in dishes today. Eggs, especially bird eggs (hen, ostrich, goose, duck, etc), are a good source of protein and choline, and can be used in various ways to create culinary delights. This recipe is one of my favorites and one I enjoy making as often as possible.
Ingredients:
4 medium-sized eggs
I medium-sized red or green bell-shaped peppers (chopped)
I small chopped onion
2 small tomatoes (chopped)
¼ cup of fresh milk (skimmed or low-fat milk can be used in place of whole)
¼ cup of vegetable oil (or whatever cooking oil you prefer)
Seasonings (spices like curry, thyme, basil)
Salt and pepper to taste
Preparation Time: 10 minutes.
Preparation:
Crack eggs and place in bowl.
Add milk and whisk briskly. Set aside.
In frying pan, pour in vegetable oil and put on medium heat.
Add chopped tomatoes, peppers, onions and spices/seasonings and stir until soft (or well done). Do not allow ingredients to brown - lower heat if necessary.
Carefully pour in beat eggs, making sure it covers the entire pan. Allow to fry a bit before flipping it over carefully, so the other side can be browned a little. You can fold the omelette in half (if you want). [Note: If you wish to make this scrambled, simply 'whisk' the eggs in the pan as it fries]
Garnish with fresh paisly or basil leaves. Serve with other breakfast staples like bread or sausages or orange juice. Serves 2.
Kiya Sama is an author on http://www.Writing.Com/
which is a site for Writers
Article Source: http://EzineArticles.com/?expert=Kiya_Sama http://EzineArticles.com/?Vegetable-Omelette&id=989328
There is no doubt that the egg is one of the most popular ingredients used in dishes today. Eggs, especially bird eggs (hen, ostrich, goose, duck, etc), are a good source of protein and choline, and can be used in various ways to create culinary delights. This recipe is one of my favorites and one I enjoy making as often as possible.
Ingredients:
4 medium-sized eggs
I medium-sized red or green bell-shaped peppers (chopped)
I small chopped onion
2 small tomatoes (chopped)
¼ cup of fresh milk (skimmed or low-fat milk can be used in place of whole)
¼ cup of vegetable oil (or whatever cooking oil you prefer)
Seasonings (spices like curry, thyme, basil)
Salt and pepper to taste
Preparation Time: 10 minutes.
Preparation:
Crack eggs and place in bowl.
Add milk and whisk briskly. Set aside.
In frying pan, pour in vegetable oil and put on medium heat.
Add chopped tomatoes, peppers, onions and spices/seasonings and stir until soft (or well done). Do not allow ingredients to brown - lower heat if necessary.
Carefully pour in beat eggs, making sure it covers the entire pan. Allow to fry a bit before flipping it over carefully, so the other side can be browned a little. You can fold the omelette in half (if you want). [Note: If you wish to make this scrambled, simply 'whisk' the eggs in the pan as it fries]
Garnish with fresh paisly or basil leaves. Serve with other breakfast staples like bread or sausages or orange juice. Serves 2.
Kiya Sama is an author on http://www.Writing.Com/
which is a site for Writers
Article Source: http://EzineArticles.com/?expert=Kiya_Sama http://EzineArticles.com/?Vegetable-Omelette&id=989328
Yam Pottage
Yam Pottage
By [http://ezinearticles.com/?expert=Kiya_Sama]Kiya Sama
This is another favorite of mine. It's quite healthy and can be eaten for lunch or dinner - preferably dinner.
Ingredients:
I medium sized yam
I medium sized dried fish
2 cups of dried/ground crayfish
½ cup of palm oil
4 small tomatoes (chopped)
1 medium sized onion (chopped)
4 cups of chopped spinach (fresh or frozen can be used)
Seasonings (spices - curry, thyme, paprika)
Salt and pepper to taste
Preparation Time: 30 - 35 minutes.
Preparation:
Slice yam into narrow slices and then into 'cubes' of various sizes. Peel off the skin and soak in water.
Wash carefully and bring to boil - but only for about ten minutes. That way the yam doesn't become too soft when the other ingredients are added.
Wash the dried fish in warm water very carefully and break into smaller pieces. Set aside
After ten minutes, add chopped onions and tomatoes and allow to simmer for another ten minutes.
Now add the washed fish, palm oil and crayfish. Allow to cook for five minutes.
Last, add the chopped spinach, spices/seasonings and stir carefully.
Allow to cook on medium heat until broth thickens or the yam is soft (Warning! Do not make the yam too soft or it will 'dissolve' and easily break into pieces) enough.
Take the yam porridge off the fire and settle on a cooler stove surface, so the vegetable broth becomes even thicker. Let it cool and it's time to be served! Serves six.
Note: Potatoes are a great substitute for yams (if not available) - use about five large potatoes, but be sure to begin adding ingredients as soon as potatoes are set to boil, since they become softer much quicker than yams.
Kiya Sama is an author on http://www.Writing.Com/
which is a site for Writers
Article Source: http://EzineArticles.com/?expert=Kiya_Sama http://EzineArticles.com/?Yam-Pottage&id=989317
By [http://ezinearticles.com/?expert=Kiya_Sama]Kiya Sama
This is another favorite of mine. It's quite healthy and can be eaten for lunch or dinner - preferably dinner.
Ingredients:
I medium sized yam
I medium sized dried fish
2 cups of dried/ground crayfish
½ cup of palm oil
4 small tomatoes (chopped)
1 medium sized onion (chopped)
4 cups of chopped spinach (fresh or frozen can be used)
Seasonings (spices - curry, thyme, paprika)
Salt and pepper to taste
Preparation Time: 30 - 35 minutes.
Preparation:
Slice yam into narrow slices and then into 'cubes' of various sizes. Peel off the skin and soak in water.
Wash carefully and bring to boil - but only for about ten minutes. That way the yam doesn't become too soft when the other ingredients are added.
Wash the dried fish in warm water very carefully and break into smaller pieces. Set aside
After ten minutes, add chopped onions and tomatoes and allow to simmer for another ten minutes.
Now add the washed fish, palm oil and crayfish. Allow to cook for five minutes.
Last, add the chopped spinach, spices/seasonings and stir carefully.
Allow to cook on medium heat until broth thickens or the yam is soft (Warning! Do not make the yam too soft or it will 'dissolve' and easily break into pieces) enough.
Take the yam porridge off the fire and settle on a cooler stove surface, so the vegetable broth becomes even thicker. Let it cool and it's time to be served! Serves six.
Note: Potatoes are a great substitute for yams (if not available) - use about five large potatoes, but be sure to begin adding ingredients as soon as potatoes are set to boil, since they become softer much quicker than yams.
Kiya Sama is an author on http://www.Writing.Com/
which is a site for Writers
Article Source: http://EzineArticles.com/?expert=Kiya_Sama http://EzineArticles.com/?Yam-Pottage&id=989317
Taco Salad Recipe
By [http://ezinearticles.com/?expert=John_T_Pratt]John T Pratt
Everyone loves my Taco Salad and they always want my recipe! I think this is one of the best around - whether you choose the meat or vegetarian version!
We've eaten taco salad since we were kids, and there's just so many good ways to modify this recipe. How I make Taco Salad now is basic and simple and "it works". It's tasty, quick, and fast! Is there room for improvement? I don't think so - I think if you make this recipe "as-is" without modification you'll just love it! The only thing you should have a choice over is what kind of meat to use. The choices for meat are ground chuck, chicken, or fake meat (Morningstar ground meat crumbles substitute).
Taco Salad Recipe Ingredients You'll Need:
1 lb meat (boneless chicken, ground chuck, or Morningstar Vegetarian ground meat crumbles)
Salt, Pepper, Chili Powder, Garlic Powder, Cumin - to season meat
1tbsp minced garlic (preferred from a jar)
1 head of lettuce chopped
3 large or 5 medium tomatoes diced
1 medium sweet or red onion (or one bunch diced green onion)
1 packet Hidden Valley Ranch dressing mix (not dip mix)
1 cup milk
1 cup mayonnaise
1 bag Doritos or Restaurant style tortilla chips (crushed)
1 packet shredded colby jack or taco cheese (8 oz)
This is so easy to make, just start your meat cooking on the stove, and cook on med-high for 5 minutes. If using chicken or morningstar you may need some oil in the pan first - just a few table spoons. Once it's cooked 5 minutes add the seasonings which are about 1tbsp chili powder, 2 tbsp Cumin, 1 tbsp garlic powder and salt and pepper to taste, cook another 8-10 minutes or until meat is thoroughly cooked.
The trick to making this Taco Salad Recipe quickly is to get as much done while the meat is cooking as possible. I usually start the meat, and immediately get an extra large mixing bowl (4-6qt) out and all the veggies. While the meat cooks I dice the tomato and lettuce and onion. I toss it all in the bowl with the tbsp of minced garlic and thoroughly mix it up. In a medium bowl mix the cup of milk, cup of mayonnaise and packet of Hidden Valley Ranch - then set aside. Open one end of the tortilla chip bag, and crush the chips up finely (without destroying the bag).
Add the chips and shredded cheese to the bowl with the veggies and mix well again. Add your meat and mix well again. Last add the Hidden Valley Ranch Dressing and mix well again and you have some easy to make and very tasty Taco Salad!!
I hope you liked this recipe, and I think your family will love it too!
John Pratt usually writes on his blog at [http://www.jtpratt.com]JTPratt's Blogging Mistakes, but his love of cooking always seems to have him writing his best recipes on his daughter's web site [http://www.accordingtokieli.com]Kieil's Handpicked Recipes! If you want to learn how to cook some of the tastiest dishes from scratch, including pizza and bread - be sure to stop by and visit!
Article Source: http://EzineArticles.com/?expert=John_T_Pratt http://EzineArticles.com/?Taco-Salad-Recipe&id=984536
Everyone loves my Taco Salad and they always want my recipe! I think this is one of the best around - whether you choose the meat or vegetarian version!
We've eaten taco salad since we were kids, and there's just so many good ways to modify this recipe. How I make Taco Salad now is basic and simple and "it works". It's tasty, quick, and fast! Is there room for improvement? I don't think so - I think if you make this recipe "as-is" without modification you'll just love it! The only thing you should have a choice over is what kind of meat to use. The choices for meat are ground chuck, chicken, or fake meat (Morningstar ground meat crumbles substitute).
Taco Salad Recipe Ingredients You'll Need:
1 lb meat (boneless chicken, ground chuck, or Morningstar Vegetarian ground meat crumbles)
Salt, Pepper, Chili Powder, Garlic Powder, Cumin - to season meat
1tbsp minced garlic (preferred from a jar)
1 head of lettuce chopped
3 large or 5 medium tomatoes diced
1 medium sweet or red onion (or one bunch diced green onion)
1 packet Hidden Valley Ranch dressing mix (not dip mix)
1 cup milk
1 cup mayonnaise
1 bag Doritos or Restaurant style tortilla chips (crushed)
1 packet shredded colby jack or taco cheese (8 oz)
This is so easy to make, just start your meat cooking on the stove, and cook on med-high for 5 minutes. If using chicken or morningstar you may need some oil in the pan first - just a few table spoons. Once it's cooked 5 minutes add the seasonings which are about 1tbsp chili powder, 2 tbsp Cumin, 1 tbsp garlic powder and salt and pepper to taste, cook another 8-10 minutes or until meat is thoroughly cooked.
The trick to making this Taco Salad Recipe quickly is to get as much done while the meat is cooking as possible. I usually start the meat, and immediately get an extra large mixing bowl (4-6qt) out and all the veggies. While the meat cooks I dice the tomato and lettuce and onion. I toss it all in the bowl with the tbsp of minced garlic and thoroughly mix it up. In a medium bowl mix the cup of milk, cup of mayonnaise and packet of Hidden Valley Ranch - then set aside. Open one end of the tortilla chip bag, and crush the chips up finely (without destroying the bag).
Add the chips and shredded cheese to the bowl with the veggies and mix well again. Add your meat and mix well again. Last add the Hidden Valley Ranch Dressing and mix well again and you have some easy to make and very tasty Taco Salad!!
I hope you liked this recipe, and I think your family will love it too!
John Pratt usually writes on his blog at [http://www.jtpratt.com]JTPratt's Blogging Mistakes, but his love of cooking always seems to have him writing his best recipes on his daughter's web site [http://www.accordingtokieli.com]Kieil's Handpicked Recipes! If you want to learn how to cook some of the tastiest dishes from scratch, including pizza and bread - be sure to stop by and visit!
Article Source: http://EzineArticles.com/?expert=John_T_Pratt http://EzineArticles.com/?Taco-Salad-Recipe&id=984536
Bao - Chinese Steamed Buns (with Pork for Maximum Joy)
By [http://ezinearticles.com/?expert=Mark_Hewitt]Mark Hewitt
Bao is a tasty sweet, chewy bread, with a consistency somewhere between a dumpling and a doughnut. It becomes something truly transcendent when it's made into char siu (barbecue pork) bao, and is stuffed with heavily seasoned savoury glazed pig lumps.
Bao (basic dough)
1 tablespoon of dried active yeast or 1 sachet of instant yeast
1 cup of warm water
1/4 cup of sugar
4 1/2 cups of plain flour
2 tablespoons of vegetable oil
1/2 cup of boiling water
As usual, if you have dried active yeast (and you really should) first activate it by mixing it with the warm water and sugar and letting it stand for about 10 minutes till the Big Blog O'Gak floats to the surface. Then chuck everything in the food processor (or, if you're very dedicated, a mixing bowl) and process or mix and knead until smooth. If you're using horrible instant yeast, just throw it all in together and mix as above.
Then put a bit of oil in the bottom of a clean bowl, put the ball of dough in there and roll it around till it's coated and put it somewhere warm to rise, either covered with a wet towel or sitting next to a pan of water to keep it moist, for 1 hour.
Now, take a lump of dough about the size of a kiwi fruit (can't think of anything else the right size!), and press it out into a thin circle on a floured surface - it should be about 3.5 inches across. Here is the point you need to decide what to do with it.
If you're going to make it into char siu bao, put a heaped tablespoon of a nice moist glazed pork mixture in the middle (I'd recommend frying some garlic, a couple of chopped pork chops and scallions till the meat's browned, adding a good slosh of soy, some sugar and 5-spice, a bit of water then cooking it all till the liquid is a thick sauce), then start pleating the edges with your fingers and thumbs - the bao will form up into a pouch around the meat mixture.
Once you've pleated all the way round the edge you'll be left (hopefully) with a moneybag shape - just pinch the pleats together at the top to seal it. You'll probably overfill quite a few and end up with sauce squeezing out a bit - don't worry about it. I do that too and I've got a website and everything.
If you're going to keep the bao as a plain bun, just brush the circle with sesame oil and fold it in half. The sesame oil stops the two halves sticking together so it keeps a pocket which you can put delicious things in at a later date. I usually have a batch of glazed pork ready (actually that's a lie, I usually forget and knock out a batch of glazed pork at the last minute just before the dough finishes rising), fill as many bao as possible then leave the rest as plain buns for future stuffing.
Once each bun is either stuffed and pleated or oiled and folded, put it on a square of oiled foil. Which is a nice phrase to say. Oiled foil. Just don't spoil the oiled foil. With soil.
Anyway, put all the bao on baking trays and put them back in the warm place for another hour to rise again. Then steam them for 10 minutes, after which they will go from soft and squidgy to firm and slightly chewy, and unutterably delicious. I use a pan-top steamer which just sits on top of an ordinary saucepan of boiling water - saves on space and cost. It is a bit small for bao-making, since it holds only 4 at a time, but we just tend to eat each batch as they're done and it paces the meal nicely. Whether the bao are filled or plain, once they've been steamed they can be frozen with really no loss of texture or taste.
When you're ready to use them just take them out of the freezer about an hour before (or even a bit less), and steam them again for 10 minutes. That'll heat them all the way through to the filling quite nicely. Another very handy thing to have in the freezer.
So, that's bao. My freezer still holds 7 excess buns, ready and waiting to be filled with delicious things (I tried one with salsa before I froze the rest and it went amazingly well - possibly a new culinary fusion discovery). The recipe generally makes about 16 buns all told, it did for me this time. And obviously you could fill the pouches with all sorts of different things - numerous possibilities await.
Mark Hewitt is an English foodie, cook, philosopher, geek, shaman and writer. At the start of 2007 he sold or gave away almost all his possessions and left on a backpacking journey round the world, the purpose being (at least in part) to figure out why he would want to do such a thing. You can follow his journey and find other articles at: http://www.scadindustries.com/sael/journal.html
Article Source: http://EzineArticles.com/?expert=Mark_Hewitt [http://ezinearticles.com/?Bao---Chinese-Steamed-Buns-(with-Pork-for-Maximum-Joy)&id=986862 ]http://EzineArticles.com/?Bao---Chinese-Steamed-Buns-(with-Pork-for-Maximum-Joy)&id=986862
Bao is a tasty sweet, chewy bread, with a consistency somewhere between a dumpling and a doughnut. It becomes something truly transcendent when it's made into char siu (barbecue pork) bao, and is stuffed with heavily seasoned savoury glazed pig lumps.
Bao (basic dough)
1 tablespoon of dried active yeast or 1 sachet of instant yeast
1 cup of warm water
1/4 cup of sugar
4 1/2 cups of plain flour
2 tablespoons of vegetable oil
1/2 cup of boiling water
As usual, if you have dried active yeast (and you really should) first activate it by mixing it with the warm water and sugar and letting it stand for about 10 minutes till the Big Blog O'Gak floats to the surface. Then chuck everything in the food processor (or, if you're very dedicated, a mixing bowl) and process or mix and knead until smooth. If you're using horrible instant yeast, just throw it all in together and mix as above.
Then put a bit of oil in the bottom of a clean bowl, put the ball of dough in there and roll it around till it's coated and put it somewhere warm to rise, either covered with a wet towel or sitting next to a pan of water to keep it moist, for 1 hour.
Now, take a lump of dough about the size of a kiwi fruit (can't think of anything else the right size!), and press it out into a thin circle on a floured surface - it should be about 3.5 inches across. Here is the point you need to decide what to do with it.
If you're going to make it into char siu bao, put a heaped tablespoon of a nice moist glazed pork mixture in the middle (I'd recommend frying some garlic, a couple of chopped pork chops and scallions till the meat's browned, adding a good slosh of soy, some sugar and 5-spice, a bit of water then cooking it all till the liquid is a thick sauce), then start pleating the edges with your fingers and thumbs - the bao will form up into a pouch around the meat mixture.
Once you've pleated all the way round the edge you'll be left (hopefully) with a moneybag shape - just pinch the pleats together at the top to seal it. You'll probably overfill quite a few and end up with sauce squeezing out a bit - don't worry about it. I do that too and I've got a website and everything.
If you're going to keep the bao as a plain bun, just brush the circle with sesame oil and fold it in half. The sesame oil stops the two halves sticking together so it keeps a pocket which you can put delicious things in at a later date. I usually have a batch of glazed pork ready (actually that's a lie, I usually forget and knock out a batch of glazed pork at the last minute just before the dough finishes rising), fill as many bao as possible then leave the rest as plain buns for future stuffing.
Once each bun is either stuffed and pleated or oiled and folded, put it on a square of oiled foil. Which is a nice phrase to say. Oiled foil. Just don't spoil the oiled foil. With soil.
Anyway, put all the bao on baking trays and put them back in the warm place for another hour to rise again. Then steam them for 10 minutes, after which they will go from soft and squidgy to firm and slightly chewy, and unutterably delicious. I use a pan-top steamer which just sits on top of an ordinary saucepan of boiling water - saves on space and cost. It is a bit small for bao-making, since it holds only 4 at a time, but we just tend to eat each batch as they're done and it paces the meal nicely. Whether the bao are filled or plain, once they've been steamed they can be frozen with really no loss of texture or taste.
When you're ready to use them just take them out of the freezer about an hour before (or even a bit less), and steam them again for 10 minutes. That'll heat them all the way through to the filling quite nicely. Another very handy thing to have in the freezer.
So, that's bao. My freezer still holds 7 excess buns, ready and waiting to be filled with delicious things (I tried one with salsa before I froze the rest and it went amazingly well - possibly a new culinary fusion discovery). The recipe generally makes about 16 buns all told, it did for me this time. And obviously you could fill the pouches with all sorts of different things - numerous possibilities await.
Mark Hewitt is an English foodie, cook, philosopher, geek, shaman and writer. At the start of 2007 he sold or gave away almost all his possessions and left on a backpacking journey round the world, the purpose being (at least in part) to figure out why he would want to do such a thing. You can follow his journey and find other articles at: http://www.scadindustries.com/sael/journal.html
Article Source: http://EzineArticles.com/?expert=Mark_Hewitt [http://ezinearticles.com/?Bao---Chinese-Steamed-Buns-(with-Pork-for-Maximum-Joy)&id=986862 ]http://EzineArticles.com/?Bao---Chinese-Steamed-Buns-(with-Pork-for-Maximum-Joy)&id=986862
Ciabatta - Sandwich Rolls From God's Own Oven
By [http://ezinearticles.com/?expert=Mark_Hewitt]Mark Hewitt
Part 1: The Sponge
The sponge adds extra texture and body to the finished ciabatta, and it needs to be made the day before.
1/2 teaspoon of yeast
1/3 cup of warm water
1 cup of bread flour
If the yeast is the dry active kind, mix it with the warm water first and leave it for about 10 minutes or until a goodsized lump of gack floats to the surface - that shows the yeast has activated. Then mix in the flour. If it's instant, just put it all in a bowl and mix. Then cover it in clingfilm and let it stand for 12-24 hours. The yeast will grow, feed, turn the mixture to bubbly froth and then die. Don't feel sad for it, yeast dies every day and also is non-sentient and therefore unable to regret it's own mortality. Just enjoy its delicious bubbly leavings.
Part 2: The Dough
2 teaspoons of yeast
2 tablespoons of milk
2/3 cup of warm water
2 tablespoons of olive oil
2 1/2 cups of bread flour
1 1/2 teaspoons of salt
The sponge from yesterday
As before, if you're using dry active yeast, activate it in the water first. Otherwise mix everything together and either knead or (if you're relatively lazy like me) pound it in the food processor until the magic smoke comes out. Then put the dough in a bowl and put in a warm place to rise - keep it a little damp somehow, either cover with a damp towel (I always find it sticks when the dough rises) or put a pan of water next to or under it (my approach).
Let the dough rise for 1 and a half hours, then gently turn it out onto a floured surface - just tip the bowl and gently help it out with your fingers, try to keep it in roughly the same lump. Now press it down lightly till it forms a round as in the picture, cut it in half, and shape each half just a little to be more like the standard ciabatta loaf.
Now cover the two ciabattas with a wet towel (you'll probably have to wet it again a couple of times to stop it sticking) and let them sit for another hour and a half to rise just a little more. Preheat your oven to 200 degrees, and heat the baking tray in there for a few minutes. Whip it out, and turn the two ciabattas over onto it so the floured side is now on top - the dough should be quite firm and easy to lift without misshaping them too much.
Now you just bake the ciabattas at 200 degrees until they are golden brown and sound hollow when you thump them. They will develop a thick crust in the process, but thanks to the sponge and long rising times they should be light and airy in the middle. Let them cool for a good hour (or the crumb inside will get mashed up when you cut them).
After that it's time to play a little game I like to call "how many ingredients can I get in a sandwich?" Today, in honour of the noble Italians who invented both this marvellous bread and Al Pacino, I'm going to be making a fairly classic Italian sandwich with sausage (a mixture of hot and sweet - my beloved local butchers Clarks have just added both to their repertoire), sauteed pepper and onions, garlic mayo and some of my home-made pesto. Woohoo!
The other one goes in the freezer - they freeze really well and defrost surprisingly quickly with no loss of crustiness. Good to have stocked away for emergencies, like when you really want a sandwich.
Mark Hewitt is an English foodie, cook, philosopher, geek, shaman and writer. At the start of 2007 he sold or gave away almost all his possessions and left on a backpacking journey round the world, the purpose being (at least in part) to figure out why he would want to do such a thing. You can follow his journey and find other articles at: http://www.scadindustries.com/sael/journal.html
Article Source: http://EzineArticles.com/?expert=Mark_Hewitt http://EzineArticles.com/?Ciabatta---Sandwich-Rolls-From-Gods-Own-Oven&id=986856
Part 1: The Sponge
The sponge adds extra texture and body to the finished ciabatta, and it needs to be made the day before.
1/2 teaspoon of yeast
1/3 cup of warm water
1 cup of bread flour
If the yeast is the dry active kind, mix it with the warm water first and leave it for about 10 minutes or until a goodsized lump of gack floats to the surface - that shows the yeast has activated. Then mix in the flour. If it's instant, just put it all in a bowl and mix. Then cover it in clingfilm and let it stand for 12-24 hours. The yeast will grow, feed, turn the mixture to bubbly froth and then die. Don't feel sad for it, yeast dies every day and also is non-sentient and therefore unable to regret it's own mortality. Just enjoy its delicious bubbly leavings.
Part 2: The Dough
2 teaspoons of yeast
2 tablespoons of milk
2/3 cup of warm water
2 tablespoons of olive oil
2 1/2 cups of bread flour
1 1/2 teaspoons of salt
The sponge from yesterday
As before, if you're using dry active yeast, activate it in the water first. Otherwise mix everything together and either knead or (if you're relatively lazy like me) pound it in the food processor until the magic smoke comes out. Then put the dough in a bowl and put in a warm place to rise - keep it a little damp somehow, either cover with a damp towel (I always find it sticks when the dough rises) or put a pan of water next to or under it (my approach).
Let the dough rise for 1 and a half hours, then gently turn it out onto a floured surface - just tip the bowl and gently help it out with your fingers, try to keep it in roughly the same lump. Now press it down lightly till it forms a round as in the picture, cut it in half, and shape each half just a little to be more like the standard ciabatta loaf.
Now cover the two ciabattas with a wet towel (you'll probably have to wet it again a couple of times to stop it sticking) and let them sit for another hour and a half to rise just a little more. Preheat your oven to 200 degrees, and heat the baking tray in there for a few minutes. Whip it out, and turn the two ciabattas over onto it so the floured side is now on top - the dough should be quite firm and easy to lift without misshaping them too much.
Now you just bake the ciabattas at 200 degrees until they are golden brown and sound hollow when you thump them. They will develop a thick crust in the process, but thanks to the sponge and long rising times they should be light and airy in the middle. Let them cool for a good hour (or the crumb inside will get mashed up when you cut them).
After that it's time to play a little game I like to call "how many ingredients can I get in a sandwich?" Today, in honour of the noble Italians who invented both this marvellous bread and Al Pacino, I'm going to be making a fairly classic Italian sandwich with sausage (a mixture of hot and sweet - my beloved local butchers Clarks have just added both to their repertoire), sauteed pepper and onions, garlic mayo and some of my home-made pesto. Woohoo!
The other one goes in the freezer - they freeze really well and defrost surprisingly quickly with no loss of crustiness. Good to have stocked away for emergencies, like when you really want a sandwich.
Mark Hewitt is an English foodie, cook, philosopher, geek, shaman and writer. At the start of 2007 he sold or gave away almost all his possessions and left on a backpacking journey round the world, the purpose being (at least in part) to figure out why he would want to do such a thing. You can follow his journey and find other articles at: http://www.scadindustries.com/sael/journal.html
Article Source: http://EzineArticles.com/?expert=Mark_Hewitt http://EzineArticles.com/?Ciabatta---Sandwich-Rolls-From-Gods-Own-Oven&id=986856
Easter Crown Bread
By [http://ezinearticles.com/?expert=Dyfed_Lloyd_Evans]Dyfed Lloyd Evans
Easter Crown Bread is a traditional European Easter sweet bread that's plaited into a rope, formed into a ring and studded with eggs. The bread derives its name from Christ's crown of thorns as the shape of the bread with its egg decorations sticking out resembles the thorn crown. Though the eggs are also the symbol of hope and re-birth.
This is very decorative bread and makes a wonderful centrepiece for an Easter table. It can then be consumed with coffee or a sweet wine on Easter Sunday evening.
Note that you need five raw eggs for this recipe. The shells should be coloured before inserting them into the plaits of the bread.
Easter Crown Bread
Ingredients
650 to 700g plain flour (divided use)
50g granulated sugar
1 packet active dry yeast
1 teaspoon salt
160ml warm milk
2 tbsp softened butter or margarine
2 eggs
90g chopped, mixed, candied fruit
50g chopped, blanched, almonds
1/2 tsp anise seed
5 uncooked eggs
Non-toxic egg coloring
Vegetable oil
In a large mixing bowl, combine 200g of the flour with the sugar, yeast, and salt. Add the milk and butter and beat with an electric mixer for 2 minutes on medium speed. Then add the eggs and 100g flour and beat on high for 2 minutes. Stir-in the fruit, nuts, and anise seed, mixing well. Then stir in enough of the remaining flour to form a soft dough. Turn this out onto a lightly-floured surface and knead until smooth and elastic (about 6 to 8 minutes). Place the dough in a greased bowl, turning once to grease the top. Cover with a damp cloth and leave to rise in a warm place until doubled in size (about 1 hour).
About 30 minutes before the dough has finished rising, color the 5 eggs (leave them uncooked) with non-toxic dyes. When dry, lightly rub them with vegetable oil.
Knock back the risen dough and divide in half. Roll each half into a 24-inch rope. On a greased baking sheet, loosely twist the two ropes together then shape into a ring and pinch the ends together. Gently split the ropes and tuck the 5 colored uncooked eggs into the openings. Cover and let rise again until doubled in size (about 30 minutes). Bake in an oven pre-heated to 180°C for 30 to 35 minutes, or until the bread is golden brown. Remove from the baking sheet and allow to cool on a wire rack.
It is time that this very traditional form of Easter bread re-gained its rightful place of prominence on the Easter table.
Dyfed Lloyd Evans is the creator of the [http://www.celtnet.org.uk/recipes/]Celtnet Recipes site with thousands of recipes from all over the world You can find more Easter recipes on this [http://www.celtnet.org.uk/recipes/easter-recipes.php]Easter Recipes page. He also runs the [http://www.celtnet.org.uk/articles]Celtnet Articles site where you can add your own recipes and articles.
Article Source: http://EzineArticles.com/?expert=Dyfed_Lloyd_Evans http://EzineArticles.com/?Easter-Crown-Bread&id=985788
Easter Crown Bread is a traditional European Easter sweet bread that's plaited into a rope, formed into a ring and studded with eggs. The bread derives its name from Christ's crown of thorns as the shape of the bread with its egg decorations sticking out resembles the thorn crown. Though the eggs are also the symbol of hope and re-birth.
This is very decorative bread and makes a wonderful centrepiece for an Easter table. It can then be consumed with coffee or a sweet wine on Easter Sunday evening.
Note that you need five raw eggs for this recipe. The shells should be coloured before inserting them into the plaits of the bread.
Easter Crown Bread
Ingredients
650 to 700g plain flour (divided use)
50g granulated sugar
1 packet active dry yeast
1 teaspoon salt
160ml warm milk
2 tbsp softened butter or margarine
2 eggs
90g chopped, mixed, candied fruit
50g chopped, blanched, almonds
1/2 tsp anise seed
5 uncooked eggs
Non-toxic egg coloring
Vegetable oil
In a large mixing bowl, combine 200g of the flour with the sugar, yeast, and salt. Add the milk and butter and beat with an electric mixer for 2 minutes on medium speed. Then add the eggs and 100g flour and beat on high for 2 minutes. Stir-in the fruit, nuts, and anise seed, mixing well. Then stir in enough of the remaining flour to form a soft dough. Turn this out onto a lightly-floured surface and knead until smooth and elastic (about 6 to 8 minutes). Place the dough in a greased bowl, turning once to grease the top. Cover with a damp cloth and leave to rise in a warm place until doubled in size (about 1 hour).
About 30 minutes before the dough has finished rising, color the 5 eggs (leave them uncooked) with non-toxic dyes. When dry, lightly rub them with vegetable oil.
Knock back the risen dough and divide in half. Roll each half into a 24-inch rope. On a greased baking sheet, loosely twist the two ropes together then shape into a ring and pinch the ends together. Gently split the ropes and tuck the 5 colored uncooked eggs into the openings. Cover and let rise again until doubled in size (about 30 minutes). Bake in an oven pre-heated to 180°C for 30 to 35 minutes, or until the bread is golden brown. Remove from the baking sheet and allow to cool on a wire rack.
It is time that this very traditional form of Easter bread re-gained its rightful place of prominence on the Easter table.
Dyfed Lloyd Evans is the creator of the [http://www.celtnet.org.uk/recipes/]Celtnet Recipes site with thousands of recipes from all over the world You can find more Easter recipes on this [http://www.celtnet.org.uk/recipes/easter-recipes.php]Easter Recipes page. He also runs the [http://www.celtnet.org.uk/articles]Celtnet Articles site where you can add your own recipes and articles.
Article Source: http://EzineArticles.com/?expert=Dyfed_Lloyd_Evans http://EzineArticles.com/?Easter-Crown-Bread&id=985788
Family Favorite Mexican Crock Pot Recipes
By [http://ezinearticles.com/?expert=Sherry_Frewerd]Sherry Frewerd
There are so many different delicious crock pot recipes available now days. You can feed your family well, and with variety too. If your family loves Mexican dishes, but you're tired of the same old tacos for dinner, try one of our simple Mexican recipes. Start your meal in the morning and come home to an easy evening of dinner with the family.
These easy Mexican style crock pot recipes are ones your family will love and ask for over and over again. There are three different types: Beef, Chicken and Pasta crock pot recipes listed below. Try one this week and treat your family and yourself to a great meal together.
Mexican Shredded Beef Crock Pot Recipe
4 lbs chuck roast
1 teaspoon salt
1 teaspoon black pepper
1 onion, chopped
1 teaspoon chili powder
1 teaspoon garlic powder
2 - 4 oz cans green chilies, undrained
3/4 cup hot pepper sauce or to taste
Water
Season chuck roast with salt and pepper. Place in crock pot. Mix together remaining ingredients except water, and spoon over meat. Pour water down along the sides of the crock pot until roast is 1/3 covered. Cover it and cook on high 6 hours. Reduce to low 2-4 hours, until meat falls apart. Shred with forks if needed. Sauce can be thickened with a little flour. This is perfect as a burrito dinner or on buns.
Mexican Chicken Stew Crock Pot Recipe
2 lbs skinless boneless chicken breasts cut into 1 inch pieces
4 medium russet potatoes, peeled and cut small
1 -15 oz can mild salsa
1 -4 oz can diced green chilies
1 -1 ¼ oz package taco seasoning mix
1 -8 oz can tomato sauce
Mix all ingredients together in a crock pot, cook 8 hours on low. Serve with warm flour tortillas, and corn or add it to the finished stew.
Mexican Macaroni and Cheese Crock Pot Recipe
5 to 6 cups hot cooked macaroni, drained -12 oz dry
2 tbs butter
1 can 12 oz evaporated milk
1 can nacho cheese soup
2 cups shredded Mexican Cheddar cheese
1 - 4 oz can chopped green chilies
1 - 4 oz can sliced black olives
3/4 cup thick medium salsa
salt and pepper to taste
Grease your crock pot lightly. Toss the hot macaroni with butter; add remaining ingredients and mix well. Cover and cook on low for 3 to 4 hours.
Get out of the kitchen fast with easy crock pot recipes that your family will love from 'Family Crock Pot Recipes' http://familycrockpotrecipes.com
Find quick and easy family recipes and meal planning articles at 'Quick and Easy Family Recipes' http://quickandeasyfamilyrecipes.com
Article Source: http://EzineArticles.com/?expert=Sherry_Frewerd http://EzineArticles.com/?Family-Favorite-Mexican-Crock-Pot-Recipes&id=982845
There are so many different delicious crock pot recipes available now days. You can feed your family well, and with variety too. If your family loves Mexican dishes, but you're tired of the same old tacos for dinner, try one of our simple Mexican recipes. Start your meal in the morning and come home to an easy evening of dinner with the family.
These easy Mexican style crock pot recipes are ones your family will love and ask for over and over again. There are three different types: Beef, Chicken and Pasta crock pot recipes listed below. Try one this week and treat your family and yourself to a great meal together.
Mexican Shredded Beef Crock Pot Recipe
4 lbs chuck roast
1 teaspoon salt
1 teaspoon black pepper
1 onion, chopped
1 teaspoon chili powder
1 teaspoon garlic powder
2 - 4 oz cans green chilies, undrained
3/4 cup hot pepper sauce or to taste
Water
Season chuck roast with salt and pepper. Place in crock pot. Mix together remaining ingredients except water, and spoon over meat. Pour water down along the sides of the crock pot until roast is 1/3 covered. Cover it and cook on high 6 hours. Reduce to low 2-4 hours, until meat falls apart. Shred with forks if needed. Sauce can be thickened with a little flour. This is perfect as a burrito dinner or on buns.
Mexican Chicken Stew Crock Pot Recipe
2 lbs skinless boneless chicken breasts cut into 1 inch pieces
4 medium russet potatoes, peeled and cut small
1 -15 oz can mild salsa
1 -4 oz can diced green chilies
1 -1 ¼ oz package taco seasoning mix
1 -8 oz can tomato sauce
Mix all ingredients together in a crock pot, cook 8 hours on low. Serve with warm flour tortillas, and corn or add it to the finished stew.
Mexican Macaroni and Cheese Crock Pot Recipe
5 to 6 cups hot cooked macaroni, drained -12 oz dry
2 tbs butter
1 can 12 oz evaporated milk
1 can nacho cheese soup
2 cups shredded Mexican Cheddar cheese
1 - 4 oz can chopped green chilies
1 - 4 oz can sliced black olives
3/4 cup thick medium salsa
salt and pepper to taste
Grease your crock pot lightly. Toss the hot macaroni with butter; add remaining ingredients and mix well. Cover and cook on low for 3 to 4 hours.
Get out of the kitchen fast with easy crock pot recipes that your family will love from 'Family Crock Pot Recipes' http://familycrockpotrecipes.com
Find quick and easy family recipes and meal planning articles at 'Quick and Easy Family Recipes' http://quickandeasyfamilyrecipes.com
Article Source: http://EzineArticles.com/?expert=Sherry_Frewerd http://EzineArticles.com/?Family-Favorite-Mexican-Crock-Pot-Recipes&id=982845
3 Healthy Carrot Juice Recipes
By [http://ezinearticles.com/?expert=David_Rosemill]David Rosemill
Carrots are a great way to get into juicing.... they are a great staple for any juice recipe. They provide a good base to mix in and experiment with other vegetables. They are not too sweet and not too bitter. Here are a few carrot juice recipes to get you started . When you prepare the ingredients keep the skin on (if using organic produce) and benefit from the nutrients just under the surface of the skin.
Carrot-Ginger-Apple
INGREDIENTS:
1/4 inch piece of ginger
1 apple
4 carrots
Cut the ginger leave the skin on. Core the apples. Slice off the tips of the carrots and put through juice extractor.
_________________________________
Carrot-Apple-Beet
INGREDIENTS:
1 apple
4 to 6 carrots
¼ beetroot (peel off skin)
Core the apples. Peel the beets. Slice off the tips of the carrots and put through juice extractor.
_________________________________
Carrot-Apple-Celery
INGREDIENTS:
1 apple
1 carrot
1 celery stalk
Core the apple. Slice off the tips of the carrot. Slice of tip of the celery stalk and and put through juice extractor.
_________________________________
Experiment with different quantities to vary the sweetness and taste. The vegetables are most flavorful when juiced and consumed at room temperature. You can store juices overnight or for a short period of time in the refrigerator, but let the juice warm up to room temperature before drinking when possible. Vary the quantities of ingredients to get a different taste. For example; adding more apple will give a sweeter taste, while more celery or green vegetables will give the juice more of a bite.
Carrot Juicing Tips
Here are a few tips to keep in mind when juicing carrots:
1) Never looking into the food chute while the juicer is running. From time to time small particles of carrots get propelled back and can cause damage.
2) Only use the plunger to push the carrots down into the chute. Using an item knife or a wooden spoon can be potentially dangerous.
3) To save time purchase a greater number of thinner carrots instead of the fat ones. This way you will not have to spend time cutting them to fit the chute on the juicer. If you purchase a juicer with a very wide mouth then it does not matter.
4) Organic is better it will save you time and reduces exposure to potentially toxic substances.
For these recipes and over 40 more delicious, carrot based recipes check out http://www.easytojuice.com
If you would like to save time looking for juice recipes, then be sure to check out the easy to juice "juice suggestor". It can help you save time and find new recipes. http://www.easytojuice.com
Article Source: http://EzineArticles.com/?expert=David_Rosemill http://EzineArticles.com/?3-Healthy-Carrot-Juice-Recipes&id=972595
Carrots are a great way to get into juicing.... they are a great staple for any juice recipe. They provide a good base to mix in and experiment with other vegetables. They are not too sweet and not too bitter. Here are a few carrot juice recipes to get you started . When you prepare the ingredients keep the skin on (if using organic produce) and benefit from the nutrients just under the surface of the skin.
Carrot-Ginger-Apple
INGREDIENTS:
1/4 inch piece of ginger
1 apple
4 carrots
Cut the ginger leave the skin on. Core the apples. Slice off the tips of the carrots and put through juice extractor.
_________________________________
Carrot-Apple-Beet
INGREDIENTS:
1 apple
4 to 6 carrots
¼ beetroot (peel off skin)
Core the apples. Peel the beets. Slice off the tips of the carrots and put through juice extractor.
_________________________________
Carrot-Apple-Celery
INGREDIENTS:
1 apple
1 carrot
1 celery stalk
Core the apple. Slice off the tips of the carrot. Slice of tip of the celery stalk and and put through juice extractor.
_________________________________
Experiment with different quantities to vary the sweetness and taste. The vegetables are most flavorful when juiced and consumed at room temperature. You can store juices overnight or for a short period of time in the refrigerator, but let the juice warm up to room temperature before drinking when possible. Vary the quantities of ingredients to get a different taste. For example; adding more apple will give a sweeter taste, while more celery or green vegetables will give the juice more of a bite.
Carrot Juicing Tips
Here are a few tips to keep in mind when juicing carrots:
1) Never looking into the food chute while the juicer is running. From time to time small particles of carrots get propelled back and can cause damage.
2) Only use the plunger to push the carrots down into the chute. Using an item knife or a wooden spoon can be potentially dangerous.
3) To save time purchase a greater number of thinner carrots instead of the fat ones. This way you will not have to spend time cutting them to fit the chute on the juicer. If you purchase a juicer with a very wide mouth then it does not matter.
4) Organic is better it will save you time and reduces exposure to potentially toxic substances.
For these recipes and over 40 more delicious, carrot based recipes check out http://www.easytojuice.com
If you would like to save time looking for juice recipes, then be sure to check out the easy to juice "juice suggestor". It can help you save time and find new recipes. http://www.easytojuice.com
Article Source: http://EzineArticles.com/?expert=David_Rosemill http://EzineArticles.com/?3-Healthy-Carrot-Juice-Recipes&id=972595
4 Great Recipes To Create a Cherry Desert Using a Dutch Oven
By [http://ezinearticles.com/?expert=Raymond_Laubert]Raymond Laubert
Deserts using a Dutch Oven is a great way to cook. This article will show you 4 easy dutch oven cherry deserts. Each of these recipes use simple to find, easy to pack ingredients.
The first Dutch Oven Cherry Desert requires:
Ingredients:
1 can crushed pineapple
1 can cherry pie filling (she said you can use others)
1 box yellow cake mix (NOT the pudding style)
1 1/2 cups melted butter (I'm sure you could use less if wanted)
Start by pouring your crushed pineapple including the juice into the Dutch Oven (D.O.).
Now add the pie filling. Next pour DRY cake mix on top of the fruit and filling. Next melt 1 1/2 cups (3 sticks) of butter. Pour over the dry cake mix. Next bake at 350 degrees (about 10 coals on botton and 12-15 coals on top), and it will usually take about 1 to 1 1/2 hours. Take out when done and let cool before serving.
Here is a nice Cherry Desert from our European friends. Black Forest Cake in a Dutch Oven
To start with you will need to line a 12" D.O. with heavy duty aluminum foil, this will reduce the clean up required.
Next using a box of Devil's Food Cake Mix, prepare the cake mix as per the instructions on the back of the box. Pour the prepared cake mix into your lined D.O..
Gently spoon the cherry pie filling ON TOP of the cake mix. (DO NOT stir the pie filling into the cake mix.) Bake as you would a Cobbler. It should be done in about 30-35 minutes. Test with a toothpick or metal skewer. If the it is clean the cake is done; if the it is gooey with cake mix, let it bake longer.
When done, remove it from the coals and let it cool a few minutes. Server while warm with whipped cream or Cool Whip (if desired).
This desert is a Cobbler.
Open 2 cans of Cherry pie filling, put in a foil lined Dutch Oven, pour on top a white, yellow or spice cake mix dry. Put on top of cake mix half a cup butter or margarine, cut into pieces & scatter around the dry cake mix. 10 coals on bottom of DO & 15 on top. Cook for about 45 minutes.
The last Dutch Oven Cherry Desert, before I have to raid the refrigerator, is for those on a diet. This is a reduced calorie favorite.
Start with a standard box of cake mix. Dutch Chocolate works very well. Do NOT mix according to the directions on the box. Mix in one can of reduced calorie cherry pie filling and a can of diet lemon-lime soda. Bake at 350 per the directions on the cake box. About 30-45 mins.
I hope you enjoy these recipes. They can be modified to work with almost any fruit mix. Apples and Peaches both are very good.
To learn more about cooking with Dutch Ovens, please visit http://www.theweekendchef.com/articlesdirectory/ where you will find additional articles on cooking and recipe preparation. http://theweekendchef.com is one of several websites where I discuss cooking related topics and offer other assistance. Theweekendchef.com is one of the Internets largest recipe site with over 340,000 recipes, 11,000 drinks, 150 cookbooks, recipe and article exchanges and a newsletter.
Article Source: http://EzineArticles.com/?expert=Raymond_Laubert http://EzineArticles.com/?4-Great-Recipes-To-Create-a-Cherry-Desert-Using-a-Dutch-Oven&id=960765
Deserts using a Dutch Oven is a great way to cook. This article will show you 4 easy dutch oven cherry deserts. Each of these recipes use simple to find, easy to pack ingredients.
The first Dutch Oven Cherry Desert requires:
Ingredients:
1 can crushed pineapple
1 can cherry pie filling (she said you can use others)
1 box yellow cake mix (NOT the pudding style)
1 1/2 cups melted butter (I'm sure you could use less if wanted)
Start by pouring your crushed pineapple including the juice into the Dutch Oven (D.O.).
Now add the pie filling. Next pour DRY cake mix on top of the fruit and filling. Next melt 1 1/2 cups (3 sticks) of butter. Pour over the dry cake mix. Next bake at 350 degrees (about 10 coals on botton and 12-15 coals on top), and it will usually take about 1 to 1 1/2 hours. Take out when done and let cool before serving.
Here is a nice Cherry Desert from our European friends. Black Forest Cake in a Dutch Oven
To start with you will need to line a 12" D.O. with heavy duty aluminum foil, this will reduce the clean up required.
Next using a box of Devil's Food Cake Mix, prepare the cake mix as per the instructions on the back of the box. Pour the prepared cake mix into your lined D.O..
Gently spoon the cherry pie filling ON TOP of the cake mix. (DO NOT stir the pie filling into the cake mix.) Bake as you would a Cobbler. It should be done in about 30-35 minutes. Test with a toothpick or metal skewer. If the it is clean the cake is done; if the it is gooey with cake mix, let it bake longer.
When done, remove it from the coals and let it cool a few minutes. Server while warm with whipped cream or Cool Whip (if desired).
This desert is a Cobbler.
Open 2 cans of Cherry pie filling, put in a foil lined Dutch Oven, pour on top a white, yellow or spice cake mix dry. Put on top of cake mix half a cup butter or margarine, cut into pieces & scatter around the dry cake mix. 10 coals on bottom of DO & 15 on top. Cook for about 45 minutes.
The last Dutch Oven Cherry Desert, before I have to raid the refrigerator, is for those on a diet. This is a reduced calorie favorite.
Start with a standard box of cake mix. Dutch Chocolate works very well. Do NOT mix according to the directions on the box. Mix in one can of reduced calorie cherry pie filling and a can of diet lemon-lime soda. Bake at 350 per the directions on the cake box. About 30-45 mins.
I hope you enjoy these recipes. They can be modified to work with almost any fruit mix. Apples and Peaches both are very good.
To learn more about cooking with Dutch Ovens, please visit http://www.theweekendchef.com/articlesdirectory/ where you will find additional articles on cooking and recipe preparation. http://theweekendchef.com is one of several websites where I discuss cooking related topics and offer other assistance. Theweekendchef.com is one of the Internets largest recipe site with over 340,000 recipes, 11,000 drinks, 150 cookbooks, recipe and article exchanges and a newsletter.
Article Source: http://EzineArticles.com/?expert=Raymond_Laubert http://EzineArticles.com/?4-Great-Recipes-To-Create-a-Cherry-Desert-Using-a-Dutch-Oven&id=960765
The Ultimate Crab Cake Recipe
By [http://ezinearticles.com/?expert=Kim_Morgan_Moss]Kim Morgan Moss
In my family both growing up and later as a mom raising my own children, food was center to our time together. Whether it was simply sitting together at the dinner table, or the time I spent cooking while the children watched closely wondering what I was preparing, while looking up from their homework, food mattered in our home. Lindsey was our second of three daughters and the most stubborn. This is the story of THE ULTIMATE CRAB CAKE which is the first food my daughter Lindsey ate as a toddler. Lindsey spit out her baby food refusing everything except her bottle. I slaved over the stove preparing homemade baby food, when that didn't work I bought every store bought brand and taste I could find. They all produced the same results, she refused to eat and held out for her bottle. This went on till 16 months of age when a trip to the pediatrician sent me away with instructions to take away her bottle and let her sit her in her high chair at dinner to eat or go hungry. As usual, she refused the baby food I put in front of her, making clear she would have no part in the meal. When suddenly out of frustration and to this day I am not sure if was her frustration or mine she waved her hand at our dinner. You guessed it! We were dining on crab cakes, and she wanted what we were eating. Her first meal was eaten with success which put a smile on her face and mine and is owed to this recipe which has been adapted from one of the T&C Maryland style crab cake recipes. Lindsey is now 27 years old and when she visits she still wants me to fix them for her.
CRAB CAKES
1 lb jumbo lump crab meat
2 large eggs beaten
3 Tbsp heavy cream
1/2 tsp Worcestershire Sauce
1 tsp Dijon Mustard
1 Tbsp Old Bay Seasoning
dash cayenne pepper
fresh ground pepper to taste
3 Tbs. minced scallions
1/4 cup minced onions
1/4 cup minced parsley
1/3 cup Hellman's mayonnaise
Few dashes pepper vinegar
1/2 to 1 cup bread crumbs
Whisk the eggs in a large bowl with the cream, mustard, Worcestershire, pepper vinegar, Old Bay seasoning, cayenne and pepper to taste until mixture is well blended. Add the scallions, onions, parsley and mayonnaise. Gently fold in the crab meat and breadcrumbs taking care not to break up the jumbo lumps. Using your hands, divide the crab meat into 8 shaping them gently into rounds. Chill covered in plastic wrap for 1 hour. Heat a few Tbsp butter and oil in heavy skillet sauté 3-4 minutes each side till golden brown. Keep warm in a 200 degree oven. Serve with Spicy tarter sauce.
SPICY TARTER SAUCE
2 Tbsp pepper vinegar
1 Tbsp Dijon Mustard
1/4 tsp sea salt
fresh ground pepper
Tabasco to taste
1 cup Hellman's mayonnaise
1/2 tsp Old Bay Seasoning
1 medium onion finely chopped
3 Tbsp. chopped dill relish
1/4 cup chopped parsley
Lemon juice to taste
Mix ingredients together, chill 1 hour, sauce will be thin.
Enjoy the recipe, these Crab Cakes are great served on a bed of lettuce with a dollop of spicy tarter sauce as a salad entrée. For a lunch time or easy dinner, crab cakes are great on toasted bun as a sandwich with lettuce and tomato. For a southern twist, garnish with a fried green tomato.
An empty nester, recently remarried to a "meat and potatoes" guy, I have miserbly failed at reinventing myself into a "meat and potatoes"cook. Don't get me wrong I love simple food, but the good kind of simple food, the kind that can't come out of a can or popped in the oven from a box neatly tucked in the freezer. So I am about to embark on a journey to find my way back to the kitchen I once knew, and return to my love of preparing good food for my family, despite my long hours of work. Grab a cup of coffee and a comfy chair while you visit me at http://www.GoodFoodJustGotBetter.com
Article Source: http://EzineArticles.com/?expert=Kim_Morgan_Moss http://EzineArticles.com/?The-Ultimate-Crab-Cake-Recipe&id=964997
In my family both growing up and later as a mom raising my own children, food was center to our time together. Whether it was simply sitting together at the dinner table, or the time I spent cooking while the children watched closely wondering what I was preparing, while looking up from their homework, food mattered in our home. Lindsey was our second of three daughters and the most stubborn. This is the story of THE ULTIMATE CRAB CAKE which is the first food my daughter Lindsey ate as a toddler. Lindsey spit out her baby food refusing everything except her bottle. I slaved over the stove preparing homemade baby food, when that didn't work I bought every store bought brand and taste I could find. They all produced the same results, she refused to eat and held out for her bottle. This went on till 16 months of age when a trip to the pediatrician sent me away with instructions to take away her bottle and let her sit her in her high chair at dinner to eat or go hungry. As usual, she refused the baby food I put in front of her, making clear she would have no part in the meal. When suddenly out of frustration and to this day I am not sure if was her frustration or mine she waved her hand at our dinner. You guessed it! We were dining on crab cakes, and she wanted what we were eating. Her first meal was eaten with success which put a smile on her face and mine and is owed to this recipe which has been adapted from one of the T&C Maryland style crab cake recipes. Lindsey is now 27 years old and when she visits she still wants me to fix them for her.
CRAB CAKES
1 lb jumbo lump crab meat
2 large eggs beaten
3 Tbsp heavy cream
1/2 tsp Worcestershire Sauce
1 tsp Dijon Mustard
1 Tbsp Old Bay Seasoning
dash cayenne pepper
fresh ground pepper to taste
3 Tbs. minced scallions
1/4 cup minced onions
1/4 cup minced parsley
1/3 cup Hellman's mayonnaise
Few dashes pepper vinegar
1/2 to 1 cup bread crumbs
Whisk the eggs in a large bowl with the cream, mustard, Worcestershire, pepper vinegar, Old Bay seasoning, cayenne and pepper to taste until mixture is well blended. Add the scallions, onions, parsley and mayonnaise. Gently fold in the crab meat and breadcrumbs taking care not to break up the jumbo lumps. Using your hands, divide the crab meat into 8 shaping them gently into rounds. Chill covered in plastic wrap for 1 hour. Heat a few Tbsp butter and oil in heavy skillet sauté 3-4 minutes each side till golden brown. Keep warm in a 200 degree oven. Serve with Spicy tarter sauce.
SPICY TARTER SAUCE
2 Tbsp pepper vinegar
1 Tbsp Dijon Mustard
1/4 tsp sea salt
fresh ground pepper
Tabasco to taste
1 cup Hellman's mayonnaise
1/2 tsp Old Bay Seasoning
1 medium onion finely chopped
3 Tbsp. chopped dill relish
1/4 cup chopped parsley
Lemon juice to taste
Mix ingredients together, chill 1 hour, sauce will be thin.
Enjoy the recipe, these Crab Cakes are great served on a bed of lettuce with a dollop of spicy tarter sauce as a salad entrée. For a lunch time or easy dinner, crab cakes are great on toasted bun as a sandwich with lettuce and tomato. For a southern twist, garnish with a fried green tomato.
An empty nester, recently remarried to a "meat and potatoes" guy, I have miserbly failed at reinventing myself into a "meat and potatoes"cook. Don't get me wrong I love simple food, but the good kind of simple food, the kind that can't come out of a can or popped in the oven from a box neatly tucked in the freezer. So I am about to embark on a journey to find my way back to the kitchen I once knew, and return to my love of preparing good food for my family, despite my long hours of work. Grab a cup of coffee and a comfy chair while you visit me at http://www.GoodFoodJustGotBetter.com
Article Source: http://EzineArticles.com/?expert=Kim_Morgan_Moss http://EzineArticles.com/?The-Ultimate-Crab-Cake-Recipe&id=964997
Recipe For Almond And Chocolate Based Coconut Cookies
By [http://ezinearticles.com/?expert=Shen_Gerald]Shen Gerald
The following are basic instructions for making Chocolate Coconut Cookies that includes almond and coconut.
Ingredient:
Five cups semisweet chocolate chips
Two cups flaked coconut
One and a half cups of white sugar
One cup of butter
Two cups of chopped almonds
One and a half cups of brown sugar
Four pieces of eggs
Four teaspoons of vanilla extract
Two teaspoons of baking soda
Four and a half cups of all-purpose flour
One teaspoon of salt
The followings are the instructions for the recipe.
Method:
1. At a temperature of 380 degree Fahrenheit, preheat the oven. Also, we need to grease the cookie sheets.
2. Next, mix and blend white sugar, butter and brown sugar in a big bowl.
3. One piece at a time, beat in the four eggs. After that we need to introduce and stir vanilla into the mix.
4. Next, mix the flour, baking soda and salt. Stir into the creamed mixture until they are nicely blended.
5. It is now time to introduce and stir in the coconut, almonds and chocolate chips. Next using rounded spoons, drop the mixtures onto the prepared cookie sheets.
6. In the preheated oven, bake the mix for about ten minutes. The oven is very hot, we need to let the cookies cool down on the baking sheet.
7. Allow the cookies to cool for at least five minutes. Only then is it OK to take them out and onto a wire rack to be cooled completely.
Well, this is the recipe for making almonds and coconut chocolate cookies. Hope that it is useful. Happy cookie making.
The author runs [http://www.hobbycook.com/]Hobby Cook, a website
which features the [http://www.hobbycook.com/recipebook.html]Talking Recipe Book. The Talking Recipe Book is an advanced software program created specially for creative cooking and recipe design.
Article Source: http://EzineArticles.com/?expert=Shen_Gerald http://EzineArticles.com/?Recipe-For-Almond-And-Chocolate-Based-Coconut-Cookies&id=974445
The following are basic instructions for making Chocolate Coconut Cookies that includes almond and coconut.
Ingredient:
Five cups semisweet chocolate chips
Two cups flaked coconut
One and a half cups of white sugar
One cup of butter
Two cups of chopped almonds
One and a half cups of brown sugar
Four pieces of eggs
Four teaspoons of vanilla extract
Two teaspoons of baking soda
Four and a half cups of all-purpose flour
One teaspoon of salt
The followings are the instructions for the recipe.
Method:
1. At a temperature of 380 degree Fahrenheit, preheat the oven. Also, we need to grease the cookie sheets.
2. Next, mix and blend white sugar, butter and brown sugar in a big bowl.
3. One piece at a time, beat in the four eggs. After that we need to introduce and stir vanilla into the mix.
4. Next, mix the flour, baking soda and salt. Stir into the creamed mixture until they are nicely blended.
5. It is now time to introduce and stir in the coconut, almonds and chocolate chips. Next using rounded spoons, drop the mixtures onto the prepared cookie sheets.
6. In the preheated oven, bake the mix for about ten minutes. The oven is very hot, we need to let the cookies cool down on the baking sheet.
7. Allow the cookies to cool for at least five minutes. Only then is it OK to take them out and onto a wire rack to be cooled completely.
Well, this is the recipe for making almonds and coconut chocolate cookies. Hope that it is useful. Happy cookie making.
The author runs [http://www.hobbycook.com/]Hobby Cook, a website
which features the [http://www.hobbycook.com/recipebook.html]Talking Recipe Book. The Talking Recipe Book is an advanced software program created specially for creative cooking and recipe design.
Article Source: http://EzineArticles.com/?expert=Shen_Gerald http://EzineArticles.com/?Recipe-For-Almond-And-Chocolate-Based-Coconut-Cookies&id=974445
Savory Turkey Broth
By [http://ezinearticles.com/?expert=Josh_Day]Josh Day
This delicious, savory broth is perfect for soups and gravies. This recipe yields a lot of broth. To make even more, simply add a second package of turkey legs and double the vegetables. Remember to freeze a portion of it in air-tight freezer bags. It holds for months -- we made ours on Thanksgiving and then made a soup in February.
1 package of turkey legs (6-8)
3 large carrots, chopped
1 leek, chopped
1 large onion, cut in half
2 stalks celery, chopped
6 sprigs fresh thyme
3 sprgs fresh rosemary
10 whole peppercorns (black, or throw in some pink if you're adventurous)
1 head of garlic, crushed
3 Tbs extra virgin olive oil
Heat your oven to 400 degrees F and roast turkey legs in a pan until golden brown, about thirty minutes. In a large stovetop soup pot, heat olive oil and add all your vegetables -- chopped celery, carrots, leek, and onion. Then add thyme and rosemary sprigs and finally all your crushed garlic and peppercorns. Let simmer until vegetables begin to turn translucent and the garlic boils down.
Now add the turkey legs. Pour in any juices from the pan. Let everything simmer for about 2 minutes, stirring so the turkey legs absorb the flavors.
Fill the pot with water to about three inches below the rim. Stir and bring pot to a boil. Once boiling, reduce to a simmer and let sit for about two and a half hours. You'll want to occassionally skim foam and grease off the top.
Strain out all solids.
There you go. A delicious broth for soups, stews, and gravies.
And it will hold for quite a while.
You can make the same broth with chicken legs, wings, and bones.
Josh Day is a work-at-home dad who enjoys spending time with his son James. He and his wife Leah have written a practical guide to parenting for realistic people called Moderation Parenting. Learn more about their book and parenting method at http://moderationparenting.com
Article Source: http://EzineArticles.com/?expert=Josh_Day http://EzineArticles.com/?Savory-Turkey-Broth&id=968586
This delicious, savory broth is perfect for soups and gravies. This recipe yields a lot of broth. To make even more, simply add a second package of turkey legs and double the vegetables. Remember to freeze a portion of it in air-tight freezer bags. It holds for months -- we made ours on Thanksgiving and then made a soup in February.
1 package of turkey legs (6-8)
3 large carrots, chopped
1 leek, chopped
1 large onion, cut in half
2 stalks celery, chopped
6 sprigs fresh thyme
3 sprgs fresh rosemary
10 whole peppercorns (black, or throw in some pink if you're adventurous)
1 head of garlic, crushed
3 Tbs extra virgin olive oil
Heat your oven to 400 degrees F and roast turkey legs in a pan until golden brown, about thirty minutes. In a large stovetop soup pot, heat olive oil and add all your vegetables -- chopped celery, carrots, leek, and onion. Then add thyme and rosemary sprigs and finally all your crushed garlic and peppercorns. Let simmer until vegetables begin to turn translucent and the garlic boils down.
Now add the turkey legs. Pour in any juices from the pan. Let everything simmer for about 2 minutes, stirring so the turkey legs absorb the flavors.
Fill the pot with water to about three inches below the rim. Stir and bring pot to a boil. Once boiling, reduce to a simmer and let sit for about two and a half hours. You'll want to occassionally skim foam and grease off the top.
Strain out all solids.
There you go. A delicious broth for soups, stews, and gravies.
And it will hold for quite a while.
You can make the same broth with chicken legs, wings, and bones.
Josh Day is a work-at-home dad who enjoys spending time with his son James. He and his wife Leah have written a practical guide to parenting for realistic people called Moderation Parenting. Learn more about their book and parenting method at http://moderationparenting.com
Article Source: http://EzineArticles.com/?expert=Josh_Day http://EzineArticles.com/?Savory-Turkey-Broth&id=968586
Breakfast Really Is The Most Important Meal Of The Day
By [http://ezinearticles.com/?expert=Catherine_G]Catherine G
Eating healthy during your pregnancy is crucial to your baby, and to
you. But even after that baby arrives, it is still important to your
body for you to make sure you are getting enough of all the proper
nutrients, even if you don't have the time to prepare elaborate meals.
If you prepare and eat a healthy meal in the morning, you will have
the energy and the stamina to get you through the day.
Plus, maintaining the proper balance of nutrients, vitamins, and minerals
within your body will also improve your mental health. You'll have
better focus, memory, patience, and mood. If you have any degree of
post partum depression, what you eat could factor in to how you feel.
During the pregnancy and after, how quickly your body adjusts and
recovers are also affected by how well you eat. Pre and post natal
vitamins help with this, but healthy eating habits are worth becoming
accustomed to.
This recipe will start you on your way, to starting every day with a
tasty and nutritious meal.
Raspberry Rhapsody over Whole Wheat Pancakes
Ingredients for the topping
· 1 1/2 teaspoons butter
· 3 cups fresh or frozen raspberries
· 1 cup yogurt (plain or not, your choice)
For the whole wheat pancakes:
· 1/2 cup whole wheat flour
· 1/2 cup all-purpose flour
· 2 teaspoons baking powder
· 1/2 teaspoon salt
· 2/3 cup low fat milk
· 1 large egg
· 1 tablespoon canola oil
· 2 tablespoons honey
Cooking Instructions:
For the Rhapsody
1. In a small skillet, melt the butter over medium heat. Add the
berries and cook until they begin to soften slightly, about 2 to 3
minutes.
2. Add the yogurt and bring to a mild simmer. Set aside and keep warm.
For the pancakes
3. Mix the flours, baking powder, and salt in a bowl. (This can be
done the night before and kept covered on the counter.)
4. Lightly beat the milk, egg, oil and honey together.
5. Add the liquid ingredients all at once to the flour mixture. Do not
over mix, a few lumps are fine.
6. Warm a lightly greased griddle pan over medium heat. The pan is
ready when a few drops of water sprinkled on the griddle pop and hop.
7. Pour batter onto the griddle: When the tops of the pancakes are
covered with holes and the bottoms are golden brown, flip to brown the
other side.
8. Serve the pancakes topped with the Raspberry Rhapsody
Catherine is a mother of three and staff writer/blogger at [http://www.likethatname.com/]LikeThatName.com. LikeThatName provides a fast and fun way to discover thousands of interesting [http://www.likethatname.com/]baby names, along with a supportive community and information for new parents. To read the latest articles and join our community, visit us online today!
Article Source: http://EzineArticles.com/?expert=Catherine_G http://EzineArticles.com/?Breakfast-Really-Is-The-Most-Important-Meal-Of-The-Day&id=972107
Eating healthy during your pregnancy is crucial to your baby, and to
you. But even after that baby arrives, it is still important to your
body for you to make sure you are getting enough of all the proper
nutrients, even if you don't have the time to prepare elaborate meals.
If you prepare and eat a healthy meal in the morning, you will have
the energy and the stamina to get you through the day.
Plus, maintaining the proper balance of nutrients, vitamins, and minerals
within your body will also improve your mental health. You'll have
better focus, memory, patience, and mood. If you have any degree of
post partum depression, what you eat could factor in to how you feel.
During the pregnancy and after, how quickly your body adjusts and
recovers are also affected by how well you eat. Pre and post natal
vitamins help with this, but healthy eating habits are worth becoming
accustomed to.
This recipe will start you on your way, to starting every day with a
tasty and nutritious meal.
Raspberry Rhapsody over Whole Wheat Pancakes
Ingredients for the topping
· 1 1/2 teaspoons butter
· 3 cups fresh or frozen raspberries
· 1 cup yogurt (plain or not, your choice)
For the whole wheat pancakes:
· 1/2 cup whole wheat flour
· 1/2 cup all-purpose flour
· 2 teaspoons baking powder
· 1/2 teaspoon salt
· 2/3 cup low fat milk
· 1 large egg
· 1 tablespoon canola oil
· 2 tablespoons honey
Cooking Instructions:
For the Rhapsody
1. In a small skillet, melt the butter over medium heat. Add the
berries and cook until they begin to soften slightly, about 2 to 3
minutes.
2. Add the yogurt and bring to a mild simmer. Set aside and keep warm.
For the pancakes
3. Mix the flours, baking powder, and salt in a bowl. (This can be
done the night before and kept covered on the counter.)
4. Lightly beat the milk, egg, oil and honey together.
5. Add the liquid ingredients all at once to the flour mixture. Do not
over mix, a few lumps are fine.
6. Warm a lightly greased griddle pan over medium heat. The pan is
ready when a few drops of water sprinkled on the griddle pop and hop.
7. Pour batter onto the griddle: When the tops of the pancakes are
covered with holes and the bottoms are golden brown, flip to brown the
other side.
8. Serve the pancakes topped with the Raspberry Rhapsody
Catherine is a mother of three and staff writer/blogger at [http://www.likethatname.com/]LikeThatName.com. LikeThatName provides a fast and fun way to discover thousands of interesting [http://www.likethatname.com/]baby names, along with a supportive community and information for new parents. To read the latest articles and join our community, visit us online today!
Article Source: http://EzineArticles.com/?expert=Catherine_G http://EzineArticles.com/?Breakfast-Really-Is-The-Most-Important-Meal-Of-The-Day&id=972107
Homemade Pizza With A Crispy Crust
By [http://ezinearticles.com/?expert=Sidney_Stone]Sidney Stone
The biggest gripe I have heard from my friends about making pizza at home is that the crust is never crispy enough. In my experience, home baking stones are the best tool to achieve a pizzeria style crispy crust. However, even without a baking stone, you can still create a crispy pizza crust that would rival a crust baked on a stone. In my years of making pizza, I have come to rely on a few shortcuts and techniques that you may find useful in your own pizza-baking adventures.
Making an awesome pizza - from scratch to finish - doesn't take very long and tastes so much better than the grease-drenched corporate crap you can get delivered. Sadly, there is nowhere to get a good pizza around here. Our area is completely dominated by the pukey corporate brands. So, we are left with no choice but to make pizza at home. So, here is my typical pizza production process:
1. Mise en place
2. Prep
3. Dough
4. Sauce
5. Assembly
6. Bake
7. Cut and Serve
Mise en place
Pronounced "MEEZ IN PLAHS", mise en place is french for "setting in place". Cooks use the term when referring to setting up your cooking space. This includes getting out all the utensils, pans, tools, etc that you will need for preparation. This is what I do for pizza mise en place:
Put out the following For Cheese and Prep:
- Cutting board
- Large knife
- Cheese Grater
- Large Ziplock Bag
- Cheeses to be grated
For Sauce:
- Bowl for mixing sauce
- Small Whisk
- Pizza Spice Mix
- 1 28oz can Tomato Puree
For Dough:
- Pull out food processor & dough blade
- Flour
- Salt
- 1 packet Rapid Rise Yeast
- Olive Oil
- Dough Docker
- Rolling pin
Then, turn the oven on to 500 degrees. That covers our basic pizza mise en place.
Prep
My pizza prep usually includes grating cheese and chopping toppings. Fresh grated cheese has more taste and is not coated with dust to keep it from sticking together in the bag. I grate some high quality mozzarella, usually 16oz for a whole pizza. Once grated, it gets tossed in the ziplock with 3/4 cup grated parmesan (please not Kraft - that is not parmesan...) Depending on what I have in the fridge, I might toss in some romano or asiago in the mix too. Whatever your cheese mix, seal the bag tightly and shake it up to evenly distribute the cheeses. Then, throw the bag in the fridge until needed for assembly.
Dough
Through the years, I have tried making every kind of pizza crust I could find. I have tried thick crusts; thin crusts; yeast crusts; baking powder crusts; flavored crusts; whole wheat crusts; cheese filled crusts; the list just goes on and on. Our favorite is a nice crispy thin crust, as described below.
Making the dough with the food processor is so easy. First, make a sponge out of the yeast, 1/2 cup warm (not hot) water, 1 tsp sugar, and 1 cup flour. Let it sit for about 10 minutes. Then, in the food processor, tip in 1 1/2 cups flour, 1 1/2 teaspoon salt, and 2 tablespoons olive oil. Pulse it a few times til the dough starts to come together, then hold down pulse for about 15-20 seconds until the dough comes together in a single ball. Don't overdo it or your crust will be tough.
To make cleanup a snap, layout a big rectangle of heavy duty aluminum foil on the countertop and lightly cover with flour - for rolling out the dough. Put the dough ball on the flour-dusted foil-covered countertop and let it rest about 5 minutes to loosen up. Then, roll it out to the desired size and mercilessly dock it with the dough docker. This keeps evil air bubbles from forming in the crust and helps the crust to bake evenly. Before I had a dough docker, I used a plain old fork to prick the crust.
Oil a standard size cookie sheet and place the rolled out crust on it. Then, carefully roll up the foil where you rolled the crust, and toss it into the garbage. Certainly simplifies cleanup.
Sauce
I have tried all kinds of pizza sauces; Some made from tomato paste, tomato sauce, fresh tomatoes, and even sundried tomatoes. I like to change up sauce periodically and try something weird and wild, but the one I have come to think of as our regular pizza sauce is pretty simple and basic. I mix up my spices first
2 teaspoons garlic powder
2 teaspoons basil
2 teaspoons salt
1 teaspoon sugar (to kill the heartburn after eating)
In a small bowl, whisk the spice mix into the 28oz can of tomato puree (I use Muir Glen Organic Tomato Puree). Whisk til spices are evenly distributed.
Assembly
This is the fun part. Sauce the crust, top with cheese and whatever toppings you want. Sprinkle with a little extra parmesean.
Bake
Put the pizza on the very bottom rack of the oven closest to the heating element. Let it bake for about 10-15 minutes until it is nice and golden brown.
Cut and Serve
When it's done, take it out of the oven, cut, and serve. I like to use the Zyliss Pizza Wheel as my standard pizza cutter. It puts all other pizza cutting mechanisms to shame.
So that's it. That's how to make plain old thin and crispy cheese pizza at home.
Sidney Stone is the editor of FoodRap.com and an enthusiastic personal chef that specializes in artisan breadmaking and pastries.
Article Source: http://EzineArticles.com/?expert=Sidney_Stone http://EzineArticles.com/?Homemade-Pizza-With-A-Crispy-Crust&id=968981
The biggest gripe I have heard from my friends about making pizza at home is that the crust is never crispy enough. In my experience, home baking stones are the best tool to achieve a pizzeria style crispy crust. However, even without a baking stone, you can still create a crispy pizza crust that would rival a crust baked on a stone. In my years of making pizza, I have come to rely on a few shortcuts and techniques that you may find useful in your own pizza-baking adventures.
Making an awesome pizza - from scratch to finish - doesn't take very long and tastes so much better than the grease-drenched corporate crap you can get delivered. Sadly, there is nowhere to get a good pizza around here. Our area is completely dominated by the pukey corporate brands. So, we are left with no choice but to make pizza at home. So, here is my typical pizza production process:
1. Mise en place
2. Prep
3. Dough
4. Sauce
5. Assembly
6. Bake
7. Cut and Serve
Mise en place
Pronounced "MEEZ IN PLAHS", mise en place is french for "setting in place". Cooks use the term when referring to setting up your cooking space. This includes getting out all the utensils, pans, tools, etc that you will need for preparation. This is what I do for pizza mise en place:
Put out the following For Cheese and Prep:
- Cutting board
- Large knife
- Cheese Grater
- Large Ziplock Bag
- Cheeses to be grated
For Sauce:
- Bowl for mixing sauce
- Small Whisk
- Pizza Spice Mix
- 1 28oz can Tomato Puree
For Dough:
- Pull out food processor & dough blade
- Flour
- Salt
- 1 packet Rapid Rise Yeast
- Olive Oil
- Dough Docker
- Rolling pin
Then, turn the oven on to 500 degrees. That covers our basic pizza mise en place.
Prep
My pizza prep usually includes grating cheese and chopping toppings. Fresh grated cheese has more taste and is not coated with dust to keep it from sticking together in the bag. I grate some high quality mozzarella, usually 16oz for a whole pizza. Once grated, it gets tossed in the ziplock with 3/4 cup grated parmesan (please not Kraft - that is not parmesan...) Depending on what I have in the fridge, I might toss in some romano or asiago in the mix too. Whatever your cheese mix, seal the bag tightly and shake it up to evenly distribute the cheeses. Then, throw the bag in the fridge until needed for assembly.
Dough
Through the years, I have tried making every kind of pizza crust I could find. I have tried thick crusts; thin crusts; yeast crusts; baking powder crusts; flavored crusts; whole wheat crusts; cheese filled crusts; the list just goes on and on. Our favorite is a nice crispy thin crust, as described below.
Making the dough with the food processor is so easy. First, make a sponge out of the yeast, 1/2 cup warm (not hot) water, 1 tsp sugar, and 1 cup flour. Let it sit for about 10 minutes. Then, in the food processor, tip in 1 1/2 cups flour, 1 1/2 teaspoon salt, and 2 tablespoons olive oil. Pulse it a few times til the dough starts to come together, then hold down pulse for about 15-20 seconds until the dough comes together in a single ball. Don't overdo it or your crust will be tough.
To make cleanup a snap, layout a big rectangle of heavy duty aluminum foil on the countertop and lightly cover with flour - for rolling out the dough. Put the dough ball on the flour-dusted foil-covered countertop and let it rest about 5 minutes to loosen up. Then, roll it out to the desired size and mercilessly dock it with the dough docker. This keeps evil air bubbles from forming in the crust and helps the crust to bake evenly. Before I had a dough docker, I used a plain old fork to prick the crust.
Oil a standard size cookie sheet and place the rolled out crust on it. Then, carefully roll up the foil where you rolled the crust, and toss it into the garbage. Certainly simplifies cleanup.
Sauce
I have tried all kinds of pizza sauces; Some made from tomato paste, tomato sauce, fresh tomatoes, and even sundried tomatoes. I like to change up sauce periodically and try something weird and wild, but the one I have come to think of as our regular pizza sauce is pretty simple and basic. I mix up my spices first
2 teaspoons garlic powder
2 teaspoons basil
2 teaspoons salt
1 teaspoon sugar (to kill the heartburn after eating)
In a small bowl, whisk the spice mix into the 28oz can of tomato puree (I use Muir Glen Organic Tomato Puree). Whisk til spices are evenly distributed.
Assembly
This is the fun part. Sauce the crust, top with cheese and whatever toppings you want. Sprinkle with a little extra parmesean.
Bake
Put the pizza on the very bottom rack of the oven closest to the heating element. Let it bake for about 10-15 minutes until it is nice and golden brown.
Cut and Serve
When it's done, take it out of the oven, cut, and serve. I like to use the Zyliss Pizza Wheel as my standard pizza cutter. It puts all other pizza cutting mechanisms to shame.
So that's it. That's how to make plain old thin and crispy cheese pizza at home.
Sidney Stone is the editor of FoodRap.com and an enthusiastic personal chef that specializes in artisan breadmaking and pastries.
Article Source: http://EzineArticles.com/?expert=Sidney_Stone http://EzineArticles.com/?Homemade-Pizza-With-A-Crispy-Crust&id=968981
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