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Saturday, December 31, 2011

Ideas for kitchen Design and Decoration

For many people, the kitchen could be the "heart of the house," the choice of a style that you enjoy simply, is of crucial importance, decorating and the kitchen is just as important, how to decorate the other rooms. Here you will find kitchen decorating ideas to help you build a website that you love it easy to cook and spend time in.

Modern Kitchens
A typical modern kitchen is flexible and functional with clean lines and neat. Modern state should not "cold", which has a simple punch of color, light and warm organic touches like fruit clean pot herbs or flowers, warm up your modern kitchen and inviting.
Colors for the modern kitchen can vary from dark to pastel. Peace and light blues complement the better as the dark blue and black. Cook traditional colors such as orange and yellow are probably afraid of the modern kitchen.

Sleek an adjective can be placed in the rule to the modern kitchen. All devices are often equivalent to the decor itself. When it comes to kitchens, is the set of keys. An island is usually a very common feature in the modern kitchen. The consumption in a bar is impressive overview of the modern kitchen.

Cottage Kitchen
Like these other guys in the country house style simple, friendly and relaxed. There is no specific color palette for the house designs. Go with subdued colors that will be soft to the eye and can can use on almost any desired color. Light green, light blue, dusty pink and yellow to create a friendly atmosphere. Appear attractive for a house, you will be able to select wood flooring. Healthy pine and other light woods are lovely, but you can also go with laminate floor identical to your senses and look in your kitchen. With cabinets, light woods are suitable because they coordinate with lighter shades and tones often. Then white cabinets are perfect, especially because they shed light on in the kitchen. Another solution for cabinets without glass doors.

Country French Kitchens
When it comes to the interior of the country is French, said the identity. The natural environment with all the French countryside inspired the interior design. It is generally elegant, like a French country estate, or it can be very intimate, like a simple French country cottage. Choose soft color palette for your kitchen. You can decorate with a color wheel in the shadows as extensive as you switched it knows how to keep silent or whitewashed.

Rustic Kitchen
Rustic kitchen design emphasizes natural factors, not refined. Beloved kinds of home textiles, which are generally classified as rustic southwestern, country, cottage, log cabin, western and firm. Choose warm colors of red, orange, brown, yellow and pass a gay, rich feel in their own country kitchen. Do the colors found naturally in the landscape, like the golden wheat fields or bright red apples.

Tuscan Kitchen
The comfort, the feeling inhabited Tuscany-inspired designs employ a bright and friendly ambiance, with a lot of textures and organic products. Tuscan kitchen designs are characterized by the use of ceramic tiles and hard texture, stone counter tops and furniture, wooden house. The colors of the Tuscan cuisine reflect the landscape and often reminiscent of the sunny slopes of the rolling central Italy.
Add table decorations and your personality is different from the personality of your kitchen, you will build lifelong memories for you and your family. Thus began performing some of these wonderful kitchen decorating ideas today will receive, so you sure to come with something totally unique and unmistakable, that makes you love.

Friday, December 9, 2011

Roast Turkey with Smoky Spice Rub & Classic Herb Gravy

Serves 12. Hands-on-time: 45 Minutes.
Total time 5 to 6 hours.

You won’t be able to fit all of the stuffing inside your turkey, but you will need the extra to feed a hungry crew. Transfer the leftovers to a medium baking dish, cover and refrigerate while the turkey cooks. When the turkey is done and resting, simply bake the surplus stuffing for a perfectly timed and warm holiday feast.

•    2 carrots. Peeled and cut crosswise into thirds.
•    2 ribs celery. Cut crosswise into thirds
•    1 small white onion, peeled and quartered.
•    4 fresh thyme sprigs
•    2 fresh rosemary sprigs
•    2 fresh sage sprigs plus 1 tbsp finely chopped fresh sage, divided
•    1 12 to 14 lb turkey, defrosted and brought  to room temperature if frozen
•    2 tbsp extra virgin olive oil
•    1 tbsp chile powder
•    1 tbsp ground cumin
•    ½ tbsp smoked paprika
•    1 tsp dried thyme
•    1 tsp sea salt
•    1 tsp fresh ground black pepper
•    1 recipe fig, apple & sage stuffing  recipe, warm or at room temperature
•    ¾ cup low-sodium chicken broth. Divided, plus additional ½ cup as needed
•    1 tbsp potato starch

One:  Preheat oven to 425 F.  place carrots, celery, onion, thyme sprigs, rosemary sprigs and sage sprigs in the bottom of a large roasting pan; add 2 cups water. Fit roasting pan with a rack.

Two: Remove and discard turkey neck and giblets. Rinse turkey, pat dry and place, breast side up, on roasting rack.

Three: in a small bowl, combine oil, chile powder cumin, Paprika, dried thyme, salt and pepper.
Gently lift turkey skin covering each breast and rub a bit of chile powder mixture under skin. Rub remaining chile power mixture all over turkey’s skin.

Four: Fill neck cavity with fig, apple & sage stuffing; do not over-pack, as stuffing expands during cooking. Pull neck skin down over cavity opening. Firmly turn wings back to hold neck skin in place and stabilize turkey on roasting rack. (if necessary, cover neck skin with a small piece of foil). Fill body cavity with stuffing and cover opening with foil; do not over-pack. Transfer remaining stuffing to a medium baking dish, cover and refrigerate.

Five: Transfer turkey to oven and bake for 30 minutes; reduce temperature to 325 F and bake for 1 h our. Add 2 cups water to pan, loosely cover turkey with foil and bake for 1-1/2 to 2-1/2 hours or until a meat thermometer registers 165 F When inserted in meatiest part of thigh, thickest part of breast and center of stuffing in body cavity. Transfer turkey to a cutting board and set aside for 30 minutes.

Six: increase oven temperature to 400 F; add ½ cup broth to remaining stuffing in baking dish. Note: stuffing should be uniformly moist but not wet. If needed, add additional ½ cup broth.) Cover with foil. Transfer to oven and bake for 20 minutes; remove foil and bake until top is lightly browned, 10 to 15 minutes.

Seven: meanwhile, prepare gravy; set a fine mesh strainer over top of a fat separator or 4 cup measure. Pour turkey pan juices through strainer. Discard solids and let fat rise to top; pour fat off with fat separator or carefully skim off with a spoon. (Tip: If using a measuring cup, freeze strained pan juices for 15 to 20 minutes to solidify fat, and then skim off with spoon). Pan juices should be reduced to about 2 cups; add ¼ cup broth, or additional as needed, to make 2-1/2 cups total of pan juice mixture. Pour into a small saucepan, cover and bring to a boil on high heat; reduce to medium low. In a small bowl or cup, whisk potato starch with 2 tbsp water until smooth; add to saucepan and simmer for 1 minute, stirring constantly, until thickened. Stir in chopped sage and transfer to a serving dish.

Eight: Remove and discard skin from turkey. Carve and serve with gravy.

Nutritional Facts:
This turkey, along with its simple gravy, ranks among the healthiest holiday dishes you’re likely to find. The moist, juicy meat supplies 29 g of lean protein as well as 40% of your daily selenium. Eating turkey is an ideal way to get your share of this thyroid-supporting, inflammation-fighting mineral because very little is lost during the roasting process.

Chicken Tikka Masala

Serve 4. Hands on time: 1 hour. Total time: 4 hours, 15 minutes (includes marinating time).

This dish is full of flavor and dimension, thanks to a tantalizing combination of spices tempered by a creamy tomato sauce. Once you have mastered this version, try substituting lamb, beef, or even shrimp for the chicken.
•    1 cup low fat plain yogurt
•    1 tbsp finely grated fresh ginger
•    2 cloves garlic, minced
•    1-1/2 tsp ground coriander
•    1-1/2 tsp ground cumin
•    1 tsp fine sea salt
•    ½ tsp fresh ground black pepper
•    ¼  tsp ground cardamom
•    ¼ tsp ground turmeric
•    ½ tsp ground cayenne pepper
•    1-1/2 lb boneless, skinless chicken breast, cut into 1-1/2 inch pieces
•    High heat cooking oil ( such as safflower, sunflower or peanut oil) as needed to oil grate
•    Fresh cilantro sprigs for garnish
•    1-1/2 tsp safflower oil
•    1 large onion, cut into ¼-inch dice
•    2 cloves garlic, minced
•    1 tsp minced fresh ginger
•    4-1/2 tsp garam masala
•    1-1/2 tsp chile powder
•    1/8 tsp ground cayenne pepper
•    1 24 to 26-oz jar or box no- slat- added strained tomatoes
•    ½ tsp fine sea salt
•    2/3 cup low-fat sour cream, room temperature

Cooking Tool:
•    4 to 6 metal skewers, 10 to 12 inches long ( if using wood skewers, soak first for 10 minutes to help avoid burning)

One: In a medium bowl, combine yogurt, 1 tbsp grated ginger, garlic, coriander, cumin, 1 tsp salt, black pepper, cardamom, turmeric and ½ tsp cayenne. Transfer mixture to a large resealable bag and add chicken, tossing to coat. Close bag, squeezing out as much air as possible; set aside in refrigerator for 4 to 8 hours.

Two:  thread chicken onto skewers ( 4 to 6 pieces, or whatever will fit(, discarding marinade.

Three: preheat grill to high and lightly oil grate.(alternatively, preheat broiler to high and position rack about 5 inches from heat source.) arrange chicken on grill ( if broiling, place chicken on a rimmed baking sheet lined with foil or parchment paper) and cook, turning once or twice, until just cooked through and browned in spots, about 12 minutes. Remove from heat and set aside.

Four: prepare sauce: in a large nonstick skillet, heat oil on medium. Add onion, garlic and 1 tsp minced ginger and cook, stirring occasionally, until tender and lightly browned, about 8 minutes. Add garam masala, chile powder and 1/8 tsp cayenne and cook, stirring, for 1 minute. Add tomatoes and ½ tsp salt; bring to a boil. Reduce heat to a simmer, cover partially and cook, stirring occasionally, until sauce is slightly thickened, about 10 minutes.

Five: stir in sour cream, remove chicken from skewers and add to sauce, stirring to combine. Cover partially and continues to simmer, stirring occasionally, for 5 minutes. Garnish with cilantro and serve.

Nutritional Facts:
This recipe is an excellent source of protein and B vitamins- especially niacin (vitamin B). a single serving dishes up over 75% of your daily recommended intake of this nutrient, which helps release the energy in the foods we eat.

Saturday, November 5, 2011

Cooking Good Meals - Essentials

Cooking is an everyday activity that people carry in any part of the world and nothing like the more people to enjoy a warm meal. It is a meal that good texture, taste, has more to do than just acceptable. It is assumed that at some time to learn in life people need to cook. It is therefore important that you try your hand in front of the kitchen as they learn the basics of cooking simple. Since the kitchen is cooking with recipes and instructions that you must follow, and then come up with the perfect meal, which is sweet and unique.

One of the essential elements of cooking and tasting sweet is to be used in various recipes for home cooking, these recipes from which to prepare meals, to learn from basic to advanced. The advantage of home cooking, in this case be able to help you experiment with different recipes and prepare food, the perfect homemade nutritious, tasty and unique. You can choose from a wide range of recipes for dishes that some of the cooking, cook, do one hour or less.

With home cooking, you can easily prepare meals, and choose the ingredients in your meals are, and this essentially makes home cooking a great time filled with new learning experiences gathered in the kitchen. With the use of ingredients that you determine the flavor of your dishes and can even try new ideas to integrate you have learned from a cookbook or the internet, websites, advice on offer, how to use ingredients during these delicious meals and sweat. In addition, add the ingredients used to cook the flavor of foods.

For beginners who have a new interest in cooking, but about how it's done, like cooking worried given a meal, then they should not at all, since most worried Home Cooking tips also come with cooking instructions, this guide will help in the production the perfect meal to help rich in flavor and nutritional value as well. This is because the most important reason, and maybe eating is fundamental to maintain a healthy lifestyle. But the cooking instructions are intended to ensure that you prepare the food well cooked or not cooked.

It is also important that you do things and foods affordable to buy enough food for a certain time, without wasting. As a result, has the family kitchen, advantage that you keep food in the fridge, so it does not waste it. Cooking is also made easier because of some pre-cooked meals to help you save time and other additional costs of using more energy for cooking. Try your luck today on a new home and the fun that comes with the kitchen for the whole family.

Sunday, October 2, 2011

Italian Food Items

If you're passionate about television, you can see the latest improvements in food programs. TV networks are now presented more Italian recipes from the tip to the morning meal desserts. It really proves that Italian food is here to stay. There is also a great opportunity for food lovers around the world to try their hand at Italian cuisine. You ready for this trip, please try these tips.
Recipes via Internet
Italian food is perfect for all the family meals. Try a meal in the morning, lunch or dinner and you are sure to produce something delicious. If you can not make heads or tails for use in food, see the World Wide Web. Net revenue for quality has several recommendations on what food is best for the meal.

Beloved home and lifestyle guides on the Web are the best choice. Check these pages and see the latest trends in basic research of Italian home cooking. You can also use cooking tips, recipes are not necessarily Italian but Italian food to use as main ingredients.

See for those who need audio-visual, cooking, video tutorials on the Internet. Presentations on Internet food preparation are ideal to see the consistency necessary for some recipes. You can also save these videos to CD or DVD. You can watch videos on your portable DVD player or laptop while creating meals.

Go out and buy
Italian food is easy to obtain. You can buy these in supermarkets or the Internet provider. Grocery stores usually have all the premium brands to generic labels. Purchasing your needs is ready when you get to inspect the property first-hand. You can even try a few stores like samplers at no cost to those present.

When you unique Italian dishes that are not normally want to use readily available in stores, Internet providers are using the strategy. Internet retailers have a wide range of Italian cuisine and you can not recognize some of these other stores. Shopping on the Internet is easy, but be sure you have the faith to the seller. Review their confidentiality agreement, just before you entrust your credit card number or checking account.

Take the pots and pans
The phrase "the proof of the pudding is in the eating" refers to cooking. You can not just say you have a great expertise in the balsamic vinegar, Italian and other Italian ingredients, simply because you need it with the help of cooked foods. For example, using the Italian balsamic vinegar for a salad healthy Italian. Use as a dip for vegetables special treatment in slices of good health. The possibilities are endless and you have to think outside the box.

Try to be a half recipe as an alternative to full on the safe side. Divide all ingredients, and planning for two and see how everything must go. To save effort and ingredients, if things do.

Do not be discouraged, if not an order. Remember to have the most difficulty in refineries culinary artists use a single recipe Italian food. If something goes wrong, just relax and cook on. CV only if you feel comfortable and stress free. Food Preparation ISIS is a pleasant exercise to cook than when you feel comfortable. This may allow you to demonstrate your dishes with improved skills.

Thursday, September 1, 2011

Thanksgiving day turkey dinner ideas

If you want to be the talk of the town and look really cool ideas for the Thanksgiving turkey, while it is the right place for you. Here you will discover some really great ideas for your Thanksgiving party is the monotony of dinner break and you will be a hit with your family and friends.

For the first few days the idea of ​​Thanksgiving turkey, you can start with dinner in a fancy dress party. Get your guests come dressed up, family members or friends for dinner in accordance with a specific topic. You can either choose a color scheme or theme in American history of Thanksgiving. Ask each participant to come to the party as a brave pilgrims, Indians, or an Indian princess in disguise. Enact the first Thanksgiving Day, and perhaps even to each member of the party playing a role in the history of Thanksgiving Day.

To be done for the next showing your dinner alive must ensure that the game only Thanksgiving dinner. Immediately after a table and say grace, carving the Turkey, remove the sign for the guess who game. Name signs at the head of each other give clues about the characters nominees stuck to their foreheads and let them guess who they are. You can also have a certain freshness Thanksgiving Day turkey dinner prizes for the winners of the game.

What are the prizes for the winner of the game quite Thanksgiving dinner, you could maybe them an extra helping of turkey, a special piece of the bird, or perhaps something more left to be taken away from them. You can also make a really interesting and a price for Mega Man, the greatest of thanks to all of the party when he was a present surprise party.

As with other scholarships or awards that you can give, you can categories for the award as a prize for the best costume or the best guess that the best idea or even be awarded prizes. If someone in the list of guests who actually have all the courage, like a turkey or a pumpkin dress, then he or she deserves the man or woman in the Thanksgiving Day turkey award. Make this special reward, the greatest and make your guests happy.

You can either follow the above ideas, or perhaps use them as guidelines to find new and better ideas and with only a Thanksgiving dinner would be the best day to welcome you and are the most sought-after revelers in the city. If you can make a Thanksgiving dinner more fun, believe me, it's certainly not a party that is impossible. Only some time to think about these ideas and in no time you can certainly come with more of your own.

Sunday, August 14, 2011

Important Things When Choosing Catering Services

Food is an essential element of any event large or small. They should not be missed if you sponsor a fundraiser or if you have some business. But since you need a few people on these occasions, is nourished, you will need help catering services. This allows you to focus your time on the main purpose of the event. The question is: How do you choose from a list of food services in the city?

First - you have to prepare. Some sites do not limit yourself to caterers who are in the city. Some would even give you their food service on site. Even if you can answer yes to the offer at a time, it is advisable that you make the right choice. You can not sacrifice your health (and health of your guests as well).

A list of things you in selecting the catering

There are some concerns, you should ask the service provider before signing a contract with them. These include:

Restoration needs. This list should be the current date, time and place of the event. This should include the number of guests you expect when the opportunity arose. Nutritional concerns of some guests may also be considered.

List budget. Catering to you knows what you're willing to spend for this event. You can give them a "budget per capita" or a budget. With the budget, they can also ask questions about the event under the slogan. Be better prepared.
List of menu options. You should include some questions to the service when it comes to that list. They have limited menu options? Are they willing to take a closer nutritional concerns of some of your guests? How many drinks they are willing to offer? If they are to complete the menu for you?

To test the Taste. You also need a true taste of menus that offer catering. Be sure to ask if there is a fee for the taste test. In this line, ask if you can, the restore operation to the tour. If you prefer, you can also attend an event sponsored by the caterer. Make sure you are invited to this event.

A  list of serving your guests during the evening. Ask for the names of people who come and serve you at the event. This makes it easier for you to know whom to contact for any problems later with food. In some cases, your caterer to be present on the occasion. You should also ensure that there are people who are sent by the caterer at the event. What are called "servers".

Supplies used in the party. Will ask your provider if you need to table linens and utensils you use to pay for the party. Make sure you see the condition of these supplies before the day of the event.

You may have other concerns outside of the important things mentioned. Make sure they all raise before you hire a caterer for business. One last tip: Be sure you are comfortable with the person or group you work with your catering needs.

Italian Ingredients You dont forgetting in Kitchen

You will find a number of non-Italian people, to identify the Italian cuisine with dishes such as the beloved pasta and spaghetti. These people also expressed the idea that Italian dishes are very similar, all those who went to Italy would be the differences in individual dishes and feeding behavior observed in urban areas, even if they are several miles of interval. Each region of Italy has its own style and method of preparation of Italian cuisine. The Italian cuisine is varied, but you can still get the taste in your Italian dishes through the use of components to authenticate the Italian kitchen.

Obtained with the variety of ingredients from the supermarket to cook Italian, how could you find the key ingredients you need? Here is a really short list of substances which have in your kitchen.

- Pasta Sauce - Pasta sauce could be made with many different materials. To seek with all kinds, for a spicy sauce with the fresh taste of basil from the garden tomatoes and vegetables. It offers all the Italian pasta meal a touch of flavor recognized by all Italians.

- Marinara sauce - When searching for food such as Italian marinara sauce, you want one that has a traditional atmosphere is fantastic find. Stir in marinara sauce, pasta with every meal, they give an Italian flair. This makes it an ideal option.

- Balsamic vinegar - this vinegar is dark brown in color and mild flavor. It is actually made from the juice of boiled grape-white fuzz. As regulated by Italian law, balsamic vinegar, Balsamic Vinegar refers not contain vinegar and must be 12 years old at least. Use ingredients like Italian if you want the perfect blend of grapes and Trebbian Lambrusco di Sorbara.

- Olive Oil - Its quality depends on the level of acidity, aroma and taste. Olive oils with substantial acidity could be treated or corrected by chemical substances in order to reduce the acidity. Your name and unrefined olive oil. Olive oil is generally highly unsaturated and is considered a healthier alternative to saturated oils. In addition, it is very aromatic, you can be less, compared the use of lighter oils with aromas. Here you will find many types of olive oil: Extra virgin olive oil, extra virgin olive oil, extra virgin olive oil, extra virgin olive oil and olive oil extra light.

- Juice of lime and lemon - you will find the Italian food supply with fresh lime and lemon juice squeezed into the bottle. This gives you the convenience of including fresh juice in the Italian kitchen. Use this peel to create the taste in your pasta, meat, deliver drinks, dinner and fish.

You can find many online stores offering Italian cuisine Italian food. Search names recognized reliable, of course, Italian food in a bottle. Including them right to your dishes every meal makes it unique because it offers authentic Italian taste. Show your Italian cooking skills through the use of these important ingredients you need in your kitchen.

Friday, August 5, 2011

Cookies or Biscuits With Personalities

Is there a perfect cookie that no one can resist biting into? I guess I might as well ask if there is a more perfect human being that everyone is happy. Cookies can talk to their own personality, where they come from, and have pedigrees to prove their noble descent. It is not uncommon to see families kept secret cookie recipes for generations. They have recipes that have created their great-grandmothers. Many of them have retained the original recipes and to this day old biscuits with ingredients in the original cookie recipes called for one hundred years. People around the world have their own venerable cookie recipes. In Spain, for example, they "galletas" in Italy and we get the famous "biscotti". Germany "biscuit" and the English call "biscuits".
Cookie historians describe the place in history as the first "test cake." Bakers during this time using a small amount of this test was to be cooked as a whole, if the oven temperature is just right. Cookies are today in many sweet varieties. They created in response to millions of sweet-tooth Cookie lovers around the world. You can think of a cookie ingredients possible and chances are that someone, somewhere in the world has created a version with this part. Chocolate with raspberry on one of the exotic fruit that we know, he is obliged not to put in place a cookie on it.

United States, the first chocolate chip cookies by Ruth Graves Wakefield are expected in their Whitman, Massachusetts, is Toll House restaurants in 1937. It was a very fortuitous event that this cookie is to invent it. She found a bar of dark chocolate and used as an ingredient replacement for chocolate in the recipe called for baking, she was about to cook. They cut the chocolate and chocolate chunks mixed into the dough. The result was what they called "crunch without homemade cookies." In 1939, Betty Crocker uses his radio show this cookie in the cookie and catapulted into national prominence. Stories about Ruth and Nestle to say in traffic, it provides an arrangement where the company is Ruth with everything she needs chocolate for baking her famous cookies Customs House, while she lived had. Nestlé has every right to use the Toll House brand, but they eventually lost, thus now known as a descriptive term for cookies.

Fig Newton cookies have an origin quite controversial, as there are two camps vying for the honor of being its inventor. The first digit Newton cookies were made in 1891 as claimed by the Nabisco company. They said it was James Henry Mitchell invented the machine that made this cookie. Another story says that CM Roser, who sold his candy store and biscuits that made them famous Nabisco cookies. This claim has not yet verified, however, no evidence was presented to support the claim.

Wednesday, July 20, 2011

Varieties to prepare Broccoli

Broccoli is saving has long been considered one of the super foods, the enormous health benefits. Green vegetables contain vitamin C, folate, potassium and fiber. Eat vegetables regularly propagated in a position to develop breast cancer, diabetes, colon cancer, stomach cancer, and prevent many other diseases.
Unfortunately, many people are reluctant to eat broccoli. In fact, broccoli, a delicious dish, if you purchase alternatives in dealing with them. Here are some ways to deal with broccoli that follow.

Mixed fried noodles. Saute broccoli and other vegetables in the pan-mini size, which was heated, and in a bowl of noodles. Do not forget to give the spice marinade. You can also use chicken, shrimp or tofu in it.

Fill tempura. Could enter the broccoli in hot oil, fried in tempura batter to thwart your intentions to gain health benefits of broccoli. But if this from time to time he feels is not detrimental.

Vegetable salad. With different types of lettuce for a salad would have been normal. Replace salad with broccoli, and a Caesar salad with broccoli. You do not forget, slices of chicken breast meat, croutons and rinse, then with your favorite dressing.
Bake the casserole. Would you like the menu of vegetables, this really different than usual? Cook the broccoli casserole with cheese and serve with other side dishes. In order not to feel guilty, use fat-free mayonnaise and cream cheese, fat-free cooking.

Fill the baked potatoes. Like baked potatoes that you often get in restaurants? You can make your own in a healthier version. Enter taken the broccoli, bacon and grated cheese for the filling in a baked potato halfway.

Sunday, July 3, 2011

Making Light Macaroni and Cheese

A light, low-fat version of this traditional hearty dish is made by using skim milk and cheeses, and when seasoned with green pepper and tomato, the macaroni takes on a light flavor.

2 cups elbow macaroni, vegetable variety
1/2 cup finely chopped green pepper
1 Tbsp. butter or margarine
1 Tbsp all-purpose flour
1 cup low-fat or non-fat milk
1/4 tsp. white pepper
1/2 tsp. salt, optional
1 cup grated low-fat cheese
1 cup low-fat cottage cheese
1/2 cup grated Parmesan or Romano cheese
2 tomatoes, sliced 1/2-inch thick

Cooking Directions
Cook macaroni according to package directions. Drain well.

Meanwhile, saute green pepper in heated butter until soft. Stir in flour. Cook for 1 minute. Gradually stir in milk. Cook until thickened.

Add white pepper and salt. if used. Stir in grated cheese and partially melt.

Combine macaroni, the sauce, cottage cheese and Parmesan cheese. Turn into a lightly buttered baking dish. Arrange tomato slices on top.

Bake at 400
Good served with: Marinated celery salad and toasted, cracked wheat rolls, fresh fruit with crisp cookies for dessert.

Time to prepare
20 Minutes

Pasta with Fresh Vegetable Sauce

1 pkg. (10 oz.) pasta or noodles
Boiling salted water
1/3 cup olive or salad oil
2 medium tomatoes, peeled, seeded, diced
1 bunch green onions, thinly sliced
2 stalks celery, thinly sliced
1 small carrot shredded
1 green pepper, chopped
1 small cucumber, peeled, seeded and diced
1 small zucchini, diced
1/4 cup chopped fresh basil or 2 Tbs. dried basil leaves
1/2 to 1 tsp. salt
1/8 tsp. black pepper
Additional olive oil, optional.
Cooking Directions
Cook pasta in salted boiling water about 6 to 8 minutes or until al dente. Drain. Rinse under cold water. Drain well.

Place into large mixing bowl. Drizzle oil over pasta, tossing well. Transfer to wide serving dish. Sprinkle with the vegetables and basil.

At the table, add salt, black pepper to taste and more olive oil, if used.

Garnish with parsley and/or some green peas.
Good served with Crusty bread and butter. If served as an accompaniment, it goes well with fish or chicken, broiled, barbecued or baked.

Time to prepare
25 Minutes

Sunday, June 5, 2011

Chicken Nuggets Recipe

Snack which are admired by kids is usually liked by everyone this crispy tasteful nuggets would be one of your quick hit recipe.


    Chicken Breast Flay Pieces 1-1/2
    Bread Crumbs As Required
    For Batter:
    Baking Powder 1 tsp
    Plain Flour 1 cup
    Rice Flour 2-1/2 tbsp
    Basil 1 tsp
    Oregano 1 tsp
    Black Pepper To Taste
    Salt To Taste
    Paprika Powder 1/2 tsp
    Red Chilli 1 tsp
Coocking Directions
1. Cut chicken flay in fine square pieces and add salt to sprinkle on chicken pieces.

2. Put all ingredients in flour to make dry mix.

3.Coat all chicken pieces in this dry mix.

4. Now in dry mixed ingredients flour add water to make thick batter.

5. Dip nuggets in batter and coat with bread crumbs and deep fry.

6.Serve with dinner roll and mayonnaise and sour cream dip.
Prep Time
15 minutes
Cook Time
20-25 minutes
Children, Kids Special Recipes We hope that you would enjoy Chicken Nuggets from Children, Kids Special recipes section. See below for some more recipe ideas from our Children, Kids Special recipes category:

Creative ideas and recipes, especially for busy kids and moms. Kid friendly recipes. Recipes for kids to help cook or just enjoy eating. Recipes and resources for parents and kids interested in food and cooking.

Chef Maeda Rahat Ali in Home cooking on ARY Zauq Channel

Chicken Shashlik Recipe


    Boneless chicken breast 1.5-2 lbs.
    Red onions 2
    Bell pepper 2 large
    Tomatoes 4 large
    Red chili powder 1 tbsp.
    Salt 1 tbsp.
    Crushed garlic 2 tbsp
    Crushed ginger 1 tbsp
    Corriander powder 1 tbsp
    Cumin powder 1 tbsp
    Lemon Juice 2 tbsp.
    Soy sauce 1/2 cup.
    Yogurt 1/2 cup
Cooking Directions:

  • Prepare marinade: In a large bowl, combine yogurt, soy sauce, lemon juice, red chili powder, salt, crushed garlic, crushed ginger, corriander, and cumin - and mix well
  • Cut bonless chicken breast into squares (roughly 2 inches x 2 inches)
  • Add chicken to the marinade and set aside for 1 to 2 hours
  • Cut onions into four pieces each
  • Cut tomatoes into four pieces each
  •  Cut bell pepper into square slices (remove the seeds)
  •  Preheat oven to 450 degrees
  •  Remove chicken cubes from marinade and put in a baking pan
  • Cover with foil and bake for 30 minutes
  • Check to see if chicken juice is running clear - if not, bake for additional 15 minutes
  •  Remove foil, add tomatoes, onions, and bell pepper and broil on low heat for 15 minutes (or longer if desired) to brown the chicken and dry excess water
    Serve with steamed or brown rice, naan, or garlic Bread.


Recipe of Irish Stew


Mutton 1/2 kg
cinnamon 2 sticks,
Black Pepper 1/2 tsp
Salt 1 tsp
Vinegar 1 tbsp
Soya Sauce 1 tbsp
Water 4 cups
whole black pepper 4-6
small cardamom 2
Flour 2 tbsp
Potatoes 2 (cut into 8 pieces)
Milk 1 cup
Carrot 2
Butter 2 tbsp
Baby onions 10
Peas 1/2 cup (blanched-boil for 5 minutes with a pinch of salt and pinch of soda bicarbornate and 1/2 tsp sugar.
Cooking Direction
  • In 4 cups of water boil the mutton adding cinnamon, cardamom and black peppers.
  • Once the meat is half boiled add the potatoes, carrots, and baby onions and cover with lid and cook  for a further 10 minutes.
  • When the vegetables are half cooked add the peas followed by salt, vinegar, soya sauce, black pepper and butter.
  • In a bowl separately mix the flour and milk together.
  • Slowly add the flour milk mixture to the mutton stirring constantly cooking for another 10 minutes 

Serve hot.

Prep Time
10 minutes

Cook Time
1 hour


Thursday, June 2, 2011

Useful Cooking Tips

Restoration of crystallized honey or jam 
To restore crystallized honey Just Stand the pot in a bowl of boiling water for several minutes until it becomes liquid again, or alternatively place the honey / jam glass jars without lids in a microwave and put Microwave at full power for a few seconds.

Peeling Tomatoes
Peeling tomatoes can be easy if you follow this method:
Tick ​​shallow bottom of the tomatoes with a knife. Put tomatoes in hot water for several minutes. Remove from water and cool. . The skin can now be peeled easily.

Extract the juice of lime or lemon
To extract the juice of limes PLUS / Lemons just microwave at full power for 10 seconds or a roll with the palm of your hand for a while before extraction.
Peeling Mangoes
To peel a mango, cut lengthwise into four sections of the skin (do not cut through flesh). Pierce a fork in the upper part of the mango with one hand. Now, using your other hand gently lift the skin of the extremities of the mango with a knife.

Veggie salads-in-Minutes
If you think you do not have time or the ingredients of a classic salad then just chop all the vegetables like zucchini, beans, etc. and mix with peas (if available) and boil them in water for a few minutes (they should be slightly crunchy). Drain water and toss the vegetables with some mayonnaise and yogurt .. season with salt and pepper.

To remove fat from meat broth
After preparing fresh meat broth, refrigerate the stock for a few hours. The fat will solidify on the surface of the stock. Simply remove the solidified fat.
Peeling Onions
Peel onions and cut them in half. Soak them in water for several minutes. This will stop your eyes from watering when you cut them.

 Potatoes Microwave
You do not have to go through the drudgery of cooking / boiling the potatoes if you're having a bite microwave.Simply potatoes with a fork. Wrap a paper towel on microwave cooking and at full power for 15 minutes (Please note: large potatoes take 15 minutes to take a smaller varieties shorter time).

Home citrus peel
You do not have to spend money on the zest of lemon or orange expensive if the recipe requires. Grate the remaining orange and lemon and add a little sugar on it and refrigerate in an airtight container.

Coffee Cupping

Stay true to a connoisseur of coffee? If so, you may want to consider participating in a coffee cupping event or hosting your own. In fact, hosting your own event is a great way to stretch your palate while socializing with some of your fellow coffee lovers.

What is cupping?
In short, coffee cupping is a method of sampling and evaluation of different types of coffee beans on their properties. Enjoy a variety of different beans from different regions, you can learn to recognize where the grain was grown and what separates the beans from one region to share the beans in another area.

Although beans from different regions have their own characteristics, there are always those who will surprise you if you know where they came from. Nevertheless, an open mind and look at the different beans have the same setting, you can narrow your selection and can readily distinguish the beans on certain essential characteristics.

What are the characteristics at an event suckers are evaluated?
There are many different characteristics that are valued at an event suckers. This includes all of the following:
  •     Acid
  •     Aroma
  •     Body
  •     Sweet
  •     Finish
The acidity of a bean, which usually is best by drinking a cup of lukewarm coffee is determined, refers to the sensation of the drink under the edges and back of your mouth produces. This is not the same as being safe, so that it can be difficult to understand, as demonstrated by the acid. In simple terms, a cold beer is not desirable if the acid is a cup of coffee is alive in the mouth. As with wine, can the acidity of a coffee elegant, round, nervous, wild, mild or intense.

The scent or odor, distribution is what helps a nutty taste, floral or fruity type. Without aroma, our language would be able to tell if something salty, sour, sweet or bitter. With the aroma, secondly, get the subtle differences between different types of beans.

The body, the coffee sometimes called "mouth" refers to the way it feels really all in your mouth. More specifically, it refers to the thickness or the weight of a drink in the mouth - like how to drink whole milk feels different to drinking water.

Although the sweetness may seem self, this aspect of tasting is not as simple as determining if the drink is sweet or not. Instead, it's about providing the right amount of sweetness of the drink to ensure the right balance that can overshadow all of its flavor.

As the name implies, the goal is the final print only after taking a specific type of bean. Coffee with a good finish is clean and refreshing, while his taste for ten to fifteen seconds after taking a sip.

How can I host a cupping event?
Hosting a cupping event is very simple. You do not have to go and buy espresso machines and an espresso machine Rowenta Café Roma or buy a traditional machine, such as coffee maker Bialetti for a successful event. Rather, only a kettle for boiling water, a few different types of coffee beans, a mill, and cups.

After grinding your beans ground to a medium coarse, simply fill a cup with two tablespoons of ground beans, then add 6 ounces of water to 200 degrees. Let take the reasons for the two three minutes ago, while paying particular attention to its flavor, then break the crust that at the top of the drink before you drink formed a spoon, a sample of the drink. Make sure to drink in the mouth for a while before spitting into a cup stir different. Then rinse with water before sampling a different bean. There is no need for the differences of each bean has to offer announcement long!

Sunday, May 29, 2011

Summer Drink Recipes

Frozen Rainbow Bubbler:
1     packet (2-quart size) fruit flavored sugar-free powdered drink mix
1     bottle (2 liters) diet ginger ale, chilled
2     cups water

Dissolve powdered drink mix in water, well mix to stirring. Pour into 1-1/2 ice cube trays (should make about 16 ice cubes, each with about 1 ounce liquid). Freeze till solid. Put 3 ice cubes in a big glass. Fill glass with diet ginger ale; stir gently.

Prepare ice cubes from two or more of your favorite drink mix and match flavors for an extra touch. Keep the ice in an airtight container or freezer bag sealed until use to avoid off-flavors from the collection of other foods in the freezer.

Mint-Green Tea Cooler:

2     bags green tea
4     quarter-size pieces thinly sliced fresh ginger
7     or 8 large fresh mint leaves, roughly torn
2     cups boiling water
2     cups crushed ice, divided

Place tea leaves and bags, ginger and mint in a teapot. include hot water, steep 4 minutes. To remove the leaves from tea bags, ginger and mint and discard. Cool tea to room temperature. Pour 1 cup of crushed ice in each of 2 large glasses. Divide between tea drinking.

Place a slice of lime (about 1 / 8 lime) in the ice before serving.

Banana Split Shakes:

1     small (6-inch) ripe banana
1/4  cup skim milk
5     maraschino cherries, drained
1     tablespoon light chocolate syrup
1/8  teaspoon coconut extract
4     cups low-fat chocolate frozen yogurt

Banana, milk, cherry syrup, chocolate and coconut extract in blender. Cover, high speed until smooth. Include 1 cup of yogurt at a time. Cover and pulse on high speed after each addition until smooth and thick. Pour into 4 glasses. Garnish with cherries if desired.

Mix well to a low-fat, chop 3 large, peeled bananas. Place in a resealable plastic bag and freeze until firm. (This is very useful for over-ripe bananas). to extract mixed with milk, cherries, chocolate and coconut syrup. It will not be as thick and glossy, but less calories and fat.

Citrus Cooler:

2     cups orange juice
3/4  teaspoon coconut extract
2     cups unsweetened pineapple juice
1     teaspoon lemon juice
3/4  teaspoon vanilla
2     cups cold sparkling water

Combine juices and extracts in large pitcher; refrigerate until cold. Just before serving, stir in sparkling water. Serve over ice.

Top Knife Skills for better Cooking

Few people handle kitchen knife with the skill and precision of an experienced chef. In fact, many of us feel a little awkward in the use of knives in the kitchen. The idea of ​​handling sharp objects, causing a kind of kitchen disaster is enough to make some opt to eat outdoors. However, if you play safe and take time to learn some knife skills, it is possible to make the most of a good set of knives and start cutting away with confidence.

Before you begin, there are some things to consider while using a knife. Never cut on an open table, whether made of glass, marble or metal. Damage or dull the knife and put probably some nasty cuts on the table, too. Instead, use a cutting board and always cut into cubes. You should also ask you cut before, and if with a knife from place to place armed, it is best to avoid it with the tip of the blade facing down and the edge to the implementation of blade backwards to cuts or other walkers .

So what should you know? In no particular order, here are our five knife skills.

Clean the knife
While this may seem obvious, keep your knife clean is essential for the proper use of knives - it is his simply lazy and let slip the deep cleaning. could contaminate the process kills for cleaning between each use, harmful bacteria, the food.

To clean your knives with warm water and soap dish, making sure the cutting edge directed away from the body and keep your fingers away from the knife blade. After washing, it is preferable to knife with paper towels instead of dish towels are not tearing the fabric dry.

Part of a knife that many people forget to clean the knife. eliminates side issues of cleanliness, washing the handle of a knife that there are too slippery, not what you wanted, would discover while cutting. You should also avoid the blade soak in the sink for two reasons. First, knives and their handles, especially those made of wood, the more difficult to clean thoroughly after soaking in dirty water. But most of all in the sink next knife can be hidden from view U-boat, with the risk that you achieve something and you accidentally cut off.

Sharpen your knives
You have your knife s-harp. This may seem obvious, but it is important if you want to get the most out of your knives. This is not something you often - professional chefs sharpen their knives once or twice a year - but that you have a sharp blade is always important

A sharp knife is safer in particular. The direct edge of a knife, the more pressure it takes to cut something. More pressure from the hand and the knife does not apply to a piece of food, rather than the more likely you are to slip and cut off the hand. Sharpened the knives and the time it takes to prepare your meals, as your will cut faster and more accurate.

To sharpen a knife with a sharpening stone, also known as a whetstone. You need to lubricate the stone with oil or water to reduce friction. Hold one side of the knife, against the size as if you cut a thin slice of it. Press lightly and slide away from the body. To feel this end, both sides of the blade until the blade is sharp. Clean the knife to remove all chips from the blade loose, and test the blade on a piece of fruit or vegetables sweet. The blade should be decided with very little pressure.

When running, you can not feel what send a dangerous job, let alone most manufacturing companies your knives for professional sharpening knives. Just to the company and inquire about their policies.

The hash is probably the most basic knife skills and easier to perform, and you can use for a variety of food preparations. You can cut almost any type of food that does not need to cut them regularly. For example, vegetables such as lettuce or shredded cabbage, usually without too much attention, as the portions are large or small.

To hold the knife, your middle, ring and little fingers to put the handle and handle of the knife with your index finger and thumb. may have essentially two basic ways to hack it: The wrist pivot method or the method of rotation. The wrist pivot method is simply to keep the heel of the blade - the part of the blade nearest the handle - close to the cutting board and points the tip of the knife up. This forces you to use your wrist as a pivot point, rotate it from top to bottom, to bring the blade and in a chopping motion. The method of rotation, on the other side holds the edge on the other side of the piece of food, cut - cut by your hand and wrist up and down.

Since you do not want to cut yourself while you are cutting, keep the food is really important. It is better to roll the finger to get control of food and to avoid cutting your fingers. As you cut, move your finger back slightly with each cut.

In view of cutting is mainly for food, who do not need to in uniform shapes and sizes are cut from exactly the opposite is used. Cutting is good for cutting food into cubes, even in the face. This not only makes the pieces of food look beautiful and professional, it can also bring out the flavor of certain foods such as onions and carrots, if they cut precisely. You can dice food in any size, certainly, but there are three main types of cubes - cubes (three-quarters of an inch or 1.9 cm on each side), medium (half-inch or 1.3 cm per side) and diced (¼ inch or 0.6 cm on each side).

To practice, diced, it is preferable to a softer, lighter foods, like potatoes and sliced ​​onions. If you practice enough, harder vegetables like carrots are just as easy to roll the dice. To die first cut food into pieces of equal length square face. Put the pieces together, the whole group in as many dice as possible.

As a cup of dice, julienne, a little, a lot of fine cut and takes a little practice, but when you once dominated, it can still have a lot of flash decorative recipes. The exact dimensions of a julienne are one-eighth inch (0.3 centimeters) by an eighth of an inch by 2.5 inch (6.4 centimeters), but most cooks just use the size of a match to describe this particular section .

Julienne To cut food into eighth-inch rectangular plates. Then pile on the other boards and longitudinally into strips one-eighth inch. If you have no ruler handy, and probably not the best way is the size of your strips to judge it, keep your discs against the handle of your knife. Use the rivets in the handle - mounting points in the little round metal that hold the blade and the handle together - everyone has a blank strip of measure to another.

Monday, May 2, 2011

Salad Funcheza Recipe

The Koreans have a legend about a greedy emperor who went into the kitchen and found the back of the night with a mix of dinner and ate half of the tank liked this meal, and ordered him to prepare a meal a day and turned Funcheza .


Noodle Long starch or rice noodle
Carrots 1-1,5 units
Hot pepper
Onions 1  units
radish 2 pieces radish
Garlic 2-3 prongs
garlic herb called dzhusan (in Israel it is called iritis), As an alternative, you can use ramson
oil for frying
Salt,soya sauce,pepper,vinegar


Straws cut a radish and carrots. Also cut a bell pepper and spicy dzhusan. In the fire on a pot with water, the reaction begins to boil.

The meat is cut into small pieces and put it in a pan, while we make our pasta in boiling water. To cook, stirring slowly to digest 4-5 mines, no more. Noodles ready for distinctive and noodles gray transparent.Ready have to wash in cold water and drain, then place in a bowl
We fire a skillet, heat oil in it. In the hot pepper oil interface occurs, press the garlic and a teaspoon of chili in strong.
Add a radish and carrots, salt, pepper to fry in the big fire (3-4 mine). Right now our beef cooked to the required standard for us. We need to pour over noodles. From above, we slept the fried vegetables.
Cut into a pan under the meat onion, golden color.
For a minute, before you add the onion dzhusan fire and too little just what cook, stirring slowly. In addition, attacks on our plates with meat, noodles and vegetables.
Soy sauce to taste and vinegar if necessary, salt. And everything is well mixed.
Everything is ready, this salad can be hot or cold may be used.

Chocolate Sausages Recipe


Baileys– 1/2 glasses
Yolks – 4 pieces
Sugar – 3 items of a spoon
Cocoa-powder – 4 items of a spoon
Cookies sand – 400 gr
Butter – 300 gr

Stir until the egg yolks with sugar before receipt of dense. Gradually make cocoa powder. Stir everything well, and beileys cookie crumbs. Kindle in the water bath butter, cool slightly and add the total mass. A Readymix was lying in a film of food. Take it like a sausage and remove the freezer overnight.

Tuesday, April 26, 2011

Tips to safe and healthy Barbecue

1. Do not let the lights does not char the meat.

2. Fry over low to moderate temperature.

3. Pickle meat in the marinade, olive oil and lemon juice are at the base. Recent studies have shown that exactly the elements that enable the risk of the formation of carcinogenic substances in heat treatment of meat down.

4. Select a barbecue for products with little fat such as vegetables, lean meats, poultry and fish.

5. However, if there is meat on a fat removed before cooking.

6. Use herbs with pickles. According to research from the University of Kansas, as grasses help the basil, mint, rosemary, cumin and sage, to prevent the formation of harmful acids. To use it, it is preferable to a cool way to add pre-marinated.

7. Not overroast vegetables. Nothing will be useful.

8. Add more vegetables, meat.

9. Clean a grill before each use.

Friday, April 8, 2011

Tips to Reduce Risk of Food Poison

Follow these tips to reduce the risk of food poisoning in the home:

1. Wash your hands thoroughly with soap and warm water and dry them before handling food and after handling raw meat, go to the bathroom to blow your nose or handling animals (including pets).

2. Wash work surfaces before and after preparing food, especially after they were touched by the flesh, including poultry or eggs. No need to use anti-bacterial spray. Warm water and soap is fine.

3. Rags and washcloths regularly and dry thoroughly before reuse. Dirty, wet cloth is the perfect place for bacteria to breed.

4. Use separate cutting boards for eating raw meat and ready meals. Raw meat contains harmful bacteria that can spread very easily to anything it touches, including other food, work surfaces, cutting boards and knives.
5. It is especially important to keep raw meat from ready to eat foods such as salads, fruit and bread. This is because these foods are cooked before consumption, so that any bacteria that is in contact with food are not killed.

6. Always cover raw meat and store it in the bottom shelf of the refrigerator where you can not touch other foods or they drop.

7. Cook food thoroughly and check if it is hot all the way through. Make poultry, pork, burgers, sausages and kebabs are cooked until hot, no pink meat inside.

8. Keep your refrigerator temperature between 0 ° C and 5C. By eating cold to stop growing food poisoning bugs.

9. If you have any food that you eat immediately, cool as quickly as possible (max. 90 minutes) and cooked in the refrigerator or freezer. Use the leftovers from the refrigerator within two days.

10. Do not eat foods past their "use" date label. These are based on scientific evidence, how quickly pests in packaged foods are aligned.

Stir Fried Dishes

Stir Fried Vegetables:
The advantage of this recipe is that there is a way to provide leftover vegetables. Almost any combination can be used to prepare this dish to be quick and easy.
2 Tbs. soy sauce
1 vegetarian-style bouillon cube, crumbled
1 tsp. each brown sugar and vinegar
1 Tbs. cornstarch
1/4 tsp. ground ginger
1/4 lb. fresh whole mushrooms
1/4 cup water
4 green onions, sliced
2 Tbs. oil
8 cherry tomatoes
4 cups total: cauliflowerets, sliced celery, sliced peeled cucumbers, snap or snow peas, diced zucchini and/or yellow summer squash, broccoli flowerets
Mix cornstarch, bouillon cube, soy sauce and water,brown sugar, vinegar, ginger, Set aside.
Heat oil in wok or large skillet. Add all the vegetables. Stir-fry over high heat for about 3 minutes.
Stir in first mixture. Cover and cook for about 3 minutes, stirring once or twice.
Good served with brown rice, sprinkled with toasted sesame seeds or serve as a meat accompaniment.

Time to prepare-15 Minutes

Stir-Fried Shrimp and Pea Pods:

1 lb. uncooked medium shrimp
1 lb. fresh China peas or edible pod peas or 2 pkgs. (9oz.each) frozen pea pods, thawed
1 tsp. cornstarch
1/4 tsp. ground ginger
2 Tbsp. each soy sauce and dry sherry
3 Tbsp. peanut or salad oil
1/2 cup chicken broth
1 can (8 oz.) water chestnuts, drained, thinly sliced
1 clove garlic, minced or pressed

Remove shells from shrimp. Devein. Set aside. Pull ends and strings off peas. Set aside.
Mix cornstarch, ginger, soy sauce, sherry and chicken broth. Set aside.
Heat oil in wok or wide skillet. Add shrimp and garlic. Stir fry over high heat for 1 min. Add peas. Continue cooking for 2 min., stirring.
Add water chestnuts.
Stir in cornstarch mixture. Heat until it boils and thickens. Toss to coat all ingredients with sauce. Serve immediately.
Good served with: Hot fluffy rice and another stir-fried vegetable or meat and vegetable dish, Chinese tea and fresh fruit for dessert.

Time to prepare-15 Minutes

Teriyaki Chicken Stir-Fry
1 Tbs. vegetable oil
1 lb. cut-up chicken breast
1/2 cup teriyaki baste and glaze
1 pkg (16 oz) frozen broccoli, carrots, water chestnuts and red peppers
3 Tbs. lemon juice
Hot cooked rice

Heat wok over high heat. Oil rotate wok to another level. Add chicken and cook 3-4 minutes or until meat is no longer pink in the middle.

Stir in remaining ingredients except rice. Bring to a boil, stirring constantly, reduce heat to low. Cover and simmer for about 6 minutes or until vegetables are tender, crisp. Serve with rice.

Nutritional info
1480 mg sodium,7g fat, 60 mg cholesterol, 28g protein, 21g carboydrate.

Time to prepare-15 Minutes

Friday, April 1, 2011

Mexican Cooking Techniques

Mexican cooking techniques consists generally of methods which familiar with; namely grilling, frying, boiling and baking. Are you familiar with steaming, which is used for most Mexican dishes. Frying perhaps the most pre dominate cooking method which evolves from the early days because ovens were not available. Meats used in Burritos, Tacos, Enchiladas and many other dishes are generally fried. Tortillas, which are commonly used in Mexican recipes, are fried or cooked on a lightly greased skillet.
Today, most of the work of Mexican cuisine has been simplified by the availability of non-stick pans and cast iron, blenders and food processors, ovens, specialized equipment, grills, and prepared spices.
Ingredients used in Mexican recipes:

* Chile peppers - The Ancho chile is the most used - see About Chile Peppers.
* Mesa (special processed corn meal)
* Cilantro - A distinctive, flavorful herb. An essential ingredient in salsa.
* Cumin - Another distinctively flavored seasoning, essential spice in chili.
* Lime - Used extensively
* Cheese, garlic and onion - Seasoning and garnish on many Mexican dishes
* Frijoles/Refried Beans - Served as a side or an ingredient in many dishes.
* Sour Cream - Often used as garnish
* Tomatoes and Tomatillos - Used in many dishes. Tomatillos are used in salsa and sauces.

Possibly the most used cookware is cast iron. The capability to transfer and retain heat makes cast iron well suited for Mexican dishes. Mexican cooking traditionalist will also have a mortar and pestle which used to pulverize or grind herbs, spices and chile peppers. However, most people prefer the convenience and simplicity of a food processor.

A steamer of some sort is also wanted for those interested in preparing Mexican cuisine. Everyone should try home made tamales at least once and although they can be made in boiling water, the time-honored method is in a steamer. Steamers come in several forms and prices, but an old fashioned Chinese bamboo steamer is cheap and works very well.

Frying techniques, grilling, boiling and baking are slightly different from cooking any other food. When frying, use a touch of oil to stop sticking and always pre-heat the oil and skillet. When boiling take care that the liquid does not boil complete away to avoid burning food. When baking or grilling, always pre-heat the oven and watch closely dishes with cheese to avoid burning. When steaming take care that the water in the bottom vessel does not boil away and use a fork to test the tenderness of vegetables sometimes.

Sunday, March 20, 2011

How to Make Ice Cream

Ice is a kind of dessert that is perfect for almost every occasion. It can be especially delicious as a special gift of summer. Although most of the use made of ice you can buy in a market or an ice cream can also be done at home with some equipment and some common elements.

Homemade Ice Cream Recipes
Homemade ice cream recipes come in different varieties, each to be done in several different ways and using their own processes. The two most common cream ice homemade and not vanilla ice cream style cream. For both, the freezing of the ice, creating a very important and can be done in various ways. The most common method is to use the home freezer ice cream machine. However, the ice freezing must be done, even without ice cream maker.

Equipment and ingredients

Ice cream making will require the following:

    * Ice Cream Maker: With or without built in freezing unit
    * Glass Bowl
    * Large Sauce Pan
    * Wooden Spoon
    * 1 ½  Cup of Milk
    * Plastic Container
    * Ice Cream Scoop
    * 2 Eggs
    * 1 Cup of Cream
    * 1 Cup of Sugar
    * 2 Teaspoons of Vanilla Extract

Creating Custard Style Homemade Ice Cream

To start, the 2 eggs need to be whisked. when the eggs are whisked, put in dashes of sugar until the substance is completely yellow and bubbly.  With the eggs getting whisked, place 1 ½ cups of milk in the sauce pan and set the stove on medium heat until the milk is simmering. Once this occurs, take the sauce pan away from the heat source. It can also include a bit of salt and sugar into the milk.

Mixing the Eggs and Milk
With the milk simmered, add it to the whisked eggs. It’s essential to keep whisking the eggs as include milk. Otherwise, the eggs will start to scramble and the milk may start to curdle. Because of this, to be patient with adding the milk or have someone else add the milk while concentrate on whisking the egg.

Having whisked all the egg in with the milk, introduce the substance back in the saucepan so it can be heated on a minimize setting. Mixture heat for 5-10 minutes while regularly stirring it. Make sure to use the wooden spoon to scrape the sides and bottom of the sauce pan to get the mixture evenly heated. Dip the wooden spoon into the pan and check to see if the substance is thick enough to coat the backside of the wooden spoon as this is the final check for finished custard. Now, well on way to transforming the custard into custard style ice cream.

Chilling and Aging
Custard requires cool temperatures and time in order to provide the best mixture and texture to make ice cream. The custard should be cooled at room temperature when it is finished being heated. Then, it should be chilled in the refrigerator for 24 hours.

Adding the Ingredients
With a glass bowl full of well aged custard, you can now take another spoon and mix the 1 cup of cream and 2 teaspoons of vanilla extract. Stir the mixture enough so the cream and vanilla extra have blended in with the custard.

Freezing Homemade Ice Cream
A nice chilled custard base with cream and vanilla extract allows you to focus on turning it into actual ice cream by using an electric ice cream maker. The precise method of freezing the ice cream will depend on what make and model ice cream maker you are using. Always cross compare homemade ice cream recipes with the instruction manual of your ice cream maker to get the best results.

Place the entire content of the custard mix into the ice cream can. Most ice cream recipes may be more than enough to fill the can. However, only fill up the can to the designated marker usually located on the inside of the can. Space needs to be reserved for the expansion that will take place.

Setting Up the Ice Cream Maker
Some ice machines are built their Dasher in the lid of the box, while others require the Dasher in the first, then the lid on the top spot. Make sure the rod is exposed to Dasher upper lid. Once the drive is set up, the ice will be stirred almost done.

Note special instructions that require ice machine as you can in the freezer and the block of ice and salt around the ice cap can.

Ready to Eat Homemade Ice Cream
Make sure that the mixture is cold and a thick consistency, which are still very soft. The mixture should then be ready from the box and removed in a plastic container. If you want homemade ice cream with a little more flavor, it is best to add it now before beginning the final freezing step.

Do pack a spatula or large wooden spoon laid the ice in the container so that ½ to 1 inch of space for expansion. Let the gel container for at least 4 hours and you must be prepared, homemade ice cream to eat style.

Marinated Mushrooms Recipe

In selecting mushrooms, look for firm, dry skin. Colors vary from white to brown.

4 servings.
1 pound large brown mushrooms
1 tablespoon chopped fresh herbs
2 tablespoons olive or canola oil
1/8 teaspoon each salt and pepper
1 teaspoon lemon juice
1/4 teaspoon hot red pepper flakes

Nutritional Information:
1 serving:
Calories 89
Sodium 72mg
Saturated Fat 1g
Total Fat 7g
Cholesterol 0mg
Protein 2g
Fiber 2g
Carbohydrate 6g

Method to make:

1-    Preheat broiler. Place mushrooms, stem side down, on rack over a broiler pan.

Brush generously with oil and broil until slightly soft. Move to a bowl and stir in remaining ingredients. Marinate at least two hours.

2-    Preheat the broiler. Line a broiling pan or shallow baking pan with the rock salt or a layer of crushed foil. Cut each slice of bacon in half crosswise, then lengthwise. In a small bowl, mix the parsley with the garlic.

To prepare mushrooms, gently clean with a damp paper towel or wash under cold water and pat dry. Trim or remove stems.

Tuesday, March 1, 2011

Chocolate Recipes

1 package (19.8 ounces) fudge brownie mix (do not use mixes with syrup pouches or cans)
1 package (8 ounces) cream cheese, softened
1/2 teaspoon vanilla
1 egg
1/3 cup sugar
Prepare brownie mix as directed on package. Pour into greased 13 X 9-inch baking pan. Beat cream cheese with electric mixer on medium speed until smooth. Add sugar, mixing until well blended. include egg and vanilla; mix just until blended. Pour cream cheese over brownie mixture. Cut through batter with a knife several times to create a marble effect. Bake at 350o F for35-40 minutes or until cream cheese mixture is lightly browned. Cool, cut into squares. Serves 24

1/2 cup butter or margarine, softened
6 tablespoons sugar
1-1/2 teaspoons vanilla extract
1 cup all-purpose flour
1 cup finely chopped blanched almonds
1/4 to 1/2 cup raspberry jam or jam of your choice
3 squares (1 ounce each) semisweet chocolate, melted

In a mixing bowl, cream butter, sugar and vanilla. Combine flour and almonds; gradually add to the creamed mixture. Shape into one 12-inch roll; wrap in plastic wrap. Refrigerate for 4 hours or until firm. Unwrap; cut into 1/4-in. slices. Place 2 inches apart on ungreased baking sheets. Bake at 350o F for 8- 1 0 minutes or until lightly browned. Remove to wire racks to cool. Spread 1 teaspoon jam on the bottom of half of the cookies; top with remaining cookies. Dip cookies halfway into melted chocolate; shake off excess. Place on waxed paper-lined baking sheets to harden. Yield: 2 dozen.

2 cups milk chocolate chips
1/4 cup sour cream
2 tablespoons almond flavored liqueur
2/3 cup toasted almonds, crushed

In top of double boiler, melt chocolate chips; stir until smooth. Remove from heat. Blend in sour cream. Add liqueur; mix well. Transfer to small bowl. Chill until firm. Drop by rounded teaspoonfuls onto waxed-paper-lined cookie sheets; shape into balls. Roll in almonds. Chill until firm (about 30 minutes). Yield: about 2-1/2 dozen truffles (2 per serving).

Per Serving: 160 Calories; 11g Fat (57.8% calories from fat); 3g Protein; 15g Carbohydrate; 1g Dietary Fiber; 7mg Cholesterol; 21mg Sodium.
Exchanges: 0 Grain (Starch); 0 Lean Meat; 0 Non-Fat Milk; 2 Fat; 1 Other Carbohydrates.

5-1/2 cups crisp rice cereal
1/2 cup semisweet chocolate chips
1/2 cup dried cranberries
1/4 cup wheat germ, toasted
1 package (10-1/2 ounces) miniature
2 teaspoons vegetable oil
2 teaspoons milk

In a large bowl, combine cereal, chocolate chips, cranberries and wheat germ; set aside. In a large microwave-safe bowl, combine the marshmallows, oil and milk. Microwave, uncovered, on high for 1 minute; stir. Microwave 1 minute longer or until marshmallows are puffed and melted; stir until smooth. Pour over cereal mixture; stir until chips are melted. Spread butter into a lightly greased 13 x 9 x 2-inch pan. Cut into bars. Yield: about 1-1/2 dozen.

Note: This recipe was tested in a 900-watt microwave.

1/2 cup butter or margarine, softened
1 cup sugar
4 eggs
1 can (16 ounces) chocolate syrup
1 cup all-purpose flour
1 cup chopped nuts
1 teaspoon salt

6 tablespoons butter or margarine
1-1/2 cups sugar
1/3 cup milk
1/2 cup semisweet chocolate chips

In a mixing bowl, cream the butter and sugar. Add eggs, one at a time, beating well after each addition. Add chocolate syrup. Beat in flour, nuts and salt until blended. Pour into a greased 13 x 9 x 2-inch baking pan. Bake at 350o F for 25-30 minutes or until a toothpick inserted near the center comes out clean (brownies may appear moist). Cool on a wire rack. In a saucepan, melt butter. Add sugar and milk. Bring to a boil; boil for 30 seconds. Remove from the heat; stir in the chips until melted. Beat until frosting reaches spreading consistency. Frost cooled brownies; cut. Yield: 4-1/2 dozen.

1 cup plus 1 tablespoon all-purpose flour, divided
1 cup quick-cooking oats
3/4 cup packed brown sugar
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup butter or margarine, melted
1 cup (6 ounces) semisweet chocolate chips
1 jar (12-14 ounces) caramel ice cream topping
1/2 cup chopped walnuts

In a bowl, combine 1 cup of flour, oats, brown sugar, baking soda and salt. Stir in butter; mix well. Press into a greased 13 x 9 x 2-inch baking pan. Bake at 350o F for 10 minutes or until set. Sprinkle with chocolate chips. Combine caramel topping with remaining flour until blended; drizzle over chips. Sprinkle with nuts. Bake 20-22 minutes longer or until bubbly. Cool completely; cut into bars. Yield: 3 dozen.

5 (1-ounce) (30 grams) squares unsweetened chocolate, chopped
1 (8-ounce) (250 grams) package cream cheese, at room temperature
4 cups (1 L) sifted icing sugar
1 teaspoon (5 ml) vanilla

Chopped toasted nuts, grated chocolate , flaked coconut and unsweetened cocoa

Melt chocolate in the top of a double boiler set over simmering water, stirring until smooth. Remove from heat; set aside to cool.

Beat cream cheese using an electric mixer until smooth, then gradually add icing sugar until blended. Add vanilla and melted chocolate, mixing thoroughly. Refrigerate until mixture handles well. Roll into 1-inch (2.5-cm) balls. Roll each ball in topping of choice. Keep refrigerated. Makes 4 dozen

Per truffle: 67 calories, 3.4 grams fat, 9.7 grams carbohydrate, 0.5 grams dietary fiber

1 pint of strawberries
1 package (6 ounces) semi-sweet chocolate chips

Line baking sheet with waxed paper. Rinse strawberries and pat dry with paper towels; set aside. Put chocolate chips in microwave-safe bowl and microwave at 50 percent (medium power) 2-1/2 to 4 minutes until chips look soft and shiny. Stir well. Chocolate should be completely smooth. If chips are not completely melted, microwave a few seconds longer. Holding each strawberry by the stem end, swirl into chocolate to cover 2/3 of the berry leaving the tops exposed; lay on cookie sheet. When all strawberries are coated, refrigerate until chocolate is set. Yield: 1 pint

1-3/4 cups unsweetened coconut
4-1/4 cups Rolled oats or oatmeal
1/4 pound Butter
6 ounces Milk
2-1/2 cups Sugar
1/2 teaspoon Vanilla
3/4 cups unsweetened Cocoa powder

In a large bowl, mix together the oats and coconut. In a large saucepan add butter, milk, sugar, vanilla, a pinch of salt and cocoa. Mix well and bring to low boil and stir. Remove from stove and stir in oats and coconut. Preheat the oven to 300o F. Using a tablespoon, drop mixture 2 inches apart on a buttered baking sheet. Bake for 20 minutes and remove to a rack to cool.

Simple place the bar in a zip-top plastic bag and microwave one minute at a time on high power until just barely melted. You can also melt the chocolate by placing the bag in a pot of simmering water. For white chocolate, only use the water method.

Note: Before your kids start working with the chocolate, be sure the bag isn't too hot for them to hold.

Cover a cookie sheet with a piece of wax paper and lay down a lollipop stick, popsicle stick or half of a straw. Snip a small hole in a corner of the zip-lock bag. With the chocolate, draw a heart shape around the top part of the stick or straw and then fill it in.

If your kids have trouble making the heart shape, just have them form a circle. Continue until the chocolate is used up. You can decorate the still-warm lollipops with shredded coconut, nuts or sprinkles.

1/2 cup chocolate chips, melted and cooled
2 tablespoons shortening
3/4 cup unsalted butter or unsalted margarine
1 teaspoon vanilla
3/4 cup cocoa, measured then sifted
3-4 cups powdered sugar, measured then sifted
1/2 cup water, cola or half-and-half

Cream melted chocolate, shortening, butter and vanilla with cocoa and 1 cup of the powdered sugar. Add remaining powdered sugar and whip on high speed, adding in a bit of water, cola or half-and-half to get a light, fluffy consistency. If not using right away, re-whip before using. Add additional warm water to get correct consistency (a tablespoon at a time).

1 cup milk
3/4 cup sugar
tiny pinch salt
4 to 6 ounces unsweetened chocolate - melted and cooled
1 egg
2 egg yolks
2 cups heavy cream
1 teaspoon vanilla

Freeze ice cream canister according to manufacturer's directions.

Heat milk, sugar and salt. Whisk in egg and egg yolks. Heat slowly, until mixture thickens and looks like loose pudding. Cool well. Stir in melted chocolate, then vanilla. Stir in heavy cream.

Refrigerate overnight or several hours. Process in ice cream maker according to directions. Makes a generous pint.