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Thursday, June 28, 2007

Crock Pot Recipe for Creamy Seafood Chowder

By Natalie Schloesser

I see myself as a fairly good cook. I can make something without a recipe, create my own recipes, and alter any recipes I have to fit my family's tastes. However, for some reason I never ventured to create a “clam chowder” type recipe. This is truly strange considering every time I go to a restaurant and they offer clam chowder, I order it. I love clam or creamy seafood chowder, and often when I love a recipe I am anxious to try it. But again, for some reason I would shy away from trying this. Perhaps part of the fear came from creating the cream base or cooking with clams. I’m not really sure, but I finally overcame the fear by cheating.

I know that we always teach our children not to cheat, but I have to admit that cheating in cooking is sometimes a wonderful thing. By cheating with this recipe, I’ve created the seafood chowder I love without a lot of preparation and hassle (and added a few extra twists). Enjoy!

2 cans cream of chicken soup

2 cans cream of potato soup

1 tsp garlic powder

2 tbsp minced onion

1 cup half and half

1 cup milk

¼ tsp black pepper

1 cup celery

2 10 ounce cans of clam, undrained

1 tsp creole seasoning

4 medium potatoes, peeled and chopped

1 16 oz package frozen corn

1 pound pre-cooked tail off shrimp

Spray crock pot with cooking spray. Combine all ingredients except shrimp, mix well. Cover and cook on low 7-8 hours or high 3-4 hours. Add shrimp, cover and cook on high an additional 30-45 minutes until shrimp is tender.

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, which also includes a variety of helpful hints, cooking tips, quick and easy recipes, great products, and an informative newsletter.

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Wednesday, June 27, 2007

3 Easy Mexican Crockpot Meals

By Kara Kelso

In the mood for Mexican tonight? Here are three easy recipes that you can use in your crockpot to take care of your Mexican cravings!


2 lbs skinless boneless chicken breasts cut into 1 1/2" pieces

4 med russet potatoes, peeled and cut very small

1 (15 oz) can mild salsa

1 (4 oz) can diced green chilies

1 (1 1/4 oz) pkg taco seasoning mix

1 (8oz) can tomato sauce

Mix all ingredients together in crockpot, cook 7-9 hours on low. Serve with warm flour tortillas. You can also served corn with this. It is good mixed in it too.


2 (15 1/2 oz.) cans red kidney beans, drained

1 (28 oz.) can tomatoes, cut up

1 c. chopped celery

1 c. chopped onion

1 (6 oz.) can tomato paste

1/2 c. chopped green pepper

1 (4 oz.) can green chili peppers, drained and chopped

2 tbsp. sugar

1 bay leaf

1/2 tsp. garlic powder

1 tsp. salt

1 tsp. dried, crushed marjoram

Dash of pepper

1 lb. ground beef

In skillet brown ground beef and drain. In crockery cooker combine all ingredients. Cover, cook on low heat for 8 to 10 hours. Remove bay leaf and stir before serving. Approximately 10 servings and great with corn bread!


1/2 pound Velveeta

1 teaspoon Taco seasoning (optional)

1/2 can Ro-Tel Tomatoes with chilies

Cube cheese and place in Crock Pot. Cover and heat 30 to 60 minutes, until melted, stirring occasionally. Stir in tomatoes and seasoning. Cover and continue heating 30 minutes. Serve with tortilla chips or corn chips.


About the Author: Kara Kelso is the mother of two, and owner of . For more quick and easy recipes, visit:
title=Quick and Easy Recipes

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Thursday, June 21, 2007

Greek Turkey Burger

By Bek Davis

Here is a melt in your mouth Greek Turkey Burger. This recipe is a low fat version of they typical beef burger. The combination of flavors will pop in your mouth.

Happy Cooking!


* Crusty Hard Rolls

* 1 pound of ground Turkey

* 1/2 cup Feta Cheese, crumbled

* 3 T. Olive Oil

* 2 T. Garlic, minced

* 3 T. Oregano, chopped

* Juice of 1/2 real lemon

* Salt and Pepper, to taste

* Red Onion, sliced (garnish)

* Lettuce, shredded (garnish)

* Tomato, sliced (garnish)


1. Preheat oven to 400*

2. Crumble your feta into small pieces

3. Chop your garlic and oregano

4. Mix ground beef with feta cheese, garlic, oregano, and salt & pepper. Be sure not to overmix, or your patties will become tough like a sponge. Form into patties.

5. Place olive oil into medium high heated skillet. Add turkey patties. Cook until they reach an internal temperature of 180*. Be sure to flip so both sides brown. Once complete, squirt the juice of 1/2 lemon all of them. Turn off heat & cover.

6. Toast your rolls in preheated oven. Remove when done.

7. Slice your lettuce, onions, and tomatoes.

8. Assemble as you would a burger. (see condiment suggestions below)

Condiment Suggestions:

1. Kalamata Olive Spread - chopped kalamata olives mixed with cream cheese

2. Garlic aioli - mayonnaise, chopped garlic, and lemon juice

Happy Eating!

Bek Davis (Chef Bek) is a trained chef and a work at home mom. You can find more recipes, cooking tips, and mom resources on her highly recommended websites:, and

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Coney Sauce Recipe for Hot Dogs

By Lee Griffith

Though formerly an Island, Coney Island is a peninsula located in south Brooklyn, NYC. Famous for its beach on the Atlantic, Coney Island once hosted a major resort. It was also well known for its amusement parks, and the area reached its zenith of popularity in the early 1900’s.

In 1916, Nathan’s Famous original hot dog stand opened on Coney Island. The annual hot dog eating contest associated with Nathan’s has been held there since its opening, but has only become widely known in recent years.

A “Coney Island hot dog” is widely understood to be a hot dog with “Coney sauce,” usually a kind of chili without beans. In reality, Coney sauce did not originate on Coney Island but is thought to have been invented in Michigan. Here is a recipe I developed taking what seemed to me to be the best of the ingredients from a number of Coney sauce recipes.


1/2 cup chopped onion

1 clove minced garlic

2 tbsp. butter

1 lb. lean ground beef

2 tbsp. yellow mustard

2 tbsp. cider vinegar

1 tsp. Worcestershire sauce

1/2 tsp. hot pepper sauce

1 cup ketchup

2 tsp. paprika (Hungarian paprika preferred)

2 tsp. chili powder


Sauté the onions and garlic, add the ground beef, cook until brown, drain off excess grease. Combine all of the other ingredients and mix well. Add mixture to the ground beef mixture. Stir well and heat. Let simmer for at least an hour. Spoon mixture on top of your favorite hot dog in a bun. This tastes great with yellow mustard added and a kosher spear on the side.

Copyright © 2007 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

Check out "Griff's Recipe Report" at

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Monday, June 18, 2007

Healthy Chicken Recipes Get Four In One

By Nick Cavataio

It had been quite a while since our family had enjoyed some good chicken tortillas! I knew there was a package of flour tortillas at home so I picked up a 4 - 5 lb. Roaster chicken on Sat. and not only did we have those scrumptious wraps we also had three other great healthy recipes from that one chicken. This is how it all came about! After roasting the chicken, I let it set for about one hour, poured the chicken broth into a freezer container for a quick trip to the freezer and then pulled all the chicken from the bone. As a result the following recipes where born.

Chicken Wraps

Chicken Vegetable Soup with Rice

Chicken Quesadilla

Fresh Green Salad with Chicken

All of these recipes where quick and easy!

1. The Chicken Wraps

One package of 8 flour tortillas

One small can of refried beans, about 15oz can

2 cups chopped chicken

2 cups shredded cheese (Mexican blend)

¼ cup corn and bean salsa

¼ cup taco sauce

Mix refried beans, chicken, salsa and taco sauce in medium size bowl. Fill each tortilla about 4 tablespoons of bean/chicken mixture; top with ¼ cup of cheese, wrap and put in a baking pan prepared with cooking spray. Cover with foil and bake @ 350 degrees for 30 minutes.

2. Chicken Vegetable Soup

2 cups Chicken broth

½ cup chopped onion

½ cup chopped celery

1-16 oz. Pkg. Frozen mixed vegetables

½ cup long grain rice of your choice

Adjust seasoning with salt, pepper, granulated garlic and dry parsley.

Bring broth to a boil; add onion, celery and mixed veggies. Simmer 10 minutes; add rice and boil for 10 minutes or until rice is tender.

3. Chicken Quesadilla

2-flour tortillas

1 cup chopped chicken

2 cups Mexican blend cheese

About 2 cups of your favorite Salsa for dipping

Place one tortilla in a large fry pan prepared with food spray; top with chicken and cheese then cover with second tortilla. Cover and heat through, approximately 1 minute. Flip and heat for about one more minute. Slide out of fry pan on cutting board and cut into 8 triangle pieces. Serve with salsa.

4. Fresh Green Salad with Chicken

4 Tablespoons olive oil

2 Tablespoons white wine vinegar

2 Tablespoons Dijon mustard

½ Teaspoon salt

½ Teaspoon black pepper

1 pinch white sugar

1 Teaspoon chopped fresh parsley

1 Teaspoon lemon juice

2 cloves garlic, chopped

4 cups mixed salad greens

1 ½ cups chicken, chopped

½ cup sliced almonds

2 ounces feta cheese, crumbled

In a large bowl whisk together the olive oil, red wine vinegar, mustard, salt, pepper, sugar, parsley, lemon juice and garlic. Add chicken and let marinate for 15-20 minutes. Just before serving add salad greens and toss to coat with dressing. Top with sliced almonds and feta cheese.


Chef Nick Cavataio is the author of 'Conquering Healthier Recipes and Beyond,' a cookbook packed with more than 300 mouth-watering recipes that are quick and easy to cook.
Click here

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Friday, June 15, 2007

Great Summer Snacks For Children

By Michelle Dudley

The school year is over, the streets are alive with active children going to the pool, the park, riding their bikes and skateboards with friends. With this much fun going on it makes it hard to make sure they are getting enough good things to eat. So why not follow the spirit of summer and make fun good-for-you treats?

Frozen Bananas

1 Cup sweetened dry cereal

3 firm bananas

3/4 Cup semi sweet chocolate chips

Cover cookie sheet with aluminum foil or waxed paper. Place cereal in plastic bag. Tie bag and crush with rolling pin. Put crushed cereal on waxed paper and set aside. Peel bananas and cut in half width wise. Insert a popsicle stick into cut end. Set aside on cookie sheet.

Place water in the bottom of a double boiler. Place the pot over medium heat on stove. When water begins to simmer lower heat but keep water simmering. Place chocolate chips in top of double boiler. Melt chips, stirring occasionally. (chips can also be melted in a microwave, on high for 30 seconds, then another 15 seconds).

Once chips have melted, dip banana into chocolate using a wooden spoon to help cover banana completely.Roll the banana in the crushed cereal and put on cookie sheet. Repeat with remaining bananas.

Freeze for 3 hours or overnight.

Egg Bunnies

Hard Boiled Eggs


Raisins, carrots or other vegetables

Slice off the base of a peeled hard-cooked egg so that it will stand up.
Cut ear 'shapes' from piece of celery and carefully insert into top sides of egg to make bunny ears.
Use bits of carrot, or raisins to form eyes. Make small slits into the egg to place eyes. Do the same for nose.

You can use slices of green onion for whiskers.

Strawberry Banana Smoothie

2 Bananas

2 c. Strawberries

1 c. Milk

1 c. Plain yogurt

Blend all ingredients and enjoy.

Ants on a Log

Peanut butter



Dried cranberries

Spread peanut butter (or almond butter) onto celery sticks
and decorate with raisins or dried cranberries. It looks like "ants on a log".
(If you use cranberries, you can call it "lady bugs on a log")

Spring Flowers

sliced bananas
blueberries and raspberries
fresh mint leaves

Use a sliced banana for the center of the flower and surround with raspberries
or blueberries. Use the mint leaves for the stem.

Grilled-Cheese Butterfly

sliced cheese

2 slices bread

celery stalk cut in half

2 small carrot sticks

2 cherry tomatoes

Cut the sandwich into wing shapes by cutting in half. Place a celery stalk
between the halves. Use carrot sticks for the antennae with cherry tomatoes as the ends.

Edible Veggie Bowls

1 green, yellow, or red pepper, washed

1 bunch of celery, washed

1 carrot, washed and peeled

your favorite salad dressing

Cut the pepper in half (from side to side). Clean out the seeds and gunk from the inside.

Now you have two pieces. One will be your pepper-shaped bowl.

Cut the other half of the pepper into skinny slices.

Cut the carrot into skinny sticks about 4" long.

Cut celery into skinny sticks so each one is about 4" long.

Put a little salad dressing in the bottom of your pepper bowl.

Put celery sticks, carrot sticks, and pepper slices into the pepper bowl.

Let your child help you make snacks by letting them gather ingredients, let them measure, also by letting them add them. Ask your child to read the recipe to you and let them pick out the snack recipes. Now if you can only get them to clean their room!

Michelle Dudley runs where she is always looking for unique Food and Drink articles, feel free to contact her if you have an article on the subject at
Visit her product catalog here

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Thursday, June 14, 2007

Traditional French Cassoulet Recipe

By Jen E Carter

The French have a wonderful tradition of good food with many delicious regional specialities.

Eating in the Languedoc Roussillon or Provence regions, you're likely to come across the speciality of Cassoulet. It's a wonderful country recipe that's a combination of beans, pork, sausages and, of course, garlic and herbs. Some have called it a peasant stew, but it far exceeds that humble name.

This is a wonderful dish to cook in the cold of winter as you can leave it warming whilst you're out and tuck in when you return.

However, this is not a dish for the reluctant as it's quite time-consuming to prepare - yet one taste will have you hooked and enjoying it regularly.

Traditional French Cassoulet recipe


500g tin of cannelini beans
500g belly pork, cut into 4cm squares
500g lamb pieces or mutton
250g chopped smoked bacon (cooking bacon is fine)
450g Toulouse sausage, cut into pieces
2 onions, chopped
2 garlic cloves, finely chopped
1 bay leaf
3 tbsp tomato puree
1 tbsp provencal herbs
2 tbsp olive oil
Salt and freshly ground pepper

Preheat the oven to 180C, GM4
Place the beans, onion, garlic, bacon and herbs in a pan
Add 500ml water
Bring to the boil and simmer for ten minutes
Fry the belly pork and lamb pieces in olive oil
Cook in the oven for ten minutes
Add the Toulouse sausage and cook for a further twenty minutes
Place all cooked ingredients into a large casserole
Add more water, if necessary
Cover & cook for one and a half to two hours on a low heat
Check regularly to ensure that there's sufficient water

If you're out of time, it's possible to buy large tins of this traditional meal when you're across the Channel at the French supermarkets - don't miss out!

About the Author

Jen loves cooking, especially foods from different countries. She has an adult daughter with diabetes, so also enjoys searching for recipes suitable for diabetics.

For further ideas for French foods & cooking or diabetic Christmas recipes , visit her websites.

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Wednesday, June 13, 2007

Food Allergy and Symptom

By Helmy Wahyudi

Among the allergies rampant in American lives today, food allergy is one of the top three. However, some people misdiagnose food allergy as food intolerance.

An allergy to food is when you have an adverse physical reaction to a food item after eating it. The most common food allergy is a Peanut Allergy, which affects from 1% - 1.5% of the population. It is also possible to outgrow a food allergy over time, however with a peanut allergy, this is rather unlikely.

Before we go any further let's define exactly what a food allergy is. Food allergies can be broken down into 2 categories. The second category is food intolerance. This is actually caused by the food itself and is not a function of the immune system itself overreacting to the food or food additive. What actually happens with food allergies is that people with allergies produce IgE antibodies to specific epitopes in the food allergen. Allergic reactions to food can be fatal almost immediately following the ingestion of food.

Probably one of the most prevalent and dangerous of these food allergies are people who are allergic to peanuts. Less severe reactions to food allergies are oropharyngeal pruritus, angioedema, stridor, cough, dyspnea, wheezing, and dysphonia.

Symptoms Of Food Allergy

Food allergy is an allergic reaction to certain types of food. Aside for the similarities in symptoms, a food allergy is more severe than food intolerance.Someone with food intolerance can eat small portions of the food he is allergic to.

A food allergy can be treated as soon as the symptom occurs. Unfortunately the best way to avoid food allergies is to have a food allergy test done and then to avoid the foods that show positive on the test. As of now, a shot of epinephrine is the most effective treatment for food allergy and other types of allergies.

Although food allergies cannot be prevented, the best way to defeat it is by staying away from the food a person is allergic to. Making the right diagnosis on food allergy versus food intolerance can be tricky.Welcome to the world of food allergies and intolerances.

A Child Can Outgrow Food Allergy

Food allergies affect an increasing number of children, with peanut allergies being the most prevalent, (to date an estimated 1-2% of children suffering from the possibly life threatening allergic reaction).

So it offers some measure of hope, to parents of food allergic children, to know that around 1 in 5 children eventually go on to outgrow their food allergy. Children and adult allergies follow different patterns. A food allergy in your child is most likely to come from milk, eggs and peanuts. A food allergy in your child may be prevented by avoiding high-risk foods.

Helmy Wahyudi is the owner of free resources on Allergy Treatment, Food Allergy, Allergy Asthma and Symptom.

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Tuesday, June 12, 2007

Preparing Atlantic Lobster Tails

By Daniel Urmann

When you cook frozen lobster tails, it is best to thaw them first. You can either thaw them in a microwave or in the refrigerator. If you thaw them in the refrigerator, it will take anywhere from eight to twelve hours for them to fully thaw and same as with beef, if you decide to thaw them in the microwave, you will need to cook them immediately after thawing. Thawing the lobster tails before cooking will make them much more tender than if you were to cook them frozen.


Many people like to broil lobster tails but it is rather difficult to keep the sections from overcooking, so it is a little safer to bake them.
-Once the lobster tails are thawed, you can brush them lightly with olive oil or butter and them put them in the oven at 400 degrees for approximately 8 to 10 minutes (you will need to cook them a little longer than this if they are still frozen).
-Once they are done, there are many different additions you can serve with the lobster tails, such as lemon slices or one of many different sauces.


Another method of cooking lobster tails is to boil them. You will need to put a large pot of water on the stove to boil.
-Add in one teaspoon of salt for every quart of water
-Once the water is boiling, you drop the lobster tails into it, which will cease the boiling for a short time. Once the boiling begins again, you will lower the heat to medium, or medium high, and this is when the timer should begin.
-For 1 to 3 ounces of meat, you will want to boil them for approximately 3 to 5 minutes. For every ounce after that, you will need to add one to two minutes to the boiling time.


Steaming lobster tails is another cooking option that doesn't take very long-only about five to seven minutes. You can use water as the liquid for steaming, or you can use white wine (using white wine can also double as a sauce after the lobster tails are finished cooking). It is often a good idea to stick a wooden skewer through the lobster tails, since steaming them causes them to shrivel slightly.

Broiling Large Lobster Tails

When cooking a large lobster tail, the trick will be to cook it all the way through without scorching or drying out the top. If you do cook it too long, the meat will be tough and chewy. The best way to approach broiling a large lobster tail is to first thaw it, then cut open the top of the shell lengthwise. You will need a heavy pair of kitchen shears to do this, and you will want to cut just deep enough that you do not cut the bottom of the shell. You may need to use a large knife to cut through the meat and you will then need to split the shell open. Then, you will put it in a roasting pan just underneath the broiler. Cutting the lobster tail open like this will help expose the meat to the broiler so that it will cook evenly and prevent the shell from burning or drying out.

Cooking Lobsters "Piggy Back"

Another way of broiling lobster is what is referred to as "piggy back." This method can also be used when grilling lobsters as well. Basically, what you will need to do is remove the meat from the inside of the lobster shell for cooking. This will help the lobster tail cook more thoroughly and evenly.

-Cut the outer shell down the center, leaving the fan tail and the underside membrane both intact

-Next carefully lift the meat through the slit in the shell

-Place the lobster meat on a roasting pan (in a small amount of water to prevent drying) membrane side up.

-Then place the roasting pan and lobster tails just under the broiler. You will cook these at the same amount of time required for boiling, the only difference being that you will need to turn them over and baste them again halfway through

-You will need to do the same to remove the lobster meat from the shell if you are going to use the "piggy back" method for grilling. You will want to cook the membrane side first in grilling, as well. Then, just as with broiling, you will need to turn the lobster tail halfway through, and baste it again, as well.

Daniel Urmann is a contributor and author for the website Atantic Lobster Tails.

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Italian Food Recipes

By Giammarco Schisani

Italian food is famous throughout the world for being healthy, delicious and easy to prepare. Catering for a variety of tastes, famous Italian food includes pizza, pasta dishes with a variety of sauces as well as a variety of red meat dishes. Whatever your preferences, you can be sure to find a great Italian dish that you will love.

Mushroom Pesto Lasagna

This is a great dish to allow vegetarians to have a taste of Italy! For best results you should make with fresh egg pasta rather than using dried lasagna noodles. This can be served along with parmesan cheese for best results.

Shrimp Scampi

Getting this recipe right involves cooking the scampi to perfection. This recipe is great with garlic and butter, while serving crusty bread alongside it will ensure that diners have an opportunity to sop up any residual sauce.

Fish Soup with Gremolata

This can be found in different forms and with different regional takes throughout Italy. The seafood you decide to use can vary based on the preferences of the diner, and what is available for you to use at a given time. Usually cooked in white wine, this dish was originates from the Adriatic coast where it first became popular decades ago.

Chicken Scarpariello

This is a dish which is often referred to as being Italian American, translating as shoemakers chicken, the dish comprises of chicken in a lemon sauce. The chicken should be cooked until golden brown and the meal should be served alongside a dry white wine.

Chicken Marsala

This is a unique dish because it looks so elegant that it is suitable for the most sophisticated of occasions, however it is so easy to prepare. The dish is healthy because it is does not use much oil, and the chicken is usually served in a bed of flavored herb rice, alternatively it can also be served alongside potatoes.

Spaghetti and Meatballs

The trick to perfecting this recipe is to use the best possible ingredients you can find and take advantage of them. The quality of chopped tomatoes that you use can really make or break this dish. If you are making the meatballs then you could either opt for beef and veal or beef and turkey; they are probably the most suited to the sauce.

Beef Carpaccio

This dish consists of thin slices of raw beef and is generally served as an appetizer or a starter. The dish was originally conceived in Harry's Bar in Venice where it has since became popular throughout the world. The variations between Arugula Leaves, lemon wedges and raw beef make the taste so unique.

Zuppa Toscana

This dish consists of turkey sausage, onions, bacon and potatoes. Although not an overly healthy recipe, that does not stop thousands of people around the world naming it their favorite Italian dish of all time. A great aspect of this dish is that it can really be tailored to anyone’s taste, such as changing the ratio of Chicken Broth and heavy cream – or alternatively including or leaving out certain meats.

Giammarco Schisani, a proficient writer, writes for

Supplementary editorials that were written by Giammarco Schisani about Italian Food and Italian Food Production and Distribution are accessible on the internet.

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Monday, June 11, 2007

Shrimp Scampi Recipes

By Hans Dekker

Many people have different ideas on how to prepare great shrimp scampi recipes as you will see below. Some of the ingredients are the same and usually it is served with pasta. The type of pasta that you serve with your dish is up to your own taste.

Here are two shrimp scampi recipes that do vary in style. For the first one you will need:

2 pounds of shrimp,
¾ pound of melted butter or margarine,
3 chopped green onions,
4 tablespoons of crushed garlic cloves,
¼ cup of lemon juice,
½ cup of dry bread crumbs,
1 egg,
1 teaspoon of seasoning salt,
2 teaspoons of hot sauce and salt and pepper to taste.

Be sure to clean and de-vein your shrimp. Preheat your broiler. Cut them into a butterfly style. Place them in a large pan. Now, combine the butter, green onions, garlic, lemon juice, bread crumbs, and egg, seasoning salt, hot sauce, salt and pepper. Now place this mixture by spoonfuls over the shrimp. Broil for around 5 minutes until done.

Other shrimp scampi vary also in the ingredients but are just as tasty as the one above. For this recipe you will need:

1 pound of thin spaghetti noodles,
1/3 cup of olive oil or vegetable oil,
2 pounds of shrimp,
1 tablespoon of chopped garlic,
¼ teaspoon of crushed peppers,
¼ cup of chopped green onions,
1 cup of diced mushrooms,
¼ cup of white wine,
¼ cup of butter,
salt and pepper to taste.

To prepare you need to cook the pasta until it is al dente, usually around 3 to 5 minutes, drain and set aside. In a large skillet, heat the oil. When the oil is hot, (sprinkles of water will dance around the pan) sauté the shrimp for a few seconds. Now add the garlic, peppers, green onions and mushrooms. Cook for about one minute. Now add the wine and bring to a boil, cook until slightly thick. Remove from the heat and add the butter, stir until dissolved. Now, you can add the pasta and gently stir. This is a very wonderful and unique dish that everyone will love.

Finding the best shrimp scampi recipes are a matter of taste. You can try all different types of spices and other ingredients that you want to try to create your own recipes. Usually shrimp scampi is kind of spicy, so you can try other items such as salsa, for a new and unique flavor that no one else has thought of to add to the basic recipe.

Hans is author of
Recipes at

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Nachos on the Grill

By Amy & Lonnie Niver

Here’s one of my husbands favorite grill recipes. It was one of our first recipe inventions back in the 1990’s we tried on the grill. It tastes delicious! Once you try this recipe you will be sharing with everyone. It is great to make for big parties.

First cook your taco meat to your liking. We found taco seasoning by Taco Bell the best! Then Cut one tomato in diced slices and a half onion also in diced slices. Prepare in other condiments you would like to put on the nachos.

Cover a cookie sheet with aluminum foil.
Spread your favorite Tostitos chips on the cookie sheet
Sprinkle meet and shredded cheese on top of the chips

Start the grill (Taste better on Charcoal Grill with Hickory wood chips)
Once the grill is hot slide the aluminum foil on to the grill and cook till cheese is melted
Take chips off the grill and sprinkle tomatoes, onions and any other condiments on to the chips and Enjoy!

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Banana Pudding and Vanilla Wafers... the Perfect Crowd Pleaser!

By D. Marie Giolitto

Next time someone signs you up for "dessert duty" at the family barbecue, cookout, picnic or whatever other type of party you may attend this summer, consider the old pudding-and-cookies recipe. It's a gooey dessert that really wows the crowd. I usually bring the banana vanilla version (detailed below), but you can try any combination of flavors. Here's the jist of it.

The Recipe:

2 boxes of Nilla wafers

4 cups of instant Vanilla pudding

8 bananas

1 tub of Cool Whip

1 small container of sour cream (optional)

To Make:

Prepare pudding according to the recipe on box. Line the bottom of a large, snap-on plastic container with a layer of Nilla wafer cookies. Spoon out a layer of Vanilla pudding over the cookies. Slice up the bananas. Layer some of the banana slices over the pudding. Follow with a layer of Cool Whip. Repeat layering, in same order (cookies, pudding, bananas, Cool Whip.)

If you like your recipes to be a little less sweet, you can spoon a few globs of sour cream into the vanilla pudding, but even if you don't, this will come out pretty darn good.

After assembling your pudding and snapping on the lid, refrigerate overnight so that the cookies can soften overnight for extra gooey fun.

Note: whatever way you present this recipe, it will still taste just fine. You can get fancy and serve it in a parfait glass, layering very carefully and slipping Nilla wafers and bananas down the sides of the bowl, where they can be seen suspended in the pudding. Or you can mix up the Cool Whip with the pudding and just throw it together in a big container.

To serve: scoop into plastic cups or paper plates.


I'm not sure exactly why, but a funny thing happens to people as they consume this goopy stuff. As eating commences, a hush falls over the gathering, and the sound of smacking lips and plastic spoons grazing cups can be heard. Appreciative murmurs soon follow. Both children and adults grow mesmerized, inhaling cup after cup like it's their job.

Here are some verbal reactions I've had:

"Ooooh. That stuff is GOOD. What is that, bananas?"

"Hey, honey you have to come over here and try this banana stuff!"

"Do you mind if I just sit here next to the pudding? I'll leave some for other people... I swear."

"Wait, so... what's the recipe again? Bananas? And then... what do I do with the pudding..."

"What IS that?" (pause.) "Oh! Oh, MY. Uhh... can I have more?"

"This is some good slop!"

The last time I made this, it occurred to me that it would work just as well with any number of pudding-and-cookie flavors.


Oreo cookies and chocolate pudding

Sugar wafers and lemon pudding

Butter cookies, vanilla pudding and strawberry slices

If you bring this dessert to your next family function, just know that you're not coming home with leftovers. Enjoy.

Copyright 2005 Dina Giolitto. All rights reserved.

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Thursday, June 7, 2007

Crock Full of Beef

By Dusty Patterson

The crock pot is the busy person’s best friend and right hand man (woman,) always working with you, never against you, and couldn’t care less about what the weather’s doing outside.

The beauty of the crock pot is that it can be stocked in the morning and left to its own devices all day. No babysitting required. And by the time you drag your sore body home at the end of a hectic day, your crock pot will greet you with a ready-to-serve home-cooked meal!

If you’re curious to test the servitude of your crock pot, here’s a quick (prep time wise) and easy recipe for barbecue beef.

Crock Full of Beef

4lb roast of beef

2 tbsp cooking oil

1 large onion, peeled and sliced

1/2 cup water

5 cloves of garlic, peeled

1tsp salt

1tsp ground black pepper

2 cups of your favorite barbecue sauce

Add cooking oil to frying pan over medium-high heat. Brown the meat on all sides. Remove from heat.

To stock your pot, add 1/2 of the sliced onion to the bottom of the pot. Place the browned roast on top of the onion. Add the water, garlic cloves, salt and pepper and the remaining onion.

Cover and set timer according to the length of your work day for a minimum 4-6 hours or maximum 8-10 hours. The longer you work, the better your roast will be!

Fast forward 6-10 hours ...

Welcome home! Supper’s almost ready!

Remove the roast from your trusty crock pot and discard the juices. Shred the meat using a fork and return it to the crock pot.

Add the barbecue sauce and cook on high for another 30-60 minutes, or the amount of time it takes to change into something comfortable and check a day’s worth of emails.

Once the last email is answered, you will have yourself one happy crock full of tasty beef!

Serve it over rice or pasta, or make a gourmet sloppy joe and serve it up on a fresh bun.

For an easy all-purpose barbecue sauce, which tastes great with beef, pork or chicken, here’s one of my favorites from “Barbecue Secrets Revealed”.

The sauce can be made ahead of time and stored either in the refrigerator or freezer in an airtight container.

Amazing All Purpose Barbecue Sauce

1 cup Catsup

1 tbsp Worcestershire sauce

2 dashes Bottled hot pepper sauce

1 cup Water

1/4 cup Vinegar

1 tbsp Brown sugar

1 tsp Salt

1 tsp Celery seed

1 tbsp Minced onions

Combine ingredients in slow-cooking pot. Cover and cook over low heat 2 to 3 hours.

Makes 2 to 2 1/4 cups sauce.

Happy crockin'!

These recipes are from the book "Barbecue Secrets Revealed! How to Barbecue Like A Barbarian And Grill Like a Grand Chef!" For more awe inspiring recipes and barbecue crisis management tips and tricks, sign up for the free newsletter at

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Monday, June 4, 2007

A Quick Dinner Recipe, Chinese Style Pepper Steak

By Diane Watkins

On those busy nights when dinner seems like an obstacle to overcome, you need some good quick dinner recipe ideas that take 20 minutes and taste like a million. What could be easier than a stir fry? A little beef, onion, and pepper stir fried with a few seasonings, and you have one of those sure to please favorites. Once you have the vegetables and meat sliced, everything goes very quickly. A couple of quick stirs and 15 minutes of simmering.

Remember to start the rice before cooking the Pepper Steak. The rice will take a little longer and should be started first. Serve with a frozen egg roll if you like, or perhaps some egg drop soup. Bring out the chopsticks and have a little fun.

Chinese Style Pepper Steak

2 pounds boneless top round steak

¼ cup vegetable oil, or less as needed

3 medium size green peppers, sliced

1 cup thinly sliced celery

1/3 cup diced onion

2 cloves garlic, mince

1 cup beef broth

1 teaspoon salt

¼ teaspoon pepper

¼ cup soy sauce

¼ cup water

2 Tablespoons cornstarch

Hot cooked rice

Slice the steak thinly across the grain. This is easier if you partially freeze the steak.Brown the steak in a little hot oil in a large skillet. Add the green peppers, celery, onion, garlic, broth, salt and pepper. Cover and simmer for 15 minutes or until the vegetables and beef are done.Combine soy sauce, water and cornstarch; stir well. Add to meat mixture. Cook, stirring constantly, until thickened, about 1-2 minutes. Serve over rice, Serves 8. Chopsticks are optional.

Diane Watkins is a busy mother and southern style cook. She enjoys cooking, teaching, and writing about good food and family. For more information on southern cooking and recipes visit her website

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