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Monday, July 30, 2007

Mexican Recipes and Cuisine

By Sunil Tanna

Mexican cuisine combines traditional indigenous ingredients as well as ingredients imported from Europe:

- Corn, beans and chillies are the most well-known Mexican ingredients, and all have been part of the Mexican diet for thousands of years.

- Mexico was ruled by Spain for three hundred years - so the cuisine also features many Spanish influences, which include the introduction of sugar, cheese and livestock to the Mexican diet.

Additionally, fruits and vegetables also form an import part of the Mexican diet - these include tomatoes, squash, sweet potatoes, coconut, pineapple, papya, avocado and prickly pear cactus.

Some popular and well-known Mexican dishes include:

- Tortilla - A flat unleavened bread made from ground maize (corn) or wheat flour.

- Gauacamole - A dip/relish created using avocado, the recipe for which dates back to pre-Columbian times. As well as avocado, ingredients usually include tomatoes and salt, and sometimes lime juice, onions, and spices.

- Burrito (also known as "taco de harina") - A tortilla filled with meat, such as beef, pork or chicken. Traditionally, meat is the only filling and the tortilla is rolled thin, however in the United States, it has become the norm to add other ingredients such as rice, beans, tomatoes, salsa, guacamole, cheese or sour cream.

- Enchilada - A maize (corn) tortilla dipped in oil or lard and then enchilada sauce. The tortilla is then filled, rolled, placed in a casserole dish and layered with sauce or other ingredients, and finally baked.

- Chili con carne - A spicy stew (usually beef or pork) with chili peppers.

Originally published at - visit this site for more information, photographs and Mexican cook books.

Discover more about recipes and cooking at

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Wednesday, July 18, 2007

Recipes for the healthy


Health Smoothie
1 scoop Vanilla 100% whey protein
1 banana
2 shots XANGO
6oz of 2% milk
1/2 cup of blueberries
Use this shake between meals as a great "Pick me up"

1 scoop 100% whey Protein
1 banana
2 shots Xango
2 cups Ice in Blender with H2o
Use this shake 45 minutes before your workout for sustained energy

Post-Workout Muscle Gain
Below for male, female 1/2 as much
2 scoops 100% whey Protein
1 tbsp natural peanut butter
2 shots Xango
1 banana
2 cups Ice & 1 1/2 cups Skim Milk
Use this shake after your workout for faster recovery, if you weight train heavy you may want to increase your Xango to 3oz's

Order A Bottle Of Xango Today! Just add my distributor number 8964402 in the Referring Distributor ID box.

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Tuesday, July 3, 2007

Fourth Of July Recipes

By Richard Dupont

For food lovers no occasion is ever complete without food. How can foodies afford to miss the lip smacking barbeques and the wonderful desserts on Fourth of July? Cakes, barbeque, salads, desserts are all an essential part of Fourth of July celebrations. Here are some lip smacking recipes to try out this Independence Day.

Blueberry and White Chocolate Cheese Cake Pie



1 c Hazelnuts -- Roasted/Ground

1/2 c Brown Sugar

4 tb Butter -- Melted


4 oz White Chocolate -- finely


8 oz Cream Cheese -- softened

1/4 c Sour Cream


2 c Blueberries

1/4 c Sugar

White Chocolate Shavings


Line bottom of a 9-inch tart pan with parchment paper.

Mix crust ingredients and press into pan bottom and slightly up the sides. Chill.

Melt white chocolate in double boiler over hot but not boiling water. Stir constantly.

In a separate bowl, whip cream cheese for 3 minutes. Add the melted white chocolate; beat for another minute. Add sour cream; beat until very smooth.

Using a star tip and pastry bag, pipe filling to the crust in concentric circles, starting in the center. Fill entire crust; chill until firm.

For the topping:

Toss the blueberries with the 1/4 cup sugar and heap them on top of the filling. Garnish with white chocolate shavings.

Barbeque Ribs


3 to 4 lbs. ribs cut into pieces

1 cup tomato paste

1 tsp. salt

1 large onion

1/3 cup Worcestershire sauce

1 tsp. chili powder

1 1/2 cup coffee

2 cups water

1 lemon


Place ribs in the roasting pan. Place a slice of lemon and onion on each rib. Roast in oven at 450 degrees for about half an hour. Mix the remaining ingredients and pour over ribs. Reduce heat to 350 degrees. Bake until the chicken becomes tender. It takes about one hour approximately. Baste ribs every 15 minutes to get the perfect flavor.

Spaghetti Salad II


• 1 pound spaghetti

• 1 head fresh broccoli, chopped small

• 1 head cauliflower, finely chopped

• 2 large cucumbers, finely chopped

• 2 (6 ounce) cans black olives, drained and halved

• 1 (16 ounce) bottle zesty Italian dressing

• 1 (1 ounce) package ranch dressing mix

• 1 tablespoon salad seasoning mix


1. In a large pot of salted boiling water, cook spaghetti until al-dente, rinse and cool. Add the pasta to a large bowl and mix with the chopped broccoli, cauliflower and cucumbers.

2. Add the ranch salad dressing mix and zesty Italian dressing to the spaghetti and vegetables and sprinkle with the Salad Seasoning. Mix well and add more seasoning to taste. Before serving add the black olives. For added color halved cherry tomatoes may be added.

Richard Dupont writes on holidays and global events like Father's Day, Mother's Day, Halloween, Thanksgiving, Christmas, New Year, valentine's Day etc. He also writes on family, relationships, religion, love and friendship. He is a writer with special interest in ecard industry and writes for

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Monday, July 2, 2007

Healthy Recipes for Kids

By Christine Steendahl

Healthy recipes for kids have to be quick, flavorful and nutritious. Getting kids to eat vegetables sometimes requires some major negotiation. Finding a way to get vegetables
into the mouths of babes is easy when they are part of a fun meal that they help prepare.

Creating innovative ways to get kids involved in the preparation of meals is the first step in getting them to eat their veggies. Creating a healthy recipes with kids provides two benefits: healthy eating and a quality fun time spent together.

Kids Recipes for Create My Own Soup

Have the children count the carrots and zucchini pieces. Let them spell their names
with the noodles if you have alphabet noodles. You may find other novelty
noodles shapes like cars or animals. You can create a theme for the project.

You can cut star shapes out of the carrot slices and zucchini
(use an aspic cutter) then set aside.


*1-2 carrots

*1 zucchini

*4 cups low sodium chicken broth

*1/4 cup shaped pasta

*Dash of sage

*3/4 cup chopped, cooked chicken

*Salt and pepper to taste


*Scrub the carrots and zucchini lightly with a vegetable brush.

*Cut the vegetables into 1/4-inch slices.

*Cut star shapes out of the carrot & zucchini and set them aside.

*In a medium sized pot, bring the broth to a simmer over medium heat.

*Add the carrot stars.

*Simmer for about 3-5 minutes until carrots start to become tender.

*Add the pasta, zucchini and chicken.

*Continue cooking the soup for another few minutes.

*Stir occasionally until the pasta is done.

Makes 4 servings.

*Let the kids find their names or count the number of stars in their soup bowl.
The kids will enjoy the adventure and fun, you will feel good knowing they are eating their vegetables.

Color is an important eating trigger for kids. The more color that is introduced into a meal, the more
likely children are to sample the food. The benefit is that foods with vibrant colors are healthy foods like vegetables and fruits. When planning meals with kids, introduce as much color as possible.

Would you like more Kid-Friendly Recipes? Christine Steendahl – “The Menu Mom” invites you to visit Kid Approved Meals ( to pick up your personal 13 week breakfast and lunch menu designed just for children!

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Kid's Cupcake Recipes

By Christine Steendahl

Cup cakes are a favorite treat for kids of all ages. Cupcakes can be decorated for all seasons and reasons. These are quick, easy cup cake recipe that kids can prepare with the help of an adult.

These cupcakes could always be made starting with a boxed cake mix. But where is the fun in that? With these recipes, you and the kids start from scratch and create memories as well as some delicious mouth watering treats.

Lemon Cupcake Recipe


3½ oz. softened butter
3½ oz. softened cream cheese
2 tsp. finely grated lemon rind
2/3-cup superfine sugar
2 eggs
½ cup all-purpose (plain) flour
1/3 cup self-raising flour


1. Pre-heat oven to 325F

2. Line a 12-cup muffin pan, with cupcake papers

3. Beat the butter, cheese, lemon rind, sugar and eggs until smooth and creamy

4. Sift the flours together

5. Add the flour gradually to the cheese mixture
6. Beat on a low speed, until just combined

7. Divide the mixture evenly between the 12 muffin tins

8. Bake for 25 minutes until firm to touch

9. Allow to cool for a few minutes and then transfer to a wire rack

Yields: 12 cupcakes

Frost with purchased lemon frosting. Enjoy

Basic Vanilla CupCake Recipe


*5 oz. Butter - softened
*5 oz. superfine sugar
*6 oz. self-raising flour
*3 eggs
*1 tsp. vanilla extract


1. Preheat the oven to 350F

2. Line a 12-cupcake pan, with cup cake papers

3. Crack the eggs into a cup and beat lightly with a fork

4. Place all the ingredients in a large bowl

5. Beat with an electric mixer for 2 minutes, until light and creamy

6. Divide the mixture in the muffin pan

7. Bake for 18-20 minutes until risen and firm to touch

8. Allow to cool for a few minutes and then transfer to a wire rack

9. Allow to cool fully before applying the frosting

Yields: 12 cupcakes

Frost with purchased vanilla frosting. Enjoy


Do you need Kid-Friendly Recipes? Christine Steendahl %u2013 %u201CThe Menu Mom%u201D invites you to visit Kid Approved Meals to pick up your personal 13 week breakfast and lunch menu designed just for children!

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