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Monday, August 13, 2007

Hungarian Goulash Crock Pot Recipe

By Natalie Schloesser

With so many Hungarian Goulash recipes out there, how do you know what's authentic? Dumplings or not, stew or thicker, noodles or plain.

My husband spent a year abroad studying in Bonn, Germany and traveling all over Europe, so when he asked me to create an authentic Hungarian Goulash recipe I was a little timid. With a little bit of research and my crock pot, I came up with this recipe and held my breath while he took his first bite.

He loved it! He claims it is as close to "true" Hungarian Goulash as he's ever tasted in the states. We served it over noodles, however traditionally it's thicker than a stew and is eaten by itself; no dumplings, no noodles. Ironically enough, a few months later a friend of ours made the same recipe (found on Natalie's Recipes) for their father who was also picky about his goulash having spent time in Budapest. More compliments reigned in; this truly was a close-to-authentic recipe. Beyond that, it's extremely easy and very tasty - enjoy!

Crock pot Hungarian Goulash


3 medium onions, chopped

1 large green pepper, chopped

4 cloves garlic, minced

2 pounds beef stew meat or beef round steak cut into 1 inch pieces

1- 12 ounce can tomato paste

3 tsp paprika

¼ tsp black pepper

1- 14.5 ounce can diced tomatoes, undrained

Spray crock pot with non-stick cooking spray. Add all ingredients, mix well. Cover and cook on low for 7-8 hours or high 3-4 hours. Serve with noodles.

Note: Add another teaspoon or so of paprika if you'd like a little more spice.

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 a fun and informative newsletter.

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Saturday, August 11, 2007

Healthy Salad Recipes - 5 Tips for Making a Healthy Salad

By Elizabeth Martyn

Surely salad is always healthy...or is it? Actually, it's horribly easy to wreck a healthy salad by adding the wrong ingredients. Follow these tips, and your salads will always do you good.

Choose healthy, unprocessed proteins. You might want a main-course salad to be a bit more sustaining than just leaves and salad veggies. But make sure you add the right things. Steer clear of processed meats - canned frankfurters, breadcrumbed fried chicken, cheap and nasty packaged ham. These pile on the fat and are crammed with additives. Instead, broil or poach a fresh, free range or organic chicken breast, slice thinly and voila! A healthy, satisfying salad.

Go easy on cheese. A cheese salad is quick and easy to make, but don't be over-generous when you pile the cheese on to your plate. Cheese is a dense, high-fat food, and just a couple of tablespoons of grated Cheddar will boost your salad's calorie count by 100 or more.

Use wholegrains or pulses. You can make the most delicious salads using cold wholewheat pasta, wholewheat cous cous, quinoa (a high protein, low fat grain), brown rice or lentils. With any of these, simply cook and cool, stir through chopped salad veg, herbs and perhaps some flaked tuna, smoked mackerel, diced hard-boiled egg or chicken and dress lightly.

Choose healthy salad dressings. Avoid the higher fat options like mayonnaise. If you use a vinaigrette or creamy dressing, add it sparingly, don't drench the ingredients. For a healthier option, spark up your salad with lime juice, tomato salsa, and plenty of chopped fresh herbs.

Get the right leaves. Turn your back on tasteless lettuces like the ubiquitous Iceberg. Look for the darker green leaves, which are full of nutrients. Think baby spinach, arugula (rocket), shredded Cos lettuce, mixed salad leaves, watercress. Buy any fresh herbs that are in season, such as parsley, tarragon, basil, dill, and shred these into your salad for lots of fragrant flavour.

Make this the summer that you switch to healthy salads. They can be just as interesting - and considerably tastier - than less healthy offerings.

Elizabeth Martyn is author of a great little ebook: 50 Healthy Salad Recipes. On her site Healthy Eating Made Easy, she strives to answer the perennial question – "What shall we eat tonight?" – with information, tips and recipes. This article may be published electronically or in print in its entirety as long as the author by-lines in the resource box are included and urls kept live.

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Friday, August 10, 2007

Recipes To Lower Cholesterol

By Albert Lee

Lowering cholesterol decreases the risk of developing heart and blood vessel disease. Recipes to lower cholesterol should contain limited amounts of certain food components.

Recipes to lower cholesterol should have limited amounts of saturated fat and trans fat. Saturated fat is the bad kind of fat, which raises the cholesterol levels in your blood. Trans fat, meanwhile, is another kind of fat that is produced when vegetable oil is manufactured and processed. Trans fat is also bad for the body. Unsaturated fat, another kind of fat, is the beneficial kind.

An easy way to lessen the amount of saturated fat in your diet is to decrease the amount of all the fats you eat. Decreasing the total amount of fat in your recipes to lower cholesterol effectively decreases the amount of both saturated and unsaturated fat in your body. Fat should comprise at most 30% of the calories you eat. The lower the amount of saturated fat you put in your recipes to lower cholesterol, the better your levels will be.

Substituting unsaturated fats for saturated fats in your recipes to lower cholesterol is also an effective way to prevent heart disease.

Saturated fats are mostly found in animal products, such as butter, ice cream, cheese, and animal meat, among others. Some vegetable fats, such as coconut oil and palm oil, also contain saturated fats. Vegetable fats are typically used in commercial products, such as cookies, cake mixes, chips and candy bars. Fish and poultry also have saturated fats, although of lesser amounts.

There are two kinds of unsaturated fats: polyunsaturated and monounsaturated. Polyunsaturated fats can be found in cooking oils, such as sesame and sunflower oils. Fish also contains polyunsaturated fats, specifically the beneficial omega-3 fatty acids. Meanwhile, monounsaturated fats can be found in cooking oils, such as olive oil and canola oil.

By substituting unsaturated fats for saturated fats in your recipes to lower cholesterol, you can decrease the cholesterol in your bloodstream by as much as 20%.

To learn more diet tips to lower cholesterol, visit

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Simple Vanilla Shake

Here is an easy summer favorite, Vanilla Shake

3 scoops of Vanilla Ice Cream
1/2 cup of milk
A tall glass

Add Ice Cream to glass, add milk, stir with a spoon until creamy. (no blender needed)
Too thick, add more milk. Too thin, add more ice cream.

One last step: Make one for me!

Wednesday, August 1, 2007

BBQ Chicken Recipes From Barbecue Web


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