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Tuesday, July 29, 2008

Add Sweet Corn to Your Home Cooking

By Joel Tracy

How to Buy Fresh Corn

The most important thing to remember when buying fresh corn on the cob is that it starts converting sweet tasting sugars to starches immediately after it is picked. So ideally you want to buy it, cook it and consume it the same day it is picked or as close to then as possible. I have read that sweet corn has an 80:20 sugar-starch ratio when harvested but within 3 days that ratio will shift to 20:80. That's the difference between really sweet-tender corn and mealy tough corn.

When buying, pick up each ear and look for ears that feel full and plumb in your hand. Take a look at the silk sticking out at the top, it should be golden pale, slightly sticky, and the more the merrier.

Even though it's sometimes messy and gets all over you when shucking, the more silk, the more kernels of corn. You also want the husks to have a good green color - not brown. Even though most stores don't appreciate your doing this, try popping one of the kernels with your thumbnail. If the juice from the kernel is milky, the fresher the corn. And don't buy corn that has been sitting out in the sun all day. The sun and heat will speed up that conversion of sugar to starch.

Look at the bottom of the ear of corn where it has been broken off at the stalk. If it has already turned brown, it most likely is at least 2 days old.

If you are not going to cook and eat your fresh corn that day, store it in the refrigerator with the husks left on. Cooling it will help slow down the sugar - starch transformation. You may also want to remove the long stem and outer most big leaves to prevent loss of moisture. Will it last more than a day? Sure it will but as the clock ticks, so does the sugar/starch ratio.

Prepping Fresh Corn - How to Shuck.

Start by peeling the husk back from the top and removing it completely. Remove all the thin hairs (silk) that run from top to bottom. If you are really fussy about those hairs, use a vegetable brush or a damp cloth. Finish up by breaking off the stalk at the bottom.

Cooking Fresh Corn on the Cob

There are many ways to cook fresh sweet corn. On top of your stove in a pot of water or steamer, on your grill, in your microwave (bad choice) and I've even tried cooking a large number of ears for a party in the dishwasher (but with wishy-washy results).

The most popular way to cook fresh sweet corn on the cob in our family is boiling it although my wife and I use different techniques to boil it and both come out great. She likes to start with a large pot of cold water, add the corn and bring to a boil. When the water comes to a rapid boil, the corn is done.

I learned as a kid to start by boiling the water first and then add the corn to it and let it cook for about 5 minutes. I don't think it matters that much. Both ways always produce delicious corn. I have read in some cookbooks to add a teaspoon of sugar to the pot of water to keep the corn tender. I don't think it will hurt, but if you are starting out with fresh sweet corn, why bother.

Cooking Don'ts

Don't add salt to the water. It only toughens the corn when it cooks.

Don't cool off hot corn by running under cold water. It will make the corn soggy.

Don't overcook or the kernels will get hard and the corn will loose some of its sweet flavor.

Finishing it off

I suppose you can get "gourmet" and add all sorts of fancy seasonings but I like my sweet corn simple with just butter, salt, and pepper. Sometimes simple is better.

Article courtesy of Joel Tracy. Cook the same recipes from your favorite American restaurants for friends and family and have them convinced that you've ordered in. They simply will not believe that you've learned the secret, guarded recipes from their favorite American restaurants. 750+ Recipes.

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Monday, July 28, 2008

Hungarian Beef Goulash Recipes

By Sunil Tanna

Hungary is home to a wide variety of different dishes and recipes, but perhaps the most famous of Hungarian recipes is goulash. However, if you never previously eaten authentic Hungarian style goulash you may be surprised at what it tastes like, since the versions of goulash prepared in other countries can differ quite substantially from the original Hungarian version of the dish.

In the United States and Canada, goulash is often prepared as comfort food. It is made with lots of tomatoes, little or no paprika and other spices, and often served on top of pasta such as macaroni or noodles. In order to prepare the dish quickly and easily, hamburger meat is often used. The resulting dish, while it can be quite enjoyable, is rather reminiscent of Italian pasta recipes.

In Hungary goulash (which is known as "Gulyás" or "Gulyásleves") is very different. It is actually prepared as soup, traditionally in a cauldron (known as bográc) over an open fire.

1. First, chunks of beef shoulder, shin or shank are cut into chunks. The meat is seasoned with salt, pepper and paprika.

2. The meat is then browned.

3. Chopped onions are added, and then water or stock.

4. The mixture is simmered for a long time. During this process the collagen in the meat turns into gelatin, and this causes the soup to greatly thicken.

5. Tomatoes or tomato juice may be added to the recipe, but not so much as to dominate the taste. Hot peppers, herbs, white wine or a little white wine vinegar are also commonly added to the soup. Chopped potatoes are also a common ingredient, and the starch from these also helps thicken the soup.

By S. Tanna. Discover Hungarian Recipes including Goulash at

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Hungarian Cuisine

By Sunil Tanna

The Republic of Hungary is a landlocked country in central Europe. Although the territory that now forms Hungary has been occupied for many hundreds of years, including settlements in the Celtic period (from approximately 450 BCE) and Roman period (9 BCE to the 4th century CE), the country of Hungary traces its origins to the late 9th century when Magyar chiefs formed what would eventually become the Kingdom of Hungary. This Kingdom continued to exist for more than 900 years with only minor interruptions, although much of the country was occupied by the Ottoman Turks from 1526 to 1699. Following World War II, Hungary became a Communist state, but it since 1989 has become a parliamentary republic.

Hungary is home to a unique language (Hungarian is part of the Finno-Ugric language family, and its most closely related language in Europe is Finnish), and a highly distinctive cuisine. Many Hungarian dishes are flavored with paprika, an attribute that some to the influence of the Ottoman Turks, but others describe as a Magyar innovation.

Of course, the most famous Hungarian dish is Gulyás (also known as "Gulyásleves"), which is usually known in English-speaking countries as "Goulash". Many non-Hungarians think of Goulash as a soup, but in fact, the original Hungarian version of the dish would probably be better described as stew. It is prepared by cooking chunks of meat (usually beef shank, shin or shoulder) in a pot with oil and paprika. Onions, peppers, garlic and herbs are then added, and some versions of the dish also include finely chopped potatoes. The gelatin from the bones in the meat, as well as the starch from any potatoes used, give the dish a thick and rich texture.

There are also many other interesting Hungarian dishes, which you may like to try. Some other dishes that you might like to try include fish soup ("halászlé"), and also the many excellent desserts that the country has to offer, such Dobos Cake, strudels ("rétes") and pancakes ("palacsinta").

By S. Tanna. Discover more about Hungarian Cuisine at

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Friday, July 25, 2008

Family Favorite Asian Crock Pot Recipes

By Sherry Frewerd

One of the easiest methods of getting dinner on the table quickly is with one of the smaller appliances that cook the slowest. What is this wonder appliance? Your crock pot slow cooker of course. There is a multitude of interesting and delicious crock pot recipes available these days. Keep your family well fed and looking forward to coming to the dinner table. By using your crock pot to prepare your meals, you can start it all in the morning and have supper waiting when you come home.

Just about everyone has slow cooked a nice beef stew, in fact it's one of the most searched for crock pot recipes online. How about trying something different with your crock pot? If you and your family love Asian food, then there is a great Asian crock pot recipe out there to suit your taste and interest. We've included three Asian style crock pot recipes below. Give one a try this week and treat your family to a new favorite meal for dinner.

Chinese Pepper Steak

1-1/2 lbs boneless beef round steak

1 clove garlic, minced

1/2 tsp salt

1/4 tsp pepper

1/4 cup sauce

1 tbsp hoisin sauce

1 tsp sugar

1 tomato, chopped

2 red or green bell peppers, cut into strips

3 tbsp cornstarch

3 tbsp water

1 cup fresh bean sprouts

4 scallions, finely chopped

First, trim fat from steak and slice into thin strips. Mix together steak, garlic, salt, pepper, soy sauce, hoisin sauce, and sugar in your crock pot. Cover and cook on low about 8 hours. 30 minutes before cooking time is done, set your crock pot on high. Add tomato and bell peppers. Dissolve cornstarch in water in small bowl; stir into steak mixture. Cover and cook for 30 minutes or until thickened. Stir in bean sprouts. Sprinkle with onions. Serve with rice.

Chicken Chow Mein

1 tbsp oil

1-1/2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces

4 carrots, thinly sliced

4 green onions, sliced

3 stalks celery, sliced

1 cup low sodium chicken broth

1 tbsp granulated sugar

1/3 cup light soy sauce

1/4 tsp crushed red pepper flakes

1/4 tsp ground ginger

1 clove garlic, crushed

8 oz bean sprouts

8 oz water chestnuts, sliced

1/4 cup cornstarch

1/2 cup water

Brown the chicken in skillet. Put chicken pieces in crock pot and then add all ingredients except cornstarch and water. Stir and cover; cook on low for 8 - 10 hours. Set crock pot to high and combine cornstarch and cold water in a small bowl; stir until dissolved. Stir into the crock pot liquids. Keeping cover slightly ajar to allow steam to escape, cook until thickened, about 15 to 30 minutes. Serve over rice or with chow mein noodles.

Szechuan Pork

1-1/2 lbs boneless pork chops

1 - 8 oz can bamboo shoots, drained

1 - 8 oz can water chestnuts, drained

6 green onions, chopped

1/4 cup Worcestershire sauce

1/4 cup Szechuan hot bean sauce

1/4 cup soy sauce

2-1/2 tbsp minced fresh ginger

2 tbsp rice wine or dry sherry

4 tsp sesame oil

4 tsp sugar

8 cloves garlic, minced

Trim chops of excess fat and brown on both sides in a skillet on the stovetop. Place chops in the bottom of the crock pot and cover with bamboo shoots, water chestnuts, and green onions. Combine remaining ingredients together in a bowl and pour over vegetables. Cook on low for 8 hours or until chops are tender and cooked through. Serve hot with cooked rice.

Get out of the kitchen fast with easy crock pot recipes that your family will love from 'Family Crock Pot Recipes'

Find quick and easy family recipes and meal planning articles at 'Quick and Easy Family Recipes'

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Orange Chicken Recipe

By Allen Putt

This a recipe that could be modified to be more oriental if you wish. There are some really good spices off the shelf at the grocery store. You can add the spices to the orange sauce to enhance your culinary experience.

Sometimes I like to try recipes that are different from most of the ordinary recipes. This is a good recipe to break out of the everyday cooking. It is easy to prepare and I have cut back the portions for 2 servings, if you wish to increase the servings just double the recipe.

So here we go:

1 - 6 ounce package of Long grain/Wild Rice(your choice) Cook the rice according to directions and to spice up the flavor substitute chicken broth for water.

4 - pieces of chicken(2 breasts/2 leg quarters) your pick. Place chicken in baking pan, baste with butter(1-2 tablespoons) add a little salt and pepper and cook in oven @ 350 degrees for about 30 minutes.

Take 1 tablespoon of butter add 1/3 cup of orange marmalade and 1/4 cup of frozen orange juice concentrate combine in small saucepan. Heat to a boil remove from heat. In a cup take 1/2 teaspoon of cornstarch and dissolve with 2 tablespoons of cool water and pour into the sauce pan. This will thicken the orange sauce. At this point if you wanted to add nuts(sliced walnuts,pecans or almonds) about 1/4 cup. You could instead dice onions, pepper or others you prefer.

Take cooked rice and put into baking dish, place the chicken on top and pour your sauce on top of the chicken. Put in oven and continue to cook uncovered for about 15 minutes or until top of chicken turns brown. Take from oven and enjoy the flavor of orange.

Hope you enjoy this recipe, if you want more recipes go to:

Thank you.

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Thursday, July 24, 2008

Kid Lunch Recipe Ideas - Looking For a New Twist on Tuna Salad?

By Sherrie Le Masurier

Does your child love tuna? If so, and you're tired of making yet another ordinary tuna salad sandwich what about making up some fun tuna swirls, muffins, pasta salad and 'Sunflower' twist on your standard tuna salad recipe?

Here are some of my favorite ways to serve up tuna in a kid lunch:

Tuna Swirls


1 can tuna, drained

2 tbsp. mayo

1/2 small onion, chopped

1 sweet pickle, chopped

splash of lemon juice

3 slices of whole grain bread

dab of butter or margarine

Combine tuna, mayo, onion, pickle and lemon juice in a bowl. (Can be prepared the night before and refrigerated.)

Cut the crust of the bread. Gently flatten each slice with a rolling pin. (Don't roll too hard or you may tear the bread.)

Spread a thin layer of the tuna mixture on the bread. Roll up. Spread a little butter or margarine on the seam to seal it.

Tuna Melt Muffins


1 can tuna, drained

2 tbsp. mayo

1 cup chopped pickles

1/4 cup medium cheese, grated

1 English muffin, split in half and toasted

Combine tuna, mayo, pickles and cheese. Spread on one side of a toasted English muffin and top with other side to make a sandwich. Let cool. Wrap up in plastic or seal in a container.

You can also make the tuna mixture the night before, cover and refrigerate until morning when you can assemble into a tuna melt muffin sandwich.

Tuna Sunflowers


1 can tuna, drained

1/2 cup shelled sunflower seeds

1 small onion, chopped

1/2 tsp. basil, dried

1/2 cup yogurt, plain

2 slices of whole grain bread

Combine tuna, sunflower seeds, onion, basil and yogurt. Cool mixture long enough for it to set (approx. 20 minutes).

Using a flower shaped cookie cutter, cut out a flower from each slice of bread. Spread the mixture on one half. Top with the second half.

If you have a small circular cookie cutter you may wish to cut out the middle of one slice so you can have an open middle and the sandwich when assembled looks like a sunflower.

Tuna Pasta Salad


2 eggs, hard cooked, chopped

1 cup broccoli florets, chopped

1 tomato, chopped

2 cups shelled pasta

1 can tuna, drained

1/2 cup red bell pepper, chopped

1/2 cup green onions

1/4 cup ranch dressing

Combine ingredients. Toss to coat. Pack in containers and refrigerate.

Tuna is just one of the many sandwich fillings you can be creative with. For more kid lunch recipe ideas visit, a website featuring healthy lunches your kids won't trade.

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Wednesday, July 23, 2008

Ideas For On The Fly Breakfast Recipes

By Mike Selvon

Breakfast is the most important meal of the day. It is what fuels your body. It provides you the nutrition, calories and required carbohydrates that help your brain and body perform at their peak.

Most people are on the go from the moment they wake up until they stop for a mandatory and much needed lunch. Do not let time play a factor in whether or not you eat a healthy breakfast. There are breakfast recipes that are fast, can be made ahead of time and are easy to take with you.

Great pancake recipes are an absolute must in the kitchen. They are super easy to prepare and you can take them with you if you are in a hurry. You do not even have to make them that morning. If you have some free time over the weekend, you can make a big batch of pancakes and freeze them.

Simply reheat them in the microwave or the toaster and presto; you have a quick, hot breakfast ready to eat in minutes. Another great idea is to find scone recipes and prepare them. They also freeze well and can be reheated when needed.

Just because you do not have time to fix a huge breakfast does not mean that you have to go without food. Breakfast is more than just biscuit recipes. It can include scone recipes, roll recipes and sweet bread recipes. Whatever you feel like eating. The most important thing is that you are consuming the proper amount of food to fuel your body. For quick and easy breakfast recipes, visit "All Recipes".

There are plenty of great breakfast recipes to chose from that are easily portable. There is one called Scotch eggs that may quickly become your favorite breakfast delight. It is simply a hard-boiled egg with a sausage patty wrapped around it.

The sausage/egg combination is then rolled in toasted bread crumbs and baked in a 350 degree oven until the sausage is done. It is that easy to have a nutritious meal to break your fast.

Mike Selvon portal offers free articles on bread making. Find out more about breakfast recipes, and leave a comment at the bread making flour blog.

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Monday, July 21, 2008

Healthy Dinner Recipes For a Healthier You

By Deborah Prosser

We know we should eat healthy. We want what is best for our family. So why don't we eat the way we are supposed to eat? Let's take a look at some of the reasons why we tend to make unhealthy choices along with some helpful suggestions for healthy dinner recipes.

No Time to Make and Eat a Healthy Dinner

In today's society, we are always on the go - working, running errands, driving our children to and from school and extracurricular activities; the list is endless. Grocery stores are turning into food malls. With all the aisles and selections to navigate, we may feel we don't have time to go grocery shopping.

Because most people only have a few minutes to get dinner, they usually choose fast food, which is a convenient, albeit unhealthy choice. As a nation, the U.S. is getting fatter and unhealthier. What we need to combat this dilemma are healthy dinner recipe choices that can be prepared fast.

Quick and Healthy Dinner Choices

There are literally thousands of cookbooks on the market and many of them have exactly what we need: quick and healthy dinner recipes. But if you absolutely can't find the time to make a healthy dinner at home; go to the grocery store. Most supermarkets have an area where they sell roasted chicken and deli meats such as sliced turkey. Both these options can be part of a healthy dinner. Grab a loaf of healthy whole grain bread, a bag of apples, and a gallon of milk and you have something much better for you than a quarter pound hamburger with greasy fries.

Healthy Dinners Save You Money

So you've decided that fast food isn't the way to go. What about a sit-down restaurant? The food looks mouth-watering good! At only $12 a meal, you can have enough to satisfy you for hours. They serve steak, potatoes, pastas... and the desserts are to die for! When you look at their fantastic dinner menu you may want to think about what all the sugar, cholesterol and fat will do to your body.

As far as cost goes: It doesn't cost $12 a person to eat at home. In fact, it doesn't have to cost $12 for an entire meal for 5! What is more, you don't save time this way. How long does it take to drive to the restaurant, wait for a table, wait for the food to be prepared, eat and drive home? In that amount of time you could have made an inexpensive, healthy dinner and eaten it at home.

How to Pick a Healthy Dinner Recipe

- Use recipes that contain low-fat ingredients like fresh vegetables, fruits, lean meat, whole grains and skim milk.

- Choose the freshest ingredients possible.

- Organic foods are grown without the use of pesticides and hormones and are the best food for your body.

It is all about having the best ingredients on hand at home to select and prepare a healthy dinner recipe for your loved ones.

Preparing dinner at home benefits you in more than time, money and health. It allows you priceless, quality time with your family. Sharing a nutritious meal around the family table is one of the many ways of enjoying healthy dinner choices.

Deborah is a fitness enthusiast and runner. She publishes the website Get In Shape, which focuses on health and fitness for women. You can find out more about healthy dinners on her web page Healthy Dinner Recipes.
Download a copy of the the free ebook 'Everyday Tips To Lose Weight' from her website.

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Saturday, July 12, 2008

Two Techniques to Grill Whole Chicken

By Paul Yates

Chicken is my nations most popular meat however when it comes to the barbecue it's probably less popular because people are more concerned to ensure that the meat is properly cooked. I've known some even to pre-cook chicken in the microwave first but this really isn't necessary if you follow the basic rules that I've set out before.

Just to re-iterate one point when using a charcoal barbecue grill, always give the coals time to settle before starting to cook (about 45 minutes) because despite chicken being described as a lean meat, the fat that is under the skin mobilizes very quickly and makes for serious flames. You don't get beautiful barbecue chicken with a crispy skin but raw chicken with what looks like an dirty oily coating, best described as a health hazard.

So when it comes to how to barbecue chicken there are essentially four different styles, rotisserie, spatchcock, smoker or roast, the fist two are the ones I'm going to concentrate on being specifically for the grill. Hopefully smoked chicken is self explanatory and roast chicken is great in a kamado ceramic BBQ but maybe that's for another day.


Rotisserie is when you barbecue chicken on a spit roaster and rotate it over the heat so effectively grilling and continually turning to ensure that the chicken is cooked evenly all over. Rotisserie is probably the most difficult way to barbecue chicken because it's not so easy to tell when the chicken is done and it's important to ensure that the inner cavity is cooked. This means that it needs to be cooked well and for longer than if you were roasting the bird but that doesn't mean that it's going to be dry. The secret is to ensure that your barbecue chicken is basted every 15 minutes with the juices in the drip tray. Check for good cooking either by using a BBQ thermometer or simply stabbing the thigh with a skewer and when the juices run clear (no blood) then it's done. If using a barbecue thermometer then you're looking for a breast temp of 165°F and 180°F in the thigh and wing.


This is my preferred way of how to barbecue chicken because it's relatively quick (about 45 - 50 minutes) and because the cavity is exposed, you're guaranteed to have the inside well cooked. The challenge is in the preparation because you've got to cut the chicken down either the backbone or the breast bone and this is best done with shears or a sharp knife. When using a knife I tend to cut the breast bone because it's easier. When you finished cutting, flatten the bird and place it in a BBQ basket and then you're ready for the grill, 25 minutes each side and then your done. TIP - less fat drips from the inside of the chicken so cook this side first.

Both the above are essentially grill techniques and to simply turn these into full blown barbecue chicken recipes then simply season with salt and pepper. This will add flavor but most importantly the salt will help crisp up the skin - not the most healthy part of the chicken but certainly tasty. If you then want to enhance the recipe then break out your favorite homemade barbecue sauce.


Homemade Barbecue Sauce - Great easy recipes.

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Healthy and Delicious - Tilapia Fish Recipes

By KC Kudra

There are many tilapia fish recipes, each of which offers a slightly different texture and taste. Tilapia is very versatile and there are several recommended cooking methods, baking being one of the best.

Not only are all baked fish recipes delicious but also tilapia is a very healthy fish and an ideal part of a nutritionally balanced diet. Tilapia is a mild-flavored fish, which means you can feel free to use tilapia fish recipes with strong sauces. Eating Tilapia, twice a week has various health benefits and this fish is available all year round.

A small piece of salmon contains 158 calories and the same sized piece of tilapia has only 85. The salmon contains 7.9g of fat and the tilapia only 1g for the same sized portion.

Tilapia Fish Recipes - Health Benefits

A small portion of tilapia fish has about half the calories of an equal size piece of salmon. The salmon ways in with a whooping 158 calories, which as said is about double! In addition tilapia contains only 1g of fat compared to 7.9g of fat in the same sized portion of salmon.

Tilapia contains no carbohydrates or fiber. It is low in sodium and a good source of phosphorus and niacin. Tilapia is also a plentiful source of selenium, protein, and vitamin B12. The only negatives are that it is quite high in cholesterol and does not contain healthy omega-3 fatty oils but you can make up for this by consuming oily fish such as mackerel or salmon once or twice a week too.

Tilapia fish recipe nutrients vary depending on how the fish is prepared and cooked and what fats or sauces are added. You can marinate tilapia but you should only marinate it for a short time because else the proteins will be broken down, resulting in mushy fish. Grilling is another cooking method although tilapia does tend to be thin and small, meaning it tears easily if you are not careful. It needs only a few minutes grilling else it might dry out. Tilapia has a delicate taste and suits most seasonings. Grilling is a healthy way of cooking tilapia. You might want to grill a whole fish with some seasoning added or you might want to marinate it first.

You can use a baked tilapia recipe too. You will need to add fat by brushing on some oil or melted butter, to ensure the fish remains moist. This type of fish can dry out easily because there is very little fat content, so using butter or oil has great results.

You might like to place the tilapia on a bed of celery and onion or bake some vegetables with it or some thinly sliced vegetables on top of it to add moisture during cooking. If you want to saute the tilapia, this will also require butter or oil. If you do not want to add extra fats, steaming the tilapia is also a good cooking method.

Tilapia Fish Recipes Using Oil

You can bake or saute tilapia in oil or melted butter. If you would rather use oil, peanut, or sunflower oil are good choices, as they will not change the flavor of the fish. Many other oils will add their taste to the tilapia. Olive oil or canola oil can be used but you will be able to taste the oil flavor as well as the fish. Preparing tilapia with fats is also healthy, since fats are one of the major food groups required for overall good health.

Can't find the right tilapia fish recipes we have plenty that are sure to please including plenty of easy fish recipes

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Grilled Kabobs Are a Healthy, Easy, and Adaptable Meal

By Harriet Hodgson

Summer time is grilling time. Nothing tastes as good as food right off the grill. Kabobs are easy to grill and there are many versions: chicken, turkey, pork, beef, lamb, meat ball, shrimp, scallop, halibut, vegetarian, and more. Grocery stores carry many commercial marinades and they are good. When you make your own marinade, however, you can adjust the seasoning to your dietary needs.

You can buy precut kabob meat, but it is cheaper to cut it yourself. You can also cut the kabob fixings to a uniform size. The right skewers are key to successful kabobs. Food can fall off skewers that have round shafts, so choose ones with flat or square shafts. Stainless skewers work best and are easy to clean. Wooden skewers also work, but you must soak them in water for a half hour before using them, and even soaked skewers may burn.

Getting ready for a summer picnic? A kabob buffet is an easy way to entertain family and friends. Put out bowls of marinated meat, poultry, fish, and an array of vegetables. Let guests assemble their own kabobs. Leave a tiny space between the food (don't squeeze it together) and don't overload the skewers. Serve kabobs with fresh fruit salsa, tomato salsa from a jar, an array of salads, breads, and summer fruit. Now that's living!

Teriyaki Chicken Kabobs


2 tablespoons light brown sugar

3 tablespoons light soy sauce

1 tablespoon extra dry sherry

1 tablespoon extra light olive oil

1/4 teaspoon grated ginger root

1 clove garlic, finely minced

8 boneless chicken thighs

1 large green pepper

1 large onion

1 medium zucchini

1 small box cherry tomatoes


Combine brown sugar, soy sauce, sherry, olive oil, ginger root, and garlic in a shallow glass pan. Cut each chicken thigh into two pieces. Add to marinade and coat each piece well. Marinate chicken in refrigerator for two hours, turning once.

Clean vegetables and pat dry with paper towels. Cut green pepper, onion, and zucchini into 1 1/2-inch pieces. Thread chicken and vegetables (including whole cherry tomatoes) onto separate skewers. Grill kabobs until done. Makes 4-5 servings.

Sante Fe Beef Kabobs


1 cup extra light olive oil

1/2 cup fresh lime juice

2 cloves of garlic, finely minced

3 teaspoons dried oregano

1 1/2 teaspoons cumin

2-3 pounds sirloin steak

2 red onions

2 green peppers

1 small box button mushrooms


Combine olive oil, lime juice, garlic, oregano, and cumin in a shallow glass pan. Cut steak into 1 1/2-inch pieces. Marinate steak at room temperature for two hours. Clean vegetables and pat dry with paper towels. Cut onions and green peppers into 1 1/2-inch pieces. Leave mushrooms whole. Thread steak and vegetables onto separate skewers. Grill kabobs until done. Makes 6-9 servings.

Copyright 2008 by Harriet Hodgson

Harriet Hodgson has been a freelance nonfiction writer for 30 years. Before she became a health writer she was a food writer for a local magazine. She is a member of the Association of Health Care Journalists and the Association for Death Education and Counseling. Hodgson's 24th book, "SmilingThrough Your Tears: Anticipating Grief," written with Lois Krahn, MD, is available from

Centering Corporation in Omaha, NE, North America's oldest and largest grief resource center, is publishing her 26th book, "Writing to Recover: The Journey from Loss & Grief to a New Life." It will be released shortly.

Please log onto Harriet's Website and learn more about this busy author and grandmother.

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Thursday, July 10, 2008

Low Cholesterol Pizza Recipes? You're Kidding!

By Bretislav Slansky

That is the reaction for most people. But as soon as you try these simple low cholesterol pizza recipes, you'll know it's true.

Personally I love pizza. I can't live without the smell of freshly baked, cheesy tasting pizza with bunch of veggies or other stuff.

Every time I watch movie at home, I have to bake a pizza. Otherwise I do not enjoy myself watching the movie. Which is about once a week.

I think that having pizza once a week is not a bad thing. If you do not overeat of course. And if you know how to cook low fat low cholesterol pizza, you have nothing to be ashamed for.

Ok, let's stop talking, put on some chefs uniform and presto; you have just become healthy pizza chef.

Healthy Pizza Recipe Preparation:

When trying to prepare healthy pizza, start with a fat-free pizza dough or crust. I love to prepare pizza out of pita bread. For all pizza, use substitution like fat-free cheese, fat free tomato sauce, crushed red pepper or garlic (which has cholesterol lowering properties).

Just be creative. Follow the samples of low cholesterol pizza recipes below and let your imagination create something great.

Here are samples of my favorite pizza recipes

Breakfast Pizza

You can just scramble some egg whites and put it on the top of your pitta bread or fat-free pizza crust. If you can find whole-wheat one, you are better off.

Top it with:

-smoked turkey "bacon"

-grated fat-free cheddar cheese

-diced green onions

Bake or broil your pizza until cheese melts. Cool down for a 5 minutes and enjoy.

Vegetable Pizza

Start with a whole-wheat crust. Top it with these:

-fat free mozzarella cheese, shredded

-sliced mushrooms

-diced red and greed peppers

-diced onions

Again bake it as an example above. Until cheese is melted.

Hummus Pizza

On top of your crust spread fat free hummus and top with:

-diced tomatoes

-chopped parsley

-ground cumin

Bake or broil until heated through. About 10 minutes on 350 degrees F.

Like I said before, experiment with these samples and you can create your own low cholesterol low fat pizza.

Hope you will get a lot of good ideas on how to make great tasting, yet healthier pizza.

And remember, you can use pita bread, all vegetables on your pizza. You can also cut skinless chicken breasts on stripes, grill it using something like George Freeman Grill and add that on top of your pizza.

Use your imagination!

Visit Brett Slansky's web site for more low cholesterol recipes

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Healthy Pizza Recipes

By Michael Haydon

Healthy pizza recipes are easily available even if you use the traditional ingredients contained in most recipes. But there is much more to consider. In my view pizza is a complete meal and a great source of healthy nutrition for children and adults alike.

There are no nutrition problems when eating pizza but you must follow some simple guidelines. It is no secret that overeating is the real underlying issue not the pizza itself. In fact most pizza recipes contain great sources of all food groups which nutritionists recommend to us for a healthy diet.

Here are some simple guidelines to follow when choosing your pizza recipe.

  1. Use fresh ingredients especially herbs and spices.
  2. Prepare your own sauces from fresh ingredients especially vegetables and herbs, like tomato, eggplant, basil and onions.
  3. Use the best quality olive oil where it is called for.
  4. Use cheese sparingly. Don’t fall into the trap of using too much cheese as this contributes most to the fat content of your pizza. Be restrained! Let the other ingredients and delicious flavours come through.
  5. Remember to have a balanced approach when constructing your pizza. This means making sure that the cheese doesn’t drown out the other ingredients. There is nothing better than tasting the fresh basil, the sumptuous tomato and the delicious eggplant.
There are a few secrets of the trade in making your own pizza; once you know them, it is not hard to make your own and it takes very little time. In fact, after you make it a few times you'll wonder why you made such a big deal out of it.

I have put together a collection of delicious pizza recipes over the years which have given me great joy. I am not overweight mainly because I eat pizza in moderation and use the best combination of delicious fresh and innovative ingredients.

I have learned that you can use seasonal ingredients of almost any kind to create new pizza recipes every year. Would you believe that my kids enjoy fruit pizza for dessert? Well, it’s true. I have used pizza recipes to introduce new tastes to my children. When they were reluctant to try Lima beans for example, it was a revelation to me that just putting a few on a pizza was a great way to let them taste something new and learn to enjoy it. Naturally I used some complementary ingredients to enhance the flavour but it sure worked.

Get some great recipes from Plus learn some trade secrets that will turn you into a pizza guru.

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Barbeque Shrimp Recipe - Easy to Make

By Norm Butler

You will find that the Barbecue shrimp recipe is one of the most mouth watering dishes you will experience, which will make you come back for more than one dish. The essential ingredients that are required to make this delicious dish follows, you require one to two pounds of shrimp, which can be either of medium or small sized and need to have well boiled, cleaned and peeled off and one third cup of fresh butter. Then, you need vegetable oil of two tablespoon as well as three-table spoon of lemon juice. Next, you require quarter teaspoon of salt, for taste, as well as ground black pepper for the same quantity.

The barbecue shrimp recipe also requires one bay leaf with spicy sauce amounting to three tablespoon and, garlic, well crushed to the core. The final ingredients include dried leaf basil, dried rosemary as well as paprika all amounting to half a teaspoon and a quarter teaspoon of pepper to make the recipe taste better.

The preparation of making the recipe includes heating the oil and the butter in a large fry pan until the butter melts. After, which you have to add shrimp and fry until it becomes pinkish in color. Then, add the remaining ingredients of the recipe and stir well so that it mixes better. You have to simmer and stir frequently until for abut to 3 to 5 minutes and keep it aside for over 5 minutes. Finally, you remove the shrimp that is well fried and serve it as well as pour sauce on top of the shrimp. The Barbecue shrimp is ready to serve.

For More Great Shrimp Recipes and a Full Preparation of the Barbecue Shrimp Recipe visit:

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Tuesday, July 8, 2008

Summer Patio Gatherings - Shrimp, Spiced Mango, and Avocado Salad With Citrus Dressing

By Karen Gifford

Want a light and tasty salad that will satisfy your guests with refreshing seasonal summer produce and plump sweet shrimp from our very own local waters? This recipe actually aired on the food network in November 2006, but with such a delightful mix of warm weather Florida favorites it's sure to impress your friends anytime and be a hit at any patio gathering.

For the Shrimp Marinade:

1/4 cup grapeseed oil
2 tablespoons Spanish-style smoked paprika
1 tablespoon finely grated orange zest
1 tablespoon coarsely cracked black pepper
1/4 teaspoon ground cayenne
3 cloves garlic, minced
12 extra-large shrimp (U-12), peeled and divided

For the Citrus Vinaigrette:

2 tablespoons lime juice
1 teaspoon Dijon mustard
1/4 teaspoon finely grated lime zest
1/4 cup grape seed oil
1/4 cup olive oil

For the Salad:

Coarse salt
1 tablespoon extra-virgin olive oil
4 loosely packed cups torn, soft lettuces, such as red oak and lolla rossa
1/4 cup finely diced red onion
1 mango, peeled, seeded, and diced
1 Haas avocado (or Florida avocado), peeled, seeded, and diced
Freshly ground black pepper

Make the marinade:
Whisk together all the ingredients in a large bowl. Reserve 2 teaspoons of the marinade. Add the shrimp to the marinade and refrigerate for at least 3 and up to 6 hours.

Make the vinaigrette:
In a large bowl, whisk together the lime juice, mustard, zest, and reserved marinade. While whisking, drizzle in the oils to form a smooth vinaigrette. Set aside.

Make the salad:
Remove the shrimp from the marinade; scrape off any excess marinade from the shrimp.

Season the shrimp, to taste, with salt. Heat the oil in a large skillet over a medium-high heat. Add the shrimp and cook, turning once, until just cooked through, about 1 1/2 minutes per side. Remove the skillet from the heat.

In a bowl, toss together the onion, mango and avocado. Dress lightly with some of the vinaigrette. Season with salt and pepper, to taste.

In a another bowl, lightly toss the lettuce with some of the vinaigrette and season with salt and pepper.

Mound the salad in the center of a platter and surround with the shrimp. Spoon some of the dressing over the shrimp and serve. (Reserve remaining vinaigrette for another use.)

Pair this salad with an entrée or serve on it's own with some chilled summer cocktails. Want a 'zingy' twist on an old favorite? Try a Cucumber-Basil Martini courtesy of Food and Wine Magazine.

Cucumber-Basil Martini


1 tablespoon sugar
1 tablespoon hot water
1 teaspoon finely grated fresh ginger
One 3-inch piece of cucumber-peeled, seeded and diced, plus 1 round for garnish
3 fresh basil leaves, 2 torn
2 ounces good gin
1 tablespoon fresh lime juice


  1. In a small bowl, dissolve the sugar in the hot water. Press the grated ginger through a fine strainer set over the bowl, releasing the juice.

  2. In a cocktail shaker, muddle the diced cucumber with the 2 torn basil leaves. Add the ginger syrup, gin, lime juice and a handful of ice. Shake well, then strain into a martini glass. Garnish the martini with the cucumber slice and the remaining whole basil leaf and serve.

Karen Gifford is a fulltime professional writer and owner of Karen Gifford Freelance Writing Services, LLC. Among her many writing services, she writes and designs Newsletters and other marketing material for Real Estate Professionals and Mortgage Brokers. Visit her website at or email her at to find out how you can get original articles or website content for your business.

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Monday, July 7, 2008

Crockpot Recipes For Summer Entertaining

By Suzanne Webb-Brikas

These crockpot recipes will keep your kitchen cool in the summer heat. Bring any of these delights to your summer parties, and your friends will be delighted, drooling, and lining up for the recipe, - and seconds...



1 large cream cheese softened

1 jar pizza sauce

1 small can chopped olives

1 medium onion chopped

1 pkg. sliced pepperoni

(and what ever else your pizza loving heart desires!)

1 pkg. grated cheese for pizza

Spread cream cheese in the bottom of slow cooker/Crock Pot. Then mix up the pizza sauce, onion, olives and pepperoni and spread on top of the cream cheese. Sprinkle with the pizza cheese and cook on low until the cheese on top melts. Serve with tortilla chips.



* 3 pounds chicken wings (16 wings)

* 1 large onion, chopped

* 1 cup soy sauce

* 1 cup brown sugar

* 2 teaspoons ground ginger

* 2 cloves garlic, minced

* 1/4 cup dry cooking sherry

Rinse chicken and pat dry. Cut off and discard wing tips. Cut each wing at joint to make two sections. Place wing parts on broiler pan. Broil 4-5 inches from the heat for 20 minutes, 10 minutes for each side or until chicken is brown. Transfer chicken to slow cooker/Crock Pot. Mix together onion, soy sauce, brown sugar, ginger, garlic and cooking sherry in bowl. Pour over chicken wings. Cover and cook on Low 5-6 hours or on HIGH 2-3 hours. Stir chicken wings once to ensure wings are evenly coated with sauce. Serve from Slow Cooker. Makes about 32 pieces.



1 (18.25 ounce) box chocolate cake mix

8 ounces sour cream

1 cup chocolate chips

1 cup water

4 eggs

3/4 cup vegetable oil

1 small box chocolate flavor instant pudding and pie filling mix

Lightly grease inside of crockpot. Combine all ingredients in large bowl. Pour into crockpot. Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours.

Serve hot or warm with ice cream.

These recipes practically make themselves. Isn't that the beauty of crockpot cooking? So get out of the kitchen, and back to your life. Haven't you worked hard enough today?

Suzanne Webb is passionate about food and easy healthy recipes.
Visit her website for reviews, Free Recipes and a Free Green Tea Sample.

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Fresh Corn Recipes Capture the Taste of Summer

By Harriet Hodgson

Nothing beats fresh corn on the cob with butter (not too much), salt, and pepper. My family loves fresh corn so much I often cook extra for other meals. Corn has no cholesterol, little sodium, vitamin A and calcium. Better yet, it contains 2 grams of fiber per half cup and fiber is necessary for health.

The recipe for corn fitters is an old one, yet just as delicious today. I have added Splenda blend to the recipe to bring out the sweetness of the corn. We eat sugar-free syrup, but you may serve the fritters with real maple syrup if you wish. Corn souffle is a tasty side dish for grilled steak, barbecued chicken and ribs. Follow the directions to the letter and serve immediately to ensure a light, puffy souffle.

Fresh Corn Fritters and Maple Syrup

1 cup cooked fresh corn

1 cup presifted regular flour

1 teaspoon baking powder

1/2 teaspoon low sodium salt

2 teaspoons Splenda blend

2 large eggs, room temperature

2 teaspoons canola oil

1/2 cup skim milk

Cut corn off the cob. Separate any kernels that are stuck together. Place corn in bowl and set aside.

Combine flour, baking powder, salt, and Splenda blend in small bowl. Whisk eggs, canola oil, and milk together. Add fresh corn. Stir wet mixture into dry mixture.

Fill a cast iron skillet half way with canola oil and heat. Drop batter by tablespoons into hot oil, turning once, and cook until fritters are golden brown. Serve with sugar-free maple syrup, sausage, bacon or ham, and mixed fresh fruit. Makes six servings.

Corn Souffle with Chiles and Red Peppers

3 large eggs, room temperature

3 tablespoons soft margarine

3 tablespoons gravy flour

1/2 teaspoon onion powder

1/2 teaspoon Splenda blend

1/4 teaspoon cumin

1/4 teaspoon paprika

1 cup skim milk

2 tablespoons canned green chiles, drained and diced

2 tablespoons roasted red peppers from a jar, drained and diced

1 cup cooked fresh corn

Heat oven to 350 degrees. Separate eggs into whites and yolks. Put whites in mixer bowl and yolks in medium bowl. Beat yolks with fork.

Melt margarine in medium saucepan. Stir in flour and seasonings. Cook for one minute. Add milk and, stirring constantly, cook until mixture thickens. Stir in a little egg yolk to temper sauce. Add remaining yolks and cook over medium heat until very thick. Remove from heat.

Fold diced chilies, red peppers, and corn into sauce. Beat egg whites until stiff but not dry. Stir several tablespoons of whites into vegetable-sauce mixture. Gently fold in the remaining whites and pour into ungreased souffle dish. Bake for 50 minutes. Makes 6-8 servings.

Copyright 2008 by Harriet Hodgson

Harriet Hodgson has been a freelance nonfiction writer for 30 years. She is a member of the Association of Health Care Journalists and the Association for Death Education and Counseling. Her 24th book, "Smiling Through Your Tears: Anticipating Grief," written with corn, corn on the cob,, MD is available from

Centering Corporation in Omaha, NE, North America's oldest and largest grief resource center, is publishing her 26th book, "Writing to Recover: The Journey from Loss & Grief to a New Life."

Please visit Hodgson's Web site to learn more about this busy author and grandmother.

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Thursday, July 3, 2008

Surprise Your Guests With Special July Fourth Recipes

By Julia Hayes

Fourth of July being the nation's birthday, is one of the most significant days for us to celebrate and express our most valued sentiments regarding freedom. We send fourth of July ecards, we enjoy the wondrous fireworks, we rock with music and what not? But the most noticeable fact about the July fourth is that, we have associated the holiday with exceptionally delicious dishes.

Each year July fourth comes in with air filled with the scent of festivity with a wide spectrum of entertaining events and tempting smell of burgers, barbecues, cakes and yummy desserts, making us lick our lips. Special food and drinks are really inseparable part of July fourth, without which the celebration would have simply lost its meaning. You can make fourth of July celebration this year an ever memorable chapter with some simple attempts to prepare some mouth watering recipes.

Bring A Crowd To Your Table With Amazing Fourth of July Recipes

The more you decorate your table with red, white and blue, the higher praises you can get from your beloveds on this fourth of July. Here are some very simple yet wonderful tips for making our nation's birthday more delicious. You can try out these fourth of July recipes to strike your family and friends with overwhelming delight.

July fourth Pork Barbecue


  • garlic powder
  • chili powder
  • 30 ounce of barbecue sauce
  • 1 pork roast approximately 8 pounds

    How To Prepare

    All you would require is a crock pot as it maintains a temperature that is relatively moderate. Keep the pork roast in the crock pot to season it with garlic and chili powder sprinkled over both both parts of the roast. Cover the pot and get it cooked on high for about three hours. Check it if it has started getting softer. If it is getting tender, take it out and pour off the liquid and add the barbecue sauce. Get it cooked for next couple of hours. Now you can easily shred the stuff to serve on the buns.

    With this quantity you can serve at least 10 to 12 members. It is beyond all doubts that each one of them will remember the taste for ever. Be sure that your friends will ask you the secret behind this fourth of July recipe

    July Fourth Minted Lamb Grill


  • 6 tbs honey
  • 6 tsp oil
  • 3 tsp white wine vinegar
  • 3 tbs Schwartz lamb seasoning
  • 24 lamb cutlets

    How To Prepare

    With a flick of your finger you can again delight your guests and family members with this easy-to-make fourth of July recipe.

    Take a bowl and combine the oil, Lamb Seasoning, vinegar and honey all together. Grill the lamb for 12 minutes, until it gets tender. You need to turn the cutlets frequently and brush with the mixture throughout cooking.

    This quantity will yield at least 10 to 12 servings and each of your guests love this fourth of July recipe.

    July Fourth Sweet-n-Sour Ribs Barbecue


  • 1 1/2 c Water
  • 2 1/2 c ketchup
  • 1/2 cup fresh honey
  • 8 ts Lemon Juice
  • 3 1/2 tb Worcestershire Sauce
  • 1 ts Pepper
  • 1 ts Salt
  • 2 sm Onion, chopped
  • 10 lb back ribs

    How To Make

    Combine the water, ketchup, honey, lemon juice, worcestershire sauce, pepper, salt, and chopped onion and cook the mixture for about 10 to 12 minutes stirring it occasionally. Then make a charcoal grill and cook the ribs over the moderately hot coals, turning it constantly and go on brushing the ribs with worcestershire sauce on each turn. Carry on the process until it is properly cooked.

    With this quantity you can serve at least 10 to 12 members.

    July Fourth Mango Mahi Mahi


  • 4 ½ lbs Florida Mahi Mahi fillets
  • 3 /4 cup of olive oil
  • 1 ½ cup chopped basil
  • 1 ½ cup Florida mango juice.

    How To Make

    This is again a very simple yet delicious preparation that can create a crowd at your table on July fourth this year. Cut the fish according to number of members and place them in a bowl. Combine the olive oil, mango juice and basil and stir it well to form a good mixture. Gently pour the mixture over the slices of Mahi Mahi, cover it and keep it undisturbed for an hour.

    By this time get the grill surface thoroughly prepared by putting oil coats. Also make a charcoal grill and when the coal is ready and the flame is no more there, cover it with gray ash. Now place fish slices on hot grill about half a foot from the hot coals and let each of the slices be grilled for at least 6 minutes on each side. When it is over serve the recipe with green salad.

    This quantity will yield at least 10 to 12 servings and be prepared for getting lots of praises on this this fourth of July recipe.

    These recipes are really easy to make and delicious. With all these special fourth of July recipes you can get a shower of praises this year - no doubt about it. Apart from sending emails and sharing your emotions to your loved ones, make the day more special with these special recipes.

    This fourth of July recipe article may be freely reprinted or distributed in its entirety in any ezine, newsletter, blog or website. The author's name, bio and website links must remain intact and be included with every reproduction.

    Julia Hayes is a freelance writer with a passion for ecards and getting connected with people through blogs and social networks. She writes blogs on Fourth of July Wishes and Ecards.

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  • Wednesday, July 2, 2008

    4th of July Desserts Suitable For Diabetics

    By Linda Carol Wilson

    July 4 is not only the birthday of our great country, it is also a day synonymous with the 5Fs; family, friends, fun, fireworks and food. And we diabetics don't want to be cheated on the food part of the celebration! Following, I have pulled together some great recipes that are suitable for diabetics and I believe, excellent dessert ideas for your Fourth of July celebrations.


    1/2 cup fresh blueberries

    1 cup fresh strawberries

    1 small package strawberry-flavored sugar-free gelatin

    3/4 cup boiling water

    1/2 cup cold water

    ice cubes

    3/4 cup frozen sugar-free whipped topping, thawed

    Wash fruit and pat dry on a paper towel; set aside. Reserve 3 strawberries with leaves still attached. Reserve 6 blueberries and set aside with the 3 strawberries. Get six parfait glasses and divide the remaining fruit evenly between them. Set aside.

    In a medium mixing bowl, stir boiling water into gelatin. Stir at least two minutes to dissolve gelatin completely. Put cold water in a two-cup measuring cup and add ice cubes to make 1 1/4 cups. Add to the gelatin and stir until slightly thickened. Remove any remaining bits of the ice cubes. Pour out 3/4 cup of the gelatin and set aside. Pour the remaining gelatin evenly over the fruit in the six parfait glasses. Refrigerate 1 hour or until set but not firm. Using a wire whisk, stir whipped topping into the remaining gelatin until smooth. Spoon over gelatin in parfait glasses. Refrigerate 1 hour or until firm. Before serving, top half the glasses with the reserved strawberries and half with the reserved blueberries.


    2 small pkgs sugar-free instant vanilla pudding mix

    3 cups low-fat milk

    8-oz light cream cheese, softened

    8-oz carton frozen sugar-free whipped topping, thawed

    16 Oreo sugar-free cookies, broken into pieces

    Mix together pudding mix and milk on low speed of electric mixer; add cream cheese and mix until well blended. Add whipped topping and mix well with a large spoon (do not use mixer). Add cookie pieces and mix in. Chill for several hours or overnight before serving.


    3/4 cup boiling water

    1 small pkg sugar-free orange gelatin

    1/2 cup cold orange juice

    1/2 cup cold water

    1/2 cup fresh raspberries

    1 small can mandarin oranges, rinsed and drained

    Put dry gelatin into a medium mixing bowl. Stir in boiling water and still at least two minutes until gelatin is completely dissolved. Stir in juice and cold water. Refrigerate approximately 1 1/2 hours until thickened to the point that a spoon drawn through the mixture leaves a definite impression.

    Take 3/4 cup of the thickened mixture out and set aside. Stir raspberries and orange segments into the remaining gelatin mixture. Pour into 6 serving dishes or into 1 larger bowl. Beat the reserved gelatin on high speed of electric mixer until fluffy and approximately doubled in volume. Spoon over gelatin. Refrigerate at least 3 hours until firm.

    If you don't mind heating up the oven--I suggest doing this early in the day--try these apple dumplings. We all know Apple Pie is considered very American but why not show your family and friends how creative you are by changing things up a little and going with Apple Dumplings instead?


    2 cups self-rising flour

    1/2 cup shortening

    3/4 cup low-fat milk

    5 cups chopped apples

    1 cup Equal Sugar-Lite

    1 tsp cinnamon

    Preheat oven to 375 degrees. Cut flour into shortening as if making a pie crust. Add milk. Make into a dough and roll out into a rectangle. Add Equal and cinnamon to apples and mix together. Spread apple mixture over dough. Roll up jelly-roll style and cut into slices. Place into a baking pan and pour sauce over all. Bake 1 hour.

    To make sauce: Bring to boiling:

    2/3 cup butter, 1/2 cup sugar, 1 cup Splenda and 1 1/2 cups boiling water

    NOTE: The sauce in this recipe uses 1/2 cup sugar. You can substitute 1/2 cup unsweetened applesauce or go with the sugar if you don't like the applesauce results. But be aware of this when fitting this recipe into your diet!


    1 sugar-free angel food cake

    1 pkg (8 oz) light cream cheese, softened

    1 small pkg sugar-free instant vanilla pudding mix

    1 tsp vanilla extract

    3 tbsp Splenda

    1 can lite cherry pie filling or no-sugar-added cherry pie filling

    1 small carton sugar-free frozen whipped topping, thawed

    1/3 cup chopped pecans, if desired for garnish

    Tear cake into bite size pieces and lay on bottom of a 9x13-inch pan. Mix pudding according to package directions and refrigerate until set. Mix cream cheese, vanilla and Splenda into the pudding. Pour mixture over top of cake pieces. Spread pie filling over pudding mixture. Top with whipped topping. Sprinkle chopped pecans over the top. Refrigerate 1 hour before cutting to serve.

    So whether you are diabetic or will be entertaining diabetics, try one of these easy, delicious recipes and enjoy dessert without feeling guilty or sabatoging your diet. Happy Holiday!

    For more of Linda's recipes and diabetic information go to

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