Amy's Kitchen

The Best Superbowl Recipes For Meat Lovers

2010-02-01T02:52:00.001+02:00

There are two great reasons to have a Superbowl party and they are the game itself and the food that goes with it. Superbowl party recipes traditionally tend to be meat-based and there is plenty of choice when it comes to the best Superbowl recipes to serve.

Chicken wings, mini hamburgers, meat-feast pizza squares, ham and cheese appetizers, chili con carne and fried chicken drumsticks are all popular Superbowl party food but what else could you make if you wanted to make something a bit different?

Ultra Meaty Superbowl Snacks

Superbowl Sunday is not a day to hold back. If you fancy sticky spareribs or honeyed chicken wings or a deep dish pepperoni pizza, it is the perfect time to treat your taste buds and your guests will be excited as soon as they set foot in the house and smell those wonderful aromas coming from the kitchen.

Nearly any meat can be used to make delicious Superbowl recipes. If you like lamb, what about making lamb burgers with fresh mint or lamb kabobs? If you fancy making a few different chicken appetizers, you can make spicy chicken wings, fried chicken dippers with a sauce, or even serve mugs of chicken stew to your hungry guests.

Pork is another nice meat to use for Superbowl recipes, whether you make bacon-wrapped dates, sweet Korean ribs or another pork appetizer recipe.

Recipe for Spanish Pork Rolls

This delicious snack recipe is from Andalusia in Spain. Pork loin chops are combined with prosciutto, eggs, breadcrumbs and spices for a really flavorful hot appetizer recipe. These quick easy appetizers are perfect for a Superbowl party. The pork loin chops should weigh about three ounces each.

What you will need:

6 1/2 inch thick boneless pork loin chops

2 minced cloves garlic

2 tablespoons minced fresh parsley

2 eggs

2 teaspoons milk

1 cup dried breadcrumbs

6 thin slices prosciutto or Serrano ham

Olive oil, for frying

How to make it:

Combine the garlic with the parsley in a little dish. Put the pork between a pair of waxed paper sheets and pound it to 1/4 inch thick using a mallet. Trim each cutlet to make a 3 x 5 inch piece.

Top each piece of pork with a slice of prosciutto or Serrano ham, then sprinkle the garlic and parsley mixture over the top. Roll the cutlets up, starting at the short end. Secure them with toothpicks.

Lightly beat the eggs with the milk, and then dip each cutlet into this mixture. Coat the cutlets in the breadcrumbs. Add an inch of olive oil to a skillet and heat it to 375 degrees F. Fry the pork rolls until they are cooked through and golden brown. This will take about 12 minutes. Drain them on paper towels, then cut 3/4 inch wide slices crosswise and serve warm.

If you are a meat lover, you can really indulge your senses on Superbowl Sunday and make some delicious Superbowl recipes for your friends. Chicken, beef, pork and lamb are just some of the meats you can use to make the most delicious Superbowl party recipes and, with plenty of appetizers for your guests to enjoy, you can make the occasion really fun and memorable.

EasyAppetizerRecipes.net You Make the Appetizers, We Help You Make Them Delicious.

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Potato Salad Recipe

2010-01-30T15:29:00.002+02:00

Potato And Mayo Salad

The secret to a good potato salad is to mix the dressing in while the potato is still hot.

1 kg Potatoes, cut into cubes
2 Chopped Onions
1 Green chill
30 ml Sunflower oil
30 ml White vinegar
15 ml Mustard powder
250 ml Mayonnaise
1 Bunch chopped fresh coriander
10 ml Peri peri
5 ml Salt
5 ml Black pepper

Method: -

Cook potatoes in boiling salted water until tender. Drain potatoes and dry lightly with absorbent paper.

Shop onions and add to potatoes; leave aside.

Whisk together chilli, oil, vinegar, mustard powder, mayonnaise, coriander, peri-peri, salt and pepper.

Toss and lightly mix into potatoes.

Serve chilled with braised chops or grilled fish.

Main Courses:- Moroccan Chicken Recipe

2010-01-21T18:21:00.003+02:00

Moroccan Chicken
(A tangy, sticky, Moroccan-flavored dish)

1 Large Chicken, cleaned and cut into small pieces, drained salt to taste.
5 ml Whit pepper
40ml Butter
30ml Oil
2 Sliced onions
5 Cinamon sticks
3 Whole cloves
15ml Tumeric
15ml Chicken spice
15ml Peri peri
30ml Ginger and garlic paste
20ml Lemon juice
60ml Honey
200g Pitted dates
100g Apricots
300ml Orange
1 Finely grated rind of an orange.

Method:-

Season chicken with salt and pepper. Heat butter and oil in a pot and brown chicken portions well.

Remove from pot, stir in onions and braise until golden. Add all remaining ingredients to pot except the dates, chicken and orange rind.

Bring to the boil and then reduce the heat. Add chicken, dates and ring to pot. Cover and simmer for 30 - 40 minutes.

Note: It is important that the lid of the pot fits well. If not, place a layer of foil between pot and lid.

Serve with yellow rice.

Serves 4-6

Frozen Adult Drink

2010-01-20T18:52:00.002+02:00

A Bullet To The Head:
(The name says it all. Drink with caution and be sure to have adesignated driver)

1 cup Ice
1 oz. Vodka
1 oz. Light rum
1 oz. Tequila
1 oz. Gin
1½ oz. Sweet and sour mix
3 oz. Cola

Put ice in a blender. Blend until ice is crushed. Add all the other ingredients and blend until smooth. Serve immediately.

Starter - Sweet and salty nuts

2010-01-19T18:49:00.002+02:00

Sweet & Salty Nuts:-
(An appetising snack before a meal)

250g Balanced almonds
250g Pecans
¼ Cup sugar
1 Teaspoon Salt
1 Teaspoon Ground cinnamon
Pinch Ground cloves
½ Teaspoon Curry powder
¼ Teaspoon Ground cumin
½ Teaspoon Ground black pepper

METHOD:-

Preheat oven to 180°C.
Put almonds and pecans on a large baking tray and bake until goled and crisp, usually takes 5 - 10 minutes.
Remove and allow it to cool.
Mix the sugar, salt and spices in a bowl.
Mix almonds and pecans in a large heated frying pan. Add the spice mixture over the heated nuts.
Cook while stirring over a medium heat for 5 minutes.
They should turn golden. Heat more is necessary.
Sugar must melt and coat nuts.
Shake the frying pan often so that the nuts cook evenly. Using a wooden spoon, separate the nuts if they stick together.
Once the nuts are cooked, remove them from the heat and spread them on a lightly oiled baking tray to cool.

Serving Suggestion:-
Serve in a snack bowl with a chilled glass of red wine.

Chicken Casserole Recipes

2010-01-18T18:24:00.001+02:00

By Mary J West

Chicken casserole recipes are a wonderfully filling and versatile choice for your family meals. Chicken combined with pasta or rice, vegetables and seasonings can produce some "stick to your ribs" kind of dishes. These recipes often include dairy products such as cheese, sour cream and cream based soups which greatly add to the "yum" quotient. Here are some choices that you will enjoy.

Chicken with Broccoli Casserole

Have you used curry in your chicken recipes? It is a healthy spice that imparts good flavor.

4 chicken breasts.2 or 3 (10 oz.) boxes frozen broccoli

spears, cooked

2 cans cream of chicken soup

1 c. mayonnaise.1/2 tsp. curry powder

1 c. soft bread crumbs (or cracker

crumbs)

2 tbsp. melted butter

1 tbsp. lemon juice

4 oz. pkg. shredded cheese

Cook broccoli and arrange in baking dish. Add chicken pieces. Mix soup, mayonnaise, lemon and curry powder. Pour over chicken. Sprinkle with cheese, crumbs and paprika. Bake 1/2 hour at 350 degrees.

Chicken Pot Pie

Here is a nice version of chicken pot pie using flaky biscuits.

2 (10 3/4 oz.) cans cream of broccoli

soup

1 c. milk

1/4 tsp. thyme leaves, crushed

1/4 tsp. pepper

4 c. cooked cut up vegetables

(broccoli, carrots, potatoes, etc.)

2 c. cubed cooked chicken or turkey

1 (10 oz.) can Hungry Jack flaky

biscuits

In 3 quart baking dish, combine soup, milk, thyme and pepper.

1. Stir in vegetables and chicken.

2. Bake at 400 degrees for 15 minutes or until mixture begins to bubble.

Meanwhile, cut each biscuit into quarters. 3. Remove dish from oven; stir. Arrange biscuit pieces over hot chicken mixture. Bake 15 minutes or until biscuits are golden brown.

The possibilities for meals using chicken casserole recipes are almost endless.

Do these dishes sound good to you? Chick here to visit my blog where you'll find a good variety of chicken casserole recipes. Pick out one for dinner.

Article Source: http://EzineArticles.com/?expert=Mary_J_West

http://EzineArticles.com/?Chicken-Casserole-Recipes&id=3559114

Marie Biscuit Pudding: Dessert Recipe

2010-01-17T19:41:00.003+02:00

DESSERT

Marie biscuit pudding:-

This recipe is quick and easy to make.

2 Packets Marie Biscuits
500ml Fresh Cream
2 cups Milk
Grated chocolate to decorate

Beat the fresh cream until soft peaks appear at the surface. An electric beater may be used. Soak the biscuits in the milk and place one layer in a 20cmx20cm Ca

Chocolate Mousse Recipe

2010-01-16T20:37:00.002+02:00

DESSERTS

Chocolate Mousse:

100g Cooking Chocolate
300ml Fresh Cream

Method:-

Beat freshcream until thick. Melt the chocolate. Once chocolate is melted, fold into freshcream. Place mixture into a glass dish or into wine glasses and put it in the fridge until set.

Snacks - Mini-Pies With Sour Cream Pastry:(a soft delicious pastry with slight layers)

2010-01-15T21:54:00.005+02:00

Snacks
Mini-Pies With Sour Cream Pastry:-
(a soft delicious pastry with slight layers)

750ml Cake flour
2ml Salt
250g Butter, cut into small blocks
250ml Sour cream

Mince Filling-

400g Mince
1 Medium onion, finely chopped
5ml Salt
5ml Cumin powder
5ml Cayenne pepper
3ml Tumeric
5ml Coriander spice
10ml Garlic and ginger paste
50ml Fresh coriander, finely chopped.

Method:-

Preheat the oven to 200°C. Grease 2 baking trays; keep them aside.

Sift flour and salt twice. Rub butter into flour mixture until it resembles breadcrumbs. Pour all the sour cream into the flour mixture at once and mix into a firm dough.

Use your hands to bind the pastry. Do not add water. Bring together and cover with plastic. Leave to rest in the fridge for 30 minutes. Roll and fold three times. Allow the pastry to rest. Roll and fold twice more and use as required.

Filling:-

Rinse and drain mince in a colander. (Never leave mince in water as it will be waterlogged).

In a pot, braise onions in a little bit of oil until it is golden. Add mince and mix well. Add spices, garlic and ginger and blend well. Braise mince till done and fairly dry. Add the fresh coriander and mix it well.

Assembly:-

Use a flower cutter to cut the pastry into rounds. Fill each round with filling and cover with another round of pastry as for pies. Brush with egg and sprinkle them with poppy seeds.

Bake at 200°C for 15 minutes abd then at 180°C until they are golden.

Note: This pastry improves with standing and can be made 3 - 4 days in advance. It may also be frozen for up to 6 months.

Makes 15 - 20

Mini Pitas:-

(Crispy, flavoursome and succulent).

500g Cake flour
5ml Sugar
5ml Salt
1 Packet instant dry yeast
1 Egg
60ml Oil
180ml Lukewarm water (approximate)

Filling:-

30ml Oil
1 Onion, chopped
500g Chicken mince
15ml Paprika
15ml Cajun spice
15ml Barbeque spics
10ml Garlic and ginger paste
100ml Mayonnaise
Salt to taste

Method:-

Preheat oven to 180°C. Spray a baking tray with non-stick cooking spray

Sift flour, salt and sugar together. Sprinkle with yeast and mix through. Beat together egg and oil; add water and mix. Add to dry ingredients. Mix into a soft dough, adding more water if necessary.

On a table, knead dough until it is smooth and elastic. Lightly oil a clean bowl and place dough in it. Lightly smear the top of the dough with oil and cover with cling wrap. Place bowl in a warm place and allow dough to double in size - about 45 minutes. Once risen, knock down.

Divide dough into half. Take one half and roll into a sausage. Cut into small pieces and roll each piece into a smooth ball. Ball must be the size of a walnut. Allow balls to double in size.

On a lightly floured surface, flatten balls and with a round cutter, cut into even-sized rounds. Bake for about 5 - 7 minutes until baked through. Do not over-bake or they will be too brown and dry. A pita bread tends to be light in colour. Remove to cooling rack and cover with a damp cloth to keep them soft.

Make filling:-

Heat oil in a large pan. Add onions and fry until soft and transparent. Add spices and chicken and fry for 8 - 10 minutes.

Cool chicken mixture and stir in mayinnaise.

When ready to surve, cut pitas in half, but not entirely through. Pile a chicken stir-fry into the pita pockets and serve immediately.

Note: Whilst shaping each pita, place on baking tray and cover pitas with a damp cloth to prevent them from rising too much. A tray of water can be placed at the bottom of the oven to create steam. This keeps the pitas soft.

Makes 36

Party with These Cocktail Drink Recipes!

2010-01-15T15:43:00.007+02:00

Hi there,

Here are some cocktail drink recipes to start off with. They really come in handy when you're having a party at home and need to satisfy your guests with refreshments. They are easy to make and all you need is a blender.

Orange Blossom:

6 fluid ounce gin

4 fluid ounce orange juice

1 tablespoon lemon juice

1 level tablespoon sugar

2 ice-cubes

Blend all ingredients together for 15 seconds,

strain if desired.

Frozen Daiquiri:

8 fluid ounce rum

2 fluid ounce concentrated lime juice

10 ice-cubes

Place all ingredients in the goblet and blend for

30 seconds or until slushy. Serve immediately.

Sherry Flip:

2 egg yolks

3 fluid ounce sherry (use brandy if preferred)

2 teaspoon sugar

Blend all ingredients for 10 seconds.

Serve in a wine glass.

Sprinkle with nutmeg

Stinger:

7 1/2 fluid ounce brandy

3 fluid ounce creme de menthe

1 1/2 fluid ounce lime juice

4 ice-cubes

Blend all ingredients for 15 seconds and strain if

desired.

How to Make Devil Bars Recipe -- Happy Halloween!

2009-10-28T15:26:00.002+02:00

HAPPY HALLOWEEN!

Video By usafireandrescue

Spooktacular Halloween Recipes

2009-10-28T15:14:00.005+02:00

Halloween is a holiday for your kids to have fun. I thought this was a cute Halloween Recipe video, I thought I would share with everyone. Enjoy the time you have with your children!

Vido By lisamariemary

How To Make Halloween Treats-Bug Juice

2009-10-28T15:08:00.001+02:00

Video By MasterMindBecky

Recipes and Fun Activities For Easter

2009-03-20T18:53:00.001+02:00

By Tammy Embrich

It's that time of year again when daffodils will soon be in bloom, trees will be budding, and a lot of folks will be anxious to get out and work in their flower beds. It's called spring! And with spring comes the Easter bunny. An exciting and fun time for both kids and parents.

My all-time favorite Easter candy were those marshmallow peeps. Every spring (to this day), I indulge in a package or two. I love them so.

There are lots of fun activities for kids on this special spring holiday. Go beyond egg decorating and help your little ones decorate cute things for the house. Maybe some homemade crayola pictures to display in the windows or perhaps create an Easter tree. Egg relays are a lot of fun as well. You know the game with the egg and the spoon where teams are paired up and the winners are the ones who carries the eggs from point A to point B? This game can be mixed with children and parents for even more fun!

Cookie decorating can be a fun activity too. Bake the cookies ahead of time and make them in all shapes. Egg shaped, bunny shaped, or anything you wish. Make sure you have plenty of pastel food coloring for the frosting along with lots of sprinkles. Another cool idea...have your kids help you prepare the Easter meal. Put a special, homemade apron on them and they will feel like a real chef. It's pretty much tradition to prepare a ham for the meal. But what can you make as side dishes and desserts?

Let's explore a couple of ideas...

Easter Cupcakes

Ingredients

(for basic cake recipe-about 12 cupcakes)

1/2 cup butter or margarine
1 cup self rising flour
1/2 cup sugar
2 tbs milk
2 large eggs
12 Easter-themed cupcake liners
frosting
food coloring
sprinkles
cupcake or muffin pan
small chocolate bunnies

Directions
Preheat the oven to 375 degrees F. With a wooden spoon, mix the butter and sugar together until smooth, ( about 2 min). Add the eggs and milk and stir thoroughly.

Gently fold in the flour and mix until completely blended. Divide the batter evenly into the cupcake liners. Place the pan of cupcakes on a shelf just above the center for 15 minutes.

After cooled, frost the cupcakes in the color of your choice. The kids will have fun decorating the cupcakes with the sprinkles and the chocolate bunnies.

Family's Favorite Potato Salad

Ingredients

2 lb small red potatoes, unpeeled
6 eggs
3 celery stalks
1/4 cup finely diced red onion

For Dressing:

1/2 cup mayonnaise
1 tablespoon mustard seeds
1 green onion, including the tender green tops, finely chopped
1/4 cup finely chopped fresh parsley
1 teaspoon dry mustard
salt and pepper to taste

Directions
Boil the potatoes and eggs. I always put them in the fridge overnight to prevent the potato salad from turning out mushy. Peel the potatoes and the eggs and cut into small chunks and toss them into a large bowl. Add the celery and red onion and toss briefly to mix. Set aside.

For Dressing: In a small bowl and using a fork, stir together the mayonnaise, mustard seeds, green onion, parsley, dry mustard, salt and pepper, mixing well. Pour the dressing over the potato and egg mixture and mix well.

For best flavor, cover and chill for up to 2 hours before serving. Sprinkle the parsley over the top and serve.

Extra Family Activity

With today's global economic conditions...there are many children and families in need. Why not make up some special baskets that you can donate? This is something that kids can help with as well. You will be putting smiles on many faces. Share the joy of giving this Easter.

Article Written By Tammy Embrich

You can find more articles by Tammy at Parenting Articles

Tammy also offers free work at home job leads, free business tips, free work at home articles, and more work at home resources at Work At Home Forums

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Super Bowl Fat or Fun? Try this Delicious Low Fat Dip

2009-01-14T16:51:00.001+02:00

By Sara Gray

Yep! The Super Bowl is just around the corner. And that usually means a lot of food, a lot of calories, a lot of carbs. But you don't have to miss out on all the fun eating if you are watching your weight.

Even if you are on a diet, I've learned that flavor does not have to be sacrificed. Yes, fat does tend to make things taste better, but when flavored correctly, you won't even miss it in your recipe.

Are you going to or hosting a Super Bowl party? Then, this Chickpea Dip served with vegetables is perfect to serve right along side of all the heavy, fatty dips that everyone else serves. It tastes so good that no one will ever think, "uh oh, low-fat... boring!"

What you'll need:

- 1 12.5-ounce can chickpeas (drained and rinsed well)

- 2 Tablespoon fresh lemon juice

- 3 drops hot pepper sauce

- 2 cucumbers (peeled, seeded and diced)

- 1/4 red onion (diced)

- 1 cup plain low fat yogurt

- 1/2 Tablespoon olive oil

- 1 carrot (grated)

- 2 Roma tomatoes (finely chopped)

- Pita bread or toasted wheat bread

First, blend the chickpeas, yogurt, lemon juice, olive oil, and hot sauce in a blender or food processor until smooth. Put all the cut vegetables in a bowl and mix gently. Next, transfer the dip to another shallow serving bowl and spoon the vegetable mixture on top of the chickpea dip, leaving an outer rim of dip in view.

Serve the dip with cut up pita bread or toasted wheat bread triangles. You can also serve this low fat appetizer with any of the chip recipes found on
my Chips and Dip page.

Not only is this dip nice to look at, but it is really delicious. Everyone will devour it and not feel guilty! Even the die-hard fans of greasy chicken wings and fat-full dips and chips will like this.

This very pleasing easy appetizer recipe serves 6 people. Serve with pita bread or toasted wheat bread triangles.

Nutrition Information per Serving

Calories 157

Fat 4g

Cholesterol 2mg

Fiber 5g

Sodium 42mg

Enjoy!

Sara Gray is an avid lover of appetizers and has created a great website called Easy Appetizer Recipes where you can find delicious ideas for all kinds of hot and cold appetizers, raclette grilling, tapas small plates, snacks, chips and dip ideas, and appetizer soups.

Article Source: http://EzineArticles.com/?expert=Sara_Gray
http://EzineArticles.com/?Super-Bowl-Fat-or-Fun?-Try-this-Delicious-Low-Fat-Dip&id=431815

Superbowl Recipes - No Fuss Chicken Wings

2009-01-14T16:45:00.001+02:00

By Brandy Summers

Finger lickin good chicken wings that will fall off the bone.

25 whole chicken wings

1 (12 oz.) bottle chili sauce

1/4 cup lemon juice

1/4 cup molasses

2 tablespoons Worcestershire sauce

6 garlic cloves, minced

1 tablespoon chili powder

1 tablespoon salsa

1 teaspoon garlic salt

3 drops hot pepper sauce

Directions

Cut chicken wings into three sections; discard wing tips. Place the wings into a 5-quart slow cooker.

In a bowl, combine the remaining ingredients and pour over the chicken. Stir to coat completely. Cover and cook on low for 8 hours or until the chicken is tender.

=> Superbowl Recipes: Game Time Nachos

These cheesey nacho chips are really easy to make and will be a big hit!

1 (6 oz.) pkg. processed cheese product, cubed

1/4 cup shredded Cheddar cheese

3 tablespoons milk

1-1/2 teaspoons taco seasoning mix

1-1/2 cups Roma tomatoes, finely chopped

Fresh cilantro, chopped

Tortilla chips

Directions

In a medium saucepan, cook the cubed cheese product, Cheddar cheese, milk and the taco seasoing mix over medium low heat; stirring frequently. Cook until the cheeses are melted and a smooth consistency.

Meanwhile, arrange the tortilla chips on a large serving platter.

Pour the warm cheese mixture over the chips. Top with tomatoes and cilantro. Serve immediately.

=> Superbowl Recipes: Popular Party Mix

This version is made in a slow cooker, which allows the spices, cheese and butter to mingle together into a savory snack.

4 cups Wheat Chex

4 cups Cheerios

3 cups pretzel sticks

1 (12 oz.) can salted peanuts

1/4 cup butter

2 to 3 tablespoons grated Parmesan cheese

1 teaspoon celery salt

1/2 to 3/4 teasoon seasoned salt

Directions

In a 5-quart slow cooker, combine the Wheat Chex, Cheerios, pretzels and the peanuts.

In a bowl, combine the butter, Parmesan cheese, celery salt and seasoned salt; mix well. Drizzle over the cereal mixture and mix thoroughly. Cover and cook on low heat for up to 3 hours; stirring every 30 minutes.

Serve warm or at room temperature.

When you need to make a quick meal, there's nothing like a hot, bubbly homemade casserole to make mouths water and have 'em lining up for seconds. Go here for instant free recipes => http://www.best-casserole-recipes.com

Article Source: http://EzineArticles.com/?expert=Brandy_Summers
http://EzineArticles.com/?Superbowl-Recipes---No-Fuss-Chicken-Wings&id=908797

Chocolate-New Year Chocolate Popcorn

2008-12-30T22:50:00.005+02:00

By Allen Wheeler

Peanut butter and jelly. Currier and Ives. Lennon and McCartney. Bill and Hillary. Some things just seem to go together. This chocolate recipe combines two of my favorites: popcorn and chocolate.

As we enter 2009, the parties and festivities will be in full swing. As you may know, Chocolate is a well known stimulant. Chocolate contains small amounts of caffeine and theobromine. In small doses, caffeine has positive benefits. It increases vigilance, and stalls the symptoms of tiredness. This chocolate popcorn recipe will be a hit with your numerous family and friends, but it also will help you to stay awake while you endlessly entertain. I have found this wonderful chocolate popcorn recipe in a book published in 2007. The book is authored by Camilla V. Saulsbury and is titled, "Enlightened Chocolate". It has great information and wonderful recipes. I hope you enjoy this chocolate popcorn recipe.

New Year Chocolate Popcorn

Makes 16 Servings

8 cups air-popped popcorn (popped without salt or fat)
1/2 cup honey
1 tablespoon butter
2 tablespoons unsweetened cocoa powder (not dutch process)
1/2 teaspoon salt
1/2 teaspoon cinnamon

1. Preheat oven to 300*F. Spray a 15 X 10-inch jelly roll or other large rimmed baking pan with nonstick cooking spray. Place popcorn in a large metal or glass bowl lightly sprayed with nonstick cooking spray.

2. Combine the honey, cocoa powder, salt, and cinnamon in a saucepan over medium heat. bring to a boil, stirring just until combined.

3. Cook, without stirring, for 2 minutes. Pour honey mixture over popcorn in a steady stream, stirring to coat.

4. Spread popcorn mixture in an even layer into prepared pan. Bake 15 minutes. remove from oven, and cool completely in pan. Store in an airtight container.

Nutrition Per Serving (1/2 cup):
Calories: 55;
Fat: 1g;
Protein: .6g;
Cholesterol: 2mg;
Carbohydrate: 12g;

Be sure to visit our web site for more chocolate popcorn recipes and other wonderful food creation ideas and practical cooking tips.

For more chocolate popcorn recipes, register your email and receive weekly FREE recipes and other food creation information by directing yourself to my website, http://www.foodcreate.com. If you have recipes to share, comments, or questions, email me at info@foodcreate.com.

Article Source: http://EzineArticles.com/?expert=Allen_Wheeler
http://EzineArticles.com/?Chocolate-New-Year-Chocolate-Popcorn&id=1803967

New Years Eve Party Menu Ideas For A Fantastic New Years Eve Party

2008-12-29T16:37:00.002+02:00

By Gail Leino

Hosting a New Year's Eve Party can be great fun. It's a way to reminisce with friends, and to look forward to what the new year will bring. Here are some ideas for food and drinks to start you off:

New Year’s Eve offers plenty of parties with friends and family to celebrate another year. You will find there are many menu options for New Year’s Eve. Most of these options include a lot of champagne, wine or beer depending on your preferences. You will also want to include plenty of items to eat. If you are having an informal party you may just get cold cut platters, cheese platters, vegetable platters, and many chips and dips to share. Or you could have a full scale meal with a potluck dinner for you and your friends. Here are a few other ideas:

A typical dip you may find at a New Year’s Eve party will be ranch. You can make the ranch from scratch or you may just buy a jar of pre-made ranch dip. My favorite ranch dip is created with sour cream. You can find the powered ingredient you need for ranch at any store. I prefer Hidden Valley combined with a little sour cream to make a sturdy yet tasty dip.

A great recipe for hors d’oeuvres includes Little Smokies in a beer sauce with a cheese dip. First you need a package of Little Smokies and a bottle of beer. Any beer will do. You heat the sausages in the beer while you create a cheese sauce. Typically a cheese sauce will include a little milk, flour, and your favorite cheese. It can be cheddar, Monterey jack, or even Colby. The idea is to have something that works well with the beer flavor, but also not over power the beer flavor.

Catering for your New Year’s Eve party need not be difficult. Try to prepare as much of the food ahead of time as you can; microwave-friendly food will make your party MUCH easier. Above all, however, enjoy spending time with your guests and ushering in the New Year in style.

Mrs. Party... Gail Leino takes a common sense approach to planning and organizing events, celebrations and holiday parties with unique ideas for New Years party supplies and fun party games. She explains proper etiquette and living a healthy life while also teaching organizational skills and fun facts. The Party Supplies Hut has lots of party ideas with hundreds of free holiday printable games and free birthday party activities. Over 100 adorable Themes including Party Supplies to fit your birthday celebration, holiday event, or "just because" parties. Party themes include cartoon characters, sports, movie, TV shows, luau, western, holidays, and unique crazy fun theme ideas.

Article Source: http://EzineArticles.com/?expert=Gail_Leino
http://EzineArticles.com/?New-Years-Eve-Party-Menu-Ideas-For-A-Fantastic-New-Years-Eve-Party&id=686642

A Weave Bacon Recipe! LOL!

2008-12-12T18:39:00.004+02:00

Okay, If you have never seen a Weave Bacon Recipe, now you can.

I was on twitter.com today and one of my new friends I am following added the link below. You have to check it out!

You will never look at bacon the same again!LOL!

If I Die A Bacon-Related Death, I'd Like It To Be Because Of This

A Sample Detox Diet Recipe

2008-12-09T15:39:00.002+02:00

By Abraham Foster

A detox diet, and any detox diet recipe, is formulated to cleanse your body of the free radical molecules and chemicals which are harmful to it. Your detox diet recipes will be made from delicious and nutritious foods which will restore your health instead of harming it, and with a commitment from you, will get your future food choices turned in the right direction.

One Detox Diet Recipe

Here's a sample diet detox recipe, which makes either a great meal or a snack, to give you an idea of how delicious most detox diet recipes really are:

Creamless Spinach Soup

Ingredients:

Two pounds chopped organic spinach
One teaspoon chopped organic garlic
One cup organic diced onion
One cup organic diced carrots
One cup organic diced celery
One cup organic diced leek
Two organic bay leaves
On sprig organic thyme
Two tablespoons cold-pressed organic olive oil
Six cups purified water

(You should use organic ingredients in any detox diet recipe, because they are grown without any of the toxic herbicides, insecticides, and fertilizers which you are trying to flush from your system.)

In a large pot, sauté the garlic in the olive oil over medium heat for two minute, while slowly adding the celery, leek, carrots, and onion. The onions will become translucent when they are cooked, and then you can add the water, thyme, and bay leaves. Bring the mix to a boil, turn down the heat, and let it simmer, covered for sixty minutes. Remove from the heat and allow to cool for an hour before straining out the thyme and bay leaves.

When the mixture is cooled, puree it in a blender and return it to the pot, adding the chopped spinach. Cook the mix over medium heat until the spinach has wilted, and remove it from the heat immediately. You want to avid over cooking the spinach or you will destroy its nutritional content. All foods, but especially fruits and vegetables, will lose some of their nutrients when they are cooked, so it's a good idea to eat your fruits and veggies raw when you can.

Detox Diet Recipe Basics

While you're enjoying your Creamless Spinach Soup, you can learn more about the basics of detox diet recipe A detoxification program will have you choosing from a large selection of fruits and vegetables, because you want as broad a spectrum of vitamins, minerals, and phytonutrients as possible. You won't be eating any junk or fast foods, or using wheat, dairy products, eggs, or refined sugars and flours in any diet detox recipe, so you'll have to learn the magic of flavoring your foods with herbs and spices, and cooking them with healthy and flavorful oils.

You can also find more info on detox center Detoxbliss.com is a comprehensive resource which provide information about Diet.

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Culinary Family Traditions - Christmas Recipes

2008-12-09T15:30:00.000+02:00

By Tammy Embrich

The holidays bring about numerous opportunities to gather with family to celebrate the season of sharing and giving. Throughout the years my family has collected quite a list of some favorite Christmas recipes.

These favorites have been enjoyed over and over again, and we have yet to grow tired of them.
We've shared some precious memories in pitching in and preparing the holiday meals.

Here are just a few of our family favorites:

Christmas Punch (One of Tammy's recipes)

Ingredients

1 1/2 liter of chilled 7-Up
About 20 scoops of green lime sorbet
2 Tbsp of lemon juice

Directions

Gather up your favorite punch bowl set. Make sure it is washed and cleaned for use. Pour the chilled 7-Up in the punch bowl. Scoop up 20 scoops of sorbet into the 7-Up. Add the lemon juice and then give the punch mixture a quick stir. Serve immediately.

Cheesy Potato Casserole (My Sister's Recipe)

Ingredients

32 oz frozen hash browns
1 small onion, chopped
1/2 cup melted butter
1 can cream of chicken soup
1 8 oz tub of sour cream
1 bag shredded cheddar cheese
Salt and pepper to taste
Optional: 1 cup crushed corn flakes or potato chips

Directions

Mix onion, soup, sour cream, and cheese in bowl.

Place potatoes in 9 x 13 baking dish. Pour melted button on top. Then stir in mixture of remaining items.

Sprinkle corn flakes or potato chips on top. Bake uncovered @ 350 degrees for 45-50 minutes.

Ambrosia Salad (My Sister-In-Law's Recipe)

Ingredients

2 cups shredded coconut
1 8oz container whipped cream, thawed
1 11oz can madarin oranges, drained
3 apples, peeled and chopped
3 bananas, sliced
1 8oz can pineapple chunks, drained
1 10oz jar maraschino cherries, drained
3 cups miniature marshmallows
Optional: 1/2 cup chopped walnuts

Directions

In a large bowl, combine the whipped cream, coconut, chopped nuts (if desired), apples, pineapple, mandarin oranges, marshmallows, and cherries. Mix together well and refrigerate for 30 to 45 minutes.

Important Tip: Wait until right before serving to peel and add the bananas to help preserve them from turning brown.

There was a time when we did a recipe exchange. This was a lot of fun...plus it was a perfect way to get lots of great recipes to be enjoyed by the whole family.

Here's a neat holiday gift idea for your family members

Make a scrapbook up of memories including family favorite recipes, events, pictures, and even special memories shared by the family. Get creative with this and include lots of illustrations. This will be a gift that will be special to your family and will last for a lifetime.

It's important to keep your family traditions going...and keep sharing them even when the Grandchildren and Great Grandchildren come along.

There's nothing more important than gathering with your family and just being together and sharing old memories, laughing, and loving one another.

Written By Tammy Embrich

Tammy owns and operates two work at home websites, a work at home forum, a recipe site and three blogs.

She offers free parenting articles, free recipes, cooking tips, and more. You can visit Tammy at Cookin At Home and Parent Zone.

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Recipe Stuffing Ingredients - Facts and Benefits

2008-12-04T06:57:00.001+02:00

By Roy Primm

Recipe stuffing ingredients like cornbread, holiday sausage, cranberries and other traditional seasonings can go great with poultry. For example, roast turkey, chicken and duck. Now that more people are slowly getting back to traditional cooking because of the tight economic climate, more holiday cooks will be looking for holiday recipes.

Today we'll cover the many benefits and other tips to making one of the biggest holiday favorites. What's that? Cornbread stuffing, chicken stuffing and other stuffing favorites. With so many new cooks predicted to hit the kitchens, stoves and ovens this holiday season, its' important to know the basics of making a good stuffing. Because if you can pull it off, you'll be the envy of your family and friends.

Cornbread Stuffing and Chicken Stuffing Benefits

A good cornbread stuffing or chicken stuffing is not only tasty, but they're one of the warmest comfort foods you can make. Stuffing is a taste treat for the holidays or during any cold weather climate.

Contrary to popular belief, these two popular stuffing's is easy to make and very economical. Besides being easy to make and containing low cost ingredients, stuffing recipes stays with you a long time and can be nutritious.

Cornbread stuffing and chicken stuffing, often classified as a working mans food. Why? Because of its ability to fill you up and stay with you hours after you eat it, much like beans, or macaroni. That's why it's such a favorite side dish in northern and southeast climates during the chilly fall and winter months.

Stuffing Recipes Versatility

A stuffing recipe is also versatile, meaning you can add almost anything to it, much like a casserole. You can add fruit such as apples or cranberries, vegetables such as onion. Vegetables like celery, peas, parley, spinach, carrots. You can even make it a main dish by adding any chopped, sliced or diced meat of your choosing.

A recipe for stuffing is ideal for any left-overs you may want to get rid of in your refrigerator. Another reason stuffing recipe is so versatile? Because you can make it as heavy or light as you want to make it.

If you want to make it heavy add more butter, eggs or cream. If you want to make it lighter with less calories, because you're watching your weight, replace the butter, eggs or cream with water, chicken or turkey broth.

Yes, recipe stuffing ingredients continues to expand. In fact, the only limit to the scope of ingredients, seasonings and flavors is your imagination. You can experiment with seafood such as shrimp, lobster or even claims.

Bread Stuffing In The Bird vs. Bread Stuffing In A Baking Dish

More people choose to place the stuffing inside a turkey or chicken the traditional way. But with more calorie conscious and health conscious cooks emerging, the choice of cooking it in a separate baking dish continues to grow. By cooking bread stuffing in a baking dish and not inside poultry, you'll avoid the grease runoff associated with the traditional cooking method.

Stuffing Recipe Cardinal Rule

Whatever method you choose to cook your next stuffing recipe. Whatever recipe stuffing ingredients you choose to use, the cardinal rule for any stuffing recipe? Make sure it's moist and not dry - and everything else will fall into place.

Now that you have the basics, try one of the many good stuffing recipes available online

Roy Primm has written hundreds of food and recipe articles that help others appreciate fine food. To get the latest soul food recipes including his delicious southern cornbread stuffing recipe and more go to ... Recipe Stuffingl

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Holiday Ham Recipes

2008-11-17T19:49:00.000+02:00

By Candis Reade

A baked ham recipe with flavorful fruity sauce!

Ingredients:
1. 12 slices cooked ham, about 1/2-inch thick
2. 6 slices pineapple
3. 1 cup raisins
4. 1 cup pineapple juice
5. 1 cup water
6. 2 tablespoons cornstarch

Preparation:
Place 6 ham slices in shallow baking dish. Arrange pineapple slices over ham slices; top with remaining ham slices. In a saucepan over low heat, combine raisins, pineapple juice, and water. Simmer for 10 minutes. Mix cornstarch with 2 tablespoons cold water and stir into hot juice mixture. Continue cooking, stirring, until mixture is thickened and smooth. Pour sauce over ham slices. Bake 20 minutes at 350°. For each portion, allow 2 slices of ham and a slice of pineapple; serve with sauce and hot cooked rice, if desired. Serves 6.

Nutritional Content:
Depending on the fat content of the meat, hams are great source of high-grade proteins from animals. It is favorably good as compared to beef because of a great energy content of 1,200 up to 2,600 calories for every pound. Aside from this, hams are also great source of vitamins and minerals such as Vitamin B1, riboflavin, iron, calcium, phosphorous and niacin.

History:
Hams are made from rear legs of hogs. These are prepared meticulously as food. It can be fresh ham or cured ham. Generally, holiday ham recipes center on the salting, and smoking of the meat, as well as, drying. Approximately 18% to 20% of the weigh to the hog goes to the ham. In the US, aside from the rear portion of the animal, the shoulder hams, the picnic hams, and California ham are also some of the varieties that are marketed. These are some of the varieties of hams that you can purchase in the market today.

Candis Reade is an accomplished niche website developer and author.

To learn more about Holiday Ham Recipes, please visit My Holiday Foods for current articles and discussions.

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Classic Thanksgiving Recipes

2008-11-05T17:30:00.006+02:00

By Catherine Olivia

It's that time of year again. Time to start looking for some great Thanksgiving dinner recipes. In my family I am in charge of this dinner and I want to satisfy myself and my family. I do this by trying new recipes. This way I'm challenged when time comes to cook, and my family gets their old tried and true Thanksgiving favorites and gets to try some new dishes, some of which may become tried and true too!

It's easy to do an internet search for Thanksgiving menu ideas. If you do this you'll end up with millions of search results, but how do you know you can trust a recipe? There are hundreds of thousands of food blogs out there and frankly, not all the recipes are good. The way you know you can trust a recipe is it's source. It doesn't necessarily have to come from a "food site" but, if it's referenced it should be from a cook book, or other trusted source, such as a well known chef, and that source should be named.

So what are some tasty and easy Thanksgiving dinner ideas? How about a new twist on stuffing? Try a stuffing with Sausage, Apple and Sage, or maybe even a homemade Chestnut Stuffing. How about adding a cranberry side dish such as Fresh Cranberry Orange Compote or making a tangy Cranberry Apple Chutney? These Thanksgiving side dish recipes are quick and easy.

Make sure that you use the turkey giblets to make a Thanksgiving dinner. A homemade turkey broth is the only way you can assure you're going to get the best flavor out of your stuffing. A well seasoned turkey broth truly makes all the difference in the outcome of your dishes. I wouldn't consider making Madeira Gravy without my homemade stock.

If you've never cooked a turkey, or if you simply want a reminder it's also easy to find tips on cooking a turkey online. Year after year I make notes about my dinner. I may have cooked too much of one thing and not enough of another. My family may not have liked a new dish or may have. Making notes after cooking my Thanksgiving dinner is a way I remember from one year to the next.

One of the tricks to successful Thanksgiving dinner is not just the recipes, it's knowing how to time the dishes. Every year I make a time-line for cooking. This way I'm assured that all my stuffing, vegetables and side-dishes come out perfectly cooked, and all at the same time. This way when we sit down to eat everything is hot and ready. Having a time-line also takes stress off of me. All I have to do is follow my list and I know that everything will be under control.

Don't forget to ask family members to bring a dish to your dinner. Share your Thanksgiving recipes with them. Maybe you can ask a sister-in-law to make a side-dish of Pearl Onions au Gratin and ask your mother to make the Bourbon Cranberry Sauce and have your sister make the Campbell's Green Bean Casserole. Perhaps you can assign each of them a dessert item like a Strawberry Trifle or Red Velvet Cake.

We love hosting our family, I enjoy trying new recipes and they enjoy tasting new dishes. It's a win-win situation for us!

Catherine Olivia is an expert when it comes to new and classic Thanksgiving dinner recipes. You can find her tasty and easy recipe ideas by visiting http://www.greenbeansnmore.com

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Vintage Recipes For Turkey Round-Up and Caramel Star Blondies

2008-11-03T18:33:00.001+02:00

By Linda Carol Wilson

Following are a couple of recipes from my mother's old metal recipe box. I love vintage recipes and received a treasure trove of them at her death. These older recipes are quick, simple, tasty, and very economical. Turkey Round-Up is a simple turkey casserole, excellent for using leftover turkey (or chicken). With the current increases in grocery prices, ways to use leftovers are very important to many families. Caramel Star Brownies is a recipe from a Brach's candies advertisement that I found in mom's recipe box.

TURKEY ROUND-UP

This is another recipe my mother got years ago from The Workbasket magazine. This little homemaker's magazine featured recipes sent in by readers. It also featured knitting and crocheting patterns. It was a very important little magazine especially for many rural homemakers.

2 cups diced cooked turkey
1 cup frozen peas, cooked
1/2 cup diced celery, cooked
1 can cream of chicken soup
Chinese noodles

Combine all ingredients, except noodles, together in a bowl. Pour into a greased casserole dish, top with noodles and bake at 350 degrees until bubbly.

CARAMEL STAR BLONDIES

This is a recipe from an old BRACHS Stars candy advertisement. This recipe brings back happy memories for me. I grew up in a rural area outside a small town in Southern Indiana. I have fond memories of going "into town" on Saturday's for our weekly family shopping trip. There was a little candy store on the corner down by the railroad tracks. My mother would take me in there where she would get some bridge mix for herself and allow me to get a few Brach's Chocolate Stars in a little white bag. What a treat that was!

14-oz Brach's Milk-Maid Caramels
1/3 cup evaporated milk
1 box yellow cake mix
3/4 cup melted margarine
1/4 cup evaporated milk
1 cup chopped nuts
12-oz bag Brach's Chocolate Stars

Melt caramel and 1/3 cup of the evaporated milk over medium heat. Let stand. In seperate bowl, chop Chocolate Stars. In another bowl, combine cake mix, margarine, milk and nuts. Grease 9x13 pan. Spread half of dough in bottom of pan and bake at 350 degrees for six minutes. Remove pan from oven. Sprinkle chopped Chocolate Stars over crust. Pour caramel mixture over the layer of Stars. Spread remaining dough over the top. Bake 15 minutes at 350 degrees.

Enjoy!

For Linda's diabetic recipes and information go to http://diabeticenjoyingfood.squarespace.com For more of her vintage recipes, visit her at http://grandmasvintagerecipes.blogspot.com

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Help Me Donate To Charity!

2008-09-24T20:21:00.003+02:00

I am asking for those who care to donate your time and effort in helping me donate my earnings from a social site called Yuwie. My link below will take you to the blog for details and if you would like to help me donate my earnings then all I ask is that you join by hitting the blue Banner at the top of the page.

I am donating 100% of my Yuwie Earning to one Charity a month.

When you join go to the blog and you can do one of two things;

1) Vote for a charity listed in the blog
2) Request for a charity to be added to the blog.

I am not asking for money just your time to be active on my profile. In order for this to work I need everyone to comment on my stuff on the social site.

http://ww3.yuwie.com/blog/entry.asp?id=60318&eid=481818

Best Weight Loss Smoothie Recipes

2008-08-27T18:56:00.003+02:00

By Janis Breazell

There are tons of people who are quickly turning to the use of their own home blenders and creating power smoothies for their workout journey!

Why should you do the same? Well, let's just say that you will get tons of incredible benefits when you are trying to lose weight.

There are studies that prove that soy-based smoothies can help you lose weight up to three times as faster than a person who doesn't use the same thing.

It's a great thing that you should definitely start embracing today!

Drinking/Eating a smoothie also has something that is proven to be an "appetite" suppressant - not only will you consume tons of nutrients, but it will also reduce your urge to eat and your overall body's addiction to fatty and salty foods; something that will cause you to gain weight quickly!

It just keeps you full for hours - imagine making a smoothie with soy & whey protein, yogurt, fibers, fruit nutrients, etc; it's just an incredible way to lose weight as long as you follow the correct recipes!

Not to mention that smoothies can give you the perfect breakfast - power breakfasts are the most important part of ANY diet and can help lose that appetite all the way after you lunch-time schedule - it's that great with nutrients, and helps your body lose the weight quickly.

If you add protein to your weight loss smoothie - you'll have a heightened metabolism, which can lead to a heighten energy level, self-esteem level, and can make you much more productive throughout the day! Do you see why Weight Loss smoothies are the way to go?

Protein helps you build muscle - even if you do not want to be super bulk, protein will help you get that muscle mass to reduce the fat - remember, muscle build helps reduce muscle fat - so the real question is: Finally - what are the smoothie recipes?

Banana Smoothie

Step #1 - Make sure that you have a blender and about 5 ice cubes - more or less.
Step #2 - 7 &1/2 to 8 ounces of soy milk [soy milk is definitely the most healthy]
Step #3 - Two Tablespoons of Vanilla [Preferably Herbalife French Vanilla Mix]
Step #4 - ½ of a Banana [Fruit]

In a Rush? - Try "Fruit Juice" Recipe"

Step #1 - Add 8 oz of Fruit Juice from your local Grocery or Convenience Store
Step #2 - Add Herbalife French Vanilla Formula #1
Step #3 - Shake it
Step #4 - No need to take it out of the container - unless you want to of course

Banana-Strawberry Fruit Smoothie Recipe

Add One Frozen Banana
Add 5-7 Frozen Strawberries
1 and One-Fourth Cup of Water [preferably cold of course]
1 TableSpoon of Skim Milk Powder
1 Tablespoon of Whey Protein or Soy Protein Powder [Add a Little extra if wanted]
1 Table Spoon of Flax oil

Losing 9 Pounds in 11 Days using the FatLoss4 Idiots Program sounds like an impossible feat. By creating a diet that stimulates the metabolism and reduces fat - a person will be able to lose weight; no matter their body type! If you are interested in how you can lose 9 pounds in 11 days using the "Fat Loss 4 Idiots" dieting plan, then visit http://fattlosers.blogspot.com for more information

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Labor Day Party Menu Ideas for a Summer Labor Day Party

2008-08-20T20:39:00.002+02:00

By Gail Leino

Labor Day is one of the last chances you and your family will get to enjoy a summer barbeque, and it really is a nice way to celebrate all the hard work you and your loved ones put in for the rest of the year. It was created by the Central Labor Union to give working men the day off; now, many people see it as a paid opportunity to enjoy spend time with loved ones! Here are a few catering ideas:

A menu you may create for Labor Day is barbeque ribs, potato salad, coleslaw, watermelon, and cupcakes for dessert. Any simple, tasty, picnic-friendly food that your family loves will be suitable though.
Broccoli salad is another healthy dish you may find for Labor Day. All you need is a 1-2 large heads of broccoli, ½ red onion chopped, 10-12 slices of cooked bacon broken up (substitute bacon bits), ½ cup of raisins, 1 cup of mayonnaise, ½ cup of sugar, and 2 tablespoons of vinegar. You just combine all of the ingredients and you have a salad to eat along with your barbeque.

Another great recipe is ham and cheese salad. You take 1 cup of chopped ham, 1 cup of chopped cheese (preferably to types of cheese, any kind), ¼ chopped onion, ¼ chopped red pepper, and 1/2 cup of mayonnaise. You may need to add more mayonnaise to make it creamier, but that will be your choice. You combine all the ingredients in a bowl until the ingredients are well coated with mayonnaise.

Dips and other salads work great with crackers or chips depending on your preference for Labor Day.

It’s a good idea to keep your food options for Labor Day simple. And just because food is fairly quick and easy to make, doesn’t mean it shouldn’t taste good too. Before you know it your guests will be coming back for more.

Mrs. Party... Gail Leino takes a common sense approach to planning and organizing events, celebrations and holiday parties with unique ideas for Labor Day party supplies and fun party games. She explains proper etiquette and living a healthy life while also teaching organizational skills and fun facts. The Party Supplies Hut has lots of party ideas with hundreds of free holiday printable games and free birthday party activities. Over 100 adorable Themes including Party Supplies to fit your birthday celebration, holiday event, or "just because" parties. Party themes include cartoon characters, sports, movie, TV shows, luau, western, holidays, and unique crazy fun theme ideas.

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Easy Autumn Apple Recipes

2008-08-12T17:51:00.003+02:00

By Rachel Paxton

Fall is in the air! Fill your kitchen with the aroma of fresh
baked apples. Here are some easy autumn apple recipes that your
family is sure to enjoy.

Apple Crisp

4 c. sliced apples

1/2 c. oatmeal

1/3 c. soft margarine or butter

2/3 c. brown sugar

3/4 tsp. cinnamon

1/2 c. flour

3/4 tsp. nutmeg

Preheat oven to 375 degrees. Place sliced apples in greased pan.
Blend remaining ingredients until mix is crumbly. Spread over
apples. Bake 30-35 min. (or until apples are tender) and topping
is golden brown. Serve warm with cream, ice cream, or cool whip.
Rhubarb, peaches, huckleberries, etc., may be used instead of
apples.

Applemallow Bake

6 c. (6 medium) peeled and thinly sliced apples

3 c. miniature marshmallows

1/4 c. cinnamon candies

Preheat oven to 350 degrees. In ungreased 9x5 inch loaf pan or 1
qt. baking dish, mix apples, cinnamon candies, and 2 c.
marshmallows. Top with remaining 1 c. marshmallows. Bake,
uncovered, for 45-50 min. until apples are tender. Serve hot.

Apple Cake

4 c. fresh apples (diced)

1/2 c. vegetable oil

2 tsp. vanilla

1 tsp. salt

1 c. chopped nuts

2 c. flour

1 tsp. cinnamon

2 c. sugar

2 well-beaten eggs

2 tsp. baking soda

Mix apples and sugar thoroughly. Add vegetable oil, nuts, eggs
and vanilla. Mix and add flour, baking soda, salt, and cinnamon.
Bake in greased 9x13 pan for 1 hr. or until shrinks from edges of
pan. Serve plain, iced, or with cool whip.

Rachel Paxton is a freelance writer and mom who is the author of
What's for Dinner?, an e-cookbook containing more than 250 quick
easy dinner ideas. For more recipes, organizing tips, home
decorating, crafts, holiday hints, and more, visit Creative
Homemaking at http://www.creativehomemaking.com

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http://EzineArticles.com/?Easy-Autumn-Apple-Recipes&id=297480

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Budget Meal Plans

2008-08-07T14:42:00.004+02:00

By Rachel Cotler

WHAT'S FOR DINNER?

For most Americans, juggling life can be very difficult. First you have to contend with long hours at work, endless laundry, dishes,paying bills and of course your children who ask the popular question, "What's for dinner?". Grocery shopping, planning meals, and the preparation of meals take a lot of time, and usually by the end of the week you are so burnt out you end up feeding your dear family hot dogs and mac-n-cheese. Did you know that 63% of Americans are overweight and many people suffer severe health problems because of the food that they eat? There are several ways to cut back on the time spent cooking and preparing food for your family without denting your budget or preparing less than nutritious meals.

THE PLAN

The first important step in starting anything new is to have a plan. First things first, decide how much money you can invest every month on groceries. Make sure you take in account all of the extra items you need for breakfast, and lunch. The plan I have in place is simple. The basic ingredients you should always have in your kitchen should be purchased from a bulk retailer like Cosco, or Sam's Club, where you can purchase large amounts of certain ingredients for a fraction of the price.

For all of your fruits and veggies, try shopping at your local farmer's market. You will save a ton of money and you are supporting your local economy. Now take a look at all the meals you would normally make in a month and find all of the common ingredients. You will probably see, to list a few, Chicken, Pork, Beef, Olive Oil, Garlic, Rice, Pasta, Corn, Green Beans, Cheese, Eggs and Milk. Then you must decide which items will store for a long period of time, that can be bought in bulk, that you can save money on. Shop once a month for these items. Why go to the store several times a month for groceries.

THE EXECUTION

Write your recipes in chronological order. I'm sure you are wondering " What does that mean?". I mean write your recipes down in an order in which one recipe could flow into another recipe. If your going to have Sausage and Peppers over Rice tonight, you should make 3 x the amount your family would consume. When everyone is finished eating dinner you simply throw your Sausage and Peppers into a blender and turn it into a sauce, then split it 2 ways. The first portion left over can be frozen for a quick pasta dinner some other time when your in a hurry, and the second portion can be saved for chicken Parmesan for another meal.

Now for the rice, save the first portion for a chicken and rice dinner and the second left over portion for a quick soup made with left overs. Did you notice the mention to the chicken? This is where time is your friend. When you prepare the chicken for your "chicken and rice dinner", you can prepare the chicken for your chicken Parmesan as well. Then you can just freeze your preparation for a different night. There are so many ideas you can come up with by making a simple list and finding common trends. With a little time and effort you can be feeding your family homemade, quick dinners, that are healthy, every night of the week.

Rachel, is a single mother who writes recipes and meal planning on a budget. You can learn more by visiting my website at http://www.budgetmealplans.com

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http://EzineArticles.com/?Budget-Meal-Plans&id=1228271

400 Best-Ever Budget Recipes: How to create fuss-free, economical and delicious dishes, with fabulous recipes shown step-by-step in 1300 beautiful photographs; ... low-cost dishes for all the family that

Alkaline Diet Recipes

2008-08-01T04:10:00.002+02:00

By Micah Kurz

Welcome to an article about alkaline diet recipes. First, a little background info on the alkaline diet and then we can get into a few recipes. The alkaline diet was discovered by Dr. Robert Young. Through his study of the blood he found that healthy blood was a direct reflection of a healthy or alkaline diet. So he basically determined foods to be either alkalizing or acid causing. He found that when a person eats foods that are primarily alkalizing the body as a whole runs at an optimum level.

The Alkaline Diet Recipes are recipes that are designed to alkalize the body and therefore would consist only of food that is alkalizing to the body.

It is recommended that you start of your day with alkaline diet recipes that can be blended into a drink. The idea behind this is that the liquid form of these nutrients is more easily assimilated by the body. One of the alkaline diet recipes is as follows:

Super Alkalizing Green Smoothie

1 Cup of Good Water: alkaline water if available(fresh spring water is typically alkaline)

1 cup of organic blueberries

2 large unripe bananas

2handfuls of spinach,kale, chard, or some dark green leafy vegetable

seaweed-arame, kelp, dulse

1 shot of wheat grass juice

Combine the ingredients in a blender with some ice cubes. Mix thoroughly, and enjoy. A delicious start to your list of alkaline diet recipes, this smoothie will supercharge your day.

The next of the alkaline diet recipes is my personal favorite. It is very simple to make and quite tasty.

Spring Salad

Organic Spring Salad Mix

Add whatever greens you lie (kale, chard, spinach, collard)

cucumbers

onions

Summer black radishes

Toss the salad how you like and use this dressing.

Olive oil

fresh squeezed lemon juice

table spoon sea salt

dried crushed basil

dried crushed oregano

The amounts for the above recipe can be adjusted to your liking. The dressing tastes best when it is allowed to sit a day before you use it. Both of these alkaline diet recipes are extremely alkalizing. They contain very alkalizing ingredients.

Another thing that I like to to with my salads and other recipes, is to add freshly sprouted sprouts to them. Sprouting is an easy and extremely cheap way to add super alkalizing and biogenic foods to your alkaline diet recipes. Mung beans, broccoli, and lentils are all very good choices for sprouting. To sprout all you do is soak seeds in a jar overnight. Then you rinse the seeds and drain them 2-3 times a day for around 7 days. Keep the sprouts in a dark room or covered with NO light until the last day. Then set them in a spot where they can get moderate sunlight for about six hours. You will notice that they start to turn green from as they begin to produce chlorophyll. Finally, add the sprouts to your favorite alkaline diet recipes and enjoy!

For more recipes and tons more info on the alkaline diet please visit: Alkaline Diet

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The Pleasure of Grilling Rib Eye Steaks

2008-08-01T04:06:00.001+02:00

By Richard Calvin Myers

Ask anyone you know about what he would like to eat on his next night off and for sure, you will hear one answer -steak. And ask any steak lover about what they think is the best steak and around 50% of them would tell you that it's none other than a grilled rib eye steak. Are you surprised? You shouldn't be because after a tiring week of working, every one of us craves for a delicious yet easy dinner. Especially in summer, there is nothing as fulfilling and as sumptuous as a beautiful rib eye steak grilled on hardwood fire. The habit of building a fire, the tempting aroma and the delightful flavor of grilled rib eye all contribute to the simple pleasure of the tradition of grilling rib eye steak.

If you have already had the experience of grilling rib eye steak on a live fire, for sure, you have already felt that pleasure mentioned above however, if you haven't, just read on and take advantage of the few guidelines that will help you get the delight of grilling rib eye steak as well as the great results you are looking for, for that sumptuous dinner anybody would want to have.

How to Have Succulent Grilled Rib Eye Steak:

Grilling rib eye steak is like grilling any other type of steak. You should begin with the quality of meat cut the right way. If you are able to do this, your grilled rib eye steak will certainly shine without the need for elaborated tenderizers or flavorings. How would you assess the quality of meat you will be using for your next grilling rib eye steak agenda? Remember that prime meat is superior, choice meat is just a runner up and select is third placer and you shall never choose "select" meat for a steak. The grading system of meat especially the rib eye is based on the amount of the visible fat that shows throughout the muscle tissue and this is called marbling. The meat for your grilled rib eye should be richly marbled and when this is the case, it gets higher grade because it is juicier, more flavorful and tenderer. This is because of the intramuscula fat that bastes and melts while grilling it. Also, because the fat in the meat insulates, marbling can provide the prevention of the meat being overcooked.

Planning on Grilling Rib Eye Steak? Try the recipe below:

Grilled Rib Eye Steak

Ingredients:

2 20 oz boneless rib eye steaks (about 1 ½ inches thick)
1 tbs. of fresh thyme leaves 2 tbs. of black pepper (freshly ground)
1 tbs. of extra-virgin olive oil 1 tbs. of course salt

Cooking Directions

1. Mix the thyme, olive oil, and black pepper in a dish and make sure to rub both sides of steak with an equal amount of the mixture. Set aside while preparing the grill.
2. Make sure that the fire is hot enough to cook the steak. Sprinkle a small amount of salt on the sides of the steak. Grill one side for 5 or 6 minutes and another side for 3 or 4 minutes.
3. Serve the steak on a serving platter. Have it rest for around a minute or two for the juice of the steak to settle.

Now that you know how to grill a rib eye steak perfectly and you've got one great recipe, you are set to have that sumptuous dinner brought to you by grilling rib eye steak.

Inside The Grilling Coach you will find recipes, techniques and videos for cooking great steaks, ribs, chicken, vegetables, and much much more. Visit us at: http://www.TheGrillingCoach.com

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http://EzineArticles.com/?The-Pleasure-of-Grilling-Rib-Eye-Steaks&id=1262311

Add Sweet Corn to Your Home Cooking

2008-07-29T16:49:00.001+02:00

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.
Visit: http://omni-innotech.com/FavoriteRestaurantRecipes.html

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Hungarian Beef Goulash Recipes

2008-07-28T17:36:00.001+02:00

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 http://www.downloadfocus.com/cat_recipes_hungarian.php

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Hungarian Cuisine

2008-07-28T17:31:00.002+02:00

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 http://www.downloadfocus.com/cat_recipes_hungarian.php

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Family Favorite Asian Crock Pot Recipes

2008-07-25T15:36:00.003+02:00

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' http://familycrockpotrecipes.com

Find quick and easy family recipes and meal planning articles at 'Quick and Easy Family Recipes' http://quickandeasyfamilyrecipes.com

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http://EzineArticles.com/?Family-Favorite-Asian-Crock-Pot-Recipes&id=988726

Orange Chicken Recipe

2008-07-25T15:02:00.002+02:00

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:

http://www.successfulcookingfroma-z.com

Thank you.

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

2008-07-24T17:35:00.002+02:00

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

Ingredients

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

Ingredients

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

Ingredients

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

Ingredients

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 www.school-lunch-ideas.com, a website featuring healthy lunches your kids won't trade.

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Ideas For On The Fly Breakfast Recipes

2008-07-23T17:41:00.002+02:00

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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Healthy Dinner Recipes For a Healthier You

2008-07-21T19:55:00.005+02:00

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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Two Techniques to Grill Whole Chicken

2008-07-12T19:13:00.001+02:00

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

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.

Spatchcock

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.

Resources:

Homemade Barbecue Sauce - Great easy recipes.

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Healthy and Delicious - Tilapia Fish Recipes

2008-07-12T19:04:00.002+02:00

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

2008-07-12T18:52:00.003+02:00

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

Ingredients

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

Method

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

Ingredients

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

Method

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.

http://www.harriethodgson.com

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 http://www.amazon.com

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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Low Cholesterol Pizza Recipes? You're Kidding!

2008-07-10T20:49:00.000+02:00

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

2008-07-10T20:45:00.002+02:00

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.

Use fresh ingredients especially herbs and spices.
Prepare your own sauces from fresh ingredients especially vegetables and herbs, like tomato, eggplant, basil and onions.
Use the best quality olive oil where it is called for.
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.
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 http://www.pizzacookbook.com Plus learn some trade secrets that will turn you into a pizza guru.

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http://EzineArticles.com/?Healthy-Pizza-Recipes&id=395747

Barbeque Shrimp Recipe - Easy to Make

2008-07-10T20:42:00.000+02:00

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: http://ShrimpRecipe.org

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

2008-07-08T18:07:00.002+02:00

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

Ingredients

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
Ice

Directions

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.
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 http://www.karenjgifford.com or email her at karen@karenjgifford.com to find out how you can get original articles or website content for your business.

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Crockpot Recipes For Summer Entertaining

2008-07-07T17:59:00.002+02:00

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...

Appetizer:

PIZZA DIP

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.

Entree

CHICKEN WINGS IN TERIYAKI SAUCE

* 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.

Dessert:

DECADENT CHOCOLATE DELIGHT

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

2008-07-07T17:54:00.003+02:00

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.

http://www.harriethodgson.com

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 http://www.amazon.com

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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http://EzineArticles.com/?Fresh-Corn-Recipes-Capture-the-Taste-of-Summer&id=1226929

Surprise Your Guests With Special July Fourth Recipes

2008-07-03T14:16:00.003+02:00

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

Ingredients

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

Ingredients

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

Ingredients

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

Ingredients

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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4th of July Desserts Suitable For Diabetics

2008-07-02T15:55:00.003+02:00

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.

AMERICANA PARFAITS

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.

OREO COOKIE DESSERT

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.

SUNSHINE CUPS

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?

APPLE DUMPLINGS

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!

CHERRY DELIGHT

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 http://diabeticenjoyingfood.squarespace.com

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Quick and Easy 4th of July Food Recipes For the Domestically-Challenged

2008-06-18T00:35:00.002+02:00

By Geri Chase

I don't cook much. It's not my thing. It's not that I don't know how, it's just not one of my favorite things to do. I will never be in the pages of Taste of Home or Better Homes and Gardens. If you are like me and need some easy recipes for your 4th of July BBQ, then I'm you huckleberry. This has got to be the all-time easiest meal I have ever made. It has made me look like freakin' Martha Stewart when one look at my house will tell you I am sooo NOT Martha Stewart.

Because I'm the sharing, caring type I am happy to share my recipes with you, so that you too may be the "Hostess with the Mostest" (or Host, as the case may be, but then Hello!?! That wrecks the rhyme!) this year at your Independence Day festivities! The shopping list looks daunting, but don't let it scare you. This meal is going to be a breeze and I expect you to mention me in your "Great Hostess/Host" award acceptance speech.

Shopping List:

Chicken Breasts

1 Bottle of Italian Dressing - NOT Fat Free (your choice, I like Kraft Roasted Red Pepper Italian)Baking potatoes

Milk

Butter

Sour Cream

Bacon

Green Onions

Grated Cheddar Cheese

Salt/Pepper

Green Salad in a Bag

Tomatoes

Cucumbers

Dressing of Choice

Croutons and other Salad toppings

Orange Juice or Citric acid (vitamin C tablets)
Chocolate syrup

Bananas

Apples

Pineapple chunks

Berries (raspberries, blackberries, strawberries)

Wooden Skewers

Chicken<

If you are grilling, then this is a great and easy chicken recipe. Don't ask me about beef, my husband does the steaks and burgers. Put Chicken Breasts in Freezer size Ziploc Bag, along with entire bottle of dressing. Put in fridge for minimum 3-5 hours. Overnight is even better and will yield much tastier results. Don't forget to turn the bag over every once in awhile to marinate both sides of the chicken. When ready, place chicken on grill, cook until there is no pink in the center. Be sure to discard marinade, it has yucky chicken germs and you wouldn't want to make your guests sick. That would be bad. And very un-Martha Stewart. That's it!! Chicken is DONE!!

Twice Baked Potatoes

I found this recipe last year on Allrecipes.com. It's so good and simple to make. You can even cook the potatoes in the microwave if you're short on time!

INGREDIENTS:

4 large baking potatoes

8 slices bacon

1 cup sour cream

1/2 cup milk

4 tablespoons butter

1/2 teaspoon salt

1/2 teaspoon pepper

1 cup shredded Cheddar cheese, divided

8 green onions, sliced, divided

DIRECTIONS:

Preheat oven to 350 degrees F (175 degrees C). Bake potatoes in preheated oven for 1 hour. Meanwhile, place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. When potatoes are done allow them to cool for 10 minutes. Slice potatoes in half lengthwise and scoop the flesh into a large bowl; save skins. To the potato flesh add sour cream, milk, butter, salt, pepper, 1/2 cup cheese and 1/2 the green onions. Mix with a hand mixer until well blended and creamy. Spoon the mixture into the potato skins. Top each with remaining cheese, green onions and bacon. Bake for another 15 minutes. Serve hot! These are so yummy, I could eat one all by itself for a meal!

Green Salad

INGREDIENTS:

Bag of Salad Greens

Dressing

Tomatoes

Cukes

whatever other salad veggies and fixins you want to throw in

DIRECTIONS:

Okay, seriously?!! You just cut up the veggies and throw everything in a big bowl. Right before its time to serve the food, you can toss the salad with dressing if you like, or you can let your guests dress their own salads. Martha would probably toss; I would probably not, but whatever. This is your gig.

And finally, in order to make it a complete meal, something sweet:

Dessert Fruit Skewers

INGREDIENTS:

Berries (raspberries, blackberries, strawberries)

Apple Chunks

Bananas

Pineapple Chunks

Chocolate Syrup

Orange juice or citric acid (crushed vitamin C tablets)

Skewers

I would place all the fruit on a huge platter and let the guests make their own skewers. But if you want to pre-make them (you are trying to show me up, aren't you!) follow these steps:

DIRECTIONS:

Cut fruit into bite-size pieces. Be sure to coat apple and banana pieces in orange juice or citric acid to prevent oxidation (browning). Slide fruit onto skewers and drizzle with chocolate syrup. Cover with plastic wrap and chill until time to serve. If you don't want the hassle of cutting up fruit and you want to shorten your shopping list, you could just do Root Beer Floats...nothing says God Bless America like ice cream and soda!! Either way, your guests will love you for your efforts to indulge their collective sweet tooth.

Because I'm not an ace in the kitchen, I would probably just go for lemonade or soda for beverages and do the whole self-serve thing. Again, this would be why I don't win any major hostess awards, but my friends and family leave well fed and happy, even if they did have to eat off paper plates.

So there you go, my quick and easy 4th of July BBQ meal for those of us who are "domestically-challenged." Have a great and safe 4th of July and don't forget to think about our great country and our wonderful freedoms while you chow down!

Geri Chase is a stay-at-home mom and freelance writer. It's a tough gig, but I'm committed! Geri is mom of 2 boys and frequently writes about life as Boymom at http://www.iamboymom.blogspot.com

Article Source: http://EzineArticles.com/?expert=Geri_Chase
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Surprise Your Guests With Special July Fourth Recipes

2008-06-16T21:22:00.005+02:00

By Julia Hayes

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

July fourth Pork Barbecue

Ingredients

garlic powder

chili powder

30 ounce of barbecue sauce

1 pork roast approximately 8 pounds

How To Prepare

July Fourth Minted Lamb Grill

Ingredients

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.

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

Ingredients

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

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

July Fourth Mango Mahi Mahi

Ingredients

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

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.

Article Source: http://EzineArticles.com/?expert=Julia_Hayes
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Memorial Day Menu and Recipes

2008-05-20T15:11:00.001+02:00

By Richard Dupont

This Memorial Day cook up some lip smacking delicacies for your friends and family. Show off your culinary calibers and soak in all the praises showered on you. Its summer!!! And Memorial Day is the right occasion to treat your taste buds to some sizzling barbecue, steaks, grilled potatoes, pies, desserts, salads and much more. Barbeque undoubtedly tops the list. If you’re planning a Memorial Day cookout or a special Memorial Day barbecue party this year here’s a list of items to include in your menu.

• A succulent barbecue

• Steaks

• Bacons
• Delicious Chicken preparations (anything will be gorged on)

• Grilled Asparagus

• Corn on the Cob

• Roasted potato salads or shrimp salads

• Grilled Zucchini

• Cream and cheese sandwiches

• Baked beans

• Strawberry Melon Wedges

• Pork Ribs

• Hotdogs

• Burgers (lamb, chicken…anything!)

• Strawberry Cream Pie

• Lemonade (a real refreshing idea)

• Sundaes

• Special Memorial Day Cake (top it with blue syrups, white cream and red cherries to give that patriotic flavor in it)

• Memorial Day pies (don’t forget the blueberry and raspberry toppings)

• Tomato Tarts

If the kitchen is your lab and you love to experiment around with some cool recipes this summer, here are a few you might just try out. What’s better than to start off with a yummy salad recipe –

Spinach & Strawberry Salad

Ingredients:

• One 9 ounce package of baby spinach leaves

• 1 1/2 cups of sliced strawberries

• 1/3 cup toasted almonds

• 3-4 sliced green onions

• Olive oil

• White Balsamic vinegar

• Sea salt and fresh ground pepper ( to taste)

Instructions:

• Toast the almonds on a pan in the oven at 300 degrees F for a few minutes (they brown quickly) or place the almonds in a small skillet over medium heat until toasted (shake the skillet a few times while over the heat to toast evenly)

• Make sure to remove any stems from the spinach and place the leaves in a salad bowl with the green onions

• Drizzle with a little olive oil (just enough to lightly coat the spinach)

• Place the bowl in the refrigerator until serving time
To serve:

• Rinse the strawberries just before tossing the salad, dry them and slice them

• Add the toasted almonds and sliced strawberries to the salad bowl and sprinkle with white balsamic vinaigrette to taste

• Add a little salt and fresh ground pepper and toss the salad and then plate

And who can ignore a BBQ recipe on Memorial Day. Here’s one to check out –

BBQ Steaks

1/2 cup balsamic vinegar

1/4 cup soy sauce

3 tablespoons minced garlic

2 tablespoons olive oil

2 teaspoons ground black pepper

1 teaspoon Worcestershire sauce

1 teaspoon onion powder

salt ( to taste )

1/2 teaspoon liquid smoke flavoring

1 pinch cayenne pepper

2 (1/2 pound) beef rib eye steaks

In a medium bowl, combine the vinegar, soy sauce, garlic, olive oil, ground black pepper, Worcestershire sauce, onion powder, salt, liquid smoke and cayenne pepper.
Place steaks in a shallow, nonporous dish, and pour marinade over steaks. For optimum flavor, rub the liquid into the meat. Cover, and let marinate in the refrigerator for 24 to 48 hours.
Preheat an outdoor grill for medium-high to high heat. Grill steaks for 7 to 8 minutes per side on a lightly oiled grate.

And here’s one for the burger lovers –

Wasabi Salmon Burgers

Ingredients

• 2 tablespoons reduced-sodium soy sauce

• 1 1/2 teaspoons wasabi powder

• 1 pound salmon fillet

• 2 each scallions

• 1 each egg

• 2 tablespoons minced peeled fresh ginger

• 1 teaspoon toasted sesame oil

Cooking Instructions

Whisk soy sauce, wasabi powder and honey in a small bowl until smooth. Set aside.
With a large chef's knife, chop salmon using quick, even, straight-up-and-down motions (do not rock the knife through the fish or it will turn mushy). Continue chopping, rotating the knife, until you have a mass of roughly 1/4-inch pieces. Transfer to a large bowl. Add scallions, egg, ginger and oil; stir to combine. Form the mixture into 4 patties. The mixture will be moist and loose, but holds together nicely once the first side is cooked.
Coat a large nonstick skillet with cooking spray and heat over medium heat for 1 minute. Add the patties and cook for 4 minutes. Turn and continue to cook until firm and fragrant, about 3 minutes. Spoon the reserved wasabi glaze evenly over the burgers and cook for 15 seconds more. Serve immediately.

Richard Dupont writes on holidays and global events like Memorial Day, 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 123greetings.com.

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Memorial Day Party Menu Ideas for a Relaxing Memorial Day Party

2008-05-12T21:41:00.004+02:00

By Gail Leino

The first day of summer vacation for many of us is also the first day of barbequing for family and friends. Here are some ideas you can start with:

A great menu for Memorial Day would be barbequed chicken skews with coleslaw, baked beans, watermelon or strawberries, and a baked strawberry rhubarb pie for dessert.

For barbequed chicken skews you will need to have chicken, marinated in a sauce of your choice. Smoky barbeque, sweet chilli, teriyaki, sweet and sour or satay sauces are all popular. You will also need pineapple, peppers, and onions. Cut the ingredients into one-inch pieces. The vegetables should be 1 inch by 1 centimeter or less. The idea is to have enough substance to skew the ingredients with so it will stay on. Then you simple place the skewers on the grill and barbeque until the meat is cooked through.

For a glazed strawberry rhubarb pie you will need 1 ¼ cup sugar, 1/8 teaspoon salt, 1/3 cup flour, 2 cups fresh strawberries, 2 cups fresh rhubarb cut into 1 inch pieces, 2 tablespoons butter, 1 tablespoon sugar, and 2 pie crusts. You will combine the sugar, salt and flour together. Arrange the strawberries and rhubarb in the pie pan with 1 piecrust. Sprinkle half of the flour mixture into the crust then create another layer until the remaining fruit and mixture are in the crust. Dot the mixture with butter. Place the second crust on top in either a latticework or cut holes in the top. Sprinkle the tablespoon of sugar on the top of the crust. You will bake the pie for 40 to 50 minutes at 425 degrees. Make sure the rhubarb is tender and the crust is browned.

Making simple food that you know your guests will enjoy should be foremost in your mind. At least then instead of slaving in the kitchen, you’ll be able to enjoy the celebrations with your guests.

Mrs. Party... Gail Leino takes a common sense approach to planning and organizing events, celebrations and holiday parties with unique ideas for Memorial Day party supplies and fun party games. She explains proper etiquette and living a healthy life while also teaching organizational skills and fun facts. The Party Supplies Hut has lots of party ideas with hundreds of free holiday printable games and free birthday party activities. Over 100 adorable Themes including Party Supplies to fit your birthday celebration, holiday event, or "just because" parties. Party themes include cartoon characters, sports, movie, TV shows, luau, western, holidays, and unique crazy fun theme ideas.

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My Recipe For Main Street USA Apple Crumble Cake

2008-05-09T21:55:00.001+02:00

By Rachael Rizzo

Nothing is more American to America than apple pie, or in my eyes apple crumble cake. Biting into a piece is like biting into a piece of home. It tastes like a warm part of American heritage (if that is even possible). Disneyland.....nothing clings to my romantic image of how the turn of the century should have looked like, than this place. My crumble cake brought me back to the feeling of walking down the land of Main Street U.S.A.

It is the most overlooked land in all of Disneyland, but without it all the charm and glamour of the park would be partly gone. Far as the eye can see you see shops that not only serve necessity but delightful simplicity. That is only the outside of course, because what you get is beautiful merchandise. From the delight of the old-fashioned Gibson Girl Ice Cream Parlor to the ringing and brightly lit Penny Arcade, you know you are part of an innocence now found.

Sounds of laughter float up the street mixed with the jingle of the trolley as it comes down the street bearing many happy residents. I can hear the soft clip-clop of the horses' horseshoes on the pavement along with the tinkling and grace of old time music. It makes the moment that much more magical.

The smell of vanilla and warm baked sweets greet you at the gate and tantalize your spirit. It relaxes and brings the comfort that only hearth, home, and family can bring us.

Sitting down at Carnation Plaza Café I taste everything that I could smell. Delicious hot soup with light and fresh sandwiches fills you up and makes you feel part of the magic. Finally I taste the apples inside a cake laced with cinnamon that makes it all that much more of a complete picture.

All that wonderment should be more than enough, but nothing compares to Main Street U.S.A in the night time. Have you ever known the night and never feared it? Well, here it is so. It is where families walk at night and not criminals. This is where lights accent the town and don't try to disguise it. It is honesty and innocence in its stark clarity.

All of this baked into one dessert. All the memories of my turn of the century have been put into this dish. The warmth of the apple, strength of the cinnamon, and the surprise of the raisins make this a dessert to cherish and enjoy.

For some of your own Main Street charm, try this recipe:

"Main Street U.S.A. Apple Crumble Cake"*

Ingredients: 1 and ¾ cup sifted self-rising flour, 7 tbs butter softened, 1 gala apple cored, thinly sliced and tossed in lemon juice, ½ tsp and a pinch of cinnamon, 5 tbs sugar sifted, 5 tbs Splenda, 7 tbs butter softened, 1 egg beaten, 2 granny smith apples peeled and cored, and 1/3 cup raisins.

1) Preheat the oven to 350 degrees. Grease a 7 inch springform pan, line with wax paper and grease the paper.

2) Sift ¾ cup flour and ½ tsp ground cinnamon. Then rub 3 tbs butter into the flour until it resembles breadcrumbs, stir in 2 tbs sugar and 2 tbs Splenda

3) Put 4 tbs butter, 3 tbs sugar, 3 tbs Splenda, egg, and 1 cup flour in a bowl. Beat for 1 minute. Spoon into the pan.

4) Mix together the granny smith apples and raisins. Spread them evenly. Sprinkle with the topping.

5) Bake for an hour. Cool in pan for 10 minutes. Peel off the wax paper. Put the gala apple in the center and sprinkle with sugar and cinnamon.

6) Enjoy with the rich simplicity of old time America.

*Base for recipe from Cake and I molded it from there.

Rachael Rizzo has been acting since she was nine years old. She uses her experience to write about what the things she loves mean to her (mostly movies and baking). She is twenty-three years old and resides in beautiful Oregon.

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Healthy Recipes - A Delicious Pasta Recipe That Will Boost Your Immune System

2008-05-08T14:42:00.003+02:00

By Melinda Banks

Love tomatoes and pasta? Did you know they can be combined to boost your immune system? This healthy pasta recipe does just that.

Every day, your immune system battles the millions of bacteria, microbes, toxins and viruses that try to invade your body. But this complex and highly interactive network of organs and specialized cells can help keep you healthy only if it's healthy itself. So how do you make sure your immune system stays strong? Along with getting enough sleep and exercise, and keeping your stress level down, a low-fat, high-fiber, nutrient-rich diet will keep your immune system in top-notch condition. Research suggests that the following vitamins and minerals, in particular, regulate a wide variety of immune system functions:

Vitamin A

B-complex vitamins

Vitamin C

Zinc

Selenium

Magnesium

While it's a good idea to take a vitamin and mineral supplement to ensure you're getting the nutrition your body needs, you obviously want to get as many immunity-boosting nutrients as you can from the food you eat. The following recipe, rich in the vitamins and minerals listed above, offers a delicious way to keep your immune system strong:

Mexican Pasta Serves 4

Ingredients

1 tablespoon olive oil

3 green onions, thinly sliced

2 cloves garlic, finely chopped

1/2 lb lean ground beef or ground turkey

1 tablespoon chili powder

1/4 teaspoon salt

1 can (14½ oz) stewed tomatoes, chopped

1 jalapeño pepper, finely chopped

1/3 cup shredded Monterey Jack or cheddar cheese

1/4 cup chopped cilantro

8 oz package bow- or corkscrew-shaped whole wheat pasta

Directions

Cook pasta according to package directions. Drain well and place in a large bowl.

Heat oil in a large skillet over medium-high heat. Add green onions and garlic and cook 30 seconds.

Crumble in ground beef. Sprinkle with chili powder and salt. Cook, stirring frequently, about 5 minutes, or until beef is no longer pink.

Add tomatoes and their juices, and jalapeño. Bring to a boil over high heat. Reduce heat to medium; cover and cook 5 minutes.

Pour sauce over pasta.

Sprinkle with cheese and cilantro. Toss to mix.

For another immune-system-building pasta recipe and to access a user-friendly herb and supplement encyclopedia, visit Melinda Banks' blog at MyOnlineHealthArticles.com.

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http://EzineArticles.com/?Healthy-Recipes---A-Delicious-Pasta-Recipe-That-Will-Boost-Your-Immune-System&id=974702

HAPPY MOTHER'S DAY

Low Carb Chocolate Cheesecake Recipe - Indulge With This Low Carb Chocolate Cheesecake!

2008-05-07T16:30:00.003+02:00

By NJ Brighton

Low carb chocolate cheesecake recipe are often a little bland, but also sometimes a little over worked.

Chocolate is comfort food, and when it comes to cheesecake, oh well now...that's a whole new level of luxury! But there is no reason why a serious and committed low carber like you or I should be denied such pleasures in the kitchen, should we?

You should find the following low carb chocolate cheesecake recipe very simple to make, and I have designed it that way. I have also made sure it only contains ingredients that will be safely within the boundaries of a regular low carb guideline.

It specifically aims to avoid as many carbs as possible, whilst still tasting delicious and allowing you to feel satisfied, not denied (like so many other diets make you feel)!

Don't forget to see the bottom of this article for more free recipes, and I hope that you enjoy this classic chocolate cheesecake recipe just as much as the rest of the recipes I have available!

No-Bake Low Carb Chocolate Cheesecake Recipe

1 8oz. package of Philadelphia cream cheese
1 1oz. square of Bakers' brand baking chocolate
1 tbsp. Vanilla extract
1 tbsp. butter or margarine
1 cup of Splenda (I wouldn't recommend any other artificial sweetener for this)

Blend softened cream cheese, vanilla extract, and 3/4 of the Splenda until smooth. Melt the square of chocolate in the microwave for 1 minute and add margarine and 1/4 of the Splenda into the chocolate. Slowly beat in the chocolate mixture into the cream cheese. Place the cheesecake mixture into a bowl and place in the fridge for an hour to set.

The result is more of mousse than a dense traditional cheesecake. Really satisfies the sweet tooth!

I have only used Splenda instead of other sweeteners, I couldn't imagine this with gritty equal or sweet and low.

That's it! I told you it was simple didn't I?! Your simple yet filling and tasty low carb chocolate cheesecake recipe is yours to enjoy for many years to come!

But don't stop there...

If you found this useful, you might also be interested in my free 7 day low carb guide, so that you stick to your low carb diet and don't make the same mistakes I did!

Low carb diets can be a nightmare to stick to, and to make work! Don't make the same mistakes 99.9% of other low carbers do...see the 5 things you MUST know about your low carb success over at http://lowcarbdietformula.com and there's still time to get your free bonus recipes, 7 day course and lots of hidden bonuses next week!

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Honoring Mothers and Grandmothers on Mother's Day by Reminiscing About The Past

2008-05-06T13:56:00.002+02:00

By Carrie Gamble

Every year around Mother's Day I begin to reminisce about past Mother's Days and my relationships with my mother and grandmother. The friendship and love the three of us share is a very special part of my life. We have confided in each other and shared the good times and the bad. They have shared so much about our family history - countless stories of days gone by and of "living life the old fashioned way."

I was thinking about mother/daughter relationships the other day and a thought popped into my mind. Instead of thinking about MY relationship with my mother and grandmother, I began thinking about my grandmother, Elizabeth, and the close bond she had with her mother, Anna.

Elizabeth loved telling stories about her life and had such vivid memories of her childhood. As a naïve German girl growing up on a farm in Bucks County, Pennsylvania, she was accustomed to the ethnic foods made by her German-Hungarian mother. Anna came to America from "the old country" and raised her family on the foods they ate over there. There were lots of dumpling and noodle recipes as well as potatoes and vegetables in season. They never had much meat, once or twice a week and of course on Sundays.

Elizabeth was absolutely enchanted when she went to school and discovered "all of the wonderful things" her girlfriends brought in their lunches! She would tell her mother about them and from this they got new ideas. One such new idea was a pie! They had never heard of pies before as they were not made in the old country. Elizabeth and Anna tried their hand at their first pie - Butterscotch. They were so pleased with themselves! This was around 1918 when Elizabeth was just eight years old. And this was just the beginning of her life long love affair with cooking and baking.

For Mother's Day this year I would like to honor Elizabeth and Anna, my grandmother and great-grandmother by sharing two of their favorite and very old recipes with you - Hungarian Cheese Noodles and Butterscotch Pie. Enjoy! And Happy Mother's Day!

Hungarian Cheese Noodles

You can use store bought noodles or make your own. To make your own take 2 cups flour and make a well in the center. Add 2 eggs, pinch of salt and enough cold water to make a stiff dough. Mix until you have a stiff dough. Roll into 2 balls. Flour tabletop or cutting board and roll out each ball to about 1/8" thick. Put flakes (rolled out dough) on a clean towel and leave them to dry about ½ hour. In the meantime, mix 1 pound cottage cheese, pinch salt, dash of pepper and 1 teaspoon sugar. Set aside. When flakes are dry sprinkle with flour. Cut into 3" strips. Lay one on top of another and cut 1/2" to make noodles. Boil water with ½ tablespoon of salt. Drop noodles into the boiling water. Boil about 5 minutes. Drain. Place noodles into a bowl with the cottage cheese mixture. Combine. Using 2 or 3 slices of bread make crispies by tearing off small pieces and frying in 1 tablespoon oil or butter until golden brown. Sprinkle crispies over noodles. You may also sprinkle with some more sugar on top to bring out the flavor. A surprisingly delicious dish!

Butterscotch Pie

1 ¾ cups milk
1 cup brown sugar
2 eggs, separated
2 tablespoons flour
1 tablespoon corn starch
pinch salt
butter the size of a walnut (about 1 tablespoon)
1 teaspoon vanilla

Put 1 ½ cups milk in a pan and heat. Mix brown sugar, egg yolks, flour, corn starch and salt with ¼ cup milk. Slowly pour hot milk over this mixture. Bring to a boil. Stir until thick. Add lump of butter and vanilla. Pour into a baked pie crust.

To make meringue: Beat 2 egg whites until stiff. Slowly add 4 tablespoons sugar. Spread meringue evenly over pie filling. Bake 10 to 15 minutes at 350 degrees until meringue is light brown.

Pie Crust: Take 1/4 cup butter, 2 tablespoons boiling water and a pinch of salt and beat with a wire whisk until it is the consistency of heavy cream. Add 1 cup flour. Mix with a fork until crumbly. If too soft add more flour. Form a ball and roll out making a round crust to fit into pie plate. Trim edges to make them even and flute by pressing between your fingers. Bake at 350 degrees for about 10 minutes or until pale brown.

Carrie J. Gamble is co-author, editor and publisher of Grandmother's Cookbook, a collection of recipes, treasured memories, wildflower watercolors and feelings from the heart. Details about the cookbook and more delicious recipes of Carrie's grandmother, Elizabeth Rose von Hohen, can be found on their website. You'll experience "living life the old fashioned way" with Grandmother's Cookbook. Visit the website and download FREE recipes and "A Family Love Letter" chapter at http://www.grandmotherscookbook.com

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Banana Cake Recipe

2008-05-05T14:33:00.004+02:00

By Elizabeth Martyn

Every family needs a great banana cake recipe, a delicious homemade cake that can be rustled up in no time at all, filling the house with that lovely banana aroma as it bakes.

This banana cake recipe is very simple, and is a great way to make use of those odd bananas that tend to languish in the fruit bowl. Once the skins go brown and spotty, they're just perfect for a recipe like this. Ripe bananas have much more flavor, and their soft texture means they blend into the cake mixture easily.

If you have a lot of ripe bananas you could make two banana cakes and freeze one. Another alternative is to freeze some of your ripe bananas. Just pop them, unpeeled, into a freezer bag and keep them frozen until needed. The skins will turn black, but that's simply a reaction to the cold temperature. Your bananas are still fine to use, and you can mash them straight from the freezer, or leave them to thaw first.

If you want to make a banana cake but your bananas aren't fully ripe, there's a cure - peel the bananas and put them in the microwave for a few seconds to soften them. Then use them in the banana cake recipe that follows:

Banana Cake Recipe

Ingredients

225g (8 oz, 2 cups) self-raising (self-rising) flour

100g (4 oz, 1/2 cup) soft margarine or softened butter

175g (6 oz, 3/4 cup) caster (superfine granulated) sugar

2 beaten eggs

3 bananas, peeled

175g (6 oz, 1 cup) dried fruit (use sultanas, raisins, currants, chopped glace cherries, candied peel or a mixture)

Makes a 2lb (900g) cake

Method

Pre-heat the oven to gas 4/180C/350F. Oil and base line a 2lb (900g) loaf pan.
Put all the ingredients except the dried fruit into a food processor and blend until well mixed.
Take the food processor bowl from the base machine, remove the processing blade and stir the dried fruit into the mixture.
Spoon the cake mix into the pan and bake for around 1 hr 20 minutes, or until a fine knife blade inserted into the cake comes out clean. Check the cake after 1 hr 10 minutes and if neccessary cover with a piece of foil to prevent the top from burning.
Leave until cool, then turn out of the tin.
This banana cake keeps well in an airtight tin for 2-3 days, or refrigerate it for up to 7 days.

For a banana nut cake, substitute chopped walnuts for some or all of the dried fruit, and scatter some over the top of the cake before baking.

You'll find another yummy Banana Cake Recipe in Elizabeth Martyn's collection of Healthy Cake 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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Recipe for a Perfect Mother's Day

2008-05-02T14:17:00.004+02:00

By Jill Borash

Ingredient #1: Let mom sleep in. This means being quiet on Mother’s Day morning. No loud TV or loud music before mom decides to get out of bed. No loud complaining of “Mom, I can’t find my shirt, pants [or any other article of clothing which mom is somehow magically supposed to, and surprisingly often does, know where it is].” Surely you can find something semi-clean to wear. :-) Better yet, just give mom some earplugs the night before so she can simply sleep through anything.

Ingredient #2: Let mom have breakfast in bed. In order to make sure this can actually happen, make sure you know where all of the ingredients, bowls, utensils, and other items you’ll need are in the kitchen. Make a list of everything you’ll need and make sure you know where all of it is the night before. I have included an easy breakfast recipe at the end of these “ingredients.” It has just 6 ingredients and all you need is an electric mixer, bowl, and two bread pans. Under no circumstances should you wake mom up in order to find out where something is. Improvise. If it doesn’t turn out, a nicely arranged bowl of cereal that she didn’t have to make is still a nice Mother’s Day breakfast.

Ingredient #3: Let mom have the day off. This means no cooking, cleaning, laundry, or running errands. Chances are pretty good that she does one or more of these things the other 364 days of the year. Let her have Mother’s Day off. If she starts doing one of those things, pleasantly surprise her and offer to do it yourself. And for you kids, I am going to invoke the right of all mothers, she endured X hours of labor in order to bring you into the world, certainly she deserves one day a year off.

Ingredient #4: Tell her “I love you” at least once on Mother’s Day. You know she loves to hear that sappy kind of stuff so indulge her. Telling mom you love her does not make you less cool, less of a rebel, less of a man, or any of the other things you might be worried about. Yes, I realize I have just dated myself but I am hoping that you still get my point. Mom loves you. Admitting that you love her too is okay. You can still be yourself and love your mom.

Ingredient #5: Give mom the gift of your day. Give her your attention for the day. Perhaps even have a meaningful talk about something important going on in your life. Moms love that kind of stuff. Let her choose what the family will do on Mother’s Day. In a world where we never seem to have enough time for each other anymore, let her have you all to herself that day. Who knows, you might even enjoy having that special time with her.

Here’s the easy breakfast recipe I promised.

Poppy Seed Bread

1 package yellow cake mix
1 package instant coconut cream pudding
1 cup hot water
1/2 cup oil
4 eggs
1/4 cup poppy seed

Put all of the above ingredients in a large bowl. Mix all of the ingredients together with an electric mixer on low speed for 4 minutes. Pour the mixture evenly into two bread pans and bake at 350 degrees for about 40 minutes. (A toothpick inserted in the center should come out clean.) Allow the bread to cool for about 30 minutes (it should be just slightly warm to the touch) and then carefully take a table knife and run it around the edge of the pan. Using the table knife or your fingers, gently loosen the bread from the bottom of the pan. Turn the pan upside down over a plate. The bread should slide out. If it doesn’t, gently tap the bottom of the pan to loosen it. Turn the bread right side up, slice it up and you are ready to serve it to mom.

Happy Baking and Happy Mother’s Day!

Jill Seader shares her favorite breakfast recipes and other baking recipes along with her stories at http://www.YourBakingStory.com She also invites you to share your own baking recipes and stories. Happy Baking!

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Baked Chicken Parmesan

2008-04-24T17:59:00.001+02:00

By Laura Fleenor

Baked Chicken Parmesan is a very tasty main entree for any cook to add to their recipe book. How can you go wrong with chicken, mozzarella cheese, and spaghetti sauce. This recipe is super easy to make, and takes about 10 minutes to prepare, and another 30 minutes to bake. You can actually prepare this entree, and get some things done while your oven does most of the work. Come back after 20 minutes, sprinkle the mozzarella cheese on top of it, and pop it back into the oven. Now you have time to set the table, and the entree is ready after 10 more minutes. You do not have to be a chef to make this entree, it is a very simple recipe to follow. My family truly loves this recipe, and I hope that you and your family love it too.

Ingredients Needed To Prepare This Entree:

4 boneless chicken breasts (1-1 ½ pounds)

1 beaten egg

¾ cup Italian seasoned bread crumbs

1 jar of your favorite spaghetti sauce (26-28 oz.)

1 cup shredded mozzarella cheese (more or less if desired)

**This should serve four**

Directions For Baking This Entree:

1.Preheat oven to 400 degrees F. Dip chicken in beaten egg, then into the bread crumbs, and make sure they are coated well.

2.Arrange chicken in a 9 x 13 glass baking dish (or equivalent) and bake uncovered for about
20 minutes.

3.Pour the spaghetti sauce over the chicken and then spread the cheese on top. Bake another 10 minutes or until the chicken is cooked thoroughly(no longer pink). Serve.

Enjoy your Meal!

Article written by: Laura Fleenor - owner and webmaster of Articles 4 Me And U.com and Particle Articles.com. Laura is also webmaster of K.A.G.E.D. Band.com. Laura holds an AAS in Computer Programming, an AS in Information Technology, and a Certificate of Program Completion in Web Page Design/Publishing.

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Skinny Bitch in the Kitch: Kick-Ass Recipes for Hungry Girls Who Want to Stop Cooking Crap (and Start Looking Hot!)

2008-04-24T17:05:00.004+02:00

Skinny Bitch in the Kitch: Kick-Ass Recipes for Hungry Girls Who Want to Stop Cooking Crap (and Start Looking Hot!)

Editorial Views
Book Reviews

Whole Grain Baked Spaghetti

2008-04-22T20:28:00.000+02:00

By Carrie Lauth

A hearty spaghetti pie recipe using whole grain pasta. Eating more fiber can help you feel fuller longer and assist in weight loss. A diet high in fiber may also help prevent colon cancer Adequate levels of fiber can also help against breast cancer, heart disease, digestive disorders, diabetes and obesity.

The pasta used in this recipe is a sneaky way to get your family to eat more whole grains. In addition, the ground turkey is lower in fat than ground beef. You can also substitute the cheeses for lower fat counterparts without sacrificing too much flavor.

Ingredients:

4 ounces whole grain spaghetti noodles

2 eggs

1/2 cup Parmesan cheese

1 T extra virgin olive oil

1 12 oz. container cottage cheese

8 ounces ground turkey

1 cup sliced mushrooms

one half small onion, diced

half small green pepper, chopped

2 teaspoons diced garlic

1 8 oz. can tomato sauce

1 1/2 tsp. Italian seasonings

dash salt

1/2 cup shredded mozzarella cheese

Preheat oven to 350. Cook whole grain spaghetti according to package directions, drain and set aside. Spray a deep pie plate with olive oil cooking spray. In a medium bowl, beat 1 egg with Parmesan cheese and olive oil. Add noodles to egg mixture, stir gently and place in pie plate.

In a small bowl, mix 1 egg with the cottage cheese. Spread onto the noodles. Cook ground turkey along with the vegetables until meat is thoroughly browned. Stir in tomato sauce and seasonings. Then spoon on top of noodle/cheese mixture in the pie plate. Bake 25-30 minutes then stop with mozzarella cheese. Return to oven and bake until cheese melts.

For more tasty and healthy whole foods recipes for families, visit http://www.NaturalMomsRecipes.com

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The Best Garlic Bread in the World (Great with Pasta)

2008-04-22T20:24:00.001+02:00

By Mike Kazmark

A fabulous garlic bread is every bit as complimentary to a great bowl of pasta as a great icing is to a cake. If the icing is only fair, it is hard for the cake to really stand out. Lets say you go to a restaurant. They bring out an incredible bowl of steaming hot pasta and the first thing you try is the garlic bread. If the garlic bread is only mediocre, the pasta will have a really hard time selling itself. If after the first bite you grab the whole bread basket claiming it as your own, even a fair pasta will at least have a chance!

There are a few components to making great garlic bread. Chief among these is a good bread. I like using a good sourdough from a specialty store. These stores have sprung up all over and carry all kinds of organic products from fruits and vegetables to baked items. These often have great sourdough breads. I usually buy it sliced. I lay out the slices on a cookie sheet and liberally apply butter to just the top of each slice. I then lightly sprinkle garlic powder, and lightly sprinkle ground oregano (not too much or it will taste like a pizza!) on the butter. I then finely grate Sharp Cheddar Cheese and sprinkle enough cheese so as to just cover the bread and butter completely. If you do not cover the bread completely, the edges of the bread will burn before the cheese has melted. But you do not want the cheese to be so thick that it melts into a big glob. I then lightly sprinkle a touch more garlic powder and oregano on top of the cheese. This adds a little more flavor and looks good.

Now comes the critical part. Timing. You want to put the cookie sheet with the bread slices under a broiler long enough to melt the cheese but the difference between perfect garlic bread and burned garlic bread can be a matter of 30 seconds. So you have to stay on it. Serve piping hot and enjoy!

Addendum:
My wife grabbed the keyboard out of my hands and typed in her own thoughts on "the best garlic bread in the world." I think she meant to do this as a joke but I am going to include it because people have enjoyed her approach to garlic bread as well. Her method is not as time sensitive as the above method and can come out a bit more gooey (which many people like).

"This is Mike's wife. I would like to include this garlic bread recipe from my Italian mother. Begin with a round loaf of Sourdough bread (sliced). Take one to two cubes of butter and add garlic to the butter to taste. Start at the end of the loaf and spread the garlic butter on both sides of each piece of bread. Then sprinkle both sides of each slice with grated parmesan cheese. Continue this through the entire loaf. Then wrap in foil and cook at 350 degrees till heated through (approximately 10-15 minutes). Open up the top of the foil and cook till the top is brown and crispy."

Have fun. Experiment. Try both methods and you will soon be on your way to a truly sensational garlic bread that will set the stage for whatever pasta recipes, soup recipes, etc. that will follow.

My name is Mike Kazmark. I started http://www.bestpastarecipes.com . My wife and I found a little hole-in-the-wall place where they really know how to cook in Orange County, CA. The chef there inspired me to start a website where incredible tasting dishes could be presented in a manner that the average person would feel confident preparing. That is how our website began. What I am most looking forward to is hearing someone take one of our incredible dishes, go through the steps and exclaim, "I did it!", and to know that they have just mastered the preparation of a fabulous meal for their family. There is a process that happens that I really like when someone submits a recipe they've developed for others to freely use. The care and love that went into the original, now gets passed on so that other chefs can give back that same care and love in the act of serving their own families. Other families get to enjoy the same meal and build their own memories together. I like that.

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Homemade Baked Beans Recipe

2008-04-22T20:18:00.002+02:00

By John T Pratt

If you're looking for a good "homemade baked beans recipe" recipe - this is the place! Everyone loves some good baked beans, but most recipes call for them to be in a crockpot. Mine doesn't, instead I use can beans and cook them on the stove top. It's true, you could just buy a fancy can of Bush's baked beans, but it's just not the same as making your own homemade baked beans and letting them simmer of the stove as the flavors meld together! These are equally as good in the summer with a BBQ as they are in the winter on a cold blistery day!

3 cans great northern or navy beans, or 1 - 48oz jar or Randall's mixed beans (drained)

1 small onion (diced)

2 cloves garlic (diced)

1 cup barbeque sauce

1/2 cup ketchup

1 Tablespoon mustard

1/4 cup brown sugar

3-4 strips of chopped cooked bacon (if you like)

Drain each can of beans and pour into a sauce pan. Add all other ingredients and cook on medium high heat until it boils, then cover and reduce to low heat and simmer for one hour. If you're in a real hurry, you can cook on high for 10 minutes and serve (it just won't taste as good!).

In the winter time you can cook this on the stove and let it simmer while making the main dish, but in the summer I like to just put the pot on the grill and let the beans simmer while I grill my meat. By the time the meat is done, the beans are usually done shortly after. There are all kinds of beans you can experiment with on this recipe as well, I usually end up using what I have on hand at the time. So I may use Pinto beans, Chili Beans, Mexican Beans - and even though you're making "homemade beans" it doesn't mean that you can't utilize any leftovers that you may have around. For instance, if I grill out and have left over burgers and beans, the next day I may chop up the leftover cooked burgers and thrown them in the beans and simmer for 20-30 minutes and eat! I've used thrown in leftover taco meat, sloppy joe, and even chicken. Technically that makes the "homemade baked beans" more like a chili - but it's ok to change it up a bit! Another thing that's fun with this recipe is to add some cubed cheese of any kind just minutes before it's done. That melted cheese can make it a big hit with everyone in the house!

John Pratt writes on his blog JTPratt's Blogging Mistakes, but his love of cooking keeps him writing for Free Online Recipes by Kieli! Catch him texting on his latest used cell phone!

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How Are You Going to Use Your Leftover Ham?

2008-04-19T03:00:00.003+02:00

By Elizabeth Randall

I sure hope you had a wonderful Easter celebration! If you are like me, you have some ham to use in your menus this week. I have some scrumptious options for you.

Let's start with one of my favorites - Ham and Potatoes Au Gratin and then move on to Eggs Bennedict, Ham and Potato Soup and then we will finish with a Mediterranean Vegetable Salad with Ham. All are deliciously different so your family will not be giving you the 'Oh, no! Not ham again!' routine.

Ham and Potatoes Au Gratin

AllRecipes has a simple recipe but it does take a little time. If you don't have time in the evening for the casserole to cook, use your crock pot. Remember to reduce the amount of milk by half if you are using your crock pot.

Ingredients:

2 cups potatoes, peeled and cubed

1 cup cooked and diced ham

1 Tbl minced onion

1/3 cup butter or margarine

3 Tbl all-purpose flour

1 1/2 cups milk

1 cup shredded Cheddar cheese

3/4 tsp salt

1 dash white pepper

Chopped fresh parsley

Directions:

1. Combine potatoes, ham, and onion in a greased 1-qt. casserole, set aside.

2. Melt butter over medium heat in a large sauce pan. Stir in flour until smooth. Gradually add milk, stirring constantly until mixture thickens and bubbles. Add cheese, salt, and pepper and stir until cheese melts.

3. Pour cheese sauce over potato mixture and gently stir to mix.

4. Bake at 350 degrees for 35 - 40 minutes or until bubbly.

5. Garnish with parsley.

Eggs Bennedict

This is a very rich and elegant way to use your leftovers! This recipe is from BedandBreakfast and it is delicious. If you are short on time, you can substitute a Hollandaise sauce mix for the 'made from scratch' version in this recipe.

Ingredients:

4 eggs

4 slices Canadian bacon or ham slices

4 thick slices grilled focaccia artisian bread or 2 English muffins split in half

3 egg yolks

2 Tbl hot water

2 Tbl lemon juice

1 stick unsalted butter, melted and hot

cayenne or favorite hot sauce

salt and pepper to taste

paprika

chives

sliced lemon rounds

Directions:

1. Poach 4 eggs.

2. Grill ham and bread or English muffins.

3. Make Hollandaise sauce: put 3 egg yolks, hot water, and lemon juice in blender and blend until frothy (about 1 - 2 minutes). Drizzle in hot butter slowly as you continue blending. Add hot sauce to taste.

4. Assemble: Place bread slices on plates and stack a ham slice and poached egg on top of each. Pour Hollandaise sauce over the top of the eggs. Sprinkle salt, pepper, and paprika over the top and garnish with chives and lemon slices.

Ham and Potato Soup

Nothing is quite as satisfying as soup on a chilly evening. Ham and Potato Soup fits the bill here. Even though it is spring, we will still have some chilly nights to come. This recipe from AllRecipes will have you enjoying your soup in 45 minutes - flat.

Ingredients:

3 1/2 cups peeled and diced potatoes

1/3 cup diced celery

1/3 cup finely chopped onion

3/4 cup diced cooked ham

3 1/4 cups water

2 Tbl chicken bouillon granules

1/2 tsp salt or to taste

1 tsp ground white or black pepper or to taste

5 Tbl butter

5 Tbl all-purpose flour

2 cups milk

Directions:

1. Combine potatoes, celery, onion, ham, and water in a stockpot. Bring to a boil, cook over medium heat until potatoes are tender, about 10 - 15 minutes. Stir in the chicken bouillon, salt, and pepper.

2. In a separate large sauce pan, melt butter over medium-low heat. Whisk in flour with a fork and cook, stirring constantly, until thick, about 1 minute. Slowly stir in milk. Continue stirring over medium-low heat until thick, 4 - 5 minutes.

3. Stir the milk mixture into the stockpot and cook soup until heated through. Serve immediately.

Mediterranean Vegetable Salad with Ham

Salads are always a healthy and quick alternative for dinner. MyRecipes has a marvelous salad that will give your salad a fresh new look and taste.

Ingredients:

1/3 cup fresh lemon juice (about 3 lemons)

2 tsp extra virgin olive oil

1/2 tsp dried oregano

1/4 tsp Greek seasoning blend

1/4 tsp freshly ground black pepper

2 cups halved cherry tomatoes

1 cup red bell pepper strips

1 cup green bell pepper strips

1 cup finely chopped cooked ham

1/4 cup (1 oz) crumbled feta cheese

1 Tbl sliced ripe olives

1 cucumber, halved lengthwise and sliced (about 2 1/2 cups)

4 6-inch pitas, cut in half

Directions:

1. Combine first 5 ingredients in a large bowl, stirring with a whisk.

2. Add tomatoes and next 6 ingredients (through cucumber) and toss well.

3. Serve with pitas.

I hope this helps with your meal planning for this week. I know I am looking forward to trying these recipes.

Check MomsMealConnection.com for more menu ideas and tips.

MomsMealConnection.com is designed to help busy moms everywhere prepare meals - family meals, holiday celebrations, and special dinners plus entertaining - through recipe and meal planning links. Most of the links are fast, fun, and free to use. Who has time to waste searching endlessly through the web? Certainly not us moms!

I am the mother of five grown children who are now starting families of their own so to say that I have 'been there, done that' is an understatement! My trick is to plan weekly menus and grocery shop only once per week. I am a firm believer that once-a-week meal planning and grocery shopping saves a lot of time and money! We can all use more of those commodities.

I sincerely hope you have fun with your meal planning and preparation,

Elizabeth Randall and Family

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Heartburn-Friendly Recipe - Grilled Chicken Breasts With Orange Honey Sauce

2008-04-18T16:58:00.003+02:00

By Tracy Ma

This chicken sounds light and fruity - and it is. The Sauce is almost invisible. It's pale in color, and its subtle flavors are simply delicious. Although the word orange will make people apprehensive, the amount is small and, when cooked, is usually much less of a problem for GERD sufferers. Even without the orange, this chicken is extremely tasty.

Chicken:

8 boneless and skinless chicken breast halves

2 tablespoons vegetable oil

Kosher salt to taste

Sweet or mild paprika, to taste

Fresh minced parsley, garnish

Sauce:

2 tablespoons olive oil

1 teaspoon minced garlic

1/4 cup honey

1 tablespoon grated orange peel

1 cup fat-free chicken broth

1/4 cup orange juice or apple cider

1 tablespoon fresh tarragon, or 1 teaspoon dried

1 teaspoon ground cumin

1 1/2 cups 1/2-inch diced zucchini

Heat grill to medium high

Pound the chicken breasts with a meat mallet until about the same thickness throughout

Brush chicken with vegetable oil and season it with salt and paprika to taste. Set aside

Make the sauce: Heat olive oil in a large nonstick skillet over medium-high heat

Add the garlic, if using, and saute until softened, about 3 minutes

Stir in honey, peel, broth, juice, tarragon, and cumin. Bring to a boil, reduce heat slightly and cook, stirring frequently, until the sauce is reduced and thickened to a syrup consistency

Stir in zucchini and keep warm until ready to serve

Meanwhile, grill chicken breasts until cooked through, about 4 - 5 minutes on each side

Arrange the breasts on a platter and pour the sauce over. Sprinkle fresh-chopped parsley over and serve

Among the most important thing to remember when eating any entree - or any food for that matter- is that portion size counts. Eating too much, even of the most harmless foods, can cause heartburn. Large quantities can weaken the LES, allowing heartburn to ensure.

Also check out our heartburn-friendly Simple Meatloaf Recipes and GERD Diet.

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Steak Recipe - The Backyard Grill - An American Experience

2008-04-17T22:25:00.005+02:00

By Lee Griffith

Hey folks, it’s time to fire up that grill! One of the most common activities in American recreation is grilling that nice, big, juicy steak in the backyard. Here is my favorite steak recipe, along with a great grilled side to accompany it:

Griff’s American Grilled Black Pepper & Garlic Steak

Ingredients:

4 lbs. (approximate) thick cut rib eye steak (four steaks)

2&2/3 cups Italian dressing (cheap is good!)

8 tbsp. butter

4 large cloves minced garlic

2 tbsp. freshly ground black pepper (or more, if you love black pepper!)

Instructions:

Marinate the steak in the Italian dressing for at least 1/2 hour. In a small pan, melt the butter and add the garlic, heating slowly until the garlic is golden brown. Place steaks on hot grill (preferably a charcoal grill), sprinkling half of the pepper on steaks. When the first side is done, turn the steaks over and sprinkle the rest of pepper on steaks. With a spoon, pour the butter and garlic mixture over the top of steaks while they are still on grill.

Griff’s American Grilled Potato & Pepper Pouches

Ingredients:

3 cups unpeeled, sliced potatoes

2/3 cup green bell pepper (with membrane & seeds removed), diced

2/3 red bell pepper (with membrane & seeds removed), diced

2/3 orange bell pepper (with membrane & seeds removed), diced

2/3 cup onion, cut in long, diced

2 tbsp. jalapeno pepper (with membrane & seeds removed), finely chopped

2 large cloves minced garlic

1 tsp. Lawry’s® seasoned pepper (or just black pepper)

1/2 tsp. salt

4 tbsp. butter

Instructions:

Combine everything except the butter in a large mixing bowl—really mix everything well. Cut 4 18” x 12” sheets of aluminum foil. Lay the foil flat (dull side up) and put 1/4 of the mixture on each sheet in a mound that is at the center of one end of the foil. Make sure there is space between the mound and all of the edges of the foil. Put 1 tablespoon of butter on the top of each mound. Fold the other end of the foil over the top of the mound and fold the side edges up over the top so that when you are done you have four neat pouches. Put the pouches (butter on top) on a very hot grill for about ten minutes, then flip over and grill another 10 minutes, or until potatoes are tender. Take off grill and allow to stand a few minutes, then empty each pouch on four dinner plates.

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 http://optin2.griffsrecipes.com

Check out "Griff's Recipe Report" at http://GriffsRecipeReport.com

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XANGY SALSA

2008-04-16T16:17:00.005+02:00

1 cup mango fruit, chopped fine
1/2 cup pineapple, crushed
2 tablespoons red onion, chopped fine
1 cup tomato, seeded and chopped fine
1/2 cup papaya fruit, chopped fine
1/2 cup pomegranate seed
2 tablespoons cilantro, chopped fine
2 tablespoons lime juice
1/2 cup Xango Juice
1 tablespoon red pepper, chopped
1 tablespoon serrano pepper, chopped (hot pepper)
Salt and pepper to taste.

Combine all ingredients in a blender. Blend for 15 seconds. Chill and serve with your favorite chips and/or veggies. Makes about 4 cups.

Note: If you would like to order a bottle of Xango please email us at mangosteenxfactor@gmail.com. Thank you!

SAVORY CREAM SAUCE

2008-04-16T16:08:00.004+02:00

1/2 pound butter
2 tablespoons corn starch
2 tablespoons flour
1 1/2 pints heavy whipping cream
1/2 cup Xango Juice
pinch Nutmeg
Salt and pepper to taste.

Place butter in double boiler. Stir till butter melts. Add flour and cornstarch, then stir. Add heavy cream and Xango and stir constantly until thickens. Add nutmeg, salt and pepper to taste. Serve immediately. Refrigerate for up to a week. Makes about 1 quart. Good on fish, seafood, meat, poultry, gratin...use your imagination!

Note: If you would like to order a bottle of Xango please email us at mangosteenxfactor@gmail.com. Thank you!

XANGY BBQ SAUCE

2008-04-16T15:54:00.006+02:00

Here is a BBQ Sauce Recipe that will put a Xangy taste in every bite!

2 cups tomato paste
3 tablespoons dark brown sugar
1 cup dark corn syrup
3 1/4 tablespoons molasses
1 tablespoon sea-salt
1 tablespoon fresh crushed garlic
2 tablespoons chopped fine onion
1 teaspoon paprika powder
1 teaspoon crushed black pepper
1 teaspoon beef base
1 1/2 cups Xango Juice
1 teaspoon hickory flavor
1/2 cup Xango vinegar (see recipe below)

Place all ingredients into large pot. Bring to boil, while stirring. Reduce heat to low. Cook for 30 minutes. Refrigerate until needed. Makes about 1 quart.

XANGO VINEGAR

10 ounces vinegar
Add 1 ounce Xango Juice

Shake well. Can be stored for weeks.

Note: If you would like to order a bottle of Xango please email us at mangosteenxfactor@gmail.com. Thank you!

How to Cook Grilled Tuna

2008-04-10T14:39:00.005+02:00

By Sarah Sandori

For much of my life, tuna fish meant that chopped-up stuff from a can that my mom would mix with mayonnaise, onions and pickles and spread between a couple of pieces of white bread for me to take to school for my lunch. Who knew that tuna was also something you could eat like a regular fish?

Nowadays I'm pleased to see tuna steaks popping up on restaurant menus and in supermarket seafood displays. Tuna offers a lot more delicious possibilities than good ol', boring ol', tuna salad!

Tuna especially lends itself to grilling. If you want to grill tuna, go to the store or seafood market and look for the pinkest fish you can find. Tuna flesh happens to be among the pinkest of all fish, because it contains more of the oxygen-binding molecule called myoglobin. The flesh of some tunas even runs to dark red because of this.

In general, the pinker/redder the tuna, the better. Following the Japanese system, the best tuna is termed "sashimi grade," and although what that means exactly is subject to some dispute, it includes color along with fat content and freshness. Sashimi tuna is bright red.

Sashimi is seafood that is sliced thin and intended to be eaten raw. For grilling purposes, you can do with a lesser grade, but it's still good to know a little about what constitutes the best tuna before you make your selection.

Here are a couple of easy grilled tuna recipes that I like.

Grilled Tuna Steaks: Recipe 1

Ingredients

4 tuna steaks

3 tablespoons soy sauce

1 teaspoon brown sugar

1 teaspoon fancy mustard

2 tablespoons cooking oil

Directions

1. Lay tuna steaks in a shallow dish.

2. In a bowl, stir together the soy sauce, brown sugar, mustard and cooking oil to create a marinade.

3. Pour the marinade over the tuna steaks. Carefully (so as not to break them up), turn fish until coated on each side with marinade.

4. Cover dish with plastic wrap. Place in refrigerator for 1 to 2 hours.

5. Get your grill hot. Remove tuna from refrigerator, pouring off the marinade into a bowl to use for basting. Grill the tuna steaks for approximately 12 to 16 minutes, basting frequently and turning midway through the process.

Grilled Tuna Steaks: Recipe 2

Ingredients

4 tuna steaks

4 tablespoons olive oil

2 tablespoons fresh lime juice

1 to 2 inches fresh ground ginger root

1 teaspoon garlic salt

Directions

1. Place tuna steaks in a shallow dish.

2. In a bowl, whisk together olive oil, lime juice, ground ginger root and garlic sauce. This is your marinade.

3. Pour marinade over tunas. Gently turn fish until coated on each side with marinade.

4. Cover dish with plastic wrap. Place in refrigerator for 1 hour.

5. Get your grill hot--for this recipe, a charcoal grill is definitely the best way to go. Remove tuna steaks from refrigerator. Grill tuna steaks for 10 to 15 minutes. Be sure to turn them at least once during the grilling.

When you serve your tuna steaks, you can garnish them with lemon wedges or sprigs of parsley. Grilled peppers, onions and mushrooms make great accompaniments.

Sarah Sandori is the food and entertaining columnist for the Solid Gold Info Writers Consortium. Have you ever wanted to be able to exactly duplicate a favorite dish from a favorite restaurant? Check out Sarah's article where she reveals her source for the most mouth-watering secret restaurant recipes in America: http://www.solid-gold.info/most-wanted-recipes.html

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Low Fat Recipes - A Well Balanced Meal

2008-04-07T21:39:00.001+02:00

By Shannon N Jefferson

A well balanced meal starts from low fat recipes. Those recipes are meant for people who control their meal in terms of fat. Low Fat is a full source of energy food. For a low fat balanced meal; here are 3 recipes for you.

Low Fat Banana Bread Recipe

Ingredients:

2 Cups of sugar

1 cup of applesauce

8 oz of Healthy Choice Egg Product

2 teaspoon of vanilla

6 ripe bananas-mashed

4 cup of flour

2 teaspoon of baking soda

Low Fat Banana Bread instructions:

Mix up the sugar and applesauce then add egg product after that mix all well. Second step add bananas and vanilla and also mix well. Stiff flour with soda then adds little by little all blended in. Cook both loaves at about 320 degree for about 1 hour in the oven. Depending of the oven you have, it will take more time if you put both inside the same oven.

Serve: 2 people.

Low Fat Brownies Recipe

Ingredients:

2 Oz of baking chocolate

2 Teaspoon of vanilla

1 1/2 cup of sugar

1/ 4 of salt

3 large eggs lightly beaten

2 large eggs whites lightly beaten

3/ 4 maple syrup

1 cube of unsweetened applesauce

1/ 4 of canola oil

1 cup of cake flour sifted

3 /4 cocoa powder

6 Oz of extra bittersweet chocolate

Low Fat Brownies instructions:

Heat the oven up to 350-360 degrees. Place them in a 9 X 9 inch on a parchment paper in a baking pan grease a little. Melt the chocolate together with vanilla in a recipient place in boiling water. Put the mixture in a large bowl.

Mix the salt, sugar, eggs white and eggs until it look like smooth. Stir in honey or syrup, canola oil and applesauce. Mix the flour with the cocoa powder over and with care, fold until the mixture is smooth. Gently combine the bittersweet chocolate.

Pour the mixture into the prepared pan and cook for about 45 minutes. Dust with confectioner sugar and let it cool on the rack

Serves: 10 people

Low Fat Lemon Cheesecake Recipe

Ingredients:

1 box crushed graham crackers

1 package sugar free Jello lemon flavored gelatin

2/3 cup boiling water

1 cup 1% low fat cottage cheese

8 ounces light cream cheese

2 cups cool whip Lite thawed

1 cup reduced calorie cherry pie filling

Low Fat Lemon Cheesecake Instructions:

Take a 9 inch pie plate and spray it with a non stick cooking spray. Dust side with half box of graham cracker crumbs. Melt totally the gelatin in the boiling water; dispense into blender, add cream cheese and cottage cheese and cover.

Mix together at a medium speed, rubbing down sides occasionally about 3 minutes or until it is found smooth. Put it in a large bowl and mix in cool whip until found smooth. Transfer into the pie pan and spay the remaining crackers on the top. Let it chill for about 4 hours then top with the pie filling.

Serving Size: 4

Shannon N. Jefferson gets her recipes from http://quickrecipesdy.info/" so be sure to stop by and check for new updates. She also loves to eat awesome restaurant recipes at: http://secretrecipesdy.info/

Article Source: http://EzineArticles.com/?expert=Shannon_N_Jefferson
http://EzineArticles.com/?Low-Fat-Recipes---A-Well-Balanced-Meal&id=657695

Recipes for Detox Diet

2008-04-07T21:06:00.003+02:00

By Isabelle Aidan

There are lots of detox recipes these days that can help you eat healthily. Eating more fiber and drinking lots of water is the simplest way of detoxifying. Also, consuming lots of vegetables, fruits, beans and nuts is another way. A detox diet recipe also helps to get rid your body from toxins. Also, detox diet recipe will make your foods tastier,

without you being worried about your health.

Gazpacho Soup

Gazpacho Soup originated from the Spain. It's a vegetable soup made with tomatoes, cucumbers, garlic, bell peppers and bread moistened with water that is blended with olive oil, vinegar, and ice water and served cold. As it is made mostly of vegetables, it's very good for your body and should be part of your recipe for a detox diet.

Detox Drinks

Another recipe for detox diet is detox drinks. Detox drinks are drinks made of fruits and are essentials for juice fasting; which is a body cleansing method. Fruit juice is quite easy to make as fruits are easy to come by. When fresh fruit is added to the freshly squeezed juices of organic vegetables, you have a good way to detox and clean out your body.

Alkalizing Raw Soup

This soup is another tasty soup that you should consider included as a recipe for a detox diet. It's made of one avocado, spring onions, a cucumber, handfuls of spinach, garlic, green or red pepper and other nutritious vegetables.

Mediterranean diets

Mediterranean diets are gaining in popularity because they offer low-fat, low carb alternatives to our typical oily foods. With great Turkish recipes and Greek recipes that are available online with body detox diet plan, it is easier than ever to sign up. This type of recipe is an excellent recipe for detox diet.

For more information on how to detox your body and other recipes for detox diet, check out detoxyourbodytoday.com

Article Source: http://EzineArticles.com/?expert=Isabelle_Aidan
http://EzineArticles.com/?Recipes-for-Detox-Diet&id=910227

Healthy Fruit Smoothie Recipe

2008-04-05T04:58:00.002+02:00

By Hans Dekker

Who doesn’t love a fruit smoothie? How about a healthy one that has a taste that cannot be beat? You can stop your search today because this smoothie recipe has it all.

This healthy fruit smoothie recipe is chopped full of wholesome fruit pieces and the sweet taste of honey. Blend one up today.

Ingredients:

1 cup plain flavored fat free yogurt

½ cup crushed ice

1 cup unsweetened apple juice

½ cup watermelon, cut into small cubes

½ cup strawberries cut into halves

½ cup mango, cut into small cubes

½ cup peaches, cut into small cubes

1 tsp. vanilla extract

¼ cup honey

¼ cup almonds, crushed

Toppings:

Fat free cool whip

Couple sprigs fresh mint

To Make:

Frozen fruit may be substituted for this recipe, however fresh fruit will provide the best taste for these smoothies.

Before making your smoothie, cut up the watermelon, strawberries, mango, and peaches according to the directions listed above. Then, in a small bowl, combine all the fruit pieces and the honey together.

Make sure all the pieces are covered by the honey. Let fruit mixture chill in refrigerator for at least half an hour. Remove the fruit bowl from the refrigerator and let it stand for 10 minutes. Combine the fat free yogurt, apple juice, and crushed ice into a blender.

Blend this mixture for less than one minute before adding the fruit. Add the fruit and honey mixture to the liquid in the blender. Add vanilla and blend on high until all the fruit is mixed well.

Remove blender from the base and pour smoothie mixture into tall milkshake glasses. Top off each of the smoothies with a dollop of fat free cool whip. Then sprinkle crushed almonds on top of the cool whip.

A sprig of mint on the side of the glass completes this refreshing, healthy smoothie. Serves 2

Hans is an enthusiast cook and owner of
http://www.steaks-guide.com/ Visit us
for a wealth of recipes.

Article Source: http://EzineArticles.com/?expert=Hans_Dekker
http://EzineArticles.com/?Healthy-Fruit-Smoothie-Recipe&id=95539

Banana Smoothie Recipe With A Twist

2008-04-05T04:48:00.002+02:00

By Robert McMackey

Bananas are a staple ingredient in smoothies. Not a staple ingredient in my smoothies, but the general public seems to believe one must be included for some reason (probably this growing tumor of misinformation I keep talking about, where anybody who read an excerpt on Wikipedia, suddenly declares themselves expert on the subject).

But what I've also found, when people have approached me confused and surprisingly intimidated about smoothie recipes, is how little imagination the general public has. Of course, there are those folks out there who exploit the popularity of smoothies, knowing that people look for them, and compile 1000 combinations of 3 different fruits, and Sha-Zaam you've evidently got a smoothie recipe, they usually have not been made or tasted, but you can find that kind of crappy information anywhere and everywhere. Usually for a very cheap price.

People who opt for healthy living I'd like to think are smarter and a bit more savvy than those individuals who choose to eat instant-heart attack foods by the truckload. And people who are more open minded to being healthy, usually are more creative in their pursuits (personal experience, not clinical study), thus I am unsure what the hesitance is for this limitation of thinking. There are no rules here. You are in charge. Break Free of Smoothie Recipe Chains ... o.k toooo much carrot juice, bit of an admitted overkill.

Here's such an example of a banana smoothie recipe different than the usual train of thought. Try it tonight, or now would be even better.

Combine in a blender:

Two bananas, half to three quarters of a cup of your favorite soy milk, depending on the consistency you prefer. (I like vanilla flavored for this, but chocolate, or plain would be just fine), one tablespoon of honey, and I also like to throw in a small handful of chocolate chips. You can go with a all natural carob kinda thing, but I eat milk chocolate ones. (I was blessed with a high metabolism, and eat healthy, so I won't see any pounds, and in moderation, eat it).

Now raise that glass to your lips and..dri... No. Don't drink it silly. Put it in a container that is safe for cold temperatures and FREEZE it. Poof! Just like that you have an alternative to traditional ice cream, and an easy homemade ice cream recipe that is best for a number of reasons, including: YOU controlled ALL the ingredients to, and YOU are completely in charge of the flavor. Low calorie ice cream, especially if you choose no chips (of course, there's plenty of substitutions, or you can top it with something healthy, when you decide to eat it). Banana ice cream is just the beginning. If you enjoy eating bananas for flavor and obvious nutritional impact, and simply a recipe here and there just won't suffice, a newsletter giving you more banana smoothie recipes has just surfaced to feed your banana desires. I've subscribed just a bit ago, been pleasantly surprised and wanted you to know about the update.

Embrace new things and live healthy!

Sick and tired of elementary, boring, useless information about living healthy, Robert McMackey has satisfied a savvy audience with his straight to the heart, tell it like it is healthy living website. As editor, and chief health nut, of The Straight Talk Health Newsletter, he and his staff continue to highlight easy to apply tricks, tips, and techniques showing you how to lead a healthy life, despite the very real challenges in today's world.

Article Source: http://EzineArticles.com/?expert=Robert_McMackey
http://EzineArticles.com/?Banana-Smoothie-Recipe-With-A-Twist&id=442549

Shrimp and Scallop Recipe

2008-04-04T14:14:00.004+02:00

By Norm Butler

The shrimp and scallop recipe is one of the tastiest recipes that you can make with shrimp and is usually easy to prepare because there aren't many ingredients involved in making it. This is a good delicious recipe to serve to at least four people at a time.

The essential ingredients for making this recipe include, three cana of shrimp that needs too be well boiled and peeled as well as the bay scallops for the recipe. You require one teaspoon of olive oil with that of two-table spoon of garlic powder, and a half tablespoon crushed red pepper. You also require four-tablespoons of chicken broth, add to that fresh limejuice of one-tablespoon and finally, you have a half-cup pf fresh, chopped parsley and small quantity of salt and pepper for good taste. These are the main ingredients in order to make the delicious recipe.

The preparation of making the recipe includes, heating the oil in the large fry pan to a medium heat. Then, you need to fry the garlic in the pan until it becomes light brown, remove it from the pan and keep it aside. Then, you add other ingredients in the pan like pepper, shrimp, one scallop, and paprika.

Stir these things continuously and fry then for to about 3 to 4 min. Then, you add the chicken broth, cook for one minute. After, which you remove the shrimp as well as the scallop from the pan and keep it aside. Now, you add limejuice, salt, pepper as well as the parsley and heat it lightly. Finally, pour the sauce at the top of the shrimp and scallops and serve it immediately.

This shrimp and scallop recipe will typically serve a small family so it's not best to make for only a couple people. However, f creating this as a main meal you might be able to get away with it.

To get many more shrimp recipes go to: http://ShrimpRecipe.org

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http://EzineArticles.com/?Shrimp-and-Scallop-Recipe&id=1032107

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Grilling and Smoking Chicken

2008-03-25T17:39:00.006+02:00

SPRING IS HERE!
Time to get the grill out!

By Aaron Ralston

Chicken is one of my favorite meats to cook. It is low in fat, high in protein, and if

cooked correctly, it will definitely be a crowd pleaser. There are many different
recipes for grilling and smoking chicken, and I have included my two favorite
recipes below. I am known as The Smoker King, and I am the author and
Webmaster of “Outdoor Cooking: Barbeque, Sauces, Mops, Rubs,” so you can bet
that my favorite way to cook chicken is outdoors, on a grill or smoker.

The first recipe is one that I use when I cook chicken fajitas. The marinade gives a
tequila-lime twist to the chicken, which is great for Mexican-type dishes. The
second recipe is my take on the famous beer can chicken recipe. Through my
experience, I have found that placing the chicken on a beer can throne while it is
smoking produces a juicy, tender bird. Smoking chicken is one of my favorite ways
to cook chicken, and after you have tried this recipe, I believe that you will really like
smoking chicken too.

Grilled Tequila Lime Chicken

Ingredients:

4-Chicken Breasts

2-Cups of Margarita Mix (I prefer Mr. and Mrs. T's)

1/2-Cup Vinegar

1/2 Cup Olive Oil

1-Tbsp Onion Powder

1-Tbsp Garlic Powder

1-Tbsp Cajun Seasoning

Lemon Pepper

Option for a kicked up version: Add one shot of Tequila

Recipe:

1. Trim chicken breasts to remove fat

2. Using the flat side of a meat tenderizer, pound the each chicken breast until they
are about 3/8 to 1/2 inch thick.

3. Mix all ingredients into a bowl just big enough to hold the chicken breasts while
they are completely covered in the marinade.

4. Add chicken breasts, and refrigerate for 1/2 to 1 hour. The longer they stay in
the marinade, the more Tequila lime taste they will have.

5. Season both sides of the chicken with Lemon Pepper before grilling.

6. Grill over medium heat for about 3-5 minutes per side. Times may vary
depending on heat, just make sure that the meat is white throughout the breast,
and the juices run clear.

This is a great recipe for chicken fajitas.

Here is my recipe for Cajun smoked, beer-can chicken.

Injection Ingredients:

1. A 3 or 4 pound chicken

2. 1/2 cup melted butter (room temperature)

3. 2 tablespoons of Tony Chachere's seasoning (more for a spicier chicken)

4. 1-teaspoon garlic powder

5. 1/2 cup vinegar

Rub Ingredients:

1. Olive oil

2. Tony Chachere's seasoning.

Mop Ingredients:

1. Apple Cider

2. A Spray Bottle

Other:

1. A beer of your choice (1/2 full)

2. 3 cloves of garlic

3. About 3 tablespoons of chopped garlic

Directions:

1. Whisk all injection ingredients together.

2. Using a kitchen syringe, inject the liquid into various spots on the chicken. Try to
be even as possible, injecting about 1/2 of the mixture into the breasts, and the
other 1/2 throughout the rest of the chicken.

3. Rub the chicken down with olive oil, and apply an even layer of Tony's to the bird.

4. Drink half of the beer, widen the opening at the top of the can, then put the garlic
and onion in the can.

5. Place the bird on the can. It should sit up by itself.

6. Preheat your smoker to about 250 F degrees. I use hickory for chicken, charcoal
works well too.

7. Put the chicken on the smoker and spray the chicken with the apple cider about
every 30 minutes.

8. Smoke the chicken for 3-4 hours, or until the internal temperature of the thickest
meat reaches 180 F Degrees.

I hope you enjoy both recipes as much as I do. You can find many more at my
website listed below.

Aaron Ralston, also known as The Smoker King, is the owner of Outdoor
Cooking: Barbeque, Sauces, Mops, Rubs at
http://www.thesmokerking.com. Check out thesmokerking.com today to learn
many great barbeque and cooking recipes and techniques.

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http://EzineArticles.com/?Grilling-and-Smoking-Chicken&id=123189

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The Recipes of Easter

2008-03-19T15:08:00.003+02:00

By Dyfed Lloyd Evans

Easter is the most important of the Christian festivals and celebrates the resurrection of Christ, tough many pagan elements have become part of the celebration and these aspects are often celebrated by Christians and non-Crhistians alike. Indeed, the name 'Easter' itself in English derives from Ester, Eastre or Eostre the name of the putative Germanic goddess of the Dawn.

Traditionally on Good Friday, the Friday before Easter Sunday hot cross buns are eaten. Below is a classic recipe for these yeast-based cakes:

Hot Cross Buns

Ingredients

For the Buns:

2 tsp dried yeast

40g caster sugar

360ml warm milk

750g plain flour

2 tsp mixed spice

2 tsp ground cinnamon

50g butter, melted

2 tbsp olive oi(

1 egg

50g caster sugar

280g sultanas

50g candied peel

For the Crosses:

80g plain flour(80ml water

For the Glaze:

2 tbsp sugar

1 tbsp gelatine

2 tbsp water

Place the yeast, sugar and milk in a large bowl and set aside for 5 minutes (the mixture should begin to foam). Once the yeast mixture is ready add flour, spices, butter, oil, egg, extra sugar and dried fruit then mix to combine. Turn the dough out onto a floured surface and knead for 5-10 minutes or until the dough feels smooth and elastic. Place the dough in an oiled bowl and cover then set in a warm spot for at least 45 minutes, or until doubled in size.

Turn the dough out onto a floured surface and knead lightly. Divide into 12 balls of equal size and place these on a greased baking sheet. Cover and put in a warm position until doubled in size.
Pre-heat your oven to 200°C and mix together the flour and water for the crosses. Place in a piping bag and pipe crosses on the buns. Place in an the oven and bake for 20 minutes or until springy to the touch. Meanwhile place the sugar, gelatin and water in a saucepan and stir over medium heat for 2 minutes or until gelatin has dissolved. Brush the still-warm buns with glaze.

For Easter Sunday itself, lamb is the traditional meat for the main meal and below is a recipe for a Greek-inspired version:

Easter Greek Lamb

Ingredients

2.5kg leg of lamb, boned

240ml olive oil

120ml red wine vinegar

2 tbsp garlic, minced

80g finely-chopped parsley

80g finely-chopped dill

4 tbsp dried oregano

black pepper, to taste

Whisk together the oil, vinegar, garlic, parsley, dill, oregano, and pepper. Butterfly the lamb (ie open out and lay flat) and pepper generously on both sides. Cut some slits in the meat then marinate the lamb for 2 to 24 hours in the vinegar mixture in a fridge. Drain the marinade from the lamb then place in a shallow roasting dish and cook in an oven pre-heated to 220°C for about 45 minutes. Allow the lamb rest for at least 20 minutes before serving.

In Devon and Cornwall Saffron Cakes are traditionally served on Easter Sunday. Here is a recipe for a classic saffron cake:

Easter Sunday Saffron Cake

Ingredients

225g margarine or butter

450g plain flour

1/4 tsp bicarbonate of soda

1/4 tsp saffron strands

175g sultanas

65ml cold water

240g currants

175g sugar

2 eggs

50g mixed candied peel

small amount of milk

pinch of salt

Soak the saffron in salted cold water overnight to extract the maximum flavor.

Grease and line a 23cm round cake tin, making sure greaseproof paper stands above the top of the tin.

Sift together the flour and bicarbonate of soda and rub in the margarine or butter then mix in the candied peel, currants, sugar and sultanas. Stir in the strained saffron water and beaten eggs, then add enough milk to form a dropping consistency. Beat the batter well and turn into the baking tin. Place in an oven pre-heated to 180° and bake for one and a half to two hours. The cake is ready if a warm skewer inserted in the center comes out clean. Remove from oven at this point and leave to cool for 10 to 15 minutes before turning onto a wire rack to cool completely.

This is only a taste of the various foods consumed over the four days of the Easter festival. There is much more to learn about the foods and practices of Easter.

Dyfed Lloyd Evans is the creator of the Celtnet Recipes site with thousands of recipes from all over the world You can find more Easter recipes on this Easter Recipes page. He also runs the Celtnet Articles site where you can add your own recipes and articles.

Article Source: http://EzineArticles.com/?expert=Dyfed_Lloyd_Evans
http://EzineArticles.com/?The-Recipes-of-Easter&id=984677

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