Potato Salad Recipe

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.

Superbowl Recipes - No Fuss Chicken Wings

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

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A Sample Detox Diet Recipe

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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http://EzineArticles.com/?A-Sample-Detox-Diet-Recipe&id=1483169

Classic Thanksgiving Recipes

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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Multiple Streams Of Income At Your Finger Tips!

Alkaline Diet Recipes

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

Article Source: http://EzineArticles.com/?expert=Micah_Kurz
http://EzineArticles.com/?Alkaline-Diet-Recipes&id=1173890

The Pleasure of Grilling Rib Eye Steaks

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

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

Fresh Corn Recipes Capture the Taste of Summer

By Harriet Hodgson

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

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

Fresh Corn Fritters and Maple Syrup

1 cup cooked fresh corn

1 cup presifted regular flour

1 teaspoon baking powder

1/2 teaspoon low sodium salt

2 teaspoons Splenda blend

2 large eggs, room temperature

2 teaspoons canola oil

1/2 cup skim milk

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

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

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

Corn Souffle with Chiles and Red Peppers

3 large eggs, room temperature

3 tablespoons soft margarine

3 tablespoons gravy flour

1/2 teaspoon onion powder

1/2 teaspoon Splenda blend

1/4 teaspoon cumin

1/4 teaspoon paprika

1 cup skim milk

2 tablespoons canned green chiles, drained and diced

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

1 cup cooked fresh corn

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

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

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

Copyright 2008 by Harriet Hodgson

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

Memorial Day Menu and Recipes

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.

Article Source: http://EzineArticles.com/?expert=Richard_Dupont
http://EzineArticles.com/?Memorial-Day-Menu-and-Recipes&id=575888

Baked Chicken Parmesan

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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http://EzineArticles.com/?Baked-Chicken-Parmesan&id=455194

Shrimp and Scallop Recipe

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

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

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Baked Potato Skin Recipe - Nacho Baked Potato Skins

By Donna Monday

If you’ve ever ordered baked potato skins in a restaurant, you know how mouthwatering good they are. Now you don’t have to wait for the restaurant version. Here’s a tasty South of the border baked potato skin recipe that will have you saying – ole!

6 medium baked potatoes

1/4 cup butter, melted

1/4 teaspoon seasoned salt

1/8 teaspoon cayenne pepper

1 cup Monterey Jack cheese (with or without jalapeno peppers), shredded

Toppings (salsa, sour cream, guacamole, chopped fresh tomato, sliced green onion, sliced black olives, fresh cilantro)

Directions

Wait until baked potatoes have slightly cooled. Cut potatoes lengthwise into quarter sections. Scoop out the pulp of each quarter section – leave at least 1/4-inch left inside. Refrigerate extra pulp to use later.

Brush both sides of the potato skins with melted butter. Sprinkle the inside of the potato skins with seasoned salt and the cayenne pepper. At this point, if you don’t wish to serve these right away, you can cover them and refrigerate for up to 24 hours.

Preheat broiler.

Place potato skins (skin side up) on an unheated broiler pan or rack. Broil 3 to 4 inches from top of broiler for about 3 minutes. Turn potato skins over (skin side down) and sprinkle with cheese. Broil for another 2 minutes or so. Serve potato skins with toppings of your choice.

=> Baked Potato Skin Recipe: Cheesy Potato Skins

This baked potato skin recipe is for cheese lovers. The baked mashed potato pulp is used to create the delicious filling. Sun dried tomatoes add an earthy flavor.

4 medium baked potatoes

1/2 cup Parmesan cheese, finely shredded

1/2 cup Mozzarella cheese, shredded

1/3 cup sun dried tomatoes in oil, drained and finely chopped

1/4 cup green onion, sliced

1/4 cup sour cream (light or fat free)

2 tablespoons fresh parsley

Salt and ground black pepper

Directions

Preheat oven to 375 degrees.

Allow baked potatoes to cool before using. Cut potatoes lengthwise into quarter sections. Scoop out the pulp of each quarter section – leave at least 1/4 inch left inside. Set the extra pulp aside.

Place potato skins (skin side down) on a baking sheet. Sprinkle skins with salt and pepper. Bake for 15 minutes.

In a medium sized bowl, mash up the remaining potato pulp with a potato masher. Mix in the parmesan cheese, mozzarella cheese, dried tomato, green onion, sour cream and parsley.

Spoon mashed potato mixture into each potato shell. Sprinkle ground black pepper on top. Bake 15 minutes or until potato skins are heated all the way through.

=> How to Bake a Potato in the Oven

Russet potatoes are best for baking.

Preheat oven to 425 degrees.

Scrub potatoes with a vegetable brush until clean. Pat dry with paper towels. Prick each potato a few times with a fork. If you want softer skins, rub potatoes with shortening or wrap them inside aluminum foil.

Bake potatoes for 40 to 60 minutes until tender.

Easy to make – fun to drink

http://www.1st-milkshake-n-smoothie-recipes.com

Article Source: http://EzineArticles.com/?expert=Donna_Monday
http://EzineArticles.com/?Baked-Potato-Skin-Recipe---Nacho-Baked-Potato-Skins&id=552170

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Turkey Sandwich Recipe Contest- Monte Cristos and Pasta Fagioli

B Shannon (Shivering) W.


A Monte Cristo sandwich paired with Pasta Fagioli makes a delicious and quick dinner.

olive oil
1 onion, chopped
1 carrot, diced
2 cloves garlic, minced
1 T basil, rubbed
1 bay leaf
hot pepper flakes to taste
1 can diced tomatoes
1 can white beans
1 can kidney beans
2 potatoes, diced
4 cups chicken broth
2 cups zucchini, diced
salt and pepper to taste
1 cup small shells pasta, cooked (or your favorite)
freshly grated Parmesan cheese

In a large pot over medium heat, add olive oil. When hot, add onion and carrot and sauté five minutes. Add garlic and sauté about a minute. Add seasonings and stir.

Add tomatoes, beans, potatoes and broth. Increase heat to high and bring to a boil.

Reduce heat, cover and simmer about 10 minutes. Add zucchini and simmer 10 more minutes. Taste and add salt and pepper as desired.

Serve topped with pasta and Parmesan.


Monte Cristo
8 slices smoked ham
8 slices smoked turkey
4 slices Swiss cheese, about 4 ounces
4 slices bread (I used whole wheat)
1 egg
1/4 cup milk
2 T butter
mustard or mayo as desired

For each sandwich, place 4 slices each of ham and turkey and 2 slices Swiss cheese between 2 slices of bread. In a mixing bowl, whisk together the egg and milk. Dip sandwiches in the egg mixture, turning carefully, til well coated and all of the mixture is absorbed.

Melt butter in a large frying pan on medium heat. When pan is hot and butter is browning, place sandwiches in pan and cook slowly for 8-10 minutes; turn and continue cooking til cheese is melted and both sides are golden brown. Top with mustard or mayo.

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Super Bowl Recipe - Barbecue Wing Special

It's that time year again when two rivalry's bash helmets to become Super Bowl heroes. The Super Bowl is one of Americas favorite events. Friends and family get together to party and watch their favorite football team play in the Super Bowl. Are you ready for some Super Bowl recipes? I am a huge fan of barbecue wings! While surfing on the internet I came across one of Brandy SummersSpecial Barbecue Wing Recipe. Get your printer ready for this tangy recipe and enjoy!

Recipes for Superbowl Party - Tangy Barbecue Wings
By Brandy Summers

These savory chicken wings are so lip smacking good and will be gone before halftime.

25 (5 pounds) whole chicken wings
2-1/2 cups hot and spicy ketchup
2/3 cup white vinegar
1/2 cup plus 5 tablespoons honey
1/2 cup molasses
1 teaspoon salt
1 teaspoon Worcestershire sauce
1/2 teaspoon onion powder
1/2 teaspoon chili powder
1/2 to 1 teaspoon Liquid Smoke, optional

Directions

Preheat oven to 375 degrees.
Prepare two 15x10-inch baking pans with nonstick cooking spray. Cut up the chicken wings into three sections. Discard the wing tips.

Place the chicken wings into the prepared baking pans. Bake, uncovered, for 30 minutes; drain. Turn the wings over and bake for another 20 to 25 minutes, or until chicken juices run clear.

Meanwhile, in a large saucepan, combine the ketchup, vinegar, honey, molasses, salt, Worcestershire sauce, onion powder and chili powder. Add in the Liquid Smoke, if desired. Bring to a boil.

Reduce heat and simmer, uncovered, for 25 to 30 minutes. Drain wings; place 1/3 of wings into a 5-quart slow cooker. Top with 1 cup of sauce. Repeat this two times with remaining wings and sauce.

Cover and cook on low heat for 3 to 4 hours. Stir before serving.

=> Recipes for Superbowl Party: Crab Football Spread

The perfect cheese spread for any football party.

1 (8 oz.) pkg. cream cheese, softened
2 cups shredded cheddar cheese
1 cup provolone cheese, shredded
1 cup crabmeat, drained, flaked and cartilage removed
1 cup cottage cheese
2 tespoons seafood seasoning
2 teaspoons Worcestershire sauce
1 teaspoon prepared mustard
Pretzel sticks
Assorted crackers

Directions

In a large mixing bowl, beat the cream cheese until smooth. Add in the cheddar cheese, provolone cheese, crab, cottage cheese, seafood seasoning, Worcestershire sauce and the mustard. Mix well. Cover and refrigerate overnight.

Form the cheese mixture into a football shape with your hands. Arrange pretzel sticks on top to make football laces. Serve with crackers.

=> Recipes for Superbowl Party: Party Pizza Bites

A great party finger food made with pita bread, provolone cheese and salsa.

2 (6-inch) pita pockets
2 large cloves garlic, minced
3 tablespoons olive oil
1 tablespoon butter
1/4 teaspoon oregano
1/4 teaspoon sea salt
1/4 teaspoon pepper
16 slices pepperoni
4 round slices provolone cheese, cut into wedge shapes
1/3 cup medium chunky salsa

Directions

Preheat oven to 375 degrees.
In a heatproof bowl, combine the olive oil, oregano, salt and pepper. Microwave on high heat for 40 seconds. Remove from microwave and stir in the butter; set aside.

Cut each pita pocket into 4 pizza shaped wedges. Cutting along the curved outer edge of each wedge, separate again into 2 pieces. Brush both sides of wedges liberally with the warm olive oil mixture.

Place the wedges, crust side down, onto a baking sheet. Top each wedge with salsa, a slice of provolone cheese and a slice of pepperoni. Drizzle with remaining olive oil and sprinkle with sea salt.

Bake for 15 minutes or until cheese is bubbly. Serve warm.

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/?Recipes-for-Superbowl-Party---Tangy-Barbecue-Wings&id=908788

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A Winter Recipe Dinner

Okay, so I was surfing the internet the other day looking for a winter recipe that would be really good to prepare for dinner. I came across this Homemade Beef Pot Pie recipe by Brandy Summers. I am a sucker for homemade recipes and I have to say this one sounds great for the occasion. I am from the Michigan area so it can get pretty darn cold up here in the north but a nice hot meal can warm you up. Thank you Brandy for this awesome recipe!

Beef Pot Pie Recipe - Homemade Beef Pot Pie
By Brandy Summers

Hearty beef pot pie is a great meal to serve on a cold day or any time you want something that really sticks to your ribs. You can add extra zing to this recipe by adding 1 large chopped onion and mix in 1/3 cup of red wine with the gravy.

1 pound sirloin steak, cubed
Salt and pepper to taste
1 (14 oz.) can beef broth
3 large carrots, cubed
1 cup frozen green peas, thawed
3 tablespoons cornstarch
1/3 cup water
2 (9-inch) refrigerator pie crusts

Directions

Preheat oven to 350 degrees. In a saucepan over medium high heat, brown the pieces of meat on all sides. Pour in enough water to almost cover the meat. Bring to a boil and reduce heat. Simmer meat until it falls apart easily (about 2 to 3 hours). Place meat in a large bowl. Slightly shred the meat and season with salt and pepper to taste.

In a 2-quart saucepan, combine the beef broth, carrots and potatoes. Cook over medium high heat until almost tender (about 15 to 20 minutes).

When the carrots and potatoes are done, transfer to a large mixing bowl and combine with the beef. Reserve the liquid in the saucepan. Mix the peas in with the vegetables and beef.

Dissolve the cornstarch in 1/3 cup of water and pour this into the reserved beef broth. Bring to a simmer while stirring constantly; reduce heat. Cook for 5 minutes.

Line a 9-inch pie plate with one of the pie shells following package directions. Spoon the beef mixture into the pie crust. Pour the gravy on top. Cover with remaining pie crust.

Bake for 25 minutes, or until crust is golden brown. Let cool for 5 minutes before serving.

=> Hamburger Pie Recipe: All American Hamburger Pie

This recipe is an American favorite. We love hamburgers, so making a pie out of our favorite meat sandwich is a winning idea. To give this recipe a richer flavor, you can substitute 1 can of mushroom soup for 1 can of tomato soup.

4 potatoes
1 pound lean ground beef
1 onion, chopped
2 (10.75 oz.) cans condensed tomato soup
1 (15 oz.) can green beans, drained
1 cup cheddar cheese, shredded

Directions

Preheat oven to 350 degrees. Bring a large pot of salted water to a boil. Peel and quarter the potatoes and put into boiling water; cook for 15 minutes, or until tender. Drain and mash. Set aside.

In a large skillet, cook ground beef and onion over medium high heat until the beef is brown; drain. Stir in the tomato soup and green beans.

Pour mixture into a 9x13-inch baking dish. Mound the mashed potatoes around the meat mixture (do not cover meat). Sprinkle cheese on top of the potatoes.

Bake for 30 minutes, or until potatoes are golden.

=> Cheeseburger Pie Recipe: Easy Cheeseburger Pie

Cheeseburger, cheeseburger, cheeseburger! Need I say more?

1 pound ground beef
1 onion, chopped
2 cloves garlic, minced
1 tomato, sliced
1/2 teaspoon garlic salt
1 teaspoon ground black pepper
1 teaspoon dried oregano
1 cup shredded cheddar cheese
1/2 cup buttermilk baking mix
1 cup milk
2 eggs

Directions

Preheat oven to 400 degrees. Grease a 10-inch deep dish pie plate. In a large skillet, cook beef, onion and garlic over medium heat until beef is brown; drain. Spread beef mixture into the pie plate.

Sprinkle beef with salt, pepper and oregano. Arrange tomato slices on top of meat. Sprinkle cheese on top.

In a small bowl, combine together the baking mix, milk and eggs. Pour over cheese.

Bake for 25 minutes, or until knife inserted in center comes out clean. Cool for 5 minutes before serving.

=> Hamburger Pie Recipe: Corn Bread Hamburger Pie

This is a nice variation on the basic hamburger pie recipe. The cornbread mix adds a nice sweetness and blends very well with the other ingredients. For an extra treat, add 1 can of creamed corn to the cornbread mix.

1 pound ground beef
1 medium onion, chopped
1 medium green pepper, chopped
1 (10.75 oz.) can condensed tomato soup, undiluted
1/4 cup salsa
2 tablespoons ketchup
1 tablespoon steak sauce
1 (8.5 oz.) package corn bread/muffin mix
Minced fresh parsley (optional)

Directions

Preheat oven to 400 degrees. In a large oven proof skillet, cook the beef, onion and green pepper over medium high heat until meat is brown; drain. Stir in the soup, salsa, ketchup and steak sauce.

Prepare the cornbread batter according to package directions; let stand for 2 minutes. Spoon batter over beef mixture. Bake for 15 minutes or until corn bread is lightly browned. Garnish with parsley.

Mmmm . . . where can you find that yummy recipe?

Milkshakes, Smoothies, Brownies, Chili, Casseroles and more!

http://www.best-free-cooking-recipes.com

Article Source: http://EzineArticles.com/?expert=Brandy_Summers
http://EzineArticles.com/?Beef-Pot-Pie-Recipe---Homemade-Beef-Pot-Pie&id=723743

Best Apple Pie Recipe - Company Apple Pie Recipe

Okay, so I'm a sucker for pie! It's the Holidays so, give me a break! I was thinking about my very own favorite apple pie and came across Brandy Summers recipe and it sounds really good. I am foaming at the mouth just thinking about her recipes, just kidding! That did sound a little sick didn't it? But hey, These recipes are making my mouth water so all I have to say is hit the printer key and try Brandy's apple pies this Holiday. Happy Holidays!

By Brandy Summers

If you need a classic apple pie recipe, then this is it. It’s easy and fun making homemade apple pie and this recipe is bound to be a favorite.

3/4 cup white sugar
2 tablespoons flour
1/8 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
6 tart apples, peeled, cored and sliced
2 tablespoons butter
2 tablespoons whiskey or vanilla extract
2 (9-inch) unbaked pie crusts

Directions

Preheat oven to 450 degrees.
Prepare pie crust and put bottom layer of crust into a 9-inch pie pan.

In a small bowl, mix together the sugar, flour, salt, cinnamon and nutmeg. Place sliced apples in a large bowl and sprinkle with the sugar mixture. Toss mixture until apples are completely coated. Spoon apples into the pie crust.

Dot the apples with butter or margarine and sprinkle the whiskey/vanilla on top. Put on the top layer pie crust and crimp closed. Make several slits in top of crust to vent.

Bake for 10 minutes. Lower oven temperature to 350 degrees and bake for another 40 minutes.

=> Homemade Apple Pie Recipe: Classic American Apple Pie

Americans love their apple pie and this is a great recipe for any occasion. It’s especially good served diner style - warm with a scoop of vanilla ice cream.

1/3 cup packed light brown sugar
1/3 cup white sugar
1 tablespoon all-purpose flour
1 teaspoon lemon juice
1/3 teaspoon ground cinnamon
7 1/2 cups apples, peeled, cored and sliced
1 cup raisins
2 (9-inch) unbaked pie crusts
1 egg

Directions

Preheat oven to 425 degrees.

Spray a deep dish pie pan with cooking spray.

In a bowl, combine white sugar, light brown sugar, flour, lemon, cinnamon; mix well. Add the apples and raisins. Stir until well coated.

Spoon apple mixture into the pie crust. Place second layer of crust on top of filling. Seal the edges.

Beat the egg and lightly glaze top of pie crust with egg mixture. Sprinkle a little sugar on top.

Bake 35 to 40 minutes, until golden brown. Cool on wire rack for 30 minutes before serving.

=> Dutch Apple Pie Recipe: Easy Dutch Apple Pie Recipe

This homemade apple pie is topped off with a sweetly spiced crumble topping that is oh so good.

1 (9-inch) unbaked pie crust
Pie Filling
2 1/2 cups apples, peeled, cored and sliced
1/2 cup sugar
3/4 cup flour
1/2 teaspoon apple pie spice
1 oz. butter, melted
1 tablespoon lemon juice
Streusel Topping
1 1/3 tablespoon dry milk
2/3 cup flour
1/2 teaspoon apple pie spice
1/4 pound light brown sugar, lightly packed
2 tablespoons hard butter

Directions

Preheat oven to 375 degrees.

In a small bowl, combine sugar, flour and apple pie spice. Add dry mixture to apples and toss to coat apples well. Add in the melted butter and lemon juice; stir well. Spoon apple mixture into pie shell.

To make streusel topping, combine dry milk, flour, apple pie spice and brown sugar in a bowl. Cut hard butter into mixture with a fork; mix until well combined. Sprinkle topping over pie filling until completely covered.

Bake 10 minutes. Reduce oven temperature to 300 degrees and bake an additional 25 minutes. Serve with ice cream or cheese.

=> Fried Pie Recipe: Fried Apple Pie Recipe

Forget those fast food versions, this is the real thing. These mini pies are great to pack with lunches.

2 cups all purpose flour
1/2 cup shortening
1 teaspoon salt
1/2 cup cold water
2 apples, peeled, cored and diced
1/3 cup white sugar
1/2 teaspoon ground cinnamon
1 cup vegetable oil

Directions

In a saucepan, combine apples, sugar and cinnamon. Cook over low heat. Cook apples until they are soft and tender. Mash with a fork to form a thick applesauce.

In a bowl, sift the flour and salt together. Cut in the shortening. Add water and mix with a fork. Create a ball of dough and roll out to 1/8-inch thick on a floured board. With a cookie cutter, cut out 4-inch round pieces.

In the center of each dough round, spoon 1 heaping tablespoon of apple mixture. Moisten the edges with cold water and fold. Press edges closed with a fork.

In a large skillet, heat oil on medium high heat. Fry pies a few at a time for 2 to 3 minutes on each side, until golden brown. Drain pies on paper towels. Sprinkle with confectioners sugar.

=> Apple Pie Filling Recipe: Anytime Apple Pie Filling Recipe

Here’s a basic apple pie filling to use whenever you need to make a scrumptious homemade dessert.

18 cups apples, thinly sliced
3 tablespoons lemon juice
4 1/2 cups white sugar
1 cup cornstarch
2 teaspoons ground cinnamon
1 teaspoon salt
1/4 teaspoon ground nutmeg
10 cups water

Directions

In a large bowl, toss apples with lemon juice and set aside. Pour water into a
Dutch oven over medium heat. Combine sugar, cornstarch, cinnamon, salt and nutmeg. Add to water, stir well and bring to a boil. Boil for 2 minutes, stirring constantly.

Add in the apples and return pot to a boil. Reduce heat, cover and simmer until apples are tender (about 6 to 8 minutes). Cool for 30 minutes.

Ladle filling into five freezer containers, leave 1/2-inch space at the top. Cool at
room temperature for 1 to 1 1/2 hours.

Seal containers and freeze. Pie filling can be stored in freezer for up to 12 months.

Mmmm . . . where can you find that yummy recipe?
Milkshakes, Smoothies, Brownies, Chili, Casseroles and more!

http://www.best-free-cooking-recipes.com

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

http://EzineArticles.com/?Best-Apple-Pie-Recipe---Company-Apple-Pie-Recipe&id=723737

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Anti-aging Fruit!

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Juicy Roasted Chicken – Delicious Mmmmmm Good!

By Lonnie Niver

Do you like juice chicken? How about a juice white meat chicken? Well, so do I! As a boy my mother use to make me eat dried white meat chicken that had no flavor. I had to drink water or some type of liquid just to wash it down. Over the years I have tried different ways to make my chicken very juice. But it didn’t happen until I met my wife Amy. Now you are probably going to think I am crazy but here are some tips that has been very helpful to us.

TIP #1 - Buy Fresh Chicken and cooked it that night. For some odd reason chicken taste so much better when you cook it before you freeze it.

TIP #2 – Buy the chicken whole! It is much cheaper! If you are looking for skinless chicken let me give you some advice skin it yourself instead of paying someone else to do it.

TIP #3 – Cook the chicken up side down! The reason is because it allows the juices in side the chicken to drain through the chicken instead of just sitting in the pan.

TIP #4 – Some people always think chicken needs to be cooked till it’s so dry you need a glass of water just to choke it down. Not True! I am still alive so this tip won’t hurt you. When you cook the chicken the meat inside should be cooked until it looks stingy or thread looking is the best way to describe it’s texture. It should not have a translucent look to it. If it looks translucent or rubber then it’s not done! Also, the chicken may look pink inside but this doesn’t mean it isn’t done.

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Anti-aging Fruit!

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Exotic Pomegranate Chicken

This is one recipe you don't want to miss! Chef John uses Pomegranate juice to marinate his chicken to give it an exquisite taste. This is one recipe you will have to try! Also, you can get more of chef John's recipes at http://foodwishes.blogspot.com/

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Anti-aging Fruit!

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Recipes for Christmas Dinner - Stuffed Bone In Ham

By Brandy Summers

A delicious twist on the traditional baked ham, featuring stuffing baked on top of the ham.

1 medium onion, finely chopped
1/2 cup celery, finely chopped
2 tablespoons fresh parsley, minced
1/2 cup butter, cubed
1/4 cup egg substitute
3/4 cup milk
1 teaspoon rubbed sage
1/2 teaspoon dried thyme
1/4 teaspoon salt
6 cups soft bread cubes, 1/4-inch thick
1 (12 pound) fully cooked bone in ham

Ham Glaze

Directions

Preheat oven to 325 degrees.
In a large skillet, saute the onion, celery and the parsley in butter until tender.

In a large bowl, combine the egg substitute, milk, sage, thyme and salt. Add in the bread cubes and vegetable mixture; toss well.

On the outside of the ham, cut five parallel wedges; space 1-1/2-inches apart. Wedges should be 1/2-inch wide and 1-1/2-inches deep. Repeat in the opposite direction to form diamond shapes.

Spoon stuffing into wedges. Place the ham on a rack inside a shallow baking pan. Cover loosely with a foil tent. Bake for 2 hours and 15 minutes.

Make ham glaze. Remove foil from ham and drizzle glaze on top, Put ham back in the oven and bake for another 30 to 45 minutes, or until meat thermometer reads 140 degrees. Let the ham stand for 10 minutes before slicing.

Ham Glaze

1/2 cup packed brown sugar
1/4 cup orange juice
1/4 cup dark corn syrup

In a small saucepan, combine the brown sugar, orange juice and corn syrup. Cook over medium heat, stirring constantly, until sugar is dissolved.

Makes 15 to 18 servings.

Recipes for Christmas Dinner: Rosemary Au Gratin Potatoes

Creamy potatoes with rosemary, garlic and cheese.

1/4 cup butter, cubed
1/4 cup all purpose flour
2 cups half and half cream
1 tablespoon fresh rosemary, minced or 1 teaspoon dried rosemary, crushed
1 garlic clove, minced
1 teaspoon salt
1/4 teaspoon pepper
3 pounds potatoes, peeled and cut into 1/8-inch slices
2/3 cup grated Parmesan cheese

Directions

Preheat oven to 350 degrees.

Grease a 13x9x2-inch baking dish.

In a large saucepan, melt the butter over medium heat. Stir in the flour; stir until smooth. Gradually add in the cream. Bring to a boil; stirring for 2 minutes or until sauce is thickened. Remove from heat.

Add the rosemary, garlic, salt, pepper and potatoes; mix well.

Transfer all to the prepared baking dish. Sprinkle on the Parmesan cheese. Cover and bake for 45 minutes. Uncover and bake for another 10 to 15 minutes or until potatoes are tender.

Makes 8 to 10 servings.

Recipes for Christmas Dinner: Roasted Asparagus

A simple, yet elegant side dish.

4 pounds fresh asparagus, trimmed
1/4 cup olive oil
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup sesame seeds, toasted

Directions

Preheat oven to 400 degrees.

Layer two 15x10x1-inch baking dishes with foil.

Arrange asparagus in a single layer in baking dishes. Drizzle with olive oil. Sprinkle on salt and pepper.

Bake, uncovered, for 12 to 15 minutes or until asparagus is crisp and tender. Turn over once during baking. Remove from oven. Sprinkle with sesame seeds.

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/?Recipes-for-Christmas-Dinner---Stuffed-Bone-In-Ham&id=886295

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Anti-aging Fruit!

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Beef-and-Mashed-Potato-Stuffed Peppers with Garlicky Bread Crumbs

Silvana Nardone
From Every Day with Rachael Ray
December-January 2007

FOUR SERVINGS
Prep Time: 25 min
Cook Time: 30 min

3 tablespoons extra-virgin olive oil, plus more for drizzling 1 small onion, finely chopped 3 cloves garlic, finely chopped 1/2 pound lean ground beef Salt and pepper 2 pounds baking potatoes, boiled and mashed (about 2 cups) 1 cup freshly grated Parmesan cheese 2 tablespoons chopped flat-leaf parsley 1/2 cup bread crumbs 4 large red and green bell peppers, caps removed and reserved, seeds and white membranes discarded

1. Preheat the oven to 400º. In a medium skillet, heat 2 tablespoons of the olive oil over medium-high heat. Add the onion and two thirds of the garlic and cook until softened, about 3 minutes. Add the ground beef and cook, stirring to break up the beef, for about 5 minutes, or until browned; season to taste with salt and pepper.
2. In a medium bowl, combine the mashed potatoes with 1/2 cup Parmesan and the parsley.
3. In a small bowl, combine the bread crumbs with the remaining 1 tablespoon of olive oil, the remaining one third of the garlic and the remaining 1/2 cup Parmesan.
4. Stand the bell peppers upright in a baking dish. Stuff each pepper with one quarter of the potato mixture, then one quarter of the meat mixture. Top the stuffed peppers with the garlicky bread crumbs and the bell pepper caps, and drizzle with olive oil. Roast the stuffed peppers until tender, about 30 minutes.

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Mexican Recipes and Cuisine

By Sunil Tanna

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

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

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

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

Some popular and well-known Mexican dishes include:

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

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

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

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

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

Originally published at http://www.recipesmaniac.com/cook_mexican.php - visit this site for more information, photographs and Mexican cook books.

Discover more about recipes and cooking at http://www.recipesmaniac.com/

Article Source: http://EzineArticles.com/?expert=Sunil_Tanna http://EzineArticles.com/?Mexican-Recipes-and-Cuisine&id=660777

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