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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Chocolate-New Year Chocolate Popcorn

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.

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Holiday Ham Recipes

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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Best Weight Loss Smoothie Recipes

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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Easy Autumn Apple Recipes

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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Budget Meal Plans

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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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

Hungarian Beef Goulash Recipes

By Sunil Tanna

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

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

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

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

2. The meat is then browned.

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

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

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

By S. Tanna. Discover Hungarian Recipes including Goulash at http://www.downloadfocus.com/cat_recipes_hungarian.php

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Ideas For On The Fly Breakfast Recipes

By Mike Selvon

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

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

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

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

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

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

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

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

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Two Techniques to Grill Whole Chicken

By Paul Yates

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

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

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

Rotisserie

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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Barbeque Shrimp Recipe - Easy to Make

By Norm Butler

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

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

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

For More Great Shrimp Recipes and a Full Preparation of the Barbecue Shrimp Recipe visit: http://ShrimpRecipe.org

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

By Karen Gifford

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

For the Shrimp Marinade:

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

For the Citrus Vinaigrette:

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

For the Salad:

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

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

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

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

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

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

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

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

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

Cucumber-Basil Martini

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

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

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

Karen Gifford is a fulltime professional writer and owner of Karen Gifford Freelance Writing Services, LLC. Among her many writing services, she writes and designs Newsletters and other marketing material for Real Estate Professionals and Mortgage Brokers. Visit her website at 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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Surprise Your Guests With Special July Fourth Recipes

By Julia Hayes

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

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

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

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

July fourth Pork Barbecue

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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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.

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Memorial Day Party Menu Ideas for a Relaxing Memorial Day Party

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

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

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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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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Whole Grain Baked Spaghetti

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)

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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