Seven Tips To Make Your Salsa Recipe Better

So, you have what you think is the perfect salsa recipe and it is still not turning out the way it should when you make it? Or maybe you are looking for ways to make your fresh garden salsa even better? Well, here are seven tips to get the best out of your salsa recipe and turn an ordinary salsa into an extraordinary salsa.

1. Have the proper equipment and keep them in good shape. Make sure your knives are sharp and your cutting boards are clean. Keep several large bowls on hand. If you are using tomatoes, avoid metal bowls since the metal will interact with the acids in the tomatoes. A food processor is also a handy gadget to have and will decrease your salsa making time.

2. Always use fresh rip vegetables. Use local produce whenever you can. Vegetables grown in your or your neighbor's garden will always taste better. Explore your local farmers market for fresh produce. If you must buy from your local grocery store, experiment with organic produce if available.

3. Learn to chop food correctly. Take a class on food chopping and you can learn how to quickly and safely chop a wide variety of foods. Practice makes perfect in this regard.

4. Chop your salsa ingredients finely. Every scoop of salsa should have a little bit of each salsa ingredient in it. Finely chopped produce will ensure this. A food processor can help with this but be careful that you don't overdo it.

5. Always use fresh spices. The flavor and strength of spices deteriorate over time. Keep your spices in a lidded container away from sunlight. Write on the spice container the data that you opened it and throw away any spices older than six months. Whole spices can last longer.

6. Always use fresh oils. Like spices, oils lose their flavor over time and some can go rancid if kept too long. Oils kept in a closed container away from sunlight can last for up to 6 months. Oils high in monosaturated fats can last up to a year if stored in the refrigerator.

7. Once you have made your salsa, don't serve it immediately. Store the salsa in a sealed container in your refrigerator for two or more hours, overnight is best. This allows the different flavors in the salsa to "marry" creating a much better flavor. Your patience will be rewarded.

Following these seven tips will help make your homemase salsa the best it can be. Picking a good salsa recipe is only half of what makes a good salsa. With a great salsa recipe, fresh quality ingredients, the right tools in top shape, and a few basic cooking skills you can make salsa that people will talk about for a long time.

Daniel Lanicek is a salsa fanatic. He still wonders why no company wants to make and sell his salsa flavored cereal. You can learn more about salsa and get some great salsa recipes at everythingsalsa.com.

Best Recipes: Sweet and Sour Salad

Sweet and sour lovers will rejoice when their taste buds hit this salad. A light, tangy flavor coats broccoli, tomatoes, lettuce, walnuts and ramen noodles. This may be the first time you’ve used ramen noodles in a salad, but try it and experience the yummy results.

1 (3 oz.) package ramen noodles
1 cup chopped walnuts
1/4 cup butter
6 cups romaine lettuce, torn
4 cups broccoli florets
1 pint cherry tomatoes, halved
4 green onions, sliced

Salad Dressing

1/2 cup vegetable oil
1/4 cup sugar
3 tablespoons red wine vinegar
4 1/2 teaspoons soy sauce
Salt and pepper to taste

Directions

Break ramen noodles into small pieces (you won’t be needing the flavor packet).

Saute ramen noodles and walnuts in a skillet over medium heat for 5 - 6 minutes, or until lightly browned. Let cool.

In a large bowl, add romaine lettuce, broccoli, tomatoes and onions.

In a blender or food processor, add vegetable oil, sugar, red wine vinegar, soy sauce, salt and pepper. Blend ingredients until sugar is dissolved.

Combine dressing and noodle mixture with salad. Toss until coated. Serve immediately.

© Donna Monday

Finger Foods Made Easy

Each year a block party is organized and now it was our turn to be in charge of the event. This responsibility rotates from one home to the next in our small community. Our houses are stretched along a lake and the block party involves 12 homes. The host family is supposed to take care of the food and beverages. This year it was decided that finger foods were to be served at the block party. I found this idea appealing as by serving finger foods the host family could prepare all the food beforehand and would be able to enjoy this annual block party visiting with our neighbors.

I found quite many recipes for salty and sweet finger foods in my recipe books. As our annual block party starts at 3pm and end at about 7pm we had to provide food that was substantial enough to be considered a meal. Many children come to our parties as well, so we also had to provide foods that they would like.

My husband and I went to the supermarket a few days before the party and bought all the products we needed according to our recipes. There were breads for sandwiches and many cold cuts and cheeses. Other products we purchased were for dips, spreads and salsas which would enrich the selection of our finger foods.

We made the sandwiches and cut them in triangles and set them on trays. Apart from that, we put large plates of fresh vegetables with many dips around the gathering area. As far as sweet finger foods are concerned, I personally baked many cookies and bars several days before the event which I kept frozen until the day of the party. The special children finger foods were hot dogs and ice cream on a stick.

We used streamers and balloons for decorations for the block party. We also put some lawn chairs near the lake. Some of them were set up in the sun; others were put in the deep shade, so that any of our guests would feel comfortable. Everyone fancied the idea of moving from one place to another while having a bite in the afternoon.

This proved to be a brilliant idea because there was more time to visit as there was no set meal and people shouldn't be gathered at the same time. The finger foods turned out to be a big hit and many guests said they would also serve finger foods when they host the annual block party.

After the party was over the cleaning up was very easy and fast. The food which was left was very little and easy to be stored. I believe my husband and I started a new tradition which will be continued on our annual block parties.

Morgan Hamilton offers expert advice and great tips regarding all aspects concerning food and drink. Get the information you are seeking now by visiting funfoodanddrink.com/food--beverage/food--drink/finger-foods-made-easy.html

Sensational Chocolate Oatmeal Cookies

This is an absolutely spectacular recipe for chocolate oatmeal cookies. Though oatmeal cookies are not considered a cool, modern dessert by many, there is a reason that traditional recipes survive over the decades. And this recipe proves it -- sometimes traditions are best! Even the kids will want to get involved to make a treat that's quick to make and healthy, too.

Chocolate Oatmeal Cookies
Prep: 10 min, Cook: 10 min.

* 3/4 lb. semisweet chocolate chips
* 1/2 cup soft unsalted butter
* 1 egg
* 1/2 cup sugar
* 1/4 tsp. vanilla extract
* 3/4 cup all purpose flour
* 1/4 tsp. baking soda
* 1 tsp. baking powder
* 3/4 cup quick or old fashioned oats, uncooked
* 1/4 tsp. salt (optional)

Oven should be preheated to 375°F. Separate 1 cup chocolate chips from the rest and melt this in a saucepan over low heat. Set aside.

Beat sugar and butter together in a bowl until smooth and fluffy. Add the melted chocolate, vanilla, and egg.

Remaining ingredients should be combined in another bowl. Stir in the remaining chocolate chips and the chocolate mixture made previously.

Place rounded tablespoonfuls on an ungreased cookie sheet, bake 8-10 minutes as needed, then cool 1 minute on the cookie sheet before removing cookies to a wire cooling rack.

To freeze cookies, cool rapidly to retain freshness. All dairy and egg-based foods should be cooled in a refrigerator. Place the single-serving amounts in freezer-proof containers and seal tightly. If aluminum foil is preferred, wrap and fold edges to seal securely and place on a flat surface to prevent cookies from becoming misshapen.

Place containers in freezer until frozen. (Once the cookies are safely frozen, the flat surface, such as a cookie sheet, can be removed to save freezer space). Cookies will stay fresh in the freezer for up to 2 months. Before unwrapping, make sure to thaw cookies completely at room temperature. Enjoy! (In moderation, of course. But who says moderation has to mean just one at a time?)

Donald Wilson contributes to several online magazines, including hopir.com and bowyn.com.

Thai Pandan Chicken Recipe Exclusive

Welcome to the Gourmet Chicken Series. Today we bring you Thai Pandan Chicken

Ingredients:

1 package chicken wings or small chicken drumsticks,
1 package pandan leaves,
oil for deep frying,

Marinade:

1/2 can good quality thick coconut milk,
2 tsp. ground coriander seeds,
2 tsp. dark soy sauce,
2 tbsp. fish sauce,
2 tbsp. oyster sauce,
2-3 cloves garlic,
1 thumb-size piece galangal (or ginger) peeled and sliced,
juice from half a lime,
1/4 tsp. pandan paste,
1 green chilli, de-seeded and minced (optional)

Method:

1. Place all marinade/sauce ingredients in a food processor. Process well. (NB: that the sauce will turn bright green, which is what you want)

2. Taste test the sauce for salt and spice. (If not salty enough, add a little more fish sauce. If too salty, add a little more lime. If too spicy, add more coconut milk. And if it's not spicy enough, add more green chilli.)

3. Pour 1/3 of the sauce over the chicken and mix to combine.

4. Allow to marinate in the refrigerator for at least an hour before cooking, or preferably overnight. (NB: that the longer the chicken marinates, the more "green" it will appear. This is a good sign, as it means the chicken has been infused with the flavor and color of the pandan)

5. Pour the rest of the marinade/sauce into a bowl or container. This will be used later. (NB: If you plan to let the chicken marinate overnight, place covered sauce in the refrigerator)

6. After the chicken is done marinating, take a long pandan leaf in your hand and use it to "wrap" the drumstick or chicken piece.

7. Start wrapping several inches down the leaf to allow enough extra for tying both ends together when you're done. The leaf needn't cover the chicken completely - 1 pandan leaf per chicken piece is enough. If using drumsticks, start and end the wrapping at the end of the drumstick (on the bone).

8. Deep fry the chicken pieces (this takes between 10 and 18 minutes depending on the size of the pieces and the heat of your oil), or grill them on the barbeque. Cook until chicken is golden brown and pandan leaves have turned dark/brown.

9. Serve together with the pandan sauce you made earlier (this sauce can be served at room temperature or gently heated up, if preferred. (NB: don't overheat or cook it, as you will then lose most of the flavor and nutrients of the sauce).

If serving as an appetizer, place the sauce in a bowl in the center of your serving platter for dipping. If an entree, serve with plenty of Thai jasmine rice with the sauce either poured over the chicken, or served on the side. To eat, unwind the pandan leaf from the chicken piece and discard. Dip the chicken into the pandan sauce and eat, or pour some of the sauce over the chicken and enjoy with rice. This makes a terrific party food! BON APÉTIT...... Chris Jacob

So Just What Is Pulled Pork?

When I first started writing recipes for my web site I received a lot of questions about “pulled pork” and how best to prepare it. Living in the UK I’d never heard of pulled pork so it presented me with a great opportunity to do some exploring and further my barbecue education.

Pulling pork sounds like an extremely strenuous business but it’s not, it’s simply down to a gentle, slow cooking process that makes it ideal for the meat smoker although many a good pulled pork has been rustled up in a slow cooker or a traditional oven.

Pulled pork is so called because of the way that it is served up. As it says, it’s literally been pulled apart. Nowadays it can be served chopped or shredded (although traditionalist would probably shun this) but one thing remains true and that is the final presentation – in a bun with barbecue sauce and a coleslaw side.

Pork is a very traditional meat that’s been around a long time. In Europe for example, pigs have always been available because they eat anything and that makes them easy to rear particularly through the long harsh winters. In America it’s the pig or hog’s hardy nature that allowed it to survive in more extreme surroundings than cattle. It’s this fact that has made pork such a popular staple in the American South where the years ago the first settlers found that their cattle perished and the hogs happily thrived.

The pig is also popular because nearly every part of the animal can be eaten, even the skin, and let’s face it, who doesn’t like a nice piece of crackling?

Pork shoulder is the most commonly used joint because the long cooking could dry out some cuts but shoulder is quite a fatty joint therefore providing a natural baste. During the long cookout most of the fat will dissolve but most importantly it’s this long cooking process that breaks down the tough fibrous connective tissue called collagen that tenderizes the meat so making it easy to “pull” apart.

Using a meat smoker for pulled pork does add a certain smoked flavour to the job that you’re not going to get from an oven but during this long cooking process (about 90 minutes per pound of meat) it’s sometimes difficult to keep the smoker going long enough at a stable temperature to finish cooking. It’s also arguable whether the smoker adds any more flavour after the first 5 hours and that’s why many folks will complete the second half of the cooking process wrapped tightly in foil in a conventional oven, especially when doing a large joint.

When the pork is finally done, it needs to rest for 60 minutes and then it should be ready for pulling apart and once pulled it can then be warmed a little if required. I find that the eating the pulled pork cold really highlights the smoked flavour but of course this is personal preference. The great thing I like about a pulled pork recipe is that in the end the flavour can vary so much simply by one’s choice of barbecue sauce yet to a traditionalist this is an endless source of debate. Long may these arguments continue!

Paul Yates is the self styled "Barbecue Smoker Recipe Man". He started writing because of his genuine love of outdoor life and cooking. It also occurred to him that a little help and support with easy recipes may transform many barbecues from a cremated health hazard to a delicious cookout.

How to Prepare Fillet of Beef Wellington

I've always wanted to learn how to prepare this dish. My Godma loves this dish very much and makes it each time she comes back from the States. She wont be back this year. I was chatting with her the other day and she sent me this. She's tried it and says it's really good. You may want to give it a try if you love Beef Wellington.

This Fillet of Beef Wellington recipe is an extravagant and truly luxurious dish! Although the recipe is fairly time consuming to prepare, almost all of the preparation can be done well in advance, with only the final baking left to the last moment.

INGREDIENTS

FOR THE BEEF
1x3lb (1.35kg) fillet of beef (tenderloin)
2 tablespoons olive oil
1oz 30g unsalted butter
salt and freshly milled black pepper
6oz 175g pâté de foie gras
4 ready prepared pancakes
1 small egg, beaten
1lb (450g) puff pastry

MUSHROOM STUFFING (DUXELLE)
2oz unsalted butter
1 small onion, finely chopped
8oz (220g) flat black mushrooms, finely chopped
3 tablespoons heavy (double) cream
1 tablespoon chopped fresh parsley
salt and freshly milled black pepper

METHOD

1. First prepare the stuffing (Duxelle). To do this, heat the butter in a frying pan and add the chopped onion and sauté for 2 to 3 minutes until soft and golden. Add the chopped mushrooms and sauté until all of the moisture evaporates. Now add the cream and season well with salt and freshly milled black pepper. Continue to cook over a low heat until it has reduced to a thick pureé. Finally, remove from the heat, mix in the chopped parsley and allow to cool completely.

2. Now prepare the beef. Heat the olive oil and butter in a large frying pan.Season the beef fillet with salt and freshly milled black pepper. Place in the hot pan and brown on all sides over a high heat. This should only take 3 to 4 minutes. Remove the beef from the pan and allow to cool completely.

3. On a floured surface, roll out the puff pastry to an oblong big enough to fit the fillet (about 1/8 inch, 3mm thick). Lay 2 pancakes on top of the pastry, overlapping slightly.

4. Spread a strip of pâté across the centre of the pastry, the same width as the beef fillet. Then spread the cold mushroom stuffing over the top of the pâté.

5. Now place the beef on top of the stuffing and push down gently to settle it into the mix. Then place the 2 remaining pancakes over the top of the beef. Now cut away the middle of the ends of the pastry and brush all edges with some beaten egg. Carefully fold the pastry up to completely envelope the beef, tucking in the ends neatly.

6. Carefully turn the parcel over onto a buttered, large baking tray.With a tip of a sharp knife make 4 or 5 small incisions in the pastry. Decorate the top with pastry leaves cut out of the trimmings. Refrigerate, uncovered for at least 30 minutes.

7. When you are ready to bake the Beef Wellington preheat the oven to 450F/230C/gas mark 8. Brush the pastry all over with beaten egg. Bake the beef fillet at the high heat for 10 minutes. Then turn the heat down to 375F/190C/gas mark 5 for a further 20 to 25 minutes until the pastry is golden brown.

8. Remove from the oven and leave to relax (uncovered) for 10 to 15 minutes before carving in thick slices.

TIPS

Pâté de foie gras (goose liver pâté) can be obtained from specialty, gourmet food

If you find this beef Wellington recipe a little too extravagant, cost savings can be made by substituting the pâté de foie gras with a smooth chicken liver pâté.

It really isn't necessary to make the pancakes or puff pastry as the ready made varieties bought in supermarkets are perfectly adequate.

Further EASY gourmet recipes can be found at: gourmet-food-revolution.com/easy-dinner-recipes.html

Robert Jackson has worked all of his life in the hospitality business. Now at gourmet-food-revolution.com, he shares his views, ideas, tips and guidance on entertaining at home.......with style, and ease!

A Delicious Christmas Recipe To Make Your Mouth Water

I don't know about you but the one thing I especially look forward to at Christmas time is the food. And I mean really look forward to it. Don't get me wrong here, I'm not saying Christmas is just about food, the festive season is a great time for bringing families together and celebrating, but hey, like I said, I really do like the food.

Traditions Of A Recipe For Christmas

This goes way back and to most families is the main focal point of their Christmas. Waiting to see what that big juicy Turkey will taste like and how it will be presented on the table. Of course there are many other meals for Christmas with a lot of these recipes having been passed through generations of families. It's kind of eerie when we think of this; I mean just think, our ancestors were tucking into the same mince pie that we are eating now at our Christmas Soirée. Well, perhaps not the 'same' mince pie but certainly the same recipe perhaps.

Some Ideas For A Christmas Recipe

I think the fun recipes are desserts as these are a pleasure to create and everybody always loves a lovely Christmas pudding. The Christmas fruitcake is also a great choice and isn't too difficult to prepare.

A Simple Fruit Cake Recipe

Why not try this very easy fruit cake which doesn't take a great deal of time to prepare and tastes absolutely mouth watering. This is traditional recipe for Christmas time and will always be well received by your guests. To make this you will need to compile the following ingredients: -

One and a half cups of raisins
Three cups of sifted flour
One and a half cups of shredded dates
One cup of crushed nuts
Two cups of water that has been boiled
5 tablespoons of standard vegetable oil
One teaspoon of baking soda
Two cups of sugar
Two teaspoons each of cloves and cinnamon and add one teaspoon of salt.

Preparation

Now that we have all the ingredients measured as above, simply find a clear and clean surface and then proceed to lay them out. Take the sugar together with the vegetable oil and your raisins and place these in a pot and simmer for approximately twenty minutes or so. Make sure you allow the mix to cool down for approx 5 minutes. During this time the soda, salt and pour cloves can be mixed together in a sifting fashion and then incorporated onto the now cooled down mix. Now get your nuts and start stirring the designated amount into complete mix. An old trick to stop the nuts from sinking is to also add some flour at the same time of adding the nuts. Simply then pour the finished mix into pan which has been pre-greased and bake in your oven at three hundred and twenty degrees for approximately one and a half hours. Set your timer for this and additionally check from time to time.

Making a delicious Fruit cake is just one out of many many mouth watering Christmas recipes that you can make. If you browse the internet you will find all sorts of ideas that you can put to use. Whether you refer to a cookbook or browse the web in general, with a little digging and delving you are bound to find the Christmas recipe that is just right for you and your family.

Clive Jenkins

Best Recipes: Penne Pasta Salad

Hearty penne pasta mixed with cherry tomatoes, peppers and onions, olives, Italian dressing and seasonings. A great side dish for chicken, beef, pork and fish.

1 (16 oz.) package penne pasta
1 cup cherry tomatoes, quartered
1/2 cup green pepper, chopped
1/4 cup green onions, chopped
1 (2-1/4 oz.) can ripe sliced olives, drained
1 (8 oz.) bottle Italian salad dressing
1/2 teaspoon coarsely ground pepper
1/4 teaspoon of each of the following: dill weed, garlic salt, lemon pepper seasoning

Directions

Cook pasta following package directions.

In a large bowl, combine tomatoes, green pepper, onions and olives.

Drain cooked pasta and rinse in cold water. Add pasta to vegetables.

Mix salad dressing with pepper and seasonings. Pour over salad and mix well. Cover and refrigerate for 2 hours before serving.

© Donna Monday

Recipes -- Healthy Snacks

In today's hectic life style it probably feels like there is no time for healthy eating, or you simply can not find recipes that are both healthy and quick to make. As a result it is tempting to reach for the quick and easy snacks such as potato chips or candy.

Do you ever run out of healthy recipes for snacks, or find them to time consuming?

Snacking is a major part of our lives, especially when it comes to kids. This article looks at why healthy snacks are important for all the family and will provide you with some straightforward and interesting recipes.

Foods with natural colours are on the whole good for you, like red apples, yellow bananas or orange carrots. Possibly the most important thing to remember is variety, a balanced diet will keep you healthy and fit as well as feeling good.

First of all I am going to give you some snacking tips.

Always make your snacks interesting

A rice cake is better than a packet of potato chips but is probably considered boring, so why not spread peanut butter and raisins on the top, or find some quick recipes for a salsa.

Prepare snacks in advance When you have some time chop up carrots, celery sticks, cucumber portions and other vegetables, place them in a sealed container in the fridge so as soon as you feel like snacking you can reach for the healthier option

Keep snacks with you To save yourself getting caught out needing a snack when you are out keep snacks with you in your bag. Again the easiest and quickest are fruit and vegetables.

Swap food When shopping always think of a healthier alternative to what you pick up. Instead of potato chips go for low fat crackers or rice cakes. If you want biscuits chose one that contains fruit alternatively make your own (see recipes to follow)

Buying packed or ready made food and snacks usually means it will be less healthy than making your own. I will now provide a few easy recipes to make that are both tasty and good for you

OAT BISCUITS Melt in Microwave - 1 dessert spoon golden syrup1 dessert spoon cold water4oz margarine Stir in 1 teaspoon bicarbonate of soda(It will become frothy)Now add - 1 cup oats1cup SR flour 3/4 cup sugar

Mix together dried and melted ingredients.Roll into balls the size of a teaspoon.Put onto a greased tray and squash balls. Cook 125 degrees 10 - 15 minutes, until light golden brown.

QUICK SMOOTHY RECIPE You will need

2 x bananas

1 tablespoon of honey

2 cups of milk

1 x tablespoon of yoghurt

Method Peel the bananas, break them up into pieces and place them in a large bowl

Take a fork and mash the banana so that it changes from lumpy to soft squidgy and creamy.

Add the honey and yoghurt, mix well with a fork until it's all creamy

Place the milk into the bowl and whisk the mixture with your fork until everything is mixed and pour into glasses.

MUSTARD AND LEMON CHICKEN 4 skinless chicken breasts halved

1.5 tablespoons of Dijon mustard

2 teaspoons of margarine

2 tablespoons of lemon juice

½ teaspoon of tarragon

Method

Preheat oven to 375 degrees. Place chicken in a shallow oven proof dish

In a saucepan, melt the margarine, add the mustard, lemon juice, and tarragon. Stir well and pour over chicken.

Bake in the oven for 30-45 minutes or until cooked

There are simply heaps of quick, easy, fun and surprisingly nutritious recipes for all the family to enjoy.

Vicki Churchill is the owner of simplecookery.com, a site that specializes in Recipes and cooking tips to save you time in the kitchen.

Cooking for a Crowd? Need Large Quantity Recipes? Why Not Create Your Own?

It is often hard to find just the right large quantity recipe for the theme of your party or for the "culinary experience" you are aspiring to offer your guests. Here are a few tips and suggestions on how to modify your favorite 4-6 serving recipes when you find yourself cooking for a crowd of 20 or more.

What constitutes a crowd? Of course it's all relative (your relatives, not mine). Seriously, if you are accustomed to cooking for one to three, cooking for 20-50 people may seem overwhelming. When cooking for a crowd, there are three important considerations; adequate cookware, sufficient refrigerator space and recipe selection.

Obviously you should seek out recipes geared towards feeding a crowd. It is often easy to find large quantity recipes for basic dishes such as lasagna and mashed potatoes. But what do you do if you have your heart set on using your favorite 4-serving recipe for Corn and Black Bean Polenta for a party of 25?

Even for expert cooks, modifying a recipe for large quantity cooking is not just a matter of endless multiplications. If you expand a recipe too much--you are bound to run into trouble and end up with an off tasting or a poorly flavored dish.

For a basic dish like mashed potatoes, it would be acceptable to multiply all of the ingredients in a 4-serving recipe by two, thus doubling the recipe to serve 8. However, recipes are not indefinitely expandable (or shrinkable for that matter) and enlarging a recipe any more then 2-4 times is not recommended.

You may also use recipe converters which are easily found online. The converters however, simply "do the math", multiplying each ingredient amount by the increased number of servings you enter into the converter. It does not take into account, for example, the pungency or texture of the ingredients. If a 4-serving recipe calls for 1 tablespoon of finely chopped rosemary and you want to triple the recipe to serve 12; 3 tablespoons of rosemary will probably overwhelm all the other flavors and seasonings in the dish.

It is a good idea to be cautious when multiplying ingredients like salt, flour, cornstarch, eggs, seafood, meats, robust herbs, oils, onions, garlic, celery and peppers. Some ingredients will impart enough flavor, texture or body when only increased a fraction. In addition some of these ingredients can be added a little at a time as you continually check for taste.

What if you want to serve 25 people with a not-so-simple, 4-serving recipe with numerous ingredients? Doubling or tripling more complex recipes could get complicated. One trick is to batch cook. Batch cooking requires planning ahead and cooking in advance. It may also mean freezing prepared dishes. It is also a matter of "doing the math".

To serve 25 with a 4-serving recipe, you can cook 5-6 individual batches of that recipe or, you can expand the recipe (no more then 2-4 times) and cook in batches accordingly. For example, to serve 25 from a 4-serving recipe, double the recipe to 8 and cook three batches or, triple it and cook two batches. To serve 18 with a 6-serving recipe, cook it three times or cook one 6-serving batch and one batch that has been doubled to serve 12. You get the idea.

It is almost impossible to double or triple recipe ingredients for cakes, cookies, pie dough, or breads, without meeting with utter disaster. It's a chemistry thing. Instead, prepare a single batch repeatedly until you have enough food to feed your guests. Again, cooking in advance is the key.

Chances are you can successfully double or triple the ingredients of recipes for individual appetizers, such as stuffed mushrooms or crostini; and for snack mixes, dips, salsas, punches, one serving-size pieces of meat, poultry or fish, tossed salads, pasta salads and vegetables dishes.

If you are cooking for a crowd of 25 or more you will most likely serve buffet style. It is the best way to serve larger crowds. On a buffet of numerous dishes, people will take smaller portions of each in order to sample everything. Also, not everyone will sample every dish. This means that every dish you prepare need not serve 25. You need only prepare a few large quantity dishes. Look for recipes that serve 8-12 and double them (or not).

With a calculator and a little ingredient know-how you can comfortably convert most of your party food recipes and present a tantalizing menu to your guests.

Have fun!

Debra Haydel

Debra Haydel is the publisher of chef-menus.com. This site is packed with information and tips on party menu planning. Visit the website to view not only recipes, but complete and coordinated seasonal menus for all special occasions. Learn more about cooking for a crowd and preparing tasty party food that is "A Flavor Full Experience".

Chilled No Bake Dessert Recipes

Cool and refreshing desserts to help you get through the hot summer days. A raspberry dessert recipe and chocolate mint dessert recipe. No baking required for these recipes!

Raspberry Revel

8 ounces of vanilla wafers
3/4 cup butter
2 1/2 cups powdered sugar
2 eggs
1 teaspoon vanilla
1 pint frozen raspberries, thawed and drained
8 ounce container of whipped topping

Grease a 9 x 11-inch pan. Crush the vanilla wafers. (The easiest way to do this is to put the wafers in a plastic bag and crush them with a rolling pin.) Reserve 1/4 cup of the crushed vanilla wafers and put the rest in the bottom of the greased pan. Beat the butter, powdered sugar, eggs, and vanilla together. Put this mixture on top of the crumbs. Spread the mixture from the edges of the pan inward to help keep the wafer crumbs in place. Spread the drained raspberries on top of that mixture. Add the whipped cream and sprinkle the 1/4 cup cookie crumbs over the top. Refrigerate overnight. Serves 12.

Chocolate Mint Dazzle

18 graham crackers
1/2 cup melted butter
1/3 cup sugar
1/2 cup softened butter
1 1/2 cup powdered sugar
3 eggs, slightly beaten
2 (1 ounce) squares chocolate, melted
1 1/2 cup cream
1 package miniature marshmallows
1/4 cup crushed peppermint candy

Grease a 9 x 13-inch pan. Crush the graham crackers and mix them with the 1/2 cup of melted butter and the sugar. Press the mixture into the prepared pan. Cream the 1/2 cup softened butter and powdered sugar together in a medium bowl. Add in the eggs and melted chocolate. Beat well and spread the mixture over the top of the graham cracker crust. Beat the cream and marshmallows together and put that over the chocolate layer. Sprinkle the top with the crushed peppermint candy. Refrigerate overnight.

Jill Seader enjoys sharing all sorts of free baking recipes, including no bake recipes like the ones above, at her website YourBakingStory.com. Come find a baking recipe to make or share your own. Happy Baking!

Fudge Recipes

This is one of those fudge recipes that my mom has made ever since I can remember. When I was lucky and none of my other siblings were around, she would let me eat the bits of chocolate left in the bowl. We always used to call it “licking the bowl” at my house. Always one of the best parts of being able to bake with mom. I have had a lot of fudge and none of it has ever compared to this fudge recipe that my mom always made. I do not know if it is because mom made it or because it is a good fudge recipe. Perhaps a bit of both. I hope you get to share it with someone special.

Fudge

2 tablespoons butter
2/3 cup evaporated milk
1 2/3 cups sugar
1/2 teaspoon salt
2 cups miniature marshmallows
1 1/2 cups semi-sweet chocolate chips
1 teaspoon vanilla
1/2 cup chopped nuts (optional)

Combine butter, milk, sugar, and salt in a saucepan over medium heat. Bring it to a boil. Cook 4 to 5 minutes, stirring constantly. (Start timing when mixture starts to bubble around the edges of the pan.) Remove from heat. Stir in marshmallows, chocolate, vanilla, and nuts. Stir vigorously for 1 minute. Pour into an 8-inch square buttered pan. Cool in the refrigerator. Cut into squares.

This fudge recipe is for the peanut butter lover in your house. It is a recipe that is also pretty easy to make.

Chocolate Peanut Butter Fudge

1 cup peanut butter chips
1 can (14 ounces) sweetened condensed milk
2 tablespoons softened butter
1 cup semi-sweet chocolate chips
1 teaspoon vanilla extract

Put foil in an 8-inch square pan. In a microwave safe bowl, put the peanut butter chips, 2/3 cup of the sweetened condensed milk, and all of the butter. In another microwave safe bowl, put in the chocolate chips and the rest of the sweetened condensed milk. Microwave the peanut butter mixture on high for one minute or until the mixture is smooth when stirred. Then add in 1/2 teaspoon vanilla extract to that mixture. Pour the mixture into the pan. Put the chocolate chip mixture in the microwave for one minute on high heat or until the mixture is smooth when stirred. Add 1/2 teaspoon vanilla extract to that mixture and pour it over the peanut butter layer. Refrigerate and cut into squares when firm.

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

Chocolate Ice Cream Recipe - Free Recipe

In today's world, it seems that almost any topic is open for debate. While I was gathering facts for this article, I was quite surprised to find some of the issues I thought were settled are actually still being openly discussed.

You may not consider everything you just read to be crucial information about chocolate. But don't be surprised if you find yourself recalling and using this very information in the next few days.

CHOCOLATE ICE-CREAM Recipe

For about two quarts and a half of cream use a pint and a half of milk, a quart of thin cream, two cupfuls of sugar, two ounces of Walter Baker & Co.'s Premium No. 1 Chocolate, two eggs, and two heaping tablespoonfuls of flour.

Put the milk on to boil in a double-boiler. Put the flour and one cupful of the sugar in a bowl; add the eggs, and beat the mixture until light.

Stir this into the boiling milk, and cook for twenty minutes, stirring often.

Scrape the chocolate, and put it in a small saucepan. Add four tablespoonfuls of sugar (which should be taken from the second cupful) and two tablespoonfuls of hot water. Stir over a hot fire until smooth and glossy. Add this to the cooking mixture.

When the preparation has cooked for twenty minutes, take it from the fire and add the remainder of the sugar and the cream, which should be gradually beaten into the hot mixture. Set away to cool, and when cold, freeze.

Take time to consider the points presented above. What you learn may help you overcome your hesitation to take action.

Hidden Secrets Of The Best Cookie Recipe Ever

For many, baking is a chemistry experiment gone horribly wrong, or just maybe, wonderfully correct. The variables of oven heat, local water properties and each manufacturers subtle differences in oil and flour quality can turn the best recipe into a kitchen nightmare. The true secret is to never give up and to keep adjusting your recipe to your own taste.

One of the most common problems with cookie recipes, is what to do with the butter. Butter has amazing properties and flavors that cannot be duplicated by other oils. It does however have one of the lowest melting temperatures of all of the baking oils and can cause your cookie to flatten into a gigantic mess. Solution, integrate some equal parts of shortening into your recipe. For every ounce of butter taken away, add an ounce of shortening. Also ball and refrigerate your cookie dough before putting it onto a pan and into the oven. Lastly double pan your cookies, so the heat is more evenly distributed and no too hot on the bottom side of your cookie. This will eliminate cookies that get burned on the bottom.

I have yet to see a cookie recipe made with all purpose flour that could not be improved by substituting some cake flour into the recipe. Start with a one third substitution and see if this makes your cookie a little lighter and easier to chew. For some super added flavor, use a premium cake mix. I use a spice cake mix in one of my recipes for the most amazing Christmas cookies you will ever taste. Chocolate and vanilla cake mixes do an amazing job as well. If you have a favorite cake mix, it would be a perfect candidate to try in a cookie recipe.

Thirty years ago it would have been very hard to find a chewy cookie. Famous Amos made a fortune selling a nice tasty chocolate chip cookie that was neither soft nor chewy. Today chewy cookies are all the rage. If your recipe doesn’t have any brown sugar in it try substituting a portion of brown sugar for regular white sugar. The key is to keep experiment until you have to exact consistency that you desire.

These three baking tips will help you make your perfect cookie. Everyone’s taste is different from each others, so don’t be disappointed if someone does not care for your baking masterpiece. Remember, never give up and keep experimenting until you have the perfect cookie.

Jeffrey Dorrian is the webmaster at thesoapguy.com. He has been making handmade soap for six years. "Handmade soap is a little luxury anyone can afford". Premium wholesale soap and old fashioned lye soap.

Top Restaurant Recipes

At some point in your life you have probably gone out to eat in a restaurant and had a meal so wonderful that you wished you had the recipe so you could make the same meal at home.

I remember being in a restaurant one time a few years ago and I tried a soup that was incredibly delicious. Even my very picky little girl liked it and asked for seconds! That is something that NEVER happens! I asked my hostess about getting the recipe for the soup and was told that I would have to pay $200 for the recipe! Well, I didn't like the soup that much! Needless to say, I left without the recipe!

I am a person who eats out alot because I'm not the worlds greatest cook. I don't know the first thing about seasonings and spices and different types of sauces. My family can certainly attest to that! It's not uncommon for someone in my family to spend time in the bathroom after eating one of my concoctions!

I started searching the internet for recipes, but I'm a picky person and I won't just try anything simply because it sounds good. When I attempt a new dish, it has to be something I've tasted before and it has to be something that I've actually seen before so I'll know what the end result is suppose to look like. Yes, I'm a weird one!!!

I found a great recipe book with recipes from several top quality local restaurants and it has made a huge difference for me and the way I cook. The ingredients are easy to find, the recipes are easy to prepare, you can make your food your way, and still get incredible results. You also get recipes on drinks, deserts, and candies as well as low carb recipes from the South Beach Diet and the Adkins Diet.

This recipe collection is absolutely wonderful! I think many of you will agree with me when I say that stumbling across this book was a great find. If you want to read more, visit my blog at:

toprestaurantrecipes.blogspot.com

Tiffany Ellis

The African Chicken Delight

Welcome to the Gourmet Chicken Series. Today we bring you Moroccan Chicken.

Moroccan cuisine is considered as one of the most diverse cuisines around the globe. The reason is because due to Morocco;s interaction with the outside world throughout time. The cuisine of Morocco is a mix of Berber, Moorish, Middle Eastern, Mediterranean and African cuisines. The cooks in the royal kitchens of Fez, Meknes, Marrakech, Rabat and Tetouan refined Moroccan cuisine over the centuries and created the basis for what is known as Moroccan cuisine today.

Ingredients:
2 tbsp. butter
2 tbsp. vegetable oil
2 Broiler-fryers cut into pieces
2 chopped medium onions
1 chopped clove garlic
1 cup ground almonds
1 tbsp. dried basil
1/2 tsp. pepper
1/2 cup honey
1-1/2 cups of chicken broth
2 tbsp. corn starch
1 lemon for juice

Method:
1. In a casserole heat butter and vegetable oil and brown chicken.
2. Season with salt and pepper and remove.
3. In the remaining fat cook onions and garlic until translucent.
4. Add next 4 ingredients, cook over gentle heat stirring until well mixed.
5. Combine the broth and corn starch and add to the contents of the casserole over high heat.
6. Cook and stir sauce thickens.
7. Remove from heat and stir in lemon juice.
8. Replace chicken, spooning sauce over chicken.
9. Bake in covered preheat oven at 350º for 1 hour.

BON APÉTIT......

Chris Jacob