Food For Thought

Choosing The Right Pair Of Wine And Cheese

2008-01-25T11:04:00.000-08:00

Wine and cheese parties from the seventies are returning. They are easy to set up. You don’t need a reason for the party. They can be brought together at any time, no matter the weather and there is nothing like the pairing of cheese with wine.

Most people can get overwhelmed. To begin with there are a wide range of choices in wines and cheese. Then there is figuring out what wine goes with what cheese.

The first thing to remember when you set about buying your supplies is never by cheap boxed wine. It may be easy to open but the flavors of cheese or any other food cannot be brought out with cheap wine.

Remember strong wines go with strong cheese and mild cheeses go with mild wine. Neither drink nor food must dominate. The flavor of each bite of cheese on your palette is replaced with a sip of the wine.

Wines that are acidic complement pungent cheese such as Chardonnay with Brie or a Savignon Blanc with goat cheese.A soft cheese like Camembert goes well with sweet wines like Vouvray or Chenin Blanc.And hard cheeses like Parmegiano, Romana or Regiano are wonderfully matched to full bodied red wines such as Cabernet Sauvignon, Merlot, Red Zinfandel and Red Bordeaux.Sweet wines like Vermouth , Port or Sherry may be combined with the a the well known, much loved cheddar cheese. If the cheddar is aged then its sharp taste compliments an equally tangy glass of Shiraz Cabernet.

Remember, that the best guide of what cheese and wine combinations to go for, you should rely on your tastes. If it seems to work together then serve them together. Don’t worry about the errors you make, they will only help improve your abilities in the long run.

Melinda Carnes is a staff writer at everything-gourmet.com and is an occasional contributor to several other websites, including coffee-enthusiast.com

Do Fats Fit Into A Healthy Dinner Recipe?

2008-01-23T11:05:00.000-08:00

If you’re like me you are often looking for a quick and healthy dinner recipe, but you are concerned about the amount of fat in some choices. However, fats are essential to

the proper functioning of our bodies. Among other things, fats help maintain cell membrane integrity and they help nerve transmission and nutrient absorption. However, if

consumed in excess quantities, fats can lead to weight gain, heart disease and various types of cancer. Be aware that not all fats are alike. Some fats contribute to our

well-being and some can be quite harmful, increasing the risk of developing heart disease.

So your (quick) healthy dinner recipe should contain a certain amount of fat. But how much fat do we need exactly? The Zone, a popular diet, suggests that the calories we

consume should come from carbohydrates, proteins and fats in the following proportion: 40%, 30% and 30%, respectively. We don’t necessarily have to drastically follow

this advice; it should only serve as a general reference. The key is to replace the bad fats in our meals with good ones.

Here is a quick review of the different types of fat.

* Saturated Fats

Saturated fats cause an increase of blood cholesterol and LDL cholesterol, which are the bad cholesterol. Products that have high saturated fat content include meat, eggs,

dairy products and seafood. A few plant foods, like coconut oil, palm kernel oil and palm oil also contain high amounts of saturated fats.

* Trans Fats

Trans fatty acids are the result of the industrial process of "hydrogenating" liquid oils. This process was devised in an attempt to make food products last longer. Trans fats

are commonly found in packaged foods, in commercially fried food (e.g., French fries), in packaged snacks (e.g., microwaveable popcorn), and in hard stick margarine and

vegetable shortening.

* Monounsaturated Fats

Monounsaturated fats are the good fats because they cause blood cholesterol and LDL cholesterol to decrease, and at the same time, increase HDL cholesterol or the good

cholesterol. Products that contain high levels of monounsaturated fats include olive oil, canola oil and nuts. Look for these ingredients in any healthy dinner recipe, like salad

dressing made with olive oil.

* Polyunsaturated Fats

Similar to monounsaturated fats, polyunsaturated fats help lower total blood cholesterol and LDL cholesterol. High levels of polyunsaturated fats are found in safflower oil,

sunflower oil, corn oil, fish oil, and seafood like salmon. The Omega-3 fatty acids fall under this type of fats.

Some Things You Can Do to Avoid the Bad Fats

* Use only cooking oils that have low amounts of saturated fats and high amounts of monounsaturated and polyunsaturated fats (e.g., olive oil, flax seed oil and canola oil).

* Stay away from commercially packaged foods since they have high trans fat content.

* Read food labels and go with those that are trans fat free.

* Avoid saturated fats by opting for low-fat versions of dairy products (e.g., skim milk).

* Go for lean meats. Make sure the visible fats and the skins are removed.

10 Essential Steps to a Natural Diet

2008-01-21T11:06:00.000-08:00

Learn how to transition to a healthy diet now .

In this article, I'm going to go back to some basics. I will be giving you specific, concrete action steps you can take right now to transition to a healthy, hopefully raw or mostly raw diet. Even if you're a seasoned raw-foodist, I'm sure you will find some key insights in this article that will help you refine your diet and improve your program. These steps are in no particular order.

STEP #1 - *Workout and Exercise*

It's not possible to be healthy without being fit. We know that, at least intuitively, even if we tend to forget the importance of fitness in a healthy lifestyle, by focusing too much on the importance of diet.

But more importantly, your physical condition has a major impact on your digestion, assimilation, and overall “nutrition.” For example, your ability to uptake sugar, called “insulin sensitivity,” is greatly influenced by your level of fitness.

If you are sedentary, insulin sensitivity is greatly reduced. Therefore, sugar is not carried as rapidly as it should to the cells. This can lead to or worsen blood sugar problems of all kinds.

If you've read my book “The Raw Secrets. ” You are aware of the importance of hunger in health. One problem is that most people do not eat when they are truly hungry, and mistake “appetite” for hunger. Once they learn how to make the distinction, they soon realize that they are rarely if ever truly hungry!

By exercising on a daily basis and eventually engaging in cardio-respiratory activities (jogging, cardio machines at the gym, cycling, etc.) every day, you will awaken that forgotten sense of hunger.

So exercise is very important, and the lack of a fitness program may be one of the reasons why you have difficulty eating a healthy diet.

STEP #2 - *Eat Fruit Before Each Meal*

One of the easiest ways to transition to a raw-food diet is to start eating fruit before every meal, including lunch and dinner. The idea is to eat fruit when you are the most hungry, which is at the beginning of the meal. Eat as much fruit as you desire then, and you will find that you will eat much less of the meal itself!

This is what I call an “automatic transition strategy.” Just start getting the raw-food in by eating fruit before each meal - just what your mom told you not to do when you were a kid. But now that you're a grownup and that the Standard American Diet didn't work for you, you need to go back to your natural instincts and satisfy your natural sweet tooth by eating as much fruit as you want before every single meal.

STEP #3 - *Learn to Make 7 Raw Food Recipes That You Enjoy*

It's been found that most people know about 7 to 10 good recipes very well, and just rotate them throughout the months, adding in other stuff occasionally for variety.

Or look at when you buy a recipe book. You might try many recipes but eventually you'll only retain a few that you'll continue making for the years to come.

So what I want you to know now is to find 7 simple raw-food recipes that you really like, that are easy to make and that are properly combined. (INSIDER TIP: My recipe book “Instant Raw Sensations” is just about that: )

Ideally, I'd like you to know:

About 2 dressings
About 2 great salads
2-3 smoothies you really enjoy
1-2 more gourmet recipes

Those 7 or 10 recipes should be things you can make often, with ingredients that are easy to find, and some of them should have an instant appeal to your friends and family.

You'll find that once you know what those recipes are, and you can make them without opening a book, that you'll be wondering a lot less often “What should I be eating now?”

STEP #4 - *Get Rid of Cheese and Dairy*

Improving your diet isn't about the things you ADD IN. It's mostly about the things we LEAVE OUT. I know this reality is hard to take, but even if you eat all these fruits and vegetables, drink those fresh juices and make those huge smoothies, you won't really feel great until you remove those offensive foods from your diet that are hurting you.

There's one thing you need to say goodbye to forever, and it's milk and cheese. In a previous article, I talked about the top-5 worst foods, and cheese was one of them.

Really, I see it all the time. People have this thing for cheese. They still eat it occasionally, and they still are addicted to it. (Actually, cheese contains some compounds in it that make it addictive for real, not just in your imagination).

If there would be just one category of food you could remove from your diet and feel much better for it, it's got to be cheese and milk.

STEP #5 - *Eat Fruit in the Morning or Skip the Morning Meal*

The morning meal is the easiest to switch to raw. Most people find that once they start listening to their body, they are actually not truly hungry in the morning.

I've watched how many children generally don't eat in the morning if they are left to themselves and not being force-fed.

My suggestion is that you can skip the morning meal altogether or replace it with a smoothie or some fruit. I know that this goes against all the advice you've heard about “never skipping meals” or that “breakfast is the most important meal of the day.” What I'm telling you know is that this advice isn't based on any solid facts.

The “breakfast” is when you break the “fast” of the night, and this doesn't have to be at noon. In fact, the French word for breakfast means “lunch”, because for thousands of years the French didn't eat in the morning. When they started doing so, they had to come up with a new word for that meal so they called it “small breakfast” (petit dejeuner).

Skipping the morning meal or eating some fruit will help you get in touch with your true sense of hunger, which will make it easier to eat raw. Plus, it will be good for a while to help you detox and lose some weight (if that's an issue for you).

As you start exercising more, you will eventually get hungry in the morning, believe me!

“Frederic Patenaude, is the author of the book "The Raw Secrets". Sign up for his weekly "Raw Vegan Tips,” and as a bonus, get your free "raw recipe of the week". Visit rawvegan.com while this bonus is still offered."

Chicken Biryani Indian Recipe Secret Revealed

2008-01-19T11:13:00.000-08:00

Your nose picks up a scent and you are stopped in your tracks. You have to know what it is but where is it coming from and what could it be. You must find out, so you just start running until.....

Welcome to the Gourmet Indian Series. Today we bring you Chicken Biryani.

Ingredients:

8-10 oz basmati rice rinsed
2 tbsp. olive oil,
2 chopped onions,
2 chopped garlic cloves,
1 tsp. finely chopped fresh ginger,
4 boneless skinless chicken breasts,
¼ tsp. cayenne pepper,
½ tsp. ground cumin,

Garnishing:

1 tbsp. fried onions,
2 tbsp. toasted flaked almonds,
1 tsp. ground coriander,
a pinch of nutmeg,
¼ tsp. ground cinnamon,
¼ tsp. turmeric,
6 fl oz natural yogurt,
1 tsp. sugar,
3 tbsp. raisins or sultanas,
salt and black pepper

Method:

1. Boil the rice in 3 pts water with a little salt for 8 minutes, stirring once and keeping the water at a rolling boil.

2. Drain and reserve. Meanwhile, thinly slice the chicken breast.

3. In a large saucepan or casserole with a tight fitting lid heat the oil and fry the onion, ginger and garlic for 2 minutes, stirring constantly.

4. Add the chicken, raise the heat and stir fry for 3 minutes.

5. Add all the ground spices and stir again for a few seconds.

6. Add the yogurt and stir for one minute, then add the sugar and raisins or sultanas and stir again. Check seasoning.

7. Put the rice on top then cover the saucepan with foil or a damp tea towel and put the lid on tightly.

8. Reduce the heat to low and cook undisturbed for 10 minutes.

9. Remove from heat and rest, still covered, for 5 minutes.

10. Uncover, sprinkle with the garnishes and serve.

BON APÉTIT

Raclette Potato Recipe

2008-01-17T11:13:00.000-08:00

If you like baked potatoes and tasty cheese you should definitively try this Raclette-Potato Recipe. It's a Swiss specialty and I'm sure you will love it!

Here is what you need to get started:

8 middle-sized Potatoes (I would recommend sweet potatoes)

Table salt or sea salt

400 grams of Raclette-Cheese (sliced) (you should be able to find it at your local superstore)

8 pickled gherkin cucumbers (sliced in halves - longitudinal)

16 Silver Skin Onions (from glass)

Paprika (to season)

Cooking Instructions:

Cook the unpeeled potatoes until they are soft and cut them in halves. Now put the potatoes onto a greased baking sheet (intersection up).

Scatter some salt onto the potatoes

Dispense the sliced raclette cheese onto the potatoes

Put the pickled cucumbers onto the raclette cheese

Now bake your raclette-potatoes for 12-15 minutes at 430°F / 220C°

When the cheese is melted, take the potatoes out of the oven and put some silver skin onions onto the raclette-potatoes.

Enjoy your Raclette Potatoes!

This can easily be served as main course along with salad.

When eating hot cheese like in this recipe, I always recommend drinking hot tea instead of cold drinks. Your stomach will be grateful if you did.

A recommended source for Kitchenware and Kitchen Supply kitchenniche.ca

Sandra Spielmann is the owner of an online Kitchen Store (kitchenniche.ca) and loves to cook.

Seven Tips To Make Your Salsa Recipe Better

2008-01-15T11:14:00.000-08:00

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.

So Just What Is Pulled Pork?

2008-01-13T11:15:00.000-08:00

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.

Privacy Policy

2008-01-12T23:25:00.000-08:00

Privacy Policy for all-my-favorite-recipes.blogspot.com

The privacy of our visitors to all-my-favorite-recipes.blogspot.com is important to us.

At all-my-favorite-recipes.blogspot.com, we recognize that privacy of your personal information is important. Here is information on what types of personal information we receive and collect when you use visit all-my-favorite-recipes.blogspot.com, and how we safeguard your information. We never sell your personal information to third parties.

Log Files
As with most other websites, we collect and use the data contained in log files. The information in the log files include your IP (internet protocol) address, your ISP (internet service provider, such as AOL or Shaw Cable), the browser you used to visit our site (such as Internet Explorer or Firefox), the time you visited our site and which pages you visited throughout our site.

Cookies and Web Beacons
We do use cookies to store information, such as your personal preferences when you visit our site. This could include only showing you a popup once in your visit, or the ability to login to some of our features, such as forums.

We also use third party advertisements on all-my-favorite-recipes.blogspot.com to support our site. Some of these advertisers may use technology such as cookies and web beacons when they advertise on our site, which will also send these advertisers (such as Google through the Google AdSense program) information including your IP address, your ISP , the browser you used to visit our site, and in some cases, whether you have Flash installed. This is generally used for geotargeting purposes (showing New York real estate ads to someone in New York, for example) or showing certain ads based on specific sites visited (such as showing cooking ads to someone who frequents cooking sites).

You can chose to disable or selectively turn off our cookies or third-party cookies in your browser settings, or by managing preferences in programs such as Norton Internet Security. However, this can affect how you are able to interact with our site as well as other websites. This could include the inability to login to services or programs, such as logging into forums or accounts.

The Cuisine Of French Polynesia

2008-01-11T00:12:00.000-08:00

Tahiti or French Polynesian food is known throughout the world because of its exotic fruits, fresh fish and vegetables which are prepared with a strong French influence underlying the Tahitian ingredients. Restaurants in French Polynesia are from a wide variety of backgrounds including and inevitably French and Tahitian, but also Chinese, Vietnamese, and Italian.

The sauces served in these restaurants often features sauces which contain home grown vanilla beans

However to taste the absolutely genuine Tahiti Food you need to find a way of sampling the Ahima’a otherwise known at Tahiti’s underground oven. It is usually prepared on a Sunday morning, or for a special celebration.

Firstly the oven is preheated with a wood fire, then the wood is placed in levels one on top of the other all criss-crossed. The porous volcanic rock is scattered over the wood until it is completely covered.. When the fire goes out, the rocks are leveled and the food placed on top wrapped in woven baskets of coconut leaves. Fish, pork, chicken and vegetables are prepared in this way. Banana leaves are then laid over the top, plus many layers of leaves from the purao tree to cover the ahima’a completely. Finally earth is shoveled on top so no heat can escape and the food is grilled, braised and steamed for 3-4 hours. The Polynesian food is spread out on a table cloth of palm fronds or banana leaves. You will eat with your fingers off traditional wood plates, dipping juicy pieces of roast pork, fish, breadfruit, taro, and other goodies in coconut cream sauce.

The celebrations are normally concluded with Polynesian dancing.

Other things to look out for are as follows.

Poisson cru (ia ota) which is the national dish of Tahiti and Her Islands. This quite divine snack consists of raw fish and diced vegetables marinated with lime juice and soaked in coconut milk.

Chevrettes are another popular Tahitian dish, and they are tasty freshwater shrimp

No amura’a (meal) is complete without a rich dessert inspired by the islands.

The ultimate Tahitian dessert is Poe, a sweet pudding made of taro root flavored with banana, vanilla, papaya or pumpkin and topped with a rich coconut-milk sauce.

Stop by the roulettes or rolling restaurants, are colourful, electrically lit vans that offer the best inexpensive dining in Papeete. Both locals and visitors can dine on a variety of dishes from roast pork and pizzas to chow mein and flaming crêpes.

Peter Stewart writes exclusively for in-kenyasafari.com as well as worldwidevacationspots.com and he has in depth knowledge of the places he writes about

Best Recipes: Pork and Rice Salad

2008-01-09T10:26:00.000-08:00

Pork, that other white meat, is the star of this unique salad. This is a great way to use up that leftover pork in your refrigerator. This is also a heavier salad that includes rice, cabbage, peas, sour cream and mayonnaise. It can be a meal all by itself.

1 head green cabbage, shredded
2 cups cooked pork roast, cubed
1 1/2 cups cooked rice
1 package frozen peas, thawed
1 (8 oz.) can water chestnuts, drained

Salad Dressing

1/2 cup sour cream
1/2 cup mayonnaise
1 teaspoon celery seed
1/2 teaspoon sald

Directions

In a large bowl, add the pork, cabbage, rice, peas and water chestnuts.

In a small bowl, add the sour cream, mayonnaise, celery seed and salt; stir until well mixed. Pour salad dressing over salad and mix together. Chill in refrigerator for several hours before serving. Donna Monday

Easy Autumn Apple Recipes

2008-01-07T10:25:00.000-08:00

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 creativehomemaking.com.

Summer Food

2008-01-05T10:24:00.002-08:00

Once the warm weather hits, if you're like me, you don't like to cook. The stove heats up my whole house, and since I don't have air conditioning, this is a major problem!

There are some dishes however, that I love to prepare and enjoy in the summer time.

Here are my top ten summer dishes!

1) Gazpacho

This soup is so refreshing, and very healthy too! We prepared this soup for our Vegetarian Cooking class at Thyme to Cook, thymetocook.ca make it as spicy as your like! My favorite gazpacho recipe is posted on the Recipe page.

2) Pasta Salad

Another summer classic! You can make it with just about anything you have on hand. I like to make mine with cheese ravioli, broccoli, peppers, sunflower seeds and a vinaigrette. I find that using a ravioli makes the dish a lot more hearty. This is best prepared the night before, so the flavour becomes more intense. You can use the stove right before bedtime so the increase of temperature doesn't bother you as much.

3) Broccoli salad

This is an old favorite. A roommate of mine had me convinced that this was his original recipe. Well, he turned out to be the worst roommate ever, and the recipe turned out to be a classic that I could easily find on the internet. I wish I had known that earlier, I might have kicked him out sooner ;) You can find a good recipe here.

4) Veggie Dogs

Since I am a vegetarian, I prefer the meat free version of hot dogs. They are tasty grilled and served on a toasted bun with lots of garlic mustard, and maybe some cheese. Easy, fast and makes me feel like I'm 7 again.

5)Tomato, mozzarella and basil with olive oil and balsamic vinegar

A classic Italian appetizer, easy to prepare and delicious. Use all fresh ingredients from an Italian grocery store for the best results.

6) Alfalfa sprout, tomato and mayo sandwich

My favorite sandwich from the time I was about 8. Toasted multi grain bread, with summer fresh tomatoes, lots of alfalfa sprouts and a bit of mayo!

7) Corn on the Cob

Here in Guelph we have Strom's corn, which I believe has the best corn I have ever tasted! There are many different varieties, ready to be cooked in whichever way you choose.

8) Summer Rolls

You can find rice wrappers at any oriental grocery store. Here in Guelph, I prefer to go to Tan Dai. There are a wide range of rice wrappers, from plain to sesame seed and much more.

You can cater your ingredients to taste. I usually make them with: Smoked Tofu, rice noodles, mint, carrots, and lettuce (a dark green lettuce). You could also use shrimp, peppers, udon noodles, cilantro.... the list is endless. Have all of your ingredients chopped into thin strips and ready, I find little glass prep bowls make this much easier, and they look so cute too! Have a shallow dish of water to dip the rice paper into.

To assemble:

Dip the rice paper in water. Place thin strips of ingredients down center of wrapper. Fold like you would a tortilla, or in any style you choose. Here is a page with some ideas. Place seam down on a serving dish. Continue to make as many as you need. These can be prepared the same morning as you need them, but they will dry out if you make them too far in advance.

Thyme to Cook offers a few wonderful dipping sauces (Thai dipping sauce, peanut sauce) that would compliment this dish perfectly! thymetocook.ca

9) Portobello mushroom burgers:

Before this year, I was a mushroom hater. The first barbque i went to this year, I was served Grilled portobello mushrooms with Brie cheese. Now, I'm willing to admit that I am a converted mushroom lover.

For best results, marinate the burgers for a few hours before serving. Place on a hot grill, and cook about 5 minutes per side. In the final minute, add cheese if you are serving. I find that Brie makes the best addition, but you could also use provolone, mozzarella or goats cheese. Serve either on a bun or alone!

10) Grilled Fish

fish is light, easy to digest and cooks quickly! There is a wonderful teriyaki recipe at Thyme to Cook. Use your favorite fish, and experiment with the best way to grill it! You can find lots of ideas here.

If you're looking for a new bar b que, Aqua Mar pools offers some really great ones, along with their top notch pool service. Check out their website, or go to the store on Victoria Road if you have any questions!

You can still eat well when it's too hot to cook outside! There are lots of ways to grill your favorite foods, or else you can eat your food raw!

Next entry I am going to cover Raw Food and some recipes anyone can try!

Christie Gray is the assistant manager at Thyme to Cook, a kitchen store in Guelph Ontario that offers just about everything for your kitchen.

Best Recipes: Cherry Tomato Corn Salad

2008-01-03T10:24:00.000-08:00

For a colorful alternative to tomatoes and lettuce, you can make this corn and tomato salad with its refreshing mixture of olive oil, cucumbers and lime juice. This cherry tomato corn salad makes a great impression on any table, and is a snap to make.

1/4 cup fresh basil, minced
3 tablespoons olive oil
2 teaspoons lime juice
1 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon pepper
2 cups frozen corn, thawed
2 cups cherry tomatoes, halved
1 cup cucumber, peeled, seeded and chopped

Directions

In a glass jar with a tight fitting lid, add basil, olive oil, lime juice, sugar, salt and pepper. Close lid and shake the jar until ingredients are well mixed.

In a large bowl, add corn, tomatoes and cucumber. Pour on the dressing and toss to completely coat salad. Refrigerate until ready to serve. Donna Monday

The Basics of Cooking with Wine

2008-01-01T10:23:00.000-08:00

We drink wine, placing it in a glass and swallowing without the effort of chewing (even though some people describe wine as chewy). It goes down smooth, born to be only wild enough to glide down an esophagus. Quenching our thirst and our nerves, a glass of good wine is simply a good drink.

However, wine isn't limited to just a glass, a bottle, or even a bucket. Branching out into different realms, as if trying to find itself in the culinary world, wine has become an important ingredient in many food dishes.

Cooking with wine isn't a new concept; a bottle has always been in the kitchen, wearing a chef's hat and sautéing the onions. But, with more and more light shining onto the health benefits of wine, people are becoming increasingly interested in wine sauces, adding it to dishes for wallop and wellness.

Choosing Between Red Wine and White Wine

Red wine will go with several dishes, as if some sort of food floozy getting on top of everything it knows. While people can alter recipes to make red wine BBQ sauce, or red wine steak sauce, the basic job of red wine is to marinate, bringing out the food's innate flavors. Reds are skilled at bringing out the colors and essence of the food, and they add a dryness, making dishes taste less sugary. Similar to food/wine pairings, red wine should be added to dishes containing red meat, or dishes with a lot of vegetables, such as stews.

While red wine enhances flavor, white wines alter it. This doesn’t mean that white wine will decrease the horrible taste of your mother-in-law's fettuccini, but it adds an acidic feature, making the dish more tart. It won't drastically change the dish, but it will enhance its natural sharpness. White wines are best used for cream sauces, or with chicken and fish.

How Much to Spend

Wine that you cook with should be wine that you would drink….willingly. This doesn't mean that you should pour your bottle of 1847 Château d'Yquem into a noodle sauce, but adding in weak wine will hurt, even ruin, your dish. If you purchase a wine of poor quality, your food will adopt that poor quality, which is probably not the goal you're aiming for. A good rule of thumb is to never add cheap wine, but don't go overboard and add an expensive wine that should be saved for a special occasion.

Cooking Wine

Cooking wine, by definition, is a very inexpensive wine that has been treated with salt as a preservative. Its sole purpose of existence is to be added to food. While some people advocate the use of cooking wine, true wine connoisseurs don't, throwing the recipe book at it instead. This, in a nutshell, is because cooking wine tastes exactly like it's supposed to taste: like wine you'd never want to drink.

Drunken Dishes

Some people may imagine that an entree full of alcohol will cause mayhem among the dinette set, causing the dish, in a moment of lapsed judgment, to actually run away with the spoon. But, in truth, using alcohol for cooking won't have as much of an affect as using it for drinking. This isn't to say that all the alcohol in food disappears (some dishes that aren't cooked very long can still have high contents), but the longer something simmers, the more the alcohol evaporates, leaving the dish on the verge of sobriety.

Cooking with wine is meant to be fun and something people can do with a lot of variety. Though the Internet is filled with recipes and directions on how to make specific dishes, a lot of cooking with wine just comes with learning and understanding your specific tastes. In the end, wine can add pizzazz to your meal with flavor and zest, but usually not so much alcohol that you find yourself sauced.

Jennifer Marie Jordan is the senior editor at savoreachglass.com. With a vast knowledge of wine etiquette, she writes articles on everything from how to hold a glass of wine to how to hold your hair back after too many glasses. Ultimately, she writes her articles with the intention that readers will remember wine is fun and each glass of anything fun should always be savored.

Seven Tips To Make Your Salsa Recipe Better

2007-12-31T07:54:00.000-08:00

Best Recipes: Sweet and Sour Salad

2007-12-29T07:53:00.000-08:00

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

2007-12-27T07:53:00.000-08:00

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

2007-12-25T07:52:00.000-08:00

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

2007-12-23T07:51:00.000-08:00

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?

2007-12-21T22:53:00.000-08:00

How to Prepare Fillet of Beef Wellington

2007-12-20T08:51:00.000-08:00

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

2007-12-19T15:34:00.000-08:00

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

2007-12-17T15:33:00.000-08:00

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

2007-12-15T15:32:00.000-08:00

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?

2007-12-13T15:32:00.000-08:00

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

2007-12-11T15:31:00.000-08:00

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

2007-12-09T15:31:00.000-08:00

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

2007-12-07T15:30:00.000-08:00

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

2007-12-05T15:29:00.000-08:00

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

2007-12-03T15:29:00.000-08:00

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

2007-12-01T14:39:00.000-08:00

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