Get Information About Food and Beverage

How To Choose Good Quality Food And Beverages

2010-10-20T19:46:00.000-07:00

The diversity of activities and the limited time make the consumers often did not get to eat natural foods. The situation is often unavoidable and its encourages consumers to look for processed foods.
In the market, food / beverage processing circulated in various packages, for example, in cans, plastic, bottles, and so forth. Clear information about the processed foods must be known to consumers, such as nutrient content and safety of the food itself for our health.

Some important information for the consumers are:

* Price. Prices may vary from one market to another market, from one store to another store. For that, consumers are have right to get information and compare it with other information so that they can buy on their purchasing power.
* Label. Before consuming food / beverages in packaging, consumers need to pay attention to information on the packaging or label production, its contain the product name, list of materials used, weight or net contents, name and address of manufacturer and expiry dates. Labeling of packaged foods aims to ensure you get the correct and clear information about the product.
* Packaging and physical changes. Food products with packaging that is damaged is not suitable for consumption. Under these conditions, the possibility of its content has been damaged by contaminated. This is very dangerous. Consumers can get poison that threatened safety. To that note, if there is a bad odor, color change, shape, and taste is a sign of food in the packaging has been damaged.
* Expiry. On each label packaging products should be listed on "expired / exp. Date / best before". That is, food / beverage has a deadline, that is safe to be consumed and guaranteed quality, with storage in accordance with the instructions provided by the manufacturer. Expired food is food that has passed expiration dates. Food / beverages that have been damaged, before or after passing the expiry date stated as hazardous material. If consumed, it can endanger the health, even life-threatening for consumers. Consumers should consume food / beverage packaging prior to the expiry date limits.
* Food in cans. To consume food / beverage cans, choose the can that is in good shape, no dents, no rust and is not convex. Choose products that are already registered in the Ministry of Health and note the expiration date. Avoid buying products that do not include the name and address of manufacturer clearly. Notice of raw materials and additives are used. Compare prices and contents. And, use and store them as directed.
Source : susukolostrum.com

Strawberry Milkshake Recipe

2010-10-16T18:38:00.000-07:00

Red strawberries are always entice anyone to drink it. This sweet sour mix have too many benefits to our health. Antioxidants contained in it is very good for our heart health and may reduce the risk of cancer. It also serves to help the absorption of iron from vegetables that we eat. And because of low sugar content, strawberry fruit is very good for you who are doing the diet and diabetics. So what can we make from these strawberries, ofcourse "Strawberry Milkshake"

Materials to Make Strawberry Milkshake
Fresh strawberries, clean the leaves (300 g)
Liquid Milk (200 cc)
Strawberry Ice Cream (200 gr)
Strawberry Syrup (5 tbsp)
Ice Cubes in Blender (200 gr)

How to Make Strawberry Milkshake:
1. Prepare Blender
2. Put the strawberries, ice cream, milk, syrup and ice cubes that have been refined into a blender
3. Blend until smooth
4. Prepare the glass, usually using tall glasses
5. Pour strawberry milkshake into glasses and garnish with strawberry fruit on the lip glass.
6. Fresh healthy drinks are ready to enjoy

By : iqiusan

Food and Beverage That You Must Avoid

2010-10-10T17:34:00.000-07:00

If you want to keep your teeth stay white, check your list of foods and beverages. Colors in the food & beverage derived from chromogens, pigmented molecules that can be attached to the tooth. Other the acidity of the food & beverage. Acidity makes food colors erode the teeth, so teeth will become soft and chromogens easily stick.

In addition try to avoiding tobacco and brushing teeth every day, there are several food & beverage that should be considered to be avoided.

Here's a list of food & drink.

1. Wine
Red wine, drinks containing chromogens acid and tannins, known to stain teeth. White wine also has staining.

2. Tea
Like wine, the usual black tea have strong color. Ability to stain the teeth is bigger than coffee. Herbal tea, green tea, white tea and less likely to contaminate the tooth compared to black tea.

3. Soda
Cola is very rich in acidic and chromogen. Although light-colored, cola is sour enough to make stained teeth. "Soft drinks have a similar acidity of battery acid," said Matthew J. Messina, DDS, dentist in Cleveland.

4. Energy drinks
New research finds energy drinks are highly acidic can soften tooth enamel .

5. Berries
Blueberries, blackberries, cranberries, cherries, grapes, pomegranates, and other highly colored fruits (and juice, cakes and other foods and drinks made from them) can cause stains.

6. Sauce
Soy sauce, tomato sauce, curry sauce and other sauces are very colorful and undergo a process of significant staining.

7. Candy
Candy, chewing gum, ice lollies, and other sweets often contain coloring. If your tongue changes color when eating candy, chances are your teeth will be affected.

Source : http://www.tempointeraktif.com

Steak Salmon Apple Salad

2010-10-05T05:50:00.000-07:00

Eat something delicious and special still you can do while dieting. Salmon which is contain omega 3 flavored and served with fresh sweet apple salad!

Ingredient :

2 pieces of salmon fillet
1 tablespoon olive oil

Marinade, mix well:
2 tablespoons Japanese soy sauce
1 tablespoon honey
1 clove garlic, grated
1 tablespoon lemon juice
½ tsp black pepper

Apple Salad:
300 g apples, thinly sliced
1 tablespoon raisins

Sauce, mix well:
2 tablespoons bottled mayonnaise
1 tsp mustard paste
1 tablespoon water lemon
½ tsp pepper powder

How to make :

Brush the salmon with the marinade until blended. Let stand for 30 minutes.
Heat oil and cook the salmon until cooked on both sides. Lift.
Apple Salad: Stir apples, raisins and sauce until blended.
Serve salmon with apple salad.

Source : detik.com

How To Choose Formalin Free Food

2010-09-23T02:18:00.000-07:00

By : www.benih.net

Foods that contain formalin is definetly we need to avoid it, because it endangering our health. How do we choose foods that are free of formaldehyde?

Since the discovery of food products that contain Formaldehyde some time ago, people become more aware to be careful in selecting food products, especially for processed products are indicated involving Formalin in the manufacturing process.

Formalin is a solution that is colorless and smells very bad. in Formalin contained about 37 percent Formaldehyde water, usually up to 15 percent methanol added as a preservative. In the industrial, Formalin is used in fertilizer production, photographic materials, perfumes, cosmetics, corrosion prevention, plywood adhesives, cleaning materials and insecticides, dyes, mirrors and glass.

Formalin is also used as a disinfectant and preservative in laboratory and embalming of dead bodies. In general public knowledge about the dangers of Formalin is very poor. That's why Formalin material for industry in developing countries is often misused as a food preservative in wet noodles, tofu, salted fish, wet fish, chicken, etc. That can harm health.

Formalin is very dangerous if inhaled, or exposed skin. Moreover, ingested as happens now, where many people use Formalin as a preservative instant. Consequences may include: skin burns, irritation of the respiratory tract, allergic reactions and the danger of cancer in humans.

So you must be observant of the products sold in the market. The following characteristics of foods that contain Formaldehyde:

Wet noodle:

* The smell of a little sting.
* Long-lasting, lasting two days at room temperature (25 °Celsius). At a temperature of 10 °C or in the refrigerator can hold over 15 days.
* Noodles looks shiny (like oily), clay (not easily broken) and not sticky.

Tofu:

* The shape is very good.
* Springy.
* Not easily destroyed and durable (up to three days at room temperature (25 °C). At refrigerator temperature (10 °C) lasting more than 15 days.
* The smell of a little sting.
* The smell of soy is not real anymore.

Meatball:

* Springy.
* Long-lasting, at least at room temperature can hold up to five days.

Fish:

* The color white.
* Springy.
* Dark red gills and red rather than fresh.
* Long-lasting (at room temperature) until a few days and not easily rot.
* Does not feel the fishy smell of fish, but there is a strong scent

Fish sauce:

* Clean brightly colored fish.
* No specific smell of fish.
* Long-lasting up to more than 1 month at room temperature (25 °C).
* Clay (not easily destroyed).

Chicken pieces:

* Colour white.
* No perishable or durable in a few days

From now if you want to buy food at a traditional market or supermarket, you should consider some of the above characteristics, so that you and your family free from the bad influence of Formalin. Also get used healthy lifestyle.

Tasty Rice Cooker Recipes From Around The World

2008-10-19T21:24:00.000-07:00

Believe it or not, the rice cooker can be used for much more than preparing a pot of rice. Its culinary uses span entire neighborhoods and it \ 's flexibility to see you hang the early worries, as you \' ll have only one pot to wash. A rice cooker steamed food, and as such is fully operational cooking deserts, boil eggs, preparing dim sum, steam fish, meat and vegetables and steam until 'the perfect plate of rice. Steaming is a very healthy way to cook food, as well as saving time and energy on compensation, you \ 'will have more energy for your free time! Here are some favorite recipes of some enthusiastic owners rice cooker worldwide.

Chinese
For a Chinese pot wonder, it is easy for a family party with very little effort. Start with the aroma of rice with soy sauce, a pinch of dried Shitake mushrooms and a quantity of grated ginger. After the rice is cooked for some time (the top is no longer in water) instead of the finely cut strips of meat on top. Either chicken or beef works well and eat some layer on top of that. You will find that meat cooked to perfection a call for tenders and vegetables, and you have a tasty dish ready to serve in a moment.

Indian
A rice cooker can cook enthusiastic water vapor to a perfect pot of saffron rice to eat flick of a switch. There are other favorites of fragrant rice that can accompany a delicious dish. Try adding flavor with turmeric and Madras added to the paste of rice and a few whole green cardamom pods. Once the rice was fortunate steam and use part of the water, place a slice of seasoned fish on top, such as trout or salmon and let steam. The addition of curry leaves inside the fish gives a subtle taste to accompany the spicy rice.

Jamaican
For a taste of Jamaican sunshine in a nice hot rice pot, use your rice cooker with a big helping of imagination. Try substituting the water needed for steaming with coconut milk and add garlic, all spice and plenty of salt and pepper to flavour the rice. For a proper Creole type dish, finely chop chicken, onions, tomatoes and pepper and add to the dish to steam with the rice. Just before the end, pop in a good helping of red kidney beans. All that\'s left is to tuck in and enjoy!

Spanish
This dish can be a variation of a Creole type dish, and it can be adapted to make tasty paella with the addition of seafood such as squid, shrimp and octopus. The basic flavours of garlic, onion and pepper are added to the rice, but in this instance, use passata as the liquid for steaming. This is a good dish to be eaten on its own or you can add chopped spicy sausage; for an authentic Spanish feel why not try Spanish chorizo. Serve the dish up with a basket of freshly baked bread and a glass of the finest Spanish Red wine. What better way to fiesta after a siesta!

Dominic Donaldson is an expert in the catering industry. Find out more about how to buy a rice cooker for versatile and tasty recipes at Ascot Wholesale.

Pizza - The Square Meal That Is Round

2008-10-17T15:54:00.000-07:00

Fans of the pizza will undoubtedly have a favorite combination trim regularly and choose the same pizza on the basis of their preference. When you find the perfect pizza, it is difficult for any risk on a new lining in May as you regret your decision if the choice you make is wrong.

Pizzas are like women - you have a type. You prefer a thin crust or deep pan, but then your head can be transformed by the arrival of the exotic stuffed crust. It is difficult to keep the eyes of this wonderful invention, but your taste will generally take you to your original choice. Once the base is selected, the trim equation and the cause of arguments throughout the world forever.

I will ignore the two most obvious lining pizza, although some people choose to delete, or cheese or tomato sauce. These two ingredients may vary greatly depending on two and preferably where you buy pizza. Tomato sauce is usually highly seasoned and can contain garlic, pepper or many other options to adapt the style of pizza.

Cheese varies depending on the pizza-type, but is usually mozzarella, cheddar, provolone or Parmesan. The cheese and tomato is the basis of most pizzas, although this simple combination is a popular choice among pizza lovers who have little imagination. This is called Margherita and is generally consumed by children for fear of strange and vegetarian flavors.

For the best pizza, toppings must compliment each other and so most pizza parlours tend to sell the same flavour combinations. In almost every pizza outlet you will find the Hawaiian (ham and pineapple), Pepperoni (sliced spicy sausage), BBQ Chicken (chicken pieces and barbeque sauce) and the Meat Feast (lots of meat of all kinds).

A pizza needs a few ingredients added to the cheese and tomato base to elevate it above a pretty boring meal. Combining a tender, juicy selection of meat with some colourful, flavoursome vegetables can make a pizza delicious and appetising to look at.

The use of peppers on pizzas serves as both a flavour-enhancer and to attract the eyes as well as the stomach. The sweetness of the cooked peppers compliments the thick chunks of chicken or beef that so often find themselves sprinkled over the pizza base.

Fans of hot food will enjoy the opportunity of adding some heat to their pizza, with jalapeno peppers also a popular choice in most pizza parlours. Spicy meat, such as beef, can add an extra dimension to this already fantastic meal.

Pizzas are adaptable and diverse, offering the eater a great meal that can be made to suit their needs and wants. With so many ingredients used to create the final piece, the pizza is an amalgamation of ideas, flavours and styles. Enjoy the choice and stay away from the monotonous margherita the next time you grab a slice.

About the Author

Patrick is an expert Research and Travel consultant. His current interest is in Luton airport hotels, Hilton Heathrow and airport parking.

Ways To Properly Store Your Coffee

2008-10-15T04:29:00.000-07:00

With the price tag that attaches to coffee granules today, it isn't adequate that you merely place them in a jar and place them on the kitchen table. With the sort of money that you pay for a gourmet coffee granule, it is crucial that you ascertain how to properly store your coffee.

But what is the right way to store ground coffee granules?

Some say that you will be able to freeze them or refrigerate them to extend their life. Other people suggest that you put the coffee granules in packets or jars and to seal them off as tightly as possible. Other people have another storage advice for whole bean coffee and another one for a ground coffee granules? Will the storage method matter?

Green beans

For green coffee beans, all you need to do is to just put them inside a tightly-sealed jar and keep them in a location that is cool and dry, this is because they have the best shelf life and they are very easy to store properly store your coffee. If you store them properly, they can last for more than a year.

However there are only a few people who are using green beans maybe because it is a bit much work to prepare them. Prior to that you have to grind and roast them first before you are able to in reality be able to drink. This isn't great with people who are so used to instant mixes.

Store Fresh Coffee Beans

The shelf life of a roasted whole bean is much better than those that aren't roasted. A roasted whole bean can last for about 1 to 2 weeks. It is nevertheless crucial to keep fresh coffee beans in standard room temperature and be locked in an air-tight containers or canister. If it is possible, use glass canisters and keep off using plastic ones as the flavor perhaps compromised in some manner by the plastic material.

Remember though to utilize dark-colored glass as these beans shouldn't be exposed to light in any way. Metal containers should not be used too. Another good options are ceramic ones.

Anyway method to properly store your coffee is every two to three days, open the canister to release the gas that is produced by the roasted beans. One choice to eliminate the problem of gas is to use valve bags, which allow the carbon dioxide to escape. But one disadvantage is that these bags can be very expensive and quite rare.

It is important to store the coffee in the refrigerator and freeze them if unfortunately your whole bean coffee is still not finished with two weeks. By properly store your coffee like this, the lifespan of the coffee beans is going to be between a month or two. Use a plastic wrap to cover the beans. If you would like to use the beans, just grind them frozen. You can't use them again if they are thawed.

About the Author

A few persons like roasting green coffee beans in their households because few coffee companies choose to do their own roasting to enable them to assure the way the coffee beans are prepared, to know more please go to roasting-green-coff

Cook Book Deals to Save Your Hunger

2008-10-12T17:27:00.000-07:00

It pays to have a good cook and it also saves money. Dining out at fancy restaurants will siphon up all your pay check, you know what I mean. The day is no longer a good day because of high gas prices, mortgage woes, inflation rates, and many more. So the special instinct that every man should uphold is to save at this time. Why do we have to save? Because who knows when will the sky fall upon us. To tell you folks our situation causes a lot of effects. I no longer have to enumerate all of them. Look at our health care, our businesses, and our homes that will lose its value. Come to think of it.

The number one thing is the stomach. How could you be able to secure the pangs of hunger if you yourself don’t have the urge to save? If you don’t save, you cannot eat, if you cannot eat because you have no money to buy for food, you die, as simple as that. Save and save and be wise to realize the power of promo codes or popularly called discount codes. By the way now that you are convince on how saving your money will save your bellies. Here is another deal, can you cook?

Being very busy with our careers, kids, and other things had wane down our valued talent, cooking. Now, it’s back to basics if you find yourself to be a born again-cook. To help you smoothen out your transition to be a master cook in your house. Try peering at cook books to review the ways, healthy foods, cooking terms and so on and so forth. Generally speaking we have to expand our knowledge on the basics of cooking. Cook books are really helpful to people who are first timers in the kitchen as well as those veterans from oven heat.

Cook book promo codes which can be found in www.cook.com are tremendously good because they offer these books at discounted price. You no longer have to travel to down town just to search for these things.

Behind all that money saving and all that stuffs to earn the title of being a good cook at home. Bear in mind that saving money is the prime deal. Cook book promo codes will help you out saving a big deal of money.

To help you more on many promo codes that can be found in one setting try our promo codesite for more details.

David Stack is a computer programmer and web developer, and a weekend writer. He has been operating Coupon Saver for over a year now. Get more online coupons, free shipping and promos by visiting Coupon Codes Blog.

by DAVID STACK

Hone Your Culinary Cooking Skills and Talent At a Culinary Arts College or University.

2008-10-12T16:24:00.000-07:00

A successful culinary arts student will require a dash of hard work and a pinch of talent to make a great recipe for a career in the wonderful world of cooking. A fast-paced cooking environment that will require culinary arts students to obtain knowledge quickly and study hard to retain a good amount of information in a very short period of time to accomplish their goals. A cooking profession that revolves around a kitchen environment, there are many colleges and universities around the world that offer degrees and certificate programs to prepare and solve a students career challenge. For the students culinary career, they will learn various skills and cooking techniques while studying the art of cooking. Students in culinary arts can choose from a variety of different cooking programs, also various specialties, and these different specialties have unique techniques and skills necessary for a students career.

Specific types of chefs and their specialties are the order of authority, and are typical in a restaurant kitchen environment. An executive chef has the highest position in the restaurant, and his/her responsibility is in the planning and preparation of the food and meals that are being served to their customers. A typical executive chefs duty is to create a menu, make sure the quality of the food is up to standard and deciding how much food is required for the service. Food preparation and managing a staff are some of the skills students will have to learn and acquire, if their goal is to become an executive chef.

In restaurants, directly supervised by an executive chef, most times, are sous-chefs and they will assist executive chefs with their daily restaurant duties, requesting food and kitchen supplies, planning the restaurant menu. Some of the responsibilities of the sous-chefs are to teach new skills and techniques to a kitchen staff. Supervision of other kitchen personnel such as specialty chefs and cooks are a sous-chefs responsibility. While students study at culinary colleges and universities to become the next future sous-chefs, they will have to learn different cooking techniques and also teaching skills.

Specialty chefs also work in kitchens, and they can specialize in many areas of food including all the meat classes like beef, veal, lamb, poultry and fish to other areas from appetizers to pastries. Specialty chefs will prepare total and complete meals, to decorative food trays, and food garnishes for presentations to customers of the restaurant. Specialty chefs will help supervise other cooks and various staff members in the restaurant kitchen. At culinary arts colleges and universities, students who would like to become specialty chefs will study and learn about all the various aspects and techniques in cooking where they can make a decision on their specific specialty while at college or university.

Part of the professional kitchen staff are normal cooks who do most of the grunt work in regards to the cooking in kitchen restaurants. Cooks will prepare complete meals and then supervise other staff and help in the kitchens. It is a team effort from all kitchen staff to make a restaurant successful. Executive chefs and sous-chefs will start their culinary career as a kitchen cook in restaurants or other cooking locations, and it is usually one of the first steps into a successful culinary career once a student graduates from a culinary arts college or university.

To become aspiring professional chefs in this competitive world, students will prepare and learn all about the various aspects of culinary cooking. The proper techniques in cooking different types of foods, learn what food ingredients compliment one another and more. One of the most important parts of cooking is food safety and food safe courses are taken to make the cooking process food safe. Learn how to prepare food safely, learn proper cooking temperatures for various types of foods and the nutritional benefits, health aspects of different types of foods. Students have to know while preparing food, what is in the foods and how it will affect certain types of people with different health risks.

While fine tuning their cooking skills that students already possess, students at culinary colleges and universities will learn all about these important aspects of the art of cooking.

by JAMES MURRAY

Good Health and Vegetarianism.

2008-10-12T15:23:00.000-07:00

Many studies prove Illness is a consequence of wrong diet, and nervous and mental tensions caused by selfishness, pride and ever-spreading materialism; whereas vegetarianism is the solution to the world's serious hunger problems. When Latin American countries - like Argentina - realise this, they will grow wheat, barley, millet and other cereals and soya in their vast territories not yet under cultivation.

In the United States , vegetarianism is usually synonymous with ovo-lacto vegetarianism; and will sometimes be assumed to tolerate some meat, for instance, chicken (or "at least" fish).

Vegetarianism is a major dietary therapy in the alternative treatment of cancer. Other conditions treated with a dietary therapy of vegetarianism include obesity, osteoporosis, arthritis, allergies, asthma, environmental illness, hypertension, gout, gallstones, hemorrhoids, kidney stones , ulcers, colitis, premenstrual syndrome , anxiety, and depression. Even stricter form of vegetarianism is fruitarianism. Fruitarianism excludes all food but the fallen botanic fruits of plants.

Vegetarianism is a good idea for anyone, whether young or old, healthy or sick. Reasons supporting vegetarianism are inarguable since becoming a vegetarian is scientifically proven to improve one's lifestyle in several different ways. And there are interpretations of religious scriptures which support this, saying that vegetarianism is a very high ideal. Most of us have a pretty good idea of what vegetarianism is-no meat with or without also eschewing animal derivatives such as eggs or dairy products. Beyond this simple definition, vegetarianism is mostly a self-identified appellation that varies from person to person.

Current recommendations are that vegetarians eat a wide variety of foods during the course of a day. Eggs and dairy products are good sources of protein, but also try nuts, peanut butter, tofu, beans, seeds, soy milk, grains, cereals, and vegetables to get all the protein your body needs.

Lacto-ovo-vegetarians will eat eggs and dairy products; lacto-vegetarians will eat dairy products but not eggs; and pesco-vegetarians will eat fish as well as dairy products.

Vegans abstain from all foods of animal origin. In contrast, we believe that studies relating to the dietary patterns of vegetarian populations who enjoy optimal health are valuable and valid sources of information, and can be used in developing a model of healthful eating.

Although it is much disputed and not always popular, vegetarianism is a very positive and productive dietary plan. Eating vegetarian is considered by many to be very healthy.

Some studies, along with anecdotal evidence that has been gathered, indicate that a mostly raw food vegetarian diet is helpful in breaking the cycle of suffering of several maladies. On the other hand, plant-based vegetarian diets can deliver excessive amounts of omega-6 fatty acids, another class of essential fatty acids found in vegetable oils made from corn, soybeans and grape seeds, whole-grain breads and cereals. Omega-3's and omega-6's are both "good" fats but a high omega-6/omega-3 ratio promotes inflammation and other imbalances that can lead to disease. People who follow vegetarian diets can get all the nutrients they need. However, they must be careful to eat a wide variety of foods to meet their nutritional needs.

Studies conclude that a vegetarian diet contains sufficient protein and is high in carbs and low in fat, making it ideal for athletic performance. One of the top considerations for any athlete that starts a vegetarian lifestyle is to be cognizant of vitamins and minerals, especially B12.

The most common types of vegetarian diets are vegan, lacto, ovo, and lacto-ovo. The vegan, the strictest type of vegetarian, does not eat any animal products. Obesity On average, people who follow vegetarian diets are leaner than meat eaters, and people who switch to a vegetarian diet commonly lose weight. Only 15 percent of vegetarian Seventh-day Adventists are overweight, as against 30 to 40 percent of meat-eating Adventists and 40 percent of the average American population. The influences of these aspects of vegetarian diets are the subject of the new field of nutritional ecology that is concerned with sustainable life styles and human development.

Vegetarian diets are also high in fiber. Fiber is the part of fruits, vegetables, and grains not broken down by your body. Vegetarian diets are lower in saturated fats, cholesterol, and animal protein. They’re also high in folate, anti-oxidant vitamins like C and E, carotenoids, and phytochemicals. Although vegetarian diets are higher in total iron content than nonvegetarian diets, iron stores are lower in vegetarians because the iron from plant foods is more poorly absorbed. The clinical importance of this, if any, is unclear because iron deficiency anemia rates are similar in vegetarians and nonvegetarians.

Semi-vegetarian diets are diets that primarily consist of vegetarian foods, but make exceptions for some non-vegetarian foods. These diets may be followed by those who choose to reduce the amount of animal flesh consumed, or sometimes as a way of transitioning to a vegetarian diet. Vegetarian diets are classified in various ways: The LACTO-OVO-VEGETARIAN avoids meat, poultry and fish. The lacto-ovo-vegetarian diet, which includes fruits, vegetables, eggs and dairy products can be nutritionally adequate by following . Researchers have also suggested that the health benefits of vegetarian diets are due, at least in part, to other healthy lifestyle choices that often accompany vegatarianism, such as increased physical activity and not smoking.

If the lactovegetarian and the ovo-lactovegetarian diets are planned well, they will contain all the vitamins and minerals the body needs for good health. Vitamins and minerals that may be lacking in the vegan diet are vitamin B-12, vitamin D, riboflavin, calcium, zinc, and iron. On the other hand, vegetarian diets are much richer in vitamins C and E, both important antioxidants. They are also much richer in important minerals like magnesium and manganese, which are often lacking in Western diets. Persons consuming vegetarian and semivegetarian diets are found to have lower rates of chronic diseases such as cancers, heart disease, and diabetes.

This article continues here http://www.GoodHealthInfo.info

Why Are Americans Obese?

2008-10-12T14:14:00.000-07:00

Let’s break down the title, “why are Americans obese?” a bit and make it more up close and personal. Let’s take your favorite aunt – call her Martha – and ask, “Why is Aunt Martha obese?”

The obvious answer is that she eats too much and exercises too little.

Martha certainly has plenty of company. There is ample evidence that documents the connection between eating, exercising and obesity. Consider:

** The recommended daily caloric intake for adult men averages about 2,700; for women, about 2,000. A recent survey indicated that the average daily caloric intake for Americans is about 4,000. Small wonder, then, that:

** 64 percent of people in the U.S. are overweight.

** 27 percent of Americans are obese. (People have traditionally been considered to be obese if they are more than 20 percent over their ideal weight.)

** Americans’ diet IQ seems to be dangerously low. For example, another recent survey showed that far more Americans are concerned about the fat content of their diets than are concerned about the total number of calories they consume. This line of thinking leads to obesity no matter what food is eaten, and it has played a huge role in supersizing Aunt Martha.

Aunt Martha may scrupulously avoid fats, meats or alcohol, but she’ll eat huge amounts of other foods. She buys foods that read "Fat Free" on the label. But although that big plate of pasta, or that fat-free cake or sweetened cereal she regularly eats might not have much fat, each is loaded with calories. And the calories that are not burned off through physical exercise turn into – you guessed it – fat. And Martha NEVER exercises. Too many calories and too little exercise is a deadly combination, in many cases literally so. And yet Aunt Martha complains that she just can’t seem to lose weight, even though she “eats right.” (The “Aunt Martha Mentality” is so prevalent that the obesity that is causing a major health problem in America seems at times to defy resolution.)

** Meanwhile, as the calories pile up, the amount of exercising Americans do is left behind in the dust. Americans are just “too busy” to exercise. They are too busy watching television, surfing the Internet or playing games on the computer, they’re too busy at work – you know the drill. (As an aside, it should be noted that Americans walk and bike far less than Europeans do.) And even if they do lose weight, the vast majority of dieters tend to regain the weight they have lost within 12 months. It would be much easier to maintain weight loss if they exercised regularly: three to five times a week for about 30 minutes each. But … well, pop another donut with that coffee and we’ll worry about exercising tomorrow.

There are other reasons that may factor into Aunt Martha’s excessive girth:

** Food subsidies make fattening foods such as dairy, meat, and bread cheaper, while fruits and vegetables are more expensive.

** Serving sizes have grown. A small drink at a movie theater (or a small bag of buttered popcorn for that matter) these days is the size of what an extra large was when Aunt Martha was a kid 20 or 30 years ago.

** Cheap meals when you eat out are fattening. Fast food under the arches is extremely unhealthy and has far too many calories.

** Finally, in what may be the most damning fact of all, public health officials in this country, aside from sounding the alarm once a year or so, don’t seem to be doing much about obesity in America. (Even American kids are getting fatter these days.) As one researcher noted, “No one is doing anything about all these problems.”

So yes, Aunt Martha is a wonderful lady, and you love her a lot, but you’d better enjoy her while you can.

Because she might not be around much longer.

About Author

Dave Tishendorf is a former fattie who has worked hard (and rather successfully) to avoid breaking his bathroom scale. If you’re interested in learning more about weight loss, you can weigh in here or go to Dave’s blog.

BBQ Lighting - Struggle no more!

2008-10-10T09:03:00.000-07:00

Let me tell a true story, a little while ago I invited the family round for a BBQ. I got in from work about 6pm went straight outside and lit the BBQ, or rather tried too. I threw the charcoal into the grill, poured on a load of lighter fluid, stood back and threw a lit match onto it. After a great pyrotechnic display, lots of smoke and flames, I was left with coals that were a bit white and patchy. I threw the burgers on the grill and banged the lid on. Sat back and opened a beer.

Ten minutes later I looked, the burgers were still cold, the coals had all but gone out. So off come the burgers and on goes more lighter fluid, lots more smoke and flames. Once that dies down a session of frantic wafting follows, fingers crossed. On go the burgers, and the same happens.

Well this continues for about 3 hours, by which time we're all starving. Finally at 9:30 the food is ready.

There must be a better way I thought. What I found was a BBQ starter chimney, this a steel tube with a grill part way up, there is no bottom but holes around the base. Lighting the coals is then easy, crumple a sheet of new paper and stuff it into the bottom section or place some fire lighters underneath the chimney, then fill the top chamber with charcoal. I prefer lump wood charcoal. Set the chimney in the empty BBQ and light the newspaper through the holes in the bottom. The paper burns in the bottom of the chimney and lights the lower coals, as these get hot, air is drawn in fans the flames and within 30 mins all the coals are glowing red. The coals are ready for the BBQ once the coals are covered with a thin layer of ash.

If you use lumpwood charcoal you will have a nice hot bed of coal to work with that is good and even.

About Author:
For some great BBQ sauce recipes and hints and tips to achieve the perfect BBQ take a look at www.thebbqsite.net

Restaurants in Pune: the best place to experience great pleasure

2008-10-09T16:58:00.000-07:00

Since Pune refers to the cultural and educational center of India, every year thousands of people step into this city to fulfill their dreams. In fact, this city is rich in every aspect; be it culture or education, this city has a lot of wonders to amaze every visitor. This city is also famous for its exotic tourist places and supreme restaurants; these restaurants not only serve the great taste of Indian cuisine but also delight your tongue with continental and Italian flavor. The biggest specialty of restaurants in Pune is that every restaurant serves its own different flavors; moreover, you will observe that in Pune each restaurant possess an ambience and personality of its own.

This city always welcomes everyone with open arms and provides him or her with every possible luxury and taste. In fact, some restaurants in Pune are incredibly good; one can never imagine such hospitality and services even in restaurants of metro cities. There are n numbers of restaurants and cafes that serve pure flavor of Maharashtra, their menu include every sweet and sour taste of this state. If you are not comfortable with Maharashtrian food then also you can find the perfect taste of your region and sate with these restaurants. For people, who come to visit this city all the way from abroad, having food in restaurants in Pune can be the most memorable moment. Since international tourists get food according to their taste, they really praise this city and its restaurant a lot.

So what if your kids do not like Indian food? They can also enjoy every aspect of this city and can make their trip most happening and mouthwatering as there are many fast food centers like McDonald’s, Pizza Huts and Domino to delight them. If you are worried about the exact location of these restaurants, then you can get a comprehensive idea about restaurants in Pune through internet. Since these restaurants also offer home delivery services, you can also enjoy their delicious cuisine without stepping out of your hotel. You just need to search for the available list of these restaurants as with this list, you will also find links to browse their own websites. By following these links you can get comprehensive idea about these restaurants including menu, rates and delivery modes.

However, by this way you can miss the exotic environment of these restaurants but as it seems to be quite convenient this can be kept as an alternative. In fact, no other place in India can beat the hospitality and services of restaurants in Pune. These restaurants also offer golfing, tennis, racquets and swimming to pass the idle hours; these restaurants are not only the perfect way to unwind on a weekend but also the great place to spend a romantic and quiet evening. However, some of these restaurants take their time to serve up but the food is really worth waiting. Therefore, do not restrain yourself anymore and visit this city to delight your tongue with a large variety of mouthwatering cuisines.

About the Article Author

Amit Bhalla works to help all those who want information about the latest and the best, most happening places in the city. To know more about MyQuest,local search India,local search Delhi,restaurants in Pune visit www.myquest.in

All You Wanted To Know About Discount Toasters

2008-10-09T16:57:00.000-07:00

Toasters are every kitchens need. We share with you the necessary information that you may require on this subject.

Have you ever imagined over the morning breakfast that the toast you really enjoy comes from a toaster which seems a lesser complex device but indeed a small box of wonders. An electric toaster is not very much a complex machine, but there's more going on in that little
slotted box then you probably think of.

The basic principle of bread getting into the slot, slot gets hot, toast pops out is easy enough to follow, but what's really going on beneath the toaster cover is a bit more complex and quite interesting to understand.
Here's how it works. A rider present in the slot holds the bread. When the handle is depressed the rider carries the bread down into the slot.

Grates close around the bread to center it and an electromagnet holds the rider down until the timer goes off.

At the same time a pair of contacts are forced together, sending current through nichrome wire that is crisscrossed over a mica sheet. This causes the highly resistant nichrome to produce a great deal of heat very quickly.

The bread is toasted (i.e. lightly charred) by infrared radiation produced by these heated coils. When the timer, i.e. the toaster's Darkness Setting, goes off the electromagnet is deactivated, causing the spring-loaded tray to pop up and disengage the contacts, which in turn breaks the circuit and stops the current from flowing through the heating element.

Now the next time you go to buy a toaster you don't really need to keep this in mind but in reality what you have to consider is the other functional aspects of the toaster. Here are some features to look for when deciding which toaster is the best choice for you.
* Slice #: 2 slice toaster or 4 slice toaster.
* Slot Size: Standard size slot or extra wide slots.
* Removable Crumb Tray: Handy for cleaning.
* Defrost Function: To unfreeze frozen bread.
* Bagel Setting: To perfectly toast bagels.
* Reheat Option: Warms without browning.
* Browning Controls: For precise browning.
* Cancel Button: Stops toasting immediately.
* Self-Centering Bread Racks: For even toasting
* Extra High Rack Lift: For easy removal of small items
* Toaster Cover: Keeps unit clean/protected when it's not in use.

On the second hand find out more about the toasters which suit the criteria. Short list the toasters and read their reviews. Also compare them on their prices before you make your decision.

A good toaster is the open which is functional, easy to clean, fits in your budget and comes with a warranty.
Discount toasters are also available in many stores and online portals wherein you can find the best toaster within the reach of your pocket. You can find the best of discount toasters online at toaster-oven.net, amazon.com, smartbargains.com, cheaptoasters.com etc.

The recommended toaster brands are Dualit 2-Slice Toaster, Krups, KitchenAid, Braun, Oster, Cuisinart etc. So the next time you buy a toaster review the product carefully, compare the prices and get yourself the best bargain with discount toasters.

About the Article Author

Discount toaster ovens, professional bakeware and kitchen mixers at Toaster-oven.net!

Reduce Your Dinner Party Stress

2008-10-09T15:56:00.001-07:00

Why Do Make-Ahead Recipes Work So Well To Reduce Your Dinner Party Stress?

One of the “tricks” I find most useful for hosting stress-free dinner parties is to make some of the recipes ahead. I find that too many last minute jobs can overwhelm me, so I plan ahead to eliminate as many as possible.

The more dishes you can prepare a day or some hours before guests ring your doorbell, the more you reduce your stress. Here are some reasons:

• You avoid a last minute crisis if preparation takes longer than you thought it would.

• If you like to cook, you’ll have the leisure to enjoy what you’re doing instead of feeling frantic about a deadline

• You have time to clean up after you cook.

• If there is a disaster, say you burn something, you have plenty of time to come up with an alternate plan.

• If you have prepared the dessert ahead, you don’t need to leave the table for a long stretch just when the conversation is getting really interesting.

Put your imagination to work for you! Try to imagine your way through the last minute jobs you will have to get dinner on the table, and reduce them to a minimum you feel comfortable with. It helps to think about what all those last minute jobs are: setting out the ice water pitcher, lighting the candles, putting items in serving dishes and getting the guests to the table.

By the way, many of these are jobs that your guests can do.

What is your level of tolerance for last minute jobs?
Now ask yourself what your level of tolerance is for last minute jobs? If it is low, then you should think about finding some recipes that absolutely minimize any last minute work. This is especially true if you are an inexperienced cook.

Some of the recipes I rely on are make-ahead, and some are just items that I can bring home from the store and put out in nice serving dishes.

Some cooks even make everything ahead. If you love stews, lasagna and casseroles, then you could do that too.

But I often prefer serving a delicious roast of lamb or beef or chicken as the special item on the menu. Luckily these dishes are ones you can put in the oven and leave to themselves while you do other things.

If you can add potatoes and vegetables to the roast while it cooks you have almost all of the advantages of make-ahead. Once you pop them in the oven beside the roast you can pretty well ignore them until they are cooked.

So I tend to focus on finding appetizers, salads, side dishes and desserts that I can make ahead, or set out straight from the store, or vegetables I can cook alongside a roast. Then I can concentrate on the last minute items like slicing a roast, making gravy, and getting things on the table.

Probably the most important category for me is appetizers. I find it too stressful to be fussing at cooking something while the doorbell is ringing. If you are hosting by yourself you may find the same.

So I try to have a repertoire of make-ahead or buy-ahead appetizer recipes that work for me. Often I serve more than one, since some of my guests like to stick to very light appetizers, and others enjoy heartier ones.

You can build your repertoire of make ahead recipes for your home dinner parties. I suggest you start with appetizers. If you want to see some of my favorites, just go to my Make-Ahead Appetizers page on my website.

Enjoy minimizing your hosting stress and watching your guests’ eyes light up at the sight of your tasty, well presented appetizers.

About the Article Author

www.dishadvice.com

Tasty and Healthy Italian Food

2008-10-09T15:54:00.000-07:00

Nowadays Italian food is getting popular day by day all over the world. People of every country have started liking this food. If you are one of them who like pasta very much then you must love this cooking because this is one of the main ingredients of most recipes. As with all ethnic foods, this eating uses its own group of spices. These are a number of most popular spices which are used in this cooking; these spices are garlic, oregano, basil and thyme. If you will use fresh spices in your cooking then it will really add a special touch to any dish, but if you are unable to find fresh and then you can use the dried spice. You can buy these spices in small quantities and you need not keep them stored in a cool, dark place, not over your stove on a rack.

The heart of this cooking or eating is the use of ingredients. These ingredients are available in all the seasons. These ingredients are used to change ordinary items into works of art in the form of pastas, side dishes, breads, sauces, main dishes, deserts and soups. The possibilities are rally endless and very exciting. If you are really Italian food lover then you must buy cookbooks so that you can easily increase the taste of your food. These are a number of recipe books that have pictures of the completed dish so that you will able to know what it should look like. These books can help you a lot if you have never seen the dish anywhere. It is really best to follow a recipe when you first start to learn a new recipe but don't be panic to start experimenting once you have the basics down.

Following are some ingredients that you need to have in your grocery list.

1) Tomato Sauce:

Tomato Sauce is one of the important ingredients. You need not have to buy the expensive tomato sauce. The national brand or house brand at your nearby local grocery store will be fine in your Italian dish. Try not to buy from the "pre-seasoned" blends, as you will be adding your own spices and herbs.

2) Pasta:

It is highly recommended that you should not buy a huge quantity of any specific pasta. It is preferable to keep a little amount of the most regular types such as wide egg noodle, large and small shells, elbow macaroni, linguine and spaghetti. It will be good if you have storage so that you can keep the long noodles in a long container. Moreover, you can find many Tupperware makers that are specially design to keep the pasta in to maintain freshness.

3) Parmesan Cheese:

Freshly ground Parmesan cheese is always a welcome addition to the top of any Italian dish even though it may not always be needed in the ingredients of the recipe you are cooking. The famous cheese brand, Kraft, has a new product with a block of cheese in its container along with its grater.

4) Olive oil:

Olive oil is also one of the integral parts of ingredients. One of the mistakes that many Italian food amateurs make is using pricey olive oil for things like pan-frying. Using the standard olive oil, which is yellow in color, is just fine for this.

About the Article Author

Steve Buchanan writes article for www.italianfood-recipes.com/ and italianfood-recipes.blogspot.com/

Choosing The Right Tea For You

2008-10-08T08:51:00.000-07:00

The verdict is in: Tea is good for you.
Now, researchers continue to study tea and its healthy constituents such as polyphenols, tannin, catechins and other antioxidants. The science is progressing on parallel tracks in research institutes and universities around the world, quantifying and qualifying the effects of tea on cancer, high blood pressure, cardiovascular health, microcirculation and even weight loss.

Beyond the health benefits, there are purely personal (and pleasurable) reasons to drink tea, and choosing the right one (or two, or three) for your particular life goals and wellness plan is something you should consider carefully. This is not because there is any risk involved with picking the “wrong” tea. The fact is, however, that choosing the right tea(s) will ensure that you are experiencing the maximum possible health benefits from the beverage and its ingredients.

Reading the tea leaves for health
There are several different factors to consider when choosing the right tea for your life and health profile. Although most teas have some range and amount of various beneficial elements, particular teas contain certain substances that may not suit certain individuals. The primary one to watch out for, of course, is caffeine. Some people are surprised to discover that tea can be very high in caffeine, as if it were not itself a “natural” product. Caffeine is a natural product that occurs in many foods, including the renowned kola (cola) nut, from which a famous soft drink with about 100mg of caffeine is made.

Ordinary teas contain beneficial properties such as alkaloids and catechins that help refresh the mind, strengthen the heart, eliminate toxins in the system and relieve inflammation and its associated discomfort. Polyphenols can actually protect people from radioactive material, counter the ravages of arteriosclerosis and actively assist the blood flow through the capillaries (called microcirculation).

In fact, the anecdotal evidence that tea is a good hangover cure has been backed by scientific studies showing how improved blood flow and other effects of tea’s ingredients are important in restoring normal functioning following the ingestion of alcohol. Any tea is good for these tasks, and you can choose from among a great variety of simple or complex teas, both herbal and standard types.

Studies on the antibacterial properties of tea have shown conclusively that it disrupts a key step in the replication of the bacterium’s DNA chain. Therefore it can be considered a safe and effective antibiotic that can fight infections and tooth decay. That it also contains vitamins and fluoride makes tea an even better bet for an addition to your program of dental hygiene and general health. A good, strong green tea would be an excellent choice for general antibiotic and hygienic purposes.

Choosing teas for taste
Choosing the right tea for you may be as simple as the change of seasons. Spring is considered the season for flower teas, summer is for green teas and autumn is a season of changes, perfect for a Oolong tea (between black and green). Cold winters are perfect for any of them!

You can also choose to drink certain teas according to the time of day. Morning time can be great for green tea because it does contain an average amount (60-70mg per cup) of caffeine. Chrysanthemum tea can be a good tea for the afternoon because it helps relieve and counter depression, stress and anxiety. In the evening it’s nice to relax with a tasty Medlar tea, as it is rich in B-1, vitamin C, calcium and iron and can also help relax the body after a long day.

There are so many types of teas too choose from, it can be difficult to decide which ones are right for you. Although not based on any scientific findings, anecdotal evidence over centuries has helped some health practitioners to develop a list of teas associated with different people. At the very least, it is an interesting exercise, trying to match people and their unique needs to the vast range of teas in the world, and the vast number of properties and effects that have been observed in their use.

Just for fun, try picking a tea from the following list and trying it out. In fact, try a variety of teas, at different times of day and in different settings. Chances are you will quickly discover which are best for your needs.

Office workers: Chrysanthemum tea and green tea
Sports lovers: Oolong tea and black tea
Those averse to sports: Green tea and flower teas
Those exposed to heavy air pollution: Green tea
Smokers and drinkers: Green tea
Meat lovers: Oolong tea
Those suffering constipation: Honey tea
Those wanting to lose fat: Oolong tea, Pu'er tea and green tea
Those with a weak spleen and stomach: Oolong tea and flower teas
Those hoping for longevity: Oolong tea and black tea

Remember, this is not medical advice of any kind. However, you are ultimately responsible for your own health and wellbeing, so stay educated on the subjects that impact your life and diet, and remember the importance of getting a good balance of scientific facts, anecdotal evidence and educated opinions (the last from your primary healthcare provider). There is a place for tea in your wellness plan, without a doubt, but it doesn’t mean you can’t find the one that tastes the best to you, and gives you the effects, both pleasurable and medical, that you want.
By: Jeffrey Lorien

Zhi Tea is a leading retailer of top-grade Oolong teas online. They provide a full line of organic and Fair Trade teas teas and organic tea gift baskets from around the world for you to enjoy.

What To Look For When Choosing A One-Cup Coffee Maker

2008-10-08T07:04:00.000-07:00

Single-serve coffee systems and one cup coffee makers were first introduced in the late 1990s, and have become more and more popular with each passing year. If you are considering a one cup coffee maker for your house or office, there are a number of things you should consider in making your decision.

Types of Single Serve Coffee Makers

These days, a one cup coffee maker is more than a just a miniature drip coffee maker. There are many different kinds of coffee makers that only make one or two servings of coffee at a time. They include some of the oldest types of coffee makers in the world - the French press and the steam mocha pot, for instance. However, when most people refer to one-cup coffee makers today, they're talking about automatic coffee makers. These fall into two different types of machine - a drip coffee maker that serves up one cup of coffee at a time, or the so-called single-serve coffee systems that use pods, cups or some other sort of special delivery system for coffee.

The first thing to consider when deciding on a single cup coffee maker is whether you're willing to be limited in your choice of coffee. The major brands of single serve coffee makers - Senseo, Tassimo, and Keurig - all require that you use coffee that is specially packaged for their machines. If a wide selection of coffees is important to you, or if you have a specific favorite, you'll either want to be sure that the coffee maker you choose offers your favorite brand of coffee or choose a standard drip coffee maker that brews a single cup at a time.

What to look for: One-Cup Drip Coffee Makers

There are only a few considerations if you're choosing a one-cup drip coffee maker. They include:

Does the coffee maker require paper filters, or does it use a permanent filter?

Does the coffee maker dispense coffee into a regular sized mug?

Can the height be adjusted for a larger mug or does it come with a thermal travel mug for easy dispensing?

Can you make two or more cups immediately after one another?

Can it be set to start your coffee automatically on a timer?

What to look for: Single Serve Coffee Systems

All single serve coffee systems have a number of things in common - they all have a reservoir to hold water, a boiler or heater to heat water, and some sort of specially designed coffee-and-filter combination through which the water is either pumped or dripped to extract the coffee. The major difference between the brands is in the coffee holder/filter mechanism. Each of the major brands uses a different kind of system.

Food To Avoid With Acid Reflux

2008-10-08T06:57:00.000-07:00

The number one food to avoid are fried and fatty meats. They tend to take longer to digest and can put more pressure on the stomach. Fried foods like fries and onion rings should also be avoided as well. Onions should really be stayed away from in all forms if your serious about acid reflux food to avoid.
Large food portion before bedtime can lead to acid reflux. . Large amounts of food at any meal can put a lot of pressure on your abdominal walls. As this pressure builds up, the lower esophageal valve starts to weaken and can eventually open, allowing food and acid to move up into your esophagus causing that unpleasant burning feeling centered in the chest.

Coffee And Alcohol- An Acid Reflux Food To Avoid

Caffeinated drinks and beverages don't work well with acid reflux. Other acid reflux food to avoid includes certain spices, caffeine and citrus fruits as these can cause episodes of acid reflux. Avoid drinks that are known to trigger your illness.
caffeinated drinks can increase acidity in stomach. Limit your consumption each day to two cups of coffee or less if possible. Coffee and tea are both acid reflux food to avoid when it comes to drink list for acid reflux. It makes no difference if they are caffeinated or decaf.

Processed Foods-An Acid Reflux Food To Avoid

Processed foods are among the acid reflux food to avoid. Avoiding them is necessary in order to maintain good health and wellbeing. Eating foods that are full of digestive enzymes will lead to less chance of acid reflux occurring. Always buy lean meat and stay away from frying. Fish can be steamed and things like beef and pork can be grilled.

To treat acid reflux symptoms, its important to include fibre in your diet as this helps. You may get enough fiber from oatmeal or sprinkle a powdered fiber supplement over your food or drink. Fiber is in whole grains, some fruits and vegetables, beans, nuts and seeds. Foods that are unprocessed are great with acid reflux

Gassy Fruits And Vegetables- An Acid Reflux Food To Avoid

Gassy fruits and vegetables are also an acid reflux food to avoid. Stay away from fruits and vegetables that are gassy. Unfortunately, this means that some healthy choices are not a part of your food plan. Fruits and vegetables are generally alkaline forming and should be taken in adequate quantities. Tomatoes and tomato based products are yet another thing to be avoided. There are fruits that have high acid content, such as lemons,grapefruits,tomatoes and oranges. These acid content can make your situation worse and should be avoided by anyone with digestive problems.

Try to understand what food type helps you maintain a healthy LES valve. Let the esophagus heal by not eating the same foods in the same way that caused the damage. Losing weight, exercising, chewing properly, drinking sufficient amounts of water and elevating the head at night, are all simple things that anyone can do to improve this condition.

Its important to keep a journal or any record of food that triggers your acid reflux symptom.Learn to immediately identify the symptoms early and get treatment as soon as possible.

By: Amaechi Ekufu

For more related articles on acid reflux visit http://www.acidrefluxworld.com/acid-reflux-symptoms/natural-cure-for-acid-reflux.php

All You Need To Know About Wines

2008-10-07T09:38:00.000-07:00

Wine is nothing but a mixture of wild species of grapes, rice and different types of yeasts without the use of sugar, enzymes or any lactic acids. The word "wine" is a Latin word derived from indo-European countries.

Composition of wines: Wines consist of water to a large extent. In addition to this, wines also contain variety of acids such as lactic acids, ethyl acid, minerals such as iron, calcium, sodium, potassium, sulphates and vitamins such as vitamin A and vitamin P.
There exist different types of wines according to the base product, two of which are listed below:
1) Fruit wine: ex-apple, berries
2) Vegetable wine: ex- wheat, barley

The production of wines was first found in places of Georgia and Iraq at around 6000 BC to 5000 BC. Traces of wines were also found in Greece, ancient Europe.

Cultivation of wines was started in North East areas at around 3000 BC. Cultivation of red and white wine, as we know them today, first started in Egypt, but wide-scale cultivation of wines began in Rome, which produced the best quality wine. They produced different flavors of wine.

Dry wine is one of the most popular types of wines. During fermentation, when sugar is converted into alcohol, the toxic alcohol kills the yeast and the resulting wine is called as dry wine. Wines are mainly produced from the grape species known as Vitis vinifera.

There exist different types of wines like red wine, white wine etc. They are distinguished on the amount of sugar used and the time required for fermentation.

A few types of wines are listed below:
1) Vintage wines: In order to produce a vintage wine it is a must that at least 95% of the volume of grapes used, are produced in a single year. They are mostly produced in USA.

2) Non vintage wines: They are produced from vintage wines itself. In these, at least 50% of the grapes used should have been produced in the same year.

3) Organic wines: Organic wines are produced from grapes without the use of fertilizers and pesticides. They do not contain any harmful material and are used to cure a number of diseases.

4) Red wines: They are produced from black grapes and are red in color. It prevents cancer and heart diseases because of its anti-inflammatory properties.

5) White wine: They are produced from white grapes; and they are pale yellow in color.
When alcohol is added in a wine it is called as fortified wine. Taste of wines depends on the drinker's palate.

Vintage wines are costliest of all wines. They can cost thousands of dollars per bottle.
Some of the most expensive wines are Bordeaux and Cult wines.
Production:
France is the largest producer of wines. Italy is the second largest producer.
Italy is the largest exporter of wines.

Uses: Wine is the most popular beverage, and can also be used as a flavoring agent.
Wines also have a good effect on cardiovascular problems. Wines can also used for religious and ritual purposes.
--
James Copper is a writer for http://www.cecwine.co.uk

Ice cream cone cupcake pan and creative ways you can sweeten the festive occasions

2008-10-07T08:37:00.000-07:00

We all know how wonderful the cone part of an ice cream cone is when it is used in its natural setting, which is to be part of the treat that an ice cream cone is for kids as well as adults. Whether you like the sugar cone, the traditional waffle cone or another variation, that shaped “cookie” is almost as delicious as the ice cream that is on top of it. In fact, if you stock the cones at home don’t be surprised that some cones disappear as the kids get into eating them even without ice cream just because they are that delicious.

The fact that the cones themselves are so tasty means that when you combine those delightful cones with a good cupcake pan and a few recipes, you can come up with some wonderful and colorful treats that fit many festive occasions. The cones hold up to a baking cycle nicely so they can be used to become a shell for a cupcake that replaces the paper wrapping that is traditional with that desert.

The recipe is simple. You take a cupcake pan and put one cone in each pan. Now there are specialized pans that are made to work with ice cream cones but even an ordinary cupcake pan will do. After mixing up the cupcake batter, you just fill each cone to just below the flared out part. The top of the cone will become filled with cupcake during the baking and rising process. Then you bake the cupcake cones following the same instructions as you would with normal cupcakes.

This recipe by itself is a delight but there are tons of ways you can use the cupcake in a cone for decoration for lots of different events. You can cover the top with brown icing and then insert short plastic candy daises and other colorful flowers to create a bouquet that looks like it is in a pot of soil. But the pot is cupcake and the flower candy so every part of that table decoration can be eaten.

The roundness of the top of a cupcake in an ice cream cone offers the chance to transform it into a great Halloween decoration. By covering the entire cupcake, cone included, with orange icing, it can become a miniature version of pumpkin. Now fashion eyes, a nose and a big grin with green or white icing to put on the rounded top and you have the perfect cake version of a jack-o-lantern that makes a great treat to give out at the door or to have at a Halloween party.

These are just a couple of the creative ways you can adapt the fun combination of ice cream cone and cupcake using your standard cupcake pan. By varying the color and flavors of the cake inside, that opens up lots of variety and ways you can use these fun and interesting little treats to all kinds of celebrations and parties. And since the ideas of ways to adapt these small cupcake cones to occasions is limitless, this a recipe that will get lots of use in your kitchen throughout the year.

Jo enjoys creating value and helping people meet their needs. Get more ideas and discounts for your celebrations and occasions at http://celebrations.giftsoccasions.com.

Grandma Hystad's Recipes, food, cooking tips, information

2008-10-07T07:35:00.000-07:00

CONTENTS

SQUASD APPLE CASSEROLE

CHOP SUEY

PINEAPPLE SMOOTIE

HURRICANI SCAMS

VIRUSUS, TROJANS

LIGHTSIDE

THE USES OF FOOD

BASE FORMING ACID-FORMING FOODS

VEGAN

VEGAN BURGERS

WATER

BAR MIXES

SQUASD APPLE CASSEROLE

This dish is high in vitamin A, a good source of vitamin C, cholesterol free, and almost sodium-free.

2 ½ cups fresh winter squash, cut into ½ inch slices
1 ½ cups cooking apples, pared and cut into ½ inch slices
1-teaspoon nutmeg
2 teaspoons cinnamon
Alternate layers of squash and apples in an 8"x 8" pan, ending with apples on top layer. Sprinkle spices over top layer. Cover pan with aluminum foil and bake in 350 degree F oven for approximately 45-60 minutes until squash is tender. Remove foil and bake another 10-15 minutes to remove any excess liquid that might have accumulated. Cool slightly before serving.
SERVES: 4.

CHOP SUEY

2 cups Elbow macaroni.
1/2 pound hamburger.
1 (10 oz) can stewed tomatoes.
Cook macaroni as directed on package.
While it is cooking, brown and drain the hamburger.
Drain macaroni.
Mix macaroni, hamburger and stewed tomatoes in large pot and heat through. Serve.

PINEAPPLE SMOOTHIE

1 can (14 oz/398 ML) sliced pineapple in juice
2 cups (500 ML) plain yogurt
1/2-cup (125 ML) skim milk powder
1/2 cup (125 ML) ice cubes
In blender, pineapple and juice, yogurt, skim milk powder, honey, and ice until smooth.

HURRICANE SCAMS

After every disaster, scammers come out to take your money. Now websites that claim to be legitimate Hurricane Gustav relief organizations have been created. These websites ask people to donate money by giving your financial information.

They will have official looking URL’S for you to click on like Red Crossrelief.org. If you click on the supplied link some scammer has your money and financial information. If you want to make a donation through the Red Cross or another disaster relief organization, type in the URL yourself, like RedCross.org. Never just click on a link supplied. Phone, get their URL Address, and type it in yourself. Better still if you can get to their office, make your donation there.

VIRUSES, TROJANS

While on the subject of disasters scammers send out e-mails with pictures attached.

Never open attachments these often contain viruses, which spy on your computer or can get complete access to your PC. Unless you know who is sending the attachment and you are expecting it don’t open it till you can check it is your friend who is sending it.

LIGHTSIDE

Wives will outsmart you every time. I told my wife ”50 years ago we had a cheap suite, no car, a black and white TV, but I got to sleep every night with a hot 23 year old gal. Now I have a million dollar home, a $80,000.00 car, plasma screen TV, but I am sleeping with a 65 year old woman”.

My wife is a very reasonable woman. She told me to go out and find a 23 year old hot gal and she would make sure that I once again would be living in a cheap suite, no car, sleep on a sofa bed, and watch the news on a 10 inch black and white TV.

THE USES OF FOOD

To build new tissues (muscle-tissue, bone tissue, and nerve tissue, to repair those issues that are worn out.

To furnish the body with energy for work and play. (Heat is a form of energy).

To regulate the body processes; to keep the body in good working order.

To promote the growth and to keep the body healthy.

BASE FORMING, ACID-FORMING FOODS.

Besides grouping our foods under the headings of six foodstuffs, we classify them as base forming and acid forming. These terms do not refer to the taste of food but rather to the use of foods in the body. Foods are acid-forming or base forming according to the ash that is left after they are digested and utilized by the body. The body needs both types of foods so that one counteracts the other, preserving neutrality that is essential for health.

Base-forming foods are milk, milk-products, fruits, and vegetables, except prunes, plums, cranberries and corn.
Acid-forming foods are meat, fish, egg, grains, prunes, plums, cranberries, and corn.

VEGAN

Vegan: A person that chooses a lifestyle that aims to eliminate the use of products obtained from animals for food, clothing or any other reason. This means that they don't eat any meat, fish, dairy products or eggs. They also avoid products that are tested on animals and do not wear fur, wool or leather.

A vegan's diet includes foods such as: beans, lentils, nuts, seeds, soya products (for protein), whole grains, vegetables, fruits and healthy oils.

People choose to become vegan for various reasons, the most popular include;

-Ethical views concerning animal rights
-Concern for the environment
-To improve personal health

VEGGIE BURGERS

You want to try veggie burgers; they are great imitations of the real thing. Many companies now make them in a variety of tastes and styles. Some mimic meat; others are intentionally grain like. All are lower in calories and fat than a conventional burger and higher in fibre. Many have a respectable amount of protein, too. Their weakness is sodium: The rated burgers have 250 to 500 milligrams. (The recommended daily limit is 2,300 milligrams)

BUGER VEGGIE, Calories 110, Fat (4g), Protein (10g), Sodium 360(mg).

BEEF VEGGIE, Calories 177, Protein 17(g), Fat 11(g), Sodium 360.

WATER

A variety of emergency situations, from floods to earthquakes to toxic spills, could contaminate the local water supply and leave you without access to water. As a result, it's important to know how to safely store and treat water of uncertain purity during an emergency.

The best way to treat water is often a combination of methods, as boiling and disinfection will kill most microorganisms but only distillation will remove other contaminants. Boiling is the safest method of treating water. Keep water at a boil for 10 minutes for maximum effectiveness.

Disinfection with regular household liquid bleach can also kill microorganisms. Use only liquid bleach that contains 5.25 percent sodium hypochlorite as the active ingredient. DO NOT USE scented bleaches, colour-safe bleaches or bleaches with added cleaners.

Add one to two drops of bleach per litre of clear water. Stir and let stand for 30 minutes. If the water does not have a slight bleach odour, repeat the dosage and let stand another 15 minutes.

Distillation involves boiling water and then collecting the vapour that condenses back to water.

RECALL ALERTS
Have you unsafe products in your home? Check out items that have been recalled by manufactures in cooperation with U.S.Consumers Products Safety Commission. You can check by phone: 800-638-2772, or visit www.cpsc.gov

RESPONSIBLE DRINKING

If you have teenagers, or in fact any adult, impress on them the
risks of driving while intoxicated. Statistics demonstrate drunk
drivers cause many fatal road accidents.

It should be known that like any other drug, addiction is a
potential hazard. Excess of alcohol will affect organs such as the brain, heart, and liver.

NON- ALCOHOLIC DRINKS

ORGEAT FIZZ

1 ½ ounces orgeat syrup
½ ounce limejuice
Club Soda
Shake orgeat and lime juice with ice cubes. Strain into fizz
Glass. Add ice cubes. Add soda to glass. Serve with straws.

TEA PUNCH

3 cups brewed strong black tea
1 quart orange juice
1-cup lime or lemon juice
2 cups raspberry syrup
1 cup crushed pineapple
bar sugar to taste
2 quarts club soda
Pour all ingredients except soda over a large block of ice in a punch bowl. Stir well. Let it chill. At serving time, add chilled soda.

Disclaimer: The Author of this article is not responsible for accuracy or completeness nor shall he be held liable for any damage or loss arising out of or in any way related to the information or utilization of it.

Article Source: Bruce Chambers sold his printing, publishing, mail order business and retired in 1980. He came on the Internet in 2003. He researched for 1 year, and then started a free monthly Internet marketing report, plus free monthly recipes, bar mixes, tips newsletters. At present he resells from his website.

You can subscribe to either or both free newsletters by going to his web site. Please visit: http://www.cbestbuys.com

Guam Food guide, from Fast food to fine dining.

2008-10-07T06:33:00.000-07:00

Guam food Guide serves as a very informative directory of numerous reputable food establishments on Guam, from Fast Food to Fine Dining, we cover almost every food establishment on Guam.

Guam Food Guide is owned and operated by a few Guam residents, who have a genuine love for food. We are a group of seasoned business people, with an over dose of creativity. More so, we love to use the internet to communicate information.

The reason we exist is so that everyone and anyone can find the food place they are looking for easily, with in a matter of minutes, using our website. Thanks to the internet, we can bring an entire line up of food establishments directly to people’s home, work, and mobile phones…right on their computers.

We also wanted to create more than just an ordinary directory, giving more than just phone numbers and an email address. We went beyond the norm to offer more information about each food establishment, such as the attire required, price range of food dishes, downloadable menu’s, and exact location maps.

The truth is, on our website, you receive the real story, not a bias representation of a single establishment. We do not shed our opinions on this website…we simply make the establishments more accessible to you, so that you can be your own food critic.
Author: GUAM FOOD GUIDE

Matching Champagne And Food

2008-10-06T05:22:00.000-07:00

Champagne is regularly served as an aperitif or as a toast at the end of a meal, so it is often overlooked when it comes to food. However, because Champagne is naturally acidic, it makes a really good food match - and not just for oysters and caviar as you might expect, but for a number of different foods.

Non Vintage Champagne

This is the cheapest and probably most common type of Champagne available. Non-vintage Champagne is blended from wines from several years and, in doing so, this ensures that a consistent style is achieved. Non-vintage Champagne is younger and, generally, fruiter than other Champagnes, so is a perfect match for slightly lighter foods, such as egg or mushroom based dishes, hard cheeses, pasta or risotto (particularly with a cream or mushroom based sauce), vegetables, fish and seafood. Strange as it may seem, non-vintage Champagne also goes really well with fish and chips, as the acidity of the Champagne helps cut through the oiliness.

Vintage Champagne

Vintage Champagne is made from a blend of wines from a particular year, when the quality of the wine is good enough to declare a vintage. Because it has been aged for a few years, it has as slightly more complex structure than a non-vintage Champagne, so can stand up to stronger, fuller flavours. For example, all types of fish and seafood, especially when accompanied with a creamy sauce are a perfect match for vintage Champagne, as are lightly smoked foods, cheese, duck, caviar and poultry with a rich sauce.

Blanc de Blancs

Champagne is made from Pinot Noir and Pinot Meunier, which are red grapes, along with Chardonnay, which is a white grape. Blanc de Blancs, however, is Champagne which is made exclusively from the Chardonnay grape. This is a rare style of Champagne and goes well with lighter style foods and, in particular, sushi, oysters, goat’s cheese, gently flavoured white fish and vegetables.

Blanc de Noirs

This is Champagne made from just the red grapes, Pinot Noir and / or Pinot Meunier. If you come across a bottle, try teaming it with full flavoured foods such as meat and cheese.

Demi Sec

Demi sec style Champagne is sweeter than traditional brut champagne and is a good match for foie gras or foods that have a slight edge of sweetness to them. It also goes well with desserts (as long as they aren’t too sweet), as well as red berries - particularly strawberries.

Rosé

Rosé based Champagne goes very well with seafood, including prawns and lobster, or slightly pinker style meats including lamb, ham and game.

Louise Truswell works in and writes about the wine industry. To find out more about Champagne and to choose from a wide selection, featuring vintage, non-vintage and rosé styles visit www.virginwines.com

Popular Types of Baked Bread

2008-10-06T03:20:00.000-07:00

Bread is an essential part of our meals. We all love breads due to its nutritious and easy to digest nature. There are different variants of bread. Wheat is essential ingredient of bread, but its other ingredients like fruit extracts, chocolates or cream that defines the variety of breads. People from all over the world eat breads. Some prefers home made simple breads, whereas some people prefer eating breads made by popular bakeries. Baking bread is not as difficult as many people think. But making delicious breads like Mexican bakeries you need extra expertise. Mexican bakeries are very much popular due to the variations in types and taste of breads.

Some most popular examples of breads from Mexican bakeries are as follows:

Conchas – Conchas are the most traditional products of Mexican bakeries in breads segment. It is a most popular and easily visible type of bread found on the family table for breakfast and even dinner. Conchas are made in different colors like chocolate, pink, white and yellow. It is prepared from dough rich in sugars, butter and eggs, which results in unique taste and soft texture. It is formed by hand then covered with a sweet paste made of different flavors, using a mold to mark the figure of a shell.

Bolillos - The Bolillo is probably the most popular and recognizable bread made by Mexican bakeries. It is basically a French-roll cut with a knife. Bolillo, popularly called as "Pan De Labranza" is the only bread produced by Mexican bakers was the Bolillo for thousands of years. The Bolillo is baked directly on the hot floor of the oven, producing a thick and crunchy crust. At baking time the Bolillo is required to be placed uniformly in the oven allowing the heat and vapor to circulate freely.

Empanadas – This is an example of traditional breads being eaten in many countries. This product is characterized by the filling made up of a large variety of fruits and is distinguished for its flavor of lightly sweetened dough. The original shape is made by hand, giving the edges a curly trim.

Author: artimexbakery@gmail.com

Vegetarian Recipes - The New Fad Diet

2008-10-06T02:23:00.000-07:00

In the world over, people are becoming conscious of their eating habits and so turning into a vegetarian is the 'in thing' now.

Vegetarian Recipes are flashed over the net, on the TV, and almost every magazine has one or two vegetarian recipes encouraging people to be vegetarian. One such website filled with Vegetarian Recipes is VideoJug.com, so I would take a look at that to get some ideas of what meals you can begin to create to suit your vegetarian lifestyle.

Vegetarian recipes are definitely not bland They are tastier and healthier. Another beauty of vegetarian recipes is that you could mix any number of vegetables to make one vegetarian recipe. This results in ensuring that one dish has all the required nutrients.

It is essenial that as one advances in age they shift to eating vegetarian food as far as possible. My sincere advise is that you should not shift to vegetarian diet suddenly, but do so very gradually so that your digestive system will be tuned to eating only vegetarian food. Vegetarian food is very light on the digestive system. It keeps you alert all day unlike non vegetarin food that makes you feel lethargic.

Author: jdobson

Austin Area Restaurantes With Patio Dining

2008-10-06T02:19:00.000-07:00

One of the most attractive parts about life in Austin is our ability to be outdoors almost the entire year round. Austin's restaurants reflect this outdoorsy aesthetic, with many of them providing attractive and fun al fresco dining. Here are some of the best patios to be found around Austin.

Old Alligator Grill - This casual South Austin staple has a large, wooden patio. Specializing in oysters, shrimp, and other Cajun delicacies, the OAG even has live music periodically. The patio, although adjacent to the parking lot of a mall, features enormous trees for shade, and the people watching is premium. A great beer selection and an unbelievable happy hour make this South Lamar spot an oasis for all. (3003 South Lamar, Austin, TX 78704)

Eastside Cafe - This East Austin treasure has long held to a local, natural, and partially vegetarian menu, and their patio has the unique distinction of being adjacent to the garden from which they harvest much of their daily ingredients. Walking through the converted house gives diners the impression of being at a very special party, and the beauty and serenity of the patio enhances their celebrated food and wine greatly. (2113 Manor Road / Austin, TX 78722)

Four Seasons - A splurge for some, the Four Seasons' menu is superb, and although it is pricey, the beauty of their patio, overlooking Lady Bird Johnson Lake (formerly Town Lake) makes this a special destination with a uniquely Austin feel. Enjoy the patio for dinner, or for their famous buffet brunch, featuring eggs Benedict; carving, griddle and omelette stations; fresh seafood and salads, and more. (98 San Jacinto Boulevard / Austin, TX 78701-4039)

Fino - Couch-style seats are available on the patio/terrace of this centrally located gem, with plenty of gorgeous old oak trees providing shade and scenery. Fino is open for lunch and dinner, and specialized in small, creative plates. With an excellent wine list, this patio is perfect for a relaxing meal above the fray. (2905 San Gabriel Street / Austin, TX 78705)

Texican - Although technically in Cedar Park, the north location of this Tex-New-Mex stalwart allows diners to sample their justifiably famous cabrito, enchiladas and margaritas on one of the area's nicest decks. The large, covered patio is tiled, and has ceiling fans every few feet - a nice touch during the summer. (11066 Pecan Park Blvd. / Cedar Park, TX 78613)

The Oasis - Known as the "Sunset Capitol of Texas," this Lake Travis institution offers some of the most spectacular views of the lake and its surrounding hills. At one point the Oasis featured thirty-two separate decks, all facing west, and although a lightning fire caused serious damage, they reopened within three days and continue to rebuild and refurbish. The beauty of the views from the patios makes this a popular choice for wedding receptions and other romantic occasions, but all are welcome to enjoy their diverse menu and specialty cocktails while watching the sunset over the lake. (6550 Comanche Trail / Austin, Texas 78732)

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Ki is a real estate broker. He runs a site dedicated to Austin real estate and provides a graphical search for Austin homes.

French Candy - A Tour of France in Bonbons

2008-10-04T22:54:00.000-07:00

French candy is rich in history and tradition as well as being very tasty. You can take a whole tour of France just by tasting these unusual candies - each with its unique story. Enjoy your bonbons.

Le Calisson

A calisson is a little treasure of a candy to be savored slowly with much appreciation. These diamond shaped candies are made from a jelly of ground almonds and melon and are topped with white royal icing. They are a speciality of Aix in the south of France and at one time in history even served as the eucharistic bread in Catholic churches in the area.

Les Marrons Glaces

These are whole candied chestnuts and are a speciality of the Ardeche region in the south of France. They are meant to be eaten whole just as as they are although you can also find jars of broken ones used for cooking. In France, candied chestnuts are eaten mostly at Christmas time. Le Nougat de Montelimar

The Nougat of Montelimar comes from the south of France and is sanctioned by an AOC (Appellation d'Origine Controlee). A product that marks itself with the appellation must contain a minimum of 30 percent almonds (or 28 percent almonds and 2 percent pistachios) and 25 percent honey. This sticky nougat also characteristically features egg whites which makes an airy, light candy. Nougat is often featured as one of the thirteen desserts at Christmas eve celebrations in Provence.

Les Pastilles de Vichy

These hexagonal hard candies were developed as a digestive aid by a pharmacist working in Vichy in the 1800's. They incorporate the mineral salts contained in Vichy water and come in mint, lemon and anise flavors. Perhaps you would enjoy trying them as an accompaniment to your next ten course French meal.

Les Cachous

These licorice drops were invented by a pharmacist, Leon Lajaunie, working in Toulouse in the late 1800's. The success of this candy is attributed as much to its innovative packaging as to its taste. Lajaunie had the brilliant idea of marketing his licorice drops in a special little yellow box that persists to this day, with more than 10 million tins sold each year.

Le Berlingot de Nantes

A berlingot is a hard candy with an unusual tetrahedron shape that invites you to turn the candy over and over in your mouth. It comes in just about any flavor you can imagine and is a speciality of the city of Nantes, in north western France. There is also a striped berlingot that hails from Carpentras and the two cities like to contend which was the originator of this fun candy.

La Betise de Cambrai

These candies were supposedly invented as a result of an error or stupidity (the French word betise does not have a perfect English translation) committed by an apprentice candy maker in the 1800's in the northern town of Cambrai. They are white mint flavored hard candies with a strip of caramel on the side to sweeten their taste.

La Bergamote de Nancy

The town of Nancy in the north east region of Lorraine is renowned in France for its bergamot candy. Bergamot is a sort of orange tree that produces a very sour orange, and it is the essence from the peel of this orange that is used to make these square, slightly sour candies.

L'anis de Flavigny

These hard candies have a surprise at their center - an anise seed. They come in several enchanting flavors including rose, orange, anise, licorice and mint. These days there is only one company making these candies which are a speciality of Flavigny-sur-Ozerain in the Burgundy region of France.

Le Negus de Nevers

Another candy from the Burgundy region, this one features a soft chocolate center encased in a hard, clear candy coating. These candies are difficult to make and must be made by hand, considerably adding to their mystique. They were invented by a candy maker for the World Expo in 1901 and are named after the ruler (or negus) of Ethiopia who was visiting France that year.

Kim Steele writes Easy French Food, a wonderful source of not only French recipes and French food, but also French culture. If you want to taste even more French treats, try these French Dragees or these Candied Violets. A bientot.

Healthy Food Reviewed - Hostess 100 Calorie Cupcakes and Hostess 100 Calorie Muffins

2008-08-29T17:12:00.000-07:00

The Hostess 100 calorie muffin product line concept was intriguing to me since I am a big fan of Hostess 100 calorie cupcakes (the chocolate one which brings back fond childhood memories with less calories). My husband surprised me one day with a package of the Hostess 100 calorie blueberry muffins, and then I saw their banana muffins listed on the package, so I had to try those as well!

In case you haven't opened the box to one of these Hostess 100 calorie products before, I want you to be prepared. These are the world's tiniest cupcakes and muffins! Each Hostess 100 calorie muffin or cupcake is going to be only a little bigger in diameter than most bottle caps.

The good news is that those 100 calories entitle you to eat three of these Hostess cupcakes or muffins. So if the psychological benefit of being able to say "I just ate three Hostess chocolate cupcakes" or "I just ate three banana muffins" is important to you, you're going to love this product! If you are looking to feel full, that's not going to happen.

The Hostess 100 calorie blueberry muffins taste very sweet and are like a smaller version of the Dunkin Donuts Reduced-Fat Blueberry muffin which I treat myself to every now and then. The Hostess 100 calorie banana muffins are also very sweet and very banana-y.

I am okay with muffins that look like they could have been from the old Disney classic movie "Honey I Shrunk The Kids". What I am not okay with is that there is partially hydrogenated vegetable oil in all the 100 calorie Hostess offerings (which means there's trans fat in them there hills). So yes, because of bonehead government labeling laws that allow a food that has less than .5 grams of trans fat to be labeled "trans fat free", Hostess proudly and legally can claim "0 grams of trans fat" on its product packaging. Of course, in fairness to Hostess, they are not alone in being able to make this claim courtesy of the government.

While .5 grams is a trivial amount of trans fat, there is no safe amount of trans fat!

And if you have a couple of "0 grams of trans fat" items in a day, that are not really "0 grams" at all. It can easily add up to the number that experts have said is an issue - over 2 grams of trans fat per day.

So the way I look at it, is that if I am going to eat any pseudo trans fat free food, it has to be incredibly worth it, and I have to watch out for similar foods during the rest of my day. So between the Hostess 100 calorie muffins and the Hostess 100 calorie chocolate cupcakes, it's no contest. I'll take the Hostess cupcakes. They are one of my favorite "in case of chocolate emergency, break glass" items to have on hand that won't do me much damage.

Sorry Hostess, I've got to pass on the muffins, and save your Hostess 100 calorie cupcakes for special occasions.

Write to Hostess and tell them to dump the hydrogenated oil--even .5 grams of it from their products at http://www.hostesscakes.com/100

And now I'd like to invite you to learn the secrets of how it is deliciously possible to achieve healthy eating and weight loss without giving up ANY of your favorite comfort foods, by getting free access to two chapters from my book "Have Your Cheeseburger And Keep Your Health Too!" You can download them for free by going to http://www.healthyeatingcoach.com/bookexcerpt.html

Miracle Fruit Berry - The Latest Culinary Discovery Makes Sour Food Sweet

2008-08-28T17:07:00.000-07:00

Miracle Fruit Berry contains a harmless glycoprotein which temporarily gently binds to the tongue's taste buds, causing bitter and sour foods (such as lemons and limes) consumed later to taste sweet. It can also be used to prepare sugar free desserts.

The Miracle Fruit Plant (Synsepalum dulcificum) is a plant first documented in 1725 during an excursion to its native West Africa. Local tribes picked the berry from shrubs and chewed it before meals. Miracle Fruit berries contain a harmless active glycoprotein which temporarily gently binds to the tongue's taste buds, causing bitter and sour foods, such as lemons and rhubarb, consumed after eating miracle fruit, to taste sweet. It is extremely simple to use: just chew the fruit or dissolve one "tablet" on your tongue and the effect will last from 10 minutes to 2 hours, depending mostly on what you eat. When the effect wears off, everything tastes as before (lemons are sour again).

Miracle fruit is safe and has no known side effects (well, lemons taste sweet!). It has been used for centuries (in Africa) and for decades in the US and Asia. Miracle Fruit is available as fresh fruits or freeze dried extract which can be stored for a much longer period of time. Miracle Fruit berries can be chewed before eating sour fruit (grapefruit, rhubarb, lemons, strawberries and similar) or used in combination with special recipes to make sugar free desserts. The desserts can be made without sugar and artificial sweeteners, pure freshly squeezed natural fruit juices are more than enough to make any dessert extremely sweet. Besides desserts, Miracle Fruit can also be used to prepare sugar free cocktails, 100% natural lemonades and other delicious drinks. Innovative chefs like Ian Kleinman of Westin, Colorado, are using Miracle Fruit powder and tablets to make innovative foods like Miracle Fruit gum and miracle fruit popsicles.

Miracle Fruit first caught attention of party goers. Numerous Miracle Fruit parties have been organized worldwide, some of which received wide media coverage in newspapers like New York Times and The Guardian. Foods served at a typical Miracle Fruit Party include all sorts of citrus fruits, dark chocolate, wine, beer, cocktails, and essential fresh strawberries, kiwi and rhubarb. Miracle Fruit can also improve the taste after chemotherapy. Results are inconclusive but it seems to work in around 50% of all cases. It also has endless possibilities as a sugar substitute for diabetes patients. They can finally enjoy in desserts without sugar and controversial artificial sweeteners, some of which have been rumored to cause health problems.

In Japan, Miracle Fruit tablets have been on sale since 2006. Miracle Fruit Café's, serving sugar free desserts and Miracle Fruit berries have become very popular in Japan in the past two years. Tablets are of medicinal quality and produced in a pharmaceutical clean room. They contain no artificial additives (such as colorants or preservatives).

Miracle Fruit is also known as Synsepalum dulcificum, Frutto dei miracoli, Fruta maravillosa, Fruto milagro, Fruta de milagro, Frutamilagrosa, Sideroxylon dulcificum, Mirakelfrukten, Mirakelfrukt, Mirakelbær, Mirakelbaer, Wunderbeere, Mirakelbes and Le Fruit Miraculeux.

Miracle Fruit World was the first authorized distributor of Miracle Fruit products outside Asia. A constantly updated list of fruits, sugar free drinks and sugar free recipes is available at Miracle Fruit World. Their website is available in 4 languages and payment can be done in 6 major currencies.

Learning The Basics Behind Food Wine For Better Cooking

2008-08-20T16:23:00.000-07:00

If you are one of the thousands of people who don't know a lot about wine, then this article is for you. Here, you will learn a little something about food wine and what wines should be pared with what foods. It is impossible to learn everything at once, but this will steer you in the right direction. You no longer have to belong to the uninformed masses.

The old rule that white is best with white meats and that red is best with red meats still stands today. Although things are a little more complicated now, it is still a good beginning rule. Another rule to follow in most cases for food wine is that each taste should be counteractive.

What this means is that each taste of food or wine should completely mask the taste of the other. Food wines are supposed to enhance the food's taste by acting as a palate cleanser, making each bite of food taste as good as the first. And of course, it is vice versa for the wine flavor.

If you can taste the flavor of the wine or food over the other item, then you probably are working with a bad match. It is harder to match food and wine now because so many different flavors of food get worked into a single dish. The best rule for these cases is that the body of it should match the food. Heavier foods get heavier wines and vice versa.

The main determination for food wine combinations is the balance of sweetness, acidity and bitterness of both the food and wine. It is pretty easy to figure out what should go with what foods by considering the wine and food characteristics.

If a sweet food is being served, pair it with a sweeter wine. For bitter foods, a more bitter wine is in order. The best way to determine the acidity of a food is to determine if it would go better with more acid added.

For example, adding lemon to a fish means that a more acidic wine should be consumed. Some common white wines that are acidic are: Rieslings, most sparkling wines and white Bordeauxs. Acidic red wines include: Gamays, Pinot Noirs and Sangioveses. Sweet white wines include: White Zinfandels, other forms of Rieslings and Chenin Blancs. Sweet red wines can include: Port and Lambrusco. There are not many bitter white wines, but there are some bitter red wines. These can include, red Zinfandels, Merlots and Cabernet Sauvignons.

Now you know the basics about food wine and how to pair wines with different foods. There is still a lot more information out there, so if you want to learn more, then you should pursue those options. Joining a wine club is a good option, as well as just doing independent research. This will help you to become quite knowledgeable about wines.

Visit Mike Selvon portal for more information on food wine, and leave a comment at our wine tours blog. Don't forget to claim your FREE gift.

Delicious Meals for Delicious Wines: from Rim Rock Ranch

2008-08-20T16:21:00.000-07:00

The wine you serve with a meal can make or break the experience. If you select a wine that does not compliment the food then it can ruin the meal, but if you select the right wine then you can impress everyone at your dinner party with your knowledge of wine and food.

Pinot Noir
Strong cheeses, pasta, red sauce, pork, beef

When making a dinner to go with your favorite Pinot Noir, make sure to compliment it with a good pasta dish. Having pork or beef either as a side or in red pasta sauce will all add to the flavor of the wine. Another great choice is pork in a bold marinade with a side salad with plenty of strong cheeses.

Pinot noir is best served cool-room temperature, 60 to 80 degrees Fahrenheit. Serve younger Pinot Noirs in larger, tulip-shaped glasses to suit the fruitiness and older mature Pinot Noirs in smaller glasses, to compliment the wine’s complexity.

Sample Recipe:

Rosemary Roasted Pork Tenderloin:
Original recipe yield: 9 servings
Recipe Courtesy: AllRecipes.com

Ingredients:

1/2 cup apple juice concentrate
1/4 cup Dijon mustard
1/4 cup chopped fresh rosemary
8 cloves garlic, minced
3/4 teaspoon coarsely ground pepper
3 (1 pound) pork tenderloin

Directions:

In a bowl, combine the first five ingredients; mix well. Set aside 1/3 cup; cover and refrigerate. In a large resealable plastic bag, combine the pork and remaining marinade. Seal bag and turn to coat; refrigerate overnight.

Drain and discard marinade from meat. Place meat in a roasting pan coated with nonstick cooking spray. Pour the reserved marinade on top. Bake, uncovered, at 350 degrees F for 40-45 minutes or until your meat thermometer reads 160 degrees F. Let stand for 10 minutes before slicing.

Serve with a fun, colorful salad with crumbled Gorgonzola and plenty of vegetables.

Merlot
Strong cheeses, pasta & sauce, beef, chocolate

With a Merlot, you’ll want a hearty cheese dish followed by a sweet chocolate dessert. Fondue is the perfect way to mix cheese with sweets and wine (If you don’t have a fondue pot, you can purchase one pretty cheap at any department store). Have a wide selection of bold cheeses and fruits, and make a choice between cheese fondue and chocolate fondue. If you choose cheese fondue, make up for it by having a small chocolate dessert to follow, like chocolate mousse.

Serve your Merlot in a large mouthed glass slightly below room temperature. Put the bottle in the fridge for 20-30 minutes before serving to lower it to the right temp.

Sample Recipe:

Chocolate Mousse
Recipe courtesy: Alton Brown

Ingredients:

1 3/4 cups whipping cream
12 ounces quality semi-sweet chocolate chips
3 ounces espresso or strong coffee
1 tablespoon dark rum
4 tablespoons butter
1 teaspoon flavorless, granulated gelatin

Directions:

Chill 1 1/2 cups whipping cream in refrigerator. Chill metal mixing bowl and mixer beaters in freezer.

In top of a double boiler, combine chocolate chips, coffee, rum and butter. Melt over barely simmering water, stirring constantly. Remove from heat while a couple of chunks are still visible. Cool, stirring occasionally to just above body temperature.

Pour remaining 1/4 cup whipping cream into a metal measuring cup and sprinkle in the gelatin. Allow gelatin to "bloom" for 10 minutes. Then carefully heat by swirling the measuring cup over a low gas flame or candle. Do not boil or gelatin will be damaged. Stir mixture into the cooled chocolate and set aside.

In the chilled mixing bowl, beat cream to medium peaks. Stir 1/4 of the whipped cream into the chocolate mixture to lighten it. Fold in the remaining whipped cream in two doses. There may be streaks of whipped cream in the chocolate and that is fine. Do not over work the mousse.

Spoon into bowls or martini glasses and chill for at least 1 hour. Garnish with fruit and serve.

(If mousses are to be refrigerated overnight, chill for one hour and then cover each with plastic wrap)

Zinfandel
Strong Cheese, pasta & sauce, beef

With the much-loved Zinfandel, you want to accentuate the wine as much as possible. Keep it simple with a classic dish, like red sauce with meat over spaghetti and vegetables. Another option is a nice casserole or lasagna. Have a selection of breads and cheeses on a tray as an appetizer with your first glass of wine.

Serve Zinfandel as you would Pinot Noir, in a tulip-shaped glass at room temperature, or 60-80 degrees Fahrenheit.

Sample Recipe:

Baked Fettuccine Lasagna
Original Recipe Yield: 10 servings
Recipe Courtesy: AllRecipes.com

Ingredients:

12 ounces dry fettuccine pasta
1 pound lean ground beef (optional)
1 cup chopped onion
1 cup red bell pepper, chopped
1 tablespoon butter
1 (29 ounce) can diced tomatoes
1 (4 ounce) can sliced mushrooms
3 tablespoons chopped black olives
2 teaspoons dried oregano
1 cup shredded Cheddar cheese
1 cup shredded mozzarella cheese
1 (10.75 ounce) can condensed cream of mushroom soup
1/4 cup beef broth
1/4 cup grated Parmesan cheese

Directions:

Bring a large pot of lightly salted water to a boil. Cook pasta for 8 to 10 minutes, or until al dente; drain.

In a large skillet, brown beef over medium heat. Drain fat from pan, and transfer meat to a bowl. In the same skillet, cook onion and bell pepper in butter until tender. Stir in tomatoes, mushrooms, olives, and beef, and season with oregano. Simmer for 10 minutes.

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.

Arrange half of the cooked fettuccine in the prepared dish, top with half of the beef and vegetable mixture, and sprinkle with 1/2 cup of Cheddar cheese and 1/2 cup of mozzarella cheese. Repeat layers. Mix together soup and beef broth until smooth, and pour over casserole. Sprinkle with Parmesan cheese.

Bake in preheated oven for 30 to 35 minutes, or until heated through.

Rim Rock Ranch is located just minutes from Napa on the quiet side of the wine country. Our vineyard properties have the cleanest air in California!

A Few Suggestions About How To Make Some Excellent Coffee Drinks To Spoil Yourself With

2008-08-20T07:33:00.000-07:00

With coffee being one of the most popular drinks all over the world, there's no wonder that there are a great deal of combinations that use it together with other flavors for some of the most delicious of results. Just as coffee has become an important ingredient in many types of dessert, the same observation can be made about the large number of coffee drinks that are served in bars, restaurants or in the coziness of your home. Here are a few suggestions about how to make some excellent coffee drinks to spoil yourself with or to impress family and friends at parties.

One of the most frequent coffee drinks relies on the combined effect of caffeine and alcohol, with the impact of the latter drastically reduced. Some great beverages are based on coffee and rum or cream liqueur varieties; chocolate also works great in the combination, particularly the dark kind, with at least 55% cocoa content. All you need to do is prepare some fresh coffee and add the rum or liqueur as well as the hot chocolate and mix them. The best way to serve it is warm, and you may also feel like adding a little cream for both the aesthetic effect and the taste it gives to such coffee drinks.

Among the large number of coffee drinks that are served in pubs and restaurants, we also need to mention a the sugar-caramel latte that also works great for home making. The best type of sugar to be used for the matter is cane brown sugar; add it in some milk while stirring with a whisk, then pour coffee and caramel sauce continuing to mix the combination. From the coffee drinks you may have tried, this one really works great either served cold or warm, not to mention that it is both tasty and easy to prepare.

Amaretto is one more of the many coffee drinks worth mentioning here; it mainly relies on the flavor and properties of very strong coffee, served hot in combination with whipped cream, or milk froth. You may add sugar depending on the taste, but the sweeter you make it, the more likely it is that the coffee flavor should fade. The latest trend in bars is to serve this kind of coffee drinks in wine glasses, preferably with a straw, otherwise you may enjoy drinking it with a mustache and have fun with your friends.

About the author:
Muna wa Wanjiru Has Been Researching and Reporting on Chess for Years. For More Information on Coffee Drinks, Visit His Site at COFFEE DRINKS

The Ingredients Used To Make The Organic Breads

2008-08-20T07:29:00.000-07:00

Not everyone who likes to eat organic foods has the chance to do so on a daily basis. Most people will have to settle for the more mediocre fare of the same foods they have been eating for most of their lives. Other more fortunate people however, are able to enjoy organic foods on a more regular basis, and some of these people have also been blessed with the ability to bake, which gives rise (excuse the pun!) to organic breads.

Now if you’re wondering what on earth organic breads are, and whether they really do taste as if they were fresh sprung from the ground along with the carrots and the potatoes, there’s only one thing that I have to say, Ha! Organic breads don’t taste any different from your normal average everyday breads. In fact more than tasting different, people who eat organic breads and organic foods in general believe that they taste better to those of the normal non-organic, pesticide filled food varieties!

This is of course a hotly debated topic, because how can any one person truly accept what the taste buds of someone else are saying? They have to taste it for themselves and if they’re trying to compare the tastes of organically grown produce with that of conventionally grown produce there’s always bound to be some differences.

That aside however, organic breads taste the same as normal breads and they are made in the same manner as normal breads. The main difference lies in the ingredients used to make the organic breads. Only organic flour, butter etc would be used when making organic breads. Essentially the recipe stays the same, it’s only the ingredients, or rather the manner in which the ingredients were produced, that is changed.

“Organic” for those of you who are unaware of it, is a term, or a definition of a farming process which shuns conventional methods of farming. Things such as chemical pesticides and synthetic fertilizers are put away in favor of natural pesticides and fertilization methods. More over, genetically plant organisms are also rejected in the organic farming method. And in organic animal farming you will find that use of steroids and antibiotics is banned, and the animals receive only organic foods for themselves.

Therefore when someone tells you that they regularly bake organic breads, don’t stare at them as if they had just grown two heads. All they have done is to continue on with their normal baking routines substituting organic products where necessary to make the organic breads.

On the other hand, if the person has never lifted a single finger in the kitchen before this, and they calmly announce that they have baked a batch of organic breads, you might do well to stare and be suspicious. Oh, and reach for the roll of antacids as well!

About the author:
Muna wa Wanjiru is a Web Administrator and Has Been Researching and Reporting on Organic Foods for Years. For More Information on Organic Breads, Visit His Site at Organic Breads

Make Your Own Ice Cream Cones

2008-08-20T07:27:00.000-07:00

Before we begin, you should be aware that our purpose writing it is to hand out as much helpful information about ice cream cones, as we can fit on our page Ice cream cones come in many forms. You may have experienced frozen treats in a number of different kinds of edible containers. These confectionary delights are a hit with kids of all ages and you have a lot of options in different varieties of ice cream cones. The first kind of cone that pops into my mind when I think of ice cream cones is the traditional cake cone. This edible container has a crunchy but melt-in-your-mouth texture that is sure to please just about any palette. I find that this is a better choice for anyone who eats pretty quickly. Otherwise, the cone gets a little soggy. Sugar ice cream cones are my personal favorite. There is an extra-special crunch to this edible container that I find really appealing. The flavor is a little stronger than the cake cone's so you might prefer these ice cream cones with stronger flavors of the popular frozen dessert. If you like a rich rocky road, choose sugar ice cream cones. The sugar version is a lot tougher, too. You can savor your flavorful frozen dessert a lot longer with this kind of edible container. These ice cream cones aren't always the best options for little mouths, though. The cone can be a little too hard for small children to bite.

If you liked the first section of this article, stay tuned because we have more to follow in the next section! Then there are waffle ice cream cones, designed for the not-so-faint of stomach. I can't imagine eating one of these things because the ones that I have seen are really big. I could picture finishing the ice cream inside but the entire dessert seems to be too much for just one person. I'm sure that there are those who find that the waffle ice cream cones are perfect. Thinking about making you own ice cream cones? You can but it can be pretty tricky and the project isn't the best for novice bakers. I can tell you from experience because I am a novice who actually tried to make her own ice cream cones. It wasn't pretty. Instead, I decided to forgo the frozen dessert and opted for cake instead. There are wonderful recipes for ice cream cones filled with cake. Just bake the batter in the cones and top off with icing. I opted for a box batter and I was really happy with the results. No matter how you approach ice cream cones, they will always be associated with the popular frozen dessert that we all know and love. Even when they are filled with cake. Feeling like you need advice about ice cream cones, or do not know how to trigger in, then there are a lot of free resources on the internet to give you a boost.

About the author:
The author of this article Johnny aka Gnubas is the founder of Easyrecipes4free.com, which gives you helpful guidance about Make Delicious Bakery Using A Butter Cookies Recipe and Food Recipes.

How to Make a Perfect Birthday Cake

2008-08-20T07:25:00.000-07:00

Birthday is the day which all waits to come and celebrate. It is the children who eagerly wait for their birthday to come. Birthday is the time when all can enjoy. It is the time for party, dancing and eating. Birthday without cake is of no use. It is the birthday cake whose aroma fills the entire atmosphere with joy and happiness. Though cake is always like by all but cake on special occasion has its own importance. For that making birthday cake and offering a special party can give immense pleasure to the person whose birthday it is. For giving that perfect gift of love one you need

Ingredients:
1. 70gms sieved wheat flour,
2. 30gms cocoa powder,
3. 100gms powdered sugar,
4. 4 eggs,
5. 1 tsp baking powder,
6. Chocolate essence,
7. Sheets of Butter Paper,
8. Butter or ghee,
9. Cake mould

Method:

Beat eggs in a mixing bowl, add powdered sugar and blend using a hand blender. Add chocolate essence. Sieve together wheat flour, cocoa powder and baking powder. Add wheat flour into this mixture into portions, to avoid lumps. Mix using the cut and fold method. In a mould, place butter paper, grease it with ghee or butter, pour the mixture into it, and spread evenly. Preheat the oven at 180 degrees C for 5 minutes and then bake this cake at the same temperature for 30-35 minutes or till the cake has baked.

Then decorate the cake with icing of flavored colors. Even top of that it can be decorated with Sweets and chocolates, spreading sparkling colors candles and even dry fruits. One can also add cherries and other fruits cut into small pieces. There are different varieties of birthday cakes are there such as apple, chocolate, Honey and pineapple strawberry, orange cake and many more. According to the taste it can be prepared. One can also place toy on top of the cake if it is child’s birthday. With different floral colors of ribbons cake can look beautiful. Thus birthday is a special occasion and without cake it is incomplete. For that exotic birthday cake can be a day of remembrance.

About the author:
Artimex Artisan Mexican Bakery offers a wide-array of delicious, freshly baked Mexican breads and authentic Spanish bakery recipes like Conchas, Bolillo, Rosca de Reyes, Pan de Muerto, Empanadas, Polvorones and Puerquitos for any meal, occasion, or special celebration. For more information please visit:-http://www.artimexbakery.com/

Boneless Prime Roast Recipe

2008-08-20T03:42:00.000-07:00

By: Hans Dekker

When it comes to prime rib and there are two basic camps. One side says you must cook it with the bones attached. The idea is that the bones give more flavor to the meat. The other side says that the meat can be just as flavorful without the bones, and easier to carve. If you want to give it a try, here is a boneless prime roast recipe. There's plenty of variations on the basic boneless prime roast recipe so feel free to improvise.

Boneless roasts are sometimes called ribeye roasts or “eye of the rib”. A boneless roast serves more people per pound -- you can count on getting two servings per pound rather than about 1 1/2 servings per pound for a standing rib roast. An eight or ten pound roast is perfect for this boneless prime roast recipe.

You can marinate the roast before you cook it for extra flavor, although many think that the beef is tasty enough as is. Marinating can also make the meat more tender. If you decide to marinate the meat, let it soak for an hour or two before making this boneless prime roast recipe.

Before you cook the meat, make sure that it has reached room temperature. This means you should take it out of the refrigerator about two hours before it is put in the oven. A good prime rib roast recipe will tell you to rub of exterior of the meat with horseradish or Worcestershire powder.

Preheat the oven to 500° and place a layer of rock salt in the bottom of the roasting pan. The layer of salt should be about 1 inch deep. Sprinkle the salt with about half a cup of warm water and place the roast on top of the salt. The boneless prime rib recipe tells you to cover the roast completely with rock salt.

The reason this boneless prime rib recipe uses rock salt is to seal the exterior of the meat so that it remains tasty and juicy. The beef will not taste salty -- the salt crust is removed before serving.

Cook the meat for about 15 minutes per pound keeping the door of the oven closed for the entire cooking time. When it is done, let it sit for about 15 minutes before serving. Your guests will love this boneless prime rib recipe!

About the author:

Hans is author of Steaks, Seafood and Barbeque guide and the Grill and Barbeque section of Patio Furniture Ideas

Roast Your Own Coffee

2008-08-20T03:41:00.000-07:00

By: Jim Cameron

For years, the idea of roasting your own coffee beans has been kept a mystery by the coffee roasting industry. It had been deemed “too hard” or “too complicated”. Well these are new times and the truth is out; it’s easy, fun and economical and can be done in a number of ways using items you probably already own! There is nothing like a cup of coffee, which has been freshly roasted, ground and brewed to perfection. There are a growing number of enthusiasts who are roasting their own coffee beans and enjoying the benefits of truly fresh coffee at about one-third to one half the price of beans from your local coffee shop. All that is needed to roast your own coffee beans at home is green coffee beans, available from a number of sources, an oven, cookie sheet, oven mitt, metal colander and a wooden spoon. Preheat your oven to 500F, spread raw beans evenly one layer deep on a cookie sheet, place on middle rack of preheated oven and watch them roast. In about 8-10 minutes there will be a crackling noise and smoke with a coffee essence. At this point the roast moves quickly and you need to pay close attention. About 2-3 minutes after the crackling, your coffee beans should be at the shade you like them. Carefully (using the oven mitt) remove the cookie sheet from the oven and pour the beans into the metal colander. Stir the beans with the wooden spoon to help cool quickly. Do this over a sink or outside, as there is chaff that comes off the beans during roasting. And remember; NEVER leave your roasting coffee beans unattended. Almost any appliance used to pop popcorn can be used to roast coffee beans. The hot air poppers are great, however, you may want to roast outside or in your garage as they blow the chaff out and can be messy. There are a number of manufacturers of home coffee roasters, including several that use a gas grill and rotisserie. The internet is full of sources to purchase raw beans, but you want to make certain the supplier you use knows their beans and “cups” their coffee before selling it to you (see supplier list below). Many other sources can be found using your favorite search engine. If you’re interested in using a gas grill to roast your beans there are several manufacturers of drums fitted for gas grills that work great (See suppliers below Green, raw coffee beans last for years when properly stored. This allows you to build a collection of fine coffees to choose from as well as buy larger amounts of the great coffees and save more money. Keep your bean collection in a cool, dry place out of any direct sun light and they will last until you roast them. As coffee ages it loses acidity and becomes more mellow. Many like the rich mild cup of a coffee that has had a couple years to rest and mellow. More important than the year of the crop is the quality of the bean, the preparation at origin, transportation and warehousing in country of consumption. If all of these things are done correctly, your green coffee will last for years. Suppliers who know how to cup samples of coffee beans are able to determine if all of these criteria are done correctly before they purchase the beans. Home roasting is one the fastest growing hobbies in the country and for good reason. It’s fun, easy, saves you money and delivers a cup of coffee like you never thought was possible. Join in the fun and start roasting your own coffee beans. ------------------- List of reputable suppliers: Green Coffee Beans www.u-roast-em.com Gas Grill Roaster/conversions www.rkdrums.com Electric countertop Roasters www.freshbeansinc.com How to build your own roaster info@u-roast-em.com Best book on home coffee roasting Home Coffee Roasting by: Kenneth Davids ------------------ Jim Cameron is a 30-year veteran in the specialty coffee roasting industry. Jim has authored many articles on various aspects of the industry and traveled abroad to speak at international gatherings of coffee professionals. Semi retired, Jim now writes on the subject of roasting and makes green coffee beans available to the home roasting market at his web site: http://www.u-roast-em.com

About the author: Jim Cameron is a semi retired Specialty Coffee Roaster who now shares his love of coffee and his love of Costa Rica. His company in the USA sells these beans in raw "green coffee" form to the home roasting trade. He has a home and a small real estate business in the Southern Pacific side of Costa Rica on the OSA Peninsula.

The First Rule of Wine Drinking

2008-08-20T03:40:00.000-07:00

By: Fraser Neilson,

Don’t listen to what all the self appointed wine buffs and wine snobs say – it’s what you like that counts.

It’s not what Mr X, Mrs Y or Sommelier Z says but what you personally enjoy that matters when it comes to wine. Taste is individual to you and must always be treated as such.

If you like really “unsophisticated” sweet German wines such as those 70s standards Liebfraumilsch or Hock (which incidentally almost put a whole generation off drinking wine) then that’s great.

Feel free to carry on drinking them but make sure that you take the time to carry on experimenting with other wines of a similar nature or perhaps a different style of your preferred grape.

If you like a white Burgundy, such as the steely Chablis, then you may also like other wines matured in metal casks such as a Sancerre.

If you enjoy a nice Sauvignon Blanc then take a look at a South African Chenin Blanc. But don’t put yourself off by scaring your palate through trying completely new and perhaps a bit ‘left field’ choices immediately.

Work up to these experiments. Try the more obvious ones first. If you go from a nice oaky Australian Chardonnay to a Gewurtztraminer right away you might never appreciate the subtle pleasures of the German speciality, which is a bit of an acquired taste for most people though it can be dynamite paired with the right foods.

And when it comes to teaming wine with food then the same rules apply. If you like your oysters with a full-bodied claret rather than a dry white or a champagne, then that is great too.

White wine with fish dishes is the accepted combination worldwide but now many people are realising the delights of eating a ‘meaty fish’ such as tuna with a light red wine.

However do bear one thing in mind : the ‘rules’ have evolved over time and reflect the preferences of millions of palates over many generations of fine dining. Like the classics of fiction, the classic combinations of food and drink are exactly that for a reason – they have proven to be superior over time.

So by all means experiment but don’t ignore the tried, tested and recommended combinations as they have stood the test of time very well indeed.

As with everything in life, the only way to learn is to test.So you’ll have to move out of your comfort zone and risk the odd bad choice in order to move up to the next level of wine enjoyment.

Yes you may love Californian Pinot Noir but it’s important that you stop buying it every week simply because you know that you like it and that it’s a safe choice. You need to branch out, as this is the only way you will find something even better than your current favourite.

And believe me, I’m sure it exists among the many thousands of wines available worldwide. The best way of branching out is to start buying mixed cases of wine, typically a dozen bottles of red and white wines and simply try each one out.

And it’s particularly useful to make some tasting notes as you open each one so that you can keep a note of exactly what it was, where it was from and which variety of grape it was and so on.

And don’t forget to note precisely why you liked or disliked it. Was it the citrus fruit flavours on the tongue, or was it the creamy vanilla oakiness that really made it for you?

Did the light fresh aroma contribute to the enjoyment? Get it down on paper before you open the next bottle, as tomorrow your recollection might be a little hazy!

So you must experiment a bit, but don’t go for a complete extreme to what you normally drink right away.

Go for similar varieties at first and you are less likely to put yourself off progressing and expanding your taste in wine.

And remember, the only one who can tell you what wines you like best is you yourself so, whatever the combination, be sure to enjoy it.

About the author: Fraser Neilson is webmaster at www.FairWine.com and a graduate of the Wines and Spirits Education Trust. You can find some great wine resources and special offers to help improve your enjoyment over at www.FairWine.com/resources.html.

Hot Barbeque Recipes

2008-08-20T03:39:00.000-07:00

Anyone can create delicious homemade hot barbeque recipes once they know the basic ingredients. The main ingredient is of course some type of tomato base. You can use, tomato sauce, a combination of tomato paste and tomatoes, a combination of tomato paste and either tomato juice of V-8 juice, and ketchup. Then everyone uses ingredients such as garlic, mustard, and onions. The other items that enhance the flavor of your barbeque sauce are items such as Worcestershire sauce, soy sauce, vegetable oil, olive oil, liquid smoke, and Tabasco sauce. Spices that are preferred include garlic powder, cayenne pepper, cumin, salt and pepper. These are just a few of the ingredients you will see when you read a barbeque sauce recipe.

To make hot barbeque recipes you can begin with an ordinary store bought brand of barbeque sauce like Heinz or Hunts. Pour the entire bottle of sauce into a medium saucepan. Add items such as jalapeno peppers, Tabasco sauce, and cayenne pepper or chili powder. Bring to a boil and then reduce heat and simmer for 15 minutes. Now, you can use this sauce to baste your favorite meat before baking, grilling, or broiling.

Another hot barbeque recipe that you are sure to enjoy needs the following ingredients, 1 large chopped onion, 3 chopped and de-seeded jalapeno peppers, ½ cup of ketchup, ½ cup of water, ¼ cup of vinegar, ¼ cup of olive oil, 2 tablespoons of lemon juice, 2 tablespoons of Worcestershire sauce, 1 tablespoon of Tabasco sauce, 2 tablespoons of brown sugar or honey, 1 tablespoon of mustard, 2 teaspoons of liquid smoke, ½ teaspoon of cayenne powder, salt and pepper to taste. In a medium saucepan mix together all ingredients until well blended and bring to a boil. Reduce heat and simmer for about 15 to 20 minutes. Use on all of your favorite meats before barbequing to give them that hot spicy flavor you crave.

About the author:

Hans is author of Steaks, Seafood and Barbeque guide and the Grill and Barbeque section of Patio Furniture Ideas

How to Carve a Turkey

2008-08-20T03:37:00.000-07:00

To someone who is just learning to cook, this topic may seem like one of the hardest meals you will ever have to prepare. Needless to say, if you’re having a turkey there’s usually company involved which means a number of hungry people are relying on you to prepare a great meal. This can be very intimidating. Luckily we have all the information you need, in order to ensure a great meal for you, your friends and your family.

In order to successfully carve a turkey, you will need to have the following pieces of equipment:

•One warm serving platter •A pair of kitchen scissors •An electric knife or a large slicing knife (you may want to choose a manual knife since they provide more control than electric ones) •A small carving knife or fork for arranging and serving the meat.

Now that you have the equipment you need to carve the turkey, follow these steps in order to become a turkey carving expert:

1.Leave the turkey to sit 20-30 minutes after roasting and before carving. This will make the meat moister and easier to cut. 2.After the turkey has sat for the time indicated above, transfer the turkey onto a cutting board; this is where you will begin carving the turkey. 3.Remove the Leg: To do this, hold the drumstick firmly with your fingers and gently pull the meat away from the body of the turkey. While doing this, cut through the skin between the leg and the body. Next, cut through the joint joining the leg to the backbone. Then separate the drumstick and thigh by cutting downwards through the joint, until the knife hits the cutting board. 4.Slicing the Drumstick (Leg) Meat: Once you have detached the leg from the rest of the body, you will want to slice the meat. Hold the drumstick in an upright position and turn the drumstick in a circular motion while cutting downwards. This will produce tasty slices of meat which are approximately equal size. 5.Slicing the Thigh Meat: When slicing thigh meat, you want to hold it close to the plate and secure it so it does not move. For best results when cutting thigh meat, make sure your knife is parallel to the bone and cut downwards towards the plate in slow, steady motions. 6.Slicing the Breast Meat: Make a deep cut into the breast of the turkey towards the body frame, as close to the wing as you can. Starting at the front of the turkey (about halfway up the breast) start cutting downwards, parallel to the cut you made to the wing. Only cut enough meat as you think necessary for the amount of people. Uncut meat will stay fresher longer. 7.Serve the Turkey: place all the slices of meat in an attractive manner on a large platter and serve to your guests.

* Note: Remove stuffing from the turkey either by taking it out of the hole made where the leg was removed or by making a new hole in the neck and taking it out from there.

ARTICLE BIO: Mike Lansing is a retired chef who spent most of his time as a Head Chef in New Orleans after training in France. He spends his free time cooking for family and friends, as well as serving as a contributing editor for CookingSchools101.com which offers information on Culinary Schools and obtaining a Culinary Degree for those wishing to enter the trade.

About the author: Mike Lansing is a retired chef who spent most of his time as a Head Chef in New Orleans after training in France. He spends his free time cooking for family and friends, as well as serving as a contributing editor for CookingSchools101.com which offers information on Culinary Schools and obtaining a Culinary Degree for those wishing to enter the trade.

By: Michael Lansing,

The Best Chocolate Dessert, Which is it?

2008-08-20T03:34:00.001-07:00

What could be considered as the best chocolate dessert? Wow, how does a person answer that question? Maybe, the way we do it is by analyzing what we mean when we say best chocolate dessert. The Key here is chocolate. A lot of desserts may have chocolate in them, but it is a secondary flavor. A true chocolate dessert has chocolate at the heart of the whole thing. It is the base item from which the rest of the dessert is built. So, ther you have it, that is the criteria for this article.

We have to eliminate desserts that do not feature chocolate as the main ingredient - it is only fair. Chocolate that is used to add to the flavor in desserts, but is not the main source, must be eliminated. Ice creams, donuts, unless completely chocolate, sauces, fruit dishes with chocolate sauces, cakes with the frosting, etc, would not be considered as best chocolate desserts. I have one for you, though, I think I only finished one whole piece in one setting, only once, it was so rich.

I know there are many desserts that could jump up and say they are the best chocolate dessert, but find themselves voted out of the contest, because chocolate is not the main ingredient. It has to be chocolate in its origin, and through the whole creative process, and stand alone as a chocolate heavyweight contender. In its finest ingredients, cocoa powder, sauce, shavings, toppings, flavorings, it must be chocolate. Ok, I am tired of repeating myself, let's get to it!

Ok, so here is my choice. It is called Chocolate Suicide. If we want to consider the chocolate of all, for me, it is Chocolate Suicide. It is a triple layer deep chocolate cake, with chocolate cream, like fudge, but creamier, between each layer, and topped with the same, and, if that's not enough, a wedge of chocolate bar in the top of each piece. The text messaging people would now write OMG! I mean chocolate to the core! But, oh, so good, believe me. The cake even had chocolate chips in the frosting. Whoever made this thing was crazy!

This wins for me as the best chocolate dessert. I have tasted many chocolate desserts in my lifetime, believe me, but I am yet to find anything that represents pure, unadulterated chocolate to this day. Perhaps there is some lonely chocolate dessert waiting for me to discover it somewhere in the frontiers of the chocolate world, but until I sail across the ocean, or endure a harsh desert, or climb a topless mountain, to find it, I will have to wait.

So, all fun aside, what is your best chocolate dessert? It's tough, I know. I mean there's everything from e-clairs to ice cream, to pastries, to gourmet dessert dishes with some foreign concoction never heard of or seen by human eyes and ears. There is so much, but, we all have our favorite, that is certain. It may be great grandma's chocolate brownies or fudge, but we all have one. So, again, what is yours?
About the Author
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Phil's Salad

2008-08-20T01:34:00.000-07:00

Prep Time: 15 minutes

I wish I could take credit for this salad, but it is a recipe that I have added to my repertoire thanks to my departed father-in law, it is a recipe that he acquired from a restaurant that has long since gone out of business. My wife's family always had this salad when they grilled steaks and was always served with cornbread cakes in which they would take a cornbread mix and slightly thin it in order to make griddlecakes. The cornbread cakes are a must because they are great to soak up the juices from the salad. This salad is like a beet slaw, now don't let this discourage you, beets are by far my least favorite vegetable, but I love this salad and when you try it your going to love it too, I guarantee it!

Recipe:

2 tbsp finely chopped green onions
1 can (15oz) sliced beets (keep juice)
add equal amount of diced tomato's to beets
add chopped Iceberg lettuce equal to tomato's and beets combined

Dressing:

3 slices of beets
2 tbsp beet juice
1 ½ cups mayonnaise
½ tsp. dry mustard
1 tbsp. White vinegar
1 tsp. A-1 sauce
2 tsp. sugar

Method:

In a blender puree dressing until smooth, pour dressing over salad ingredients and toss well, refrigerate for approximately 1 hour, serve with cornbread griddlecakes and enjoy.

PS, don't tell my wife!

Find more recipes on http://www.cigar-review.com

Article Source: http://www.ArticleBlast.com
About The Author:

Phillip V. Denfeld has been an executive chef for nearly 30 years at various 5-star hotels and restaurants across the nation. He is currently a culinary instructor living the in the South Florida area and writes exclusive recipes for http://www.cigar-review.com

Chicken Cordon Bleu with Mornay Sauce

2008-08-20T01:32:00.000-07:00

Prep Time: 45 minutes
Cook Time: 20 minutes.
Serve with: Mashed potatoes, steamed string beans.

4 Boneless Breast of Chicken
4 1oz. slices of top quality ham, or proscuitto
4 1oz. slices of cheese, either Swiss, Grugere, Emmenthaler, or Jarlsburg
3 eggs
3oz. water
1½ cups flour
2 cups bread crumbs
salt & pepper to taste
16oz Canola Oil

Mornay Sauce
12oz. milk
1 bay leaf
1 clove
½ medium size onion
3 Tblsp. flour
3 Tblsp. butter
4 oz. swiss cheese grated
salt, pepper, nutmeg to taste

Chicken

1. Place chicken breast on clean cutting board and place your palm on top of the breast. Using a sharp knife, position the heal of the knife parallel to the board. Without cutting all the through, at the middle of the thickness of the chicken, gently insert the knife in one simple and careful motion, pull the knife through the chicken, but do not cut it completely in half.

The chicken breast will open up like a book. This is called a butterfly cut. Repeat with remaining breasts. (You can also ask your butcher to butterfly the breasts for you when you purchase them.)

2. Slightly pound out the chicken breasts with a meat mallet. Season lightly with salt and pepper.

3. Pair one slice of ham with one slice of cheese and tri-fold so the ham encompasses the cheese. Place each one on half of the chicken breast and fold over encasing the ham and cheese in the chicken.

4. Lightly season both sides of chicken with salt & pepper. Put them all in the freezer for about 45 minutes.

Tips

a) By partially freezing the chicken, it will make it easier to handle while breading. This is optional.

b) When sandwiching the ham & cheese in the chicken, be sure to completely encase the ham & cheese with the chicken. This is also a good time to trim the chicken breast of any odd pieces of fat or chicken for a uniform appearance.

5. In three separate containers set up your breading station. 1) flour, 2) eggs & water, 3) bread crumbs

Place the breast in the flour and coat. Make sure to knock off excess flour. Then place in egg wash and coat allowing excess to drip off. Then make a well in the bread crumbs and put chicken in the well and cover with bread crumbs. Press down firmly with the palm of your hand pressing bread crumbs onto chicken. Remove and knock off excess crumbs. Repeat for all breasts.

Tips

a) Try to keep one hand for wet and one for dry while breading. This makes an easier clean up. Remember the chicken is wet.

b) Disposable gloves are also useful.

c) At this point you can store in a ziploc, in the freezer for future use remaining flour and bread crumbs for up to 3 months.

6. In a skillet, preferably cast iron, heat canola oil on medium-high for a couple of minutes and cook two at a time, browning both sides. If the oil is smoking, it is too hot. Place on a cookie sheet and finish in a 350° oven for 17 minutes. Make mornay sauce while it is the oven.

7. Place Cordon Bleu on a bed of mornay sauce and garnish with a sprig of parsley.

Mornay Sauce

1. Add butter to a 2 qt. sauce pot and melt on medium heat.

2. Add flour and milk with a wire whip constantly for 5-10 minutes or until mixture is a light blonde color and smells nutty.

FYI - this is known as a blonde or pale roux. Most rouxs are 50% butter, fat or oil and 50% flour. They need to be cooked to at least this stage in order to maintain their thickening ability.

3. Scald (boil) your milk in another pan, or in the microwave. Take the milk and add couple ounces at a time to hot roux incorporating each time with a whip until all the milk is added.

4. Add onion, bay leaf and cloves and bring to a boil. Reduce to a light simmer and allow to simmer, stirring occasionally fo 10 minutes.

5. Remove onion, bay leaf and cloves with a skimmer.

6. Add cheese and allow to melt.

7. Remove from heat and season to taste with salt, pepper and nutmeg. Strain and serve.

Notes:

It is always necessary to scald milk prior to adding to something hot. This keeps the milk from separating or curdling.

Nutmeg is a spice that is used to finish the flavor of many sauces, creamed dishes and potatos along with seafood to lamb and even desserts. The best advice I can give you with this spice and any other multi ingredient recipe is that if it is used properly it will be well balanced and almost unidentifiable, but without, would not be as good.

Wine Selection: 1998 Acacia Chardonnay has a nice balance of apple and pear, creamy with hints of mild oak.

Makes 4 servings.

Find more recipes on http://www.cigar-review.com

Article Source: http://www.ArticleBlast.com
About The Author:

Phillip V. Denfeld has been an executive chef for nearly 30 years at various 5-star hotels and restaurants across the nation. He is currently a culinary instructor living the in the South Florida area and writes exclusive recipes for http://www.cigar-review.com

Lift Your Soul With A Good Bowl of Chili

2008-08-20T01:30:00.000-07:00

"Next to music there is nothing that lifts the spirits and strengthens the soul more than a good bowl of chili." - Harry James. Source: whatscookingamerica.net
When your day has been hard and your soul is longing for the comforts of home, what better to come home to but a delicious bowl of heartwarming chili. The hearty dish has been a favorite in this country for centuries, and has a vivid and rich history. Much has been written about the origins of chili, but regardless of its beginnings, the fact remains that people love the stuff and can't get enough of it.

For families looking to cut food expenses, adding chili to the weekly menu is a great idea. The ability to cheaply feed large families was one reason for chili's popularity in previous centuries, and still remains so to this day. Everyone has heard stories about how cowboys cooked kettles of chili over open flames on the range during cattle drives. They cooked what they had available, and what would keep well longest. Chili is always better the next day after all.

Hard working folks still love to sit down to a piping hot bowl of chili at the end of the day. The best way to have your chili ready as soon as you arrive home is to cook it in your slow cooker.

Here are a few tasty chili recipes to get you started:

Slow Cooked Chunky Chili

1 lb ground beef
1 lb bulk pork sausage
4 cans kidney beans, rinsed and drained
2 cans diced tomatoes, undrained
2 cans diced tomatoes and green chilies, undrained
1 large onion, chopped
1 medium green pepper, chopped
1 envelope taco seasoning
½ tsp salt
¼ tsp pepper

Cook the meat in a skillet and drain. Place it into a slow cooker. Add remaining ingredients. Cover and cook on low for 8-10 hours. Freeze the leftovers for up to 3 months.

Southwestern Chicken Chili

5 large chicken breasts, chopped

2 cans kidney beans, drained

2 cans whole canned tomatoes

2 cans canned corn

1 yellow onion, chopped

5 tablespoons chili powder

Put rinsed kidney beans on the bottom of the slow cooker. Next add Corn. Place 1/2 the Chili Powder on top of the corn and beans. Pile on the chicken slices. Pour in Tomatoes. Cover with remaining chili powder. Cover and cook on High for 8-10 hours. Add the onion 30 minutes before serving.

Article Source: http://www.ArticleBlast.com
About The Author:

Sherry Frewerd publishes Family Crock Pot Recipes http://familycrockpotrecipes.com and other food related websites and blogs. Stop by Family Crock Pot Recipes today for quick and easy family meal planning recipes and ideas.

Grilled Pork Brochettes with Confetti Rice Pilaf

2008-08-20T01:29:00.000-07:00

Grilled Pork Brochettes with Confetti Rice Pilaf
Prep Time: (marinade for 2 to 4 hours), then 20 minutes
Cook Time: 10-15 minutes.
Pork Brochettes:
2 lb. boneless pork loin (cut into 1" cubes)
1 cup soy sauce
¼ cup dark brown sugar
¼ cup apple cider vinegar
2 tbl. dry mustard
1 tbl. worcestershire sauce
1 ea. 1 gal. ziploc storage bag
8 ea. 6" bamboo skewers (soaked for 30 minutes in boiling water)

method:
Bring 8 oz of water to a boil and put skewers in so they are completely covered with water and allow to soak for 30 minutes.

Mix soy, brown sugar, vinegar, mustard and worcestershire sauce and carefully pour into ziploc bag, place pork cubes in bag and push out all air and seal bag. allow pork to marinade for 2 to 4 hours.

Skewer pork placing approximately 4 oz of pork per skewer, grill on and open fire that is of medium high heat or grill in an a grill pan, in either case cook all four sides of skewers for 10 to 15 minutes per side.
serve on confetti rice and enjoy.

Confetti Rice:
1 ½ cups of converted rice
3 cups of chicken broth
¼ cup golden raisins
¼ cup granny smith apples (diced to approximate size of raisins)
¼ cup onions (diced as above)
¼ cup red bell peppers (diced as above)
3 cloves of garlic (minced)
zest of 1 lemon (minced)
½ bunch mint (stemmed and finely chopped)
¼ cup olive oil

method:
Bring chicken broth to a boil and add rice, bring back to a boil and turn down to low and cover, allow to cook for 25 to 40 minutes. in a separate pot large enough to accommodate rice and all other ingredients, place on a burner set to medium heat and add olive oil and allow to heat, then add raisins, apples, onions, peppers, garlic and lemon sauté until onions are translucent add cooked rice and mint and mix well.

Place in center of plate placing 2 brochettes over the top and enjoy.

Find more recipes on http://www.cigar-review.com

Article Source: http://www.ArticleBlast.com
About The Author:

Phillip V. Denfeld has been an executive chef for nearly 30 years at various 5-star hotels and restaurants across the nation. He is currently a culinary instructor living the in the South Florida area and writes exclusive recipes for http://www.cigar-review.com

Crab Stuffed Shrimp Wrapped in Bacon

2008-08-20T01:27:00.000-07:00

Crab Stuffed Shrimp Wrapped in Bacon
Prep Time: 20 minutes
Cook Time: 20-25 minutes.
Crab stuffed shrimp wrapped in bacon

10 ea. 16/20 shrimp (peeled and deveined)
16 oz. lump crab meat (checked for shells)
2/3 cup mayonnaise
1 tsp. dry mustard
2 jiggers of Worcestershire sauce
1 Tbl. dry sherry
10 thin julienne slices of fresh jalapeno
10 strips of bacon ( par cooked)
to taste salt and white ground pepper

bacon: par cook in a 350°oven, place bacon on a baking pan covered with foil for easy clean up and cook in oven for 10 to 15 minutes or until bacon is approximately half cooked.

Method:
Gently mix crabmeat, mayonnaise, mustard, Worcestershire and sherry.
Butterfly shrimp by laying shrimp on their side and pulling a sharp paring knife through the center of the shrimp from tail to head with out cutting completely through.
Take approximately 2 oz. of crab stuffing and place stuffing next to the shell side of the shrimp put one sliver of jalapeno on stuffing and wrap tightly with par cooked bacon and fold tail over, put prepared shrimp on a lightly greased baking pan, repeat with remainder and separate shrimp in pan by 1 inch.
Bake in a 350° oven for 20 to 25 minutes or until just done. (please, please, please, don't overcook)

That and a bottle of 1998 Bouvet-ladubay saphir brut, and you should be able to say good night Irene, Sharon or whatever... and good morning too.

So remember what a true bon vivant would say... wine, women, and cigars, baby!!!

Find more recipes on http://www.cigar-review.com

Article Source: http://www.ArticleBlast.com
About The Author:

Phillip V. Denfeld has been an executive chef for nearly 30 years at various 5-star hotels and restaurants across the nation. He is currently a culinary instructor living the in the South Florida area and writes exclusive recipes for http://www.cigar-review.com

More BBQ Tips and Tricks!

2008-08-19T23:50:00.000-07:00

For those of you new to the grilling world- here are some tips to making a super juicy steak at your next cookout.

Now keep in mind that great BBQ isn't born in a day. While it may take a bit of time to perfect your technique, it is well worth it in the end. So fire up the grill as often as possible, and try out the tips and techniques listed here. And feel free to play around with flavors and cuts of meat as well. Some of my favorite meals came out of experimentation and a little bit of creativity.

Do not carve cooked meat on the board used to hold or cut raw meat.

Cut the fatty edge of steaks and chops to prevent curling. Slice through the fat at 2 to 3 inch intervals, cutting just to the meat.

Most basting sauces can be brushed on throughout the cooking process; the exception is sugar based sauces. Many commercial barbecue sauce preparations fall in this category. These tend to burn if applied too early, so apply during the last few minutes of cooking.

Marinades should be boiled if they are to be used as basting sauce as well. Or go ahead and make a second batch.

Poking and stabbing the meat will cause the loss of juices that keep your meat moist and tender. Instead touch it with your index finger to feel for doneness. You can also use a meat thermometer. Insert it into the thickest part of the meat, away from the bone, to measure the internal temp of the steak or pork chop. The most popular method of deciding the doneness of the meal is, again, the caveman BBQ method. Slice the meat, and observe the color of the juices. If the juices are red, the meat is rare. Pink juices indicate medium rare, and well done meat will have clear juices.

Handle your food carefully. Prepare all ingredients before you begin grilling. Not only is it unsafe to leave a hot grill unattended, but it is also a major pain. Running back and forth to get supplies- will leave you exhausted and your BBQ lacking something. Also do not allow raw meat and fish to come into contact with other ingredients. Use separate cutting boards, or thoroughly sanitize the one you are using, before cutting up something else. Wash with hot soapy water, and then spray with a 5 % solution of chlorine bleach, and then let it air dry. Plastic cutting boards can also be sanitized in the dishwasher, which makes them very convenient.

Happy Grilling!

Pat Jones grew up loving all things BBQ.
When he isn't trying out new marinades or grilling in the backyard he is sharing his love of BBQ with others.
Learn more about his BBQ secrets at ForBBQ.com

Fire Ovens Make The Best Pizza

2008-08-19T23:49:00.001-07:00

Pizza is one of the most popular and most-eaten foods in the world. For those who are unfamiliar with what a pizza looks like, it is generally a round, flat piece of bread that is topped with pizza sauce, cheese, usually mozzarella, and various toppings. These toppings range by region, but the most common ingredients are pepperoni, sausage, Roma tomatoes, olives, mushrooms, and onions. The pizza is believed to have originated from Naples in Italy's Campania region but has spread to other parts of the world. In the United States, several chains have opened, including Pizza Hut, California Pizza Kitchen, and Roundtable Pizza. While these pizzas are one of the most sought after foods in America, the pizza connoisseur knows, however, that pizza goes far beyond slapping a piece of dough and slathering it with toppings. There are many who have not had the delightful experience of tasting an authentic pizza with excellent quality ingredients. Using only the fresh and finest ingredients that arena's derived from a can, a package or pulled out of your freezer are the first step. The second step is to cook the pizza in a wood fired pizza oven.

Wood-fired ovens have been used for centuries, dating back to ancient Rome, where excavations have unearthed brick ovens. They have also been found all throughout Europe, not differing from the models found in Rome. A brick oven can vary in size and shape, but each is similar. Stone, slabs of wood, or layers of tough terracotta bricks can be used to make the base of the oven. An igloo-shaped cover with one small opening on its side, typically made of clay bricks or other material, is placed over the base. A common method of piecing the two pieces together was to cover it in mud, which acts as a sealant and seeps in any cracks. Some ovens also placed a funnel on top of the igloo-shaped cover so the smoke can travel out of the oven.

Cooking in wood-fired oven is very much like cooking meats and vegetables on a barbecue. The end result is a fantastic meal with flavors that cannot be mimicked with other techniques. Cooking a pizza in a modern contraption at a local pizzeria or in your oven at home can usually take several minutes, but in a wood-fired oven, the pizza can be done in as little as a minute. Because of the intense heat from the fire's flames, the pizza must be turned 180 degrees to ensure that the pizza cooks as evenly as possible.

If you have never had authentic pizza, either take a trip out to Italy or visit a local pizzeria that is not a chain. You will be pleasantly surprised and possibly hooked!

Rachel Yoshida is a writer of many topics, visit some of her sites, like
Chicago Water Damage Restoration and Boston Water Damage Restoration.

Easy Chocolate Chip Cookies

2008-08-19T23:47:00.001-07:00

By: Stephanie Foster

"There are two kinds of people in the world: those who love chocolate, and communists." - Leslie Moak Murray

I can't help but love that quote. When I was a kid, my grandpa always called any store bought cookies that somehow made it into the house "Commie cookies." For him, it was Grandma's homemade cookies or none at all.

There's just something special about homemade cookies, especially chocolate chip cookies, so far as I'm concerned. It's a great family activity, something even children can help with, and everyone loves eating the results.

Here's an easy recipe for chocolate chip cookies I think you'll enjoy:

Chocolate Chip Cookies

* 1 package butter pecan, chocolate chip, chocolate fudge, devil's food, German, chocolate or yellow cake mix
* 1/2 cup butter or margarine -- softened
* 1 teaspoon vanilla
* 2 eggs
* 1/2 cup chopped nuts
* 1 (6 ounce) package semisweet chocolate chips (1 cup)

Heat oven to 350°. Combine half of the dry cake mix , butter, vanilla and eggs in large bowl and mix until smooth. Stir in remaining cake mix, nuts and chocolate chips.

Drop dough by rounded teaspoonfuls about 2 inches apart onto ungreased cookie sheet. Bake 10 to 12 minutes or until edges are set (centers will be soft). Cool 1 minute; remove from cookie sheet to wire rack.

Author Bio
Stephanie Foster is the owner of Gimme Chocolate and offers a range of gourmet chocolate products as well as chocolate recipes on the site. For more recipes, please visit www.gimmechocolate.com/recipes/

Article Source: http://www.ArticleGeek.com

More Southern Cooking Techniques

2008-08-19T23:44:00.000-07:00

By: K. Miller

I know this first technique may sound unrelated to Southern Cooking , but you will see the connection as we proceed. Here's the first tip, which should be applied to all your recipes, not just Southern Cooking.

The Chinese figured this out long ago. Combine sweet and sour in your cooking. That is, in a dish that is intended to be sweet (deserts), add a pinch of salt, vinegar or hot spice. In a dish that is intended to be sour (not sweet), such as vegetables, chili, meats, add sweet. I prefer syrup or molasses rather than regular sugar to add sweetness.

As an example, in Southern Recipes, I add a teaspoon of molasses to greens (turnip, collards, mustard), green beans and breakfast gravy. One exception to the adding sweet to sour is in cornbread. If you want real Southern cornbread, never put sugar in it. Sorry, that's not cornbread, it's cake (or Yankee cornbread.) I also add a teaspoon of regular sugar to my cole slaw and chili.

Likewise, in all deserts I cook I add a pinch of salt. You are probably aware that most desert recipes call for this anyway.

I have discussed the next technique at length in my other articles and on my websites, but it is so important I want to repeat it here. You must use cast iron cookware for most Southern dishes, especially cornbread. First, it is the traditional way to cook Southern. Additionally, the cast iron transfers heat unlike any other material, making it uniquely suited for Southern dishes. So, please use cast iron.

This next technique is employed in many Southern recipes. Southerners use cornmeal in many fried dishes to coat the food. This produces a crunchy texture and adds flavor. When frying chicken, coat (batter) the chicken in flour, but add cornmeal to the flour mix at a 3 to 1 ration. In other words 1/4 cup cornmeal to 1 cup flour. Also, fried okra should be coated in a pure cornmeal mix (with salt and pepper, no flour.) Here's the point...experiment a little. When a recipe calls for flour or just because you have always cooked it that way, try substituting cornmeal for flour.

Here's something I remember from my grandmother's kitchen. She was a great cook of traditional Southern food. She made the best biscuits I ever tasted. At first, I thought it was her recipe, until I found out there was nothing unusual about it (I think she got it off a bag of flour.) It wasn't the ingredients that made them so good. It was the size of the biscuits. I always knew she made bigger biscuits than I was use to but I didn't make the connection until after I found out her secret was not the ingredients. Larger biscuits will have more of the soft insides and a larger area outside for the brown crust. They are especially good with gravy or anytime you will be using a sauce. Here's what she did. She rolled out the biscuit dough to about 3/4 inch thickness. Then she used a biscuit cutter that was a little over 3 inches in diameter (who knows where she got it...it was probably a hundred years old.) A word of caution if you use this technique for your biscuits, do not make the dough over 3/4 inch thick. You may think that if 3/4 inch is good, then 1 1/2 inches should be better. Not so. The 3/4 inch rule seems to be the optimum for Fat Biscuits. If you make them much thicker the tops will crack and they will have a doughy flour taste. So, if you are one that has always made slim 2 inch biscuits, give these a try. And, try out the other techniques mentioned for real Southern Cooking.

Author Bio
Ken Miller is a free lance writer and webmaster for itzalgud.com Southern Cooking - Southern Recipes, where you can get free recipes for authenic Southern favorites.

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Making A Great Cup Of Coffee

2008-08-19T19:56:00.000-07:00

Coffee, the drink of choice to start, end, and get through the day for millions. If you are reading this then you are probably one of those millions, or is it billions? Either way, there are a lot of us that would never dream of getting through our day without this wonderful brewed beverage.

When you think about it, coffee may be one of the driving forces in our world. How many works of art, great pieces of literature, business ideas, government policies, or anything else for that matter were fueled by this beverage? Thinking like that boggles the mind.

As much as coffee is used to fuel the day for so many, nothing can bring the day of a coffee lover to a complete and jarring halt than a badly brewed or stale cup of coffee. The good news is, anyone can make a terrific cup of joe. Here are some things to remember while preparing that next pot.

The first thing to keep in mind is the tool of preparation, the coffee maker. Do some research and take your personal preferences into account. There are so many drip, percolator, French press, and espresso machines out there, you need to find one that is top notch. Luckily, finding a good product is not hard.

Percolators are almost obsolete. Drip coffee pots usually are of pretty good quality, and many people have their favorite brand names. Espresso machines can be a bit more tricky, always do your research as the quality is different from machine to machine.

You may look at French press pots and wonder what could go wrong. Well, is it a large pot? Do you need a thermal French press, or will the decorative glass pots suffice? I once had a French press pot with a two part plastic lid that trapped water between the pieces, which then stagnated. So even French presses should be scrutinized.

Also, check out the new one serve devices out there. You know, the machines that use various (pods) of coffee. Be careful though, these are not usually favored by hardcore coffee lovers.

After finding the right coffee maker, you should now look to the most important of ingredients to a great cup of coffee, the bean. When possible, buy whole beans, preferably freshly roasted. This however is not within the time constraints or budget of all.

If you have to buy ground coffee, buy the product in the smallest amount you can find and buy often. Coffee goes stale fast, and the difference between a good, fresh cup and a cup made from stale grounds is staggering. But fresh, buy small, and buy often and you ca not go wrong.

Water, the fluid of life. Here is where a lot of people ruin their coffee experience. Water used for coffee production should be clean and cold, and preferably filtered. Tap water has chemicals and a taste that can alter your brew. Try your best to use already filtered water, or check out some of the newer coffee makers with built in filters. Your taste buds will thank you.

Now, you have your maker, your ground coffee, your clean water, now you have to put it all together. The amount of coffee to use is personal to each drinker. Some people like strong coffee and others not so strong. Notice I did not say weak, as no self respecting coffee lover would tolerate a weak brew.

If you have a drip pot, try a rounded tablespoon, up to two for a stronger brew, for each 6 oz cup. The same can be used as a guide for French press pots. The single brew machines and espresso makers usually have guidelines to follow in brewing.

So you are now enjoying your favorite brew, and you have dialed in your favorite method of producing that brew, now what? Well, you want to keep that brew at a high quality level, thats what.

Clean your pot regularly using soap and water. If this is not enough to remove the residue from old batches, then try baking soda or vinegar. Look to the user guide that came with your maker, especially if you use an espresso machine, as you may need to do special cleanings from time to time, such as lime removal.

Always make sure that your water filter is up to date. Most filters need to be changed once a month, but if you are a heavy user, the filter may need to be changed more frequently.

It is not hard to make a great pot of coffee. I know this article may seem a bit much to some people, but for a such loved beverage, it is worth it. Once you have the perfect cup, there is no going back to the mediocre.

Enjoy your brew!

Article Source: http://www.article-outlet.com/
About the Author
Before buying a coffee maker,check out the award winning Presso at Presso America. Focusing on the area of coffee makers, and espresso makers, Anthony Sastre writes articles for Presso America

Ode to Chocolate

2008-08-19T19:36:00.000-07:00

By Ana Tampanna

Chocolate delays reality. If I were eating chocolate, everything is on hold: fear, panic, frustration and insecurity. Chocolate offers a great wealth, a sweetness of life, a euphoric feeling of luxury. I love chocolate in many forms, from M & Ms, for imported Lindt balls, a dark fudge frosting in a pop-top can, to Hersheys dark chocolate bite-sized morsels.

It's hard to eat only a little chocolate. I fooled myself if I chew and swallow quickly, as did other foods. Correct chocolate to eat, we should let melt in the mouth with eyes closed, the delicious feeling, thick coat of smooth velvet tongue. It is also difficult to eat really good chocolate silent. I purr usually a long ummmmmmm of female satisfaction of the beneficiaries of such a pleasure.

I have strategies for eating chocolate. I meditate after lunch, enjoy the sweetness of life without calories, I brush my teeth after drinking my coffee noon, and I give chocolate towards my mother, so its not in the house. But it comes back as gifts from other sources, knowing that it is loved and cherished in my presence.

My daughter loves chocolate. A hereditary characteristic, I guess. Sometimes my mother and my daughter and I enjoy together chocolate, a female binding of sensual gratification.

We give each other gifts of Easter bunnies, Christmas balls, and Valentine confections, then share our abundance blessed with each other. We hide from other relatives, and never apologize for such a greedy decadence. We have trained the men in our lives to buy for us but also by expressing our pleasure and satisfaction as lip-smacking, vocalized beatitude. Its when we allow our chocolate gift givers to voyeurs of us pleasure.

I have a friend who refers to chocolate as the fourth basic food group. They eat in public, for the people, instead of the chocolate company private sessions where nobody can count bites or documents. Self-righteous jailers they are, who outraged souls who reprimand us. Sometimes we, ourselves, our split personalities loving and hate our obsession. My sister-in-law denies her children from chocolates bad influence, but the proceeds personally to her entrapment. Chocolate calls her name, beckoning her into a trance-like state to follow its seductive aroma to the kitchen. I know that smell good, it can not be contained in a cardboard box, foil wrapper, or an insulated refrigerator.

Sometimes I eat chocolate to wake me up, or to continue to work if I want to stop and take a nap. Much prefer a carrot on a stick. A self-imposed bribe to push. Of course, this has negative consequences bribes when my jeans don� � � t confirm.

I assume that the alligator here is the addiction. But addiction to what? Chocolate? Or pushing to get there? What a pity that my time is spent on activities that the dont burn calories. Striving, planning, dreams, persistent, determining the borders, beyond the control of tasks, the revision of the objectives, paying bills.

I refuse to give up chocolate. I know that women have. Women too thin. I m enjoying my life. I have other restrictions, and I refuse other desserts, bread and wine during the week. But chocolate has its place.

About the Author

Ana Tampanna, "The Alligator Queen",is the author of the The Womanly Art of Alligator Wrestling. For more information about her books in addition to her speaking and coaching services, to its site at http: / / www. alligatorqueen.com.

Low Fat 15 Minute Stew or Pasta

2008-08-19T16:57:00.000-07:00

By Dr. Donald A. Miller

As I've written in my diet book and several articles, one way to the consumption of saturated fats, and gain the other benefits of plant foods, is to replace a portion of these four legged meat with soy foods like tofu and tempeh. These, like ground beef can be measured in small portions, packaged in plastic foil and frozen. To use, thaw late at night in the refrigerator, or let alone one to two hours at room temperature, not long enough to decay. Be cautious when using a microwaver to defrost, not to burn.

I usually try my food experiments on myself before they inflict on someone else. When cooking for one person, I've found that the lean ground beef 1 / 4 cup servings works well for me. For tempeh, I usually cut an 8 ounce in the third set, or a 12 ounce package in fourths, wrap and freeze. With 12 ounce packages of extra firm tofu, a disc can block in length in the quarters, the locality in a plastic freezer container with wax paper separators. In this way, a bread knife can be used for the separation of one or more layers without thawing the whole block. The freezer container, because freezing separates water from the tofu, which is very clear on the thawing, such as the use of the whole container worthwhile.

It is certainly possible to dice tofu and tempeh, before the freeze, but the best when packaged in pre-measured amounts.

I now describe a recent experiment lean stew with approximately equal parts of lean ground beef and tofu. To create a pasta dish, omit the potato, carrot, and use its angel pasta, about 0.7 inches or 1.8 cm circle worthwhile, that only 3 to 5 minutes cooking.

I cut a small potato in half lengthwise in half, then each half in the third, then crosswise damaged. I am also a handful of diced baby carrots. All this was in a covered glass shell, and microwaved for a minute at a time on high. The results are fork tender, not mushy, for a total of 7 minutes in my oven. The chef can do something before the vegetables this time, or during the following.

My
"non stick skillet needs a little help, that I fitted with a thin coating of cooking spray. A low heat, I broke up and brown the meat, then stirring in the tofu, mashed fork. I had a refrigerated jar of diced garlic, would otherwise have used dried, about two teaspoons. For the taste, I added about a tablespoon of green mixed herbs (this time, "Italian Seasoning), and a sprinkling of fresh black pepper. I NEVER USE GARLIC salt.

Next I mixed in the carrots and potatoes, and from the fire.

I had the good fortune that a number of vine ripe tomatoes, which I had cut into layers, then cut into cubes. I probably used about one fourth to one third cup. I stirred in the tomato and two tablespoons of reduced salt Japanese soy sauce. Note that I only warming of the tomato. Less soy sauce also works.

If using pasta instead of potato, carrot, I am generous with tomato, using all size of a fist fruit.

I hesitate to use canned tomatoes, because of the heavy deployment of sodium chloride and calcium chloride so often in prepared food. I no longer use tomato sauce, making my opinion an extreme cruelty to vegetables.

That's it.

If you prefer, add a small amount of water, or enough to stew in a soup.

The only fat came from the ground lean beef, and the remaining soy oil in the tofu. This amount of fat, and the food in bulk, enough to satisfy my hunger until the next day.

Soybean oil is not the relatively safe saturated fat.

To complete omission of meat, but still chewing on food, tempeh use tofu instead, about 2 to 6 ounces, to taste. The temperature must be small cubes.

I think cooking as an experimental art. That means I'm ready to get ideas from books and cooking dinner examples, but I am not bashful about changing proportions, playing with herbs and spices, or a combination of ideas from different sources. All recipes were good results of such experiments. The traditional recipes can have more fat and salt than in a healthy society mechanized, but usually are easy to update.

** Diet with facts, not myths. **

About the Author

Dr. Donald A. Miller is the author of "Easy Health Diet" http://easyhealthdiet.com/diet.htm, Easy Exercise all ages "http://easyhealthdiet.com/eeaa.htm, and several free articles on the area of http://easyhealthdiet.com/articles/ health.

Seven of the ten deaths are caused by diseases that occur.

Coffee Drink Basics

2008-08-19T16:56:00.000-07:00

By Gary Gresham
When you enter a coffee house, you have a multitude of drink choices like latté, cappuccino, straight shot and caffé mocha just to name a few.

Sometimes knowing what to order can be overwhelming unless you know what you are getting. After all, who wants to pay an outrageous amount of money for a mystery drink that you may not even like?

So PerfectCoffees.Com has come to the rescue, and after you read this, you'll have a basic understanding of how the most popular coffee drinks are made and what they are made of.

Most coffee drinks start with espresso and espresso is just coffee that is brewed a certain way. It is finely ground to almost a powder then very hot water is forced through the grounds under intense pressure.

The brewing process is timed so that the flavorful and aromatic oils are extracted from the coffee and not the bitter components. This produces a strong flavored, but not bitter, concentrated shot of coffee.

Straight Shot

The straight shot refers to espresso coffee and the secret to good espresso is the extraction time, volume, and golden crema which is a thick light brown layer of frothed coffee oils that float on top of a properly extracted espresso.

The short shot or ristretto is extracted to a volume of three-quarters of an ounce. The shorter restricted pour magnifies the essence of the coffee and the chance of any bitter elements being extracted is minimized. If you have ever ordered an espresso shot in Europe they usually serve the ristretto.

The long shot or lungo is extracted to a volume of one and one-half ounces.

The double shot is a 2 ounce shot using twice as much coffee in the portafilter.

The correct way to serve a straight shot is to extract it directly into a warmed demitasse cup. The warm demitasse cup will keep the straight shot warm and prolong the crema. A straight shot is best enjoyed immediately after brewing.

It is rare to see people drinking straight shots of espresso in the US. Most people here drink variations using steamed milk mixed with the shots to make the different coffee drinks listed here.

Espresso Macchiato

The Espresso Macchiato starts with a shot of espresso and then a small amount of foamed milk is spooned over the shot. Macchiato in Italian means "marked," as the espresso is marked with foam.

Espresso Con Panna

This is an Espresso Macchiato using whipped cream in place of the foamed milk. The drink gets its name Con Panna which means "with cream."

Caffé Americano

The Caffé Americano is a drink similar to American brewed coffee. It is made with a single or double shot of espresso combined with 6 to 8 ounces of hot water out of an espresso machine. The result is a very smooth cup of coffee that is much hotter than brewed coffee.

Cappuccino

Cappuccino is made with a fluffy, wet foam, mixed with espresso coffee upon the pour to create a blend of the two flavors. Cold milk is essential, as is expertise in the foaming process. Cappuccino has a large volume of foam making it a light weight drink and less filling.

Caffé Latté

Caffé Latté is similar to the cappuccino but with much less foam and more steamed milk. A latté is made by holding back the foam with a spoon while pouring the frothed milk from the steaming pitcher. The caffé latté is completed by being topped with a small amount of the held back foam.

Caffé latté gets its name from the addition of coffee to milk. For an iced latté, cold milk is combined with the espresso and then the ice is added.

Caffé Mocha

A caffé mocha is made by adding powdered or chocolate syrup to a hot shot of espresso and blended. Steamed milk is then be added to the espresso-chocolate mixture and usually it is topped with whipped cream.

Iced mochas are made with cold milk and the ice added after the coffee and chocolate have been blended.

Flavored Coffee Drinks

Some popular coffee flavors are: vanilla, Irish creme, almond, hazelnut, caramel and fruit flavors such as orange and raspberry. These drinks usually start with a flavored syrup that is mixed with hot espresso and stirred. Then steamed milk is stirred in like in a latté.

An iced version of these flavored coffees made with cold milk instead of steamed makes a delicious cold drink in the summer months.

So now that you know what's in the basic coffee drinks, try one you haven't tasted yet. Who knows, you might find a new favorite.

Copyright © 2004 PerfectCoffees.com. All Rights Reserved.

This article may be re-published "as is" (unedited) as long as the author's bio paragraph (resource box) and copyright information is included. The URLs in the resource box should be set as hyperlinks if used on a web page.

About The Author

Gary Gresham is the webmaster for www.perfectcoffees.com where you can purchase quality coffee, tea, cups & mugs, coffee gifts and delicious desserts online. He offers a free monthly coffee newsletter at www.perfectcoffees.com/newsletter.html.
Gary@perfectcoffees.com

How to Make Beer

2008-08-19T16:55:00.000-07:00

By Jason Ditto
Making beer is easy, inexpensive, and most of all, fun. With the rise in popularity of homebrewing, there are a wide variety of top quality ingredients available.

You can literally make hundreds of styles of beer that will taste great and impress your friends. Getting started making beer will only cost you a small amount of money, depending on your level of interest. Most beer making kits range from only $60 to $200 and make great, unique gifts.

How to Make Beer

Making Beer is just like cooking. Each recipe requires different ingredients and techniques. This page is an attempt to go over the basics of homebrewing in order to give you an understanding of how beer is made.

First of all, beer is made from 4 basic ingredients: water, malt (malted barley), hops, and yeast.

Water

Water is the most abundant ingredient in any style of beer. When making beer at home try to use filtered water instead of plain tap water. If your water doesn't taste good from the tap, you probably won't like it in your beer either. Do not use distilled water because it has been depleted of its oxygen.

Malt

Malted barley is barley grain that has been carefully soaked in water until it sprouts and then dried. This malting process develops the necessary sugars and soluble starches needed for fermentation.

The malt is then taken through a process called mashing which extracts the sugars and starches from the grain. Although advanced homebrewers can accomplish this step at home, most will buy the malted barley already mashed in a product called malt extract.

Hops

Hops are green flowers that grow on a vine and look similar to pine cones. They perform several roles in the beer making process. Most notably are the taste and aroma they impart on a beer.

Since not all of the sugars will ferment, the malt will cause the beer to be really sweet. Hops will balance out the sweetness by adding a degree of bitterness. Hops will also add a distinctive aroma to the finished brew.

Yeast

Yeast is the catalyst that makes it all happen. In short, yeast is a living organism that feeds off of the sugars in the malt. The yeast will convert the sugars to alcohol and carbon dioxide in a process called fermentation.

There are many strains of yeasts (even in the air we breathe). In order to get the results needed for making beer, a specially cultured beer yeast is required. The yeast will also impart taste and mouthfeel qualities to the beer.

The Beer Making Process

To summarize, the malt, hops, and water are boiled for a period of time. This mixture is called wort (pronounced wert). Then the wort is poured into fermenter and allowed to cool.

Next, the prepared yeast is pitched into the fermenter and an airlock is placed over the opening. Now it's the yeast's job to do its thing.

The yeast will multiply like crazy as it consumes the sugars in the brew. After a period of time, usually within 7 to 10 days, the yeast will have consumed all that it can and fall to the bottom of the fermenter.

Finally, the beer is bottled and set aside for a couple of weeks to mature and carbonate.

Making beer at home really is a fantastic hobby and can be a great social activity. Have some friends over and let them try your new brew. Better yet, get them involved and see who can make the best batches. Have blind taste tests with your buddies. Most of all, have fun!

About The Author

CJason Ditto
Author of the www.2BASNOB.com website about the enjoyment of coffee, tea, wine and beer.

6 Tips for Perfect Homemade Hard Candy

2008-08-19T16:54:00.000-07:00

By Vanessa Kirkland
There’s nothing better than the juicy, flavorful hard candy from your local gourmet candy shop . . . unless you make it yourself, that is! Making perfect hard candy at home is easier than you think. You just need the right tools, a few simple ingredients, and your imagination.

Try these tips the next time you want to make something special in the kitchen. Your family will love it!

1. Stock up on basic candymaking tools.

You’ll need a medium-size saucepan (3 or 4 quarts) with a heavy bottom and straight sides.

You’ll also need a long-handled wooden spoon, a pastry brush (used to brush off any crystals that might form), and a good candy thermometer with a metal clamp that attaches to the side of your saucepan.

2. Get the weather forecast.

Did you know that humidity has an enormous effect on the outcome of your hard candy? Because sugar attracts water, rainy days can wreak havoc on even your best attempts at homemade delicacies. Make it easier on yourself—wait for a clear, dry day to try out your recipes.

3. Test your thermometer.

Test your thermometer by placing it in a pan of water and bringing it to the boiling point. It should now register 212 degrees at sea level. If it registers 214 degrees, you can correct it by adding two degrees to those given in the recipe; if 210 degrees, by subtracting. If it's more than a few degrees off in either direction, you need a new thermometer.

4. Use fresh ingredients.

Sugar is the most basic ingredient in hard candy. Be sure to use a new package of sugar each time you make your recipes to ensure that the sugar hasn’t been contaminated by other common kitchen ingredients.

If your recipe calls for butter, be sure to use the unsalted variety. Salted butter and margarine can adversely effect the cooking time, texture, and taste of your efforts.

5. Go easy on the food coloring.

Colors like green and yellow look much more appetizing when they’re applied lightly, so be sure to add food coloring gradually. You can slowly add more until you reach the intensity you want.

6. Use the proper storage techniques.

After cooling your candies, store them in airtight jars without wrapping them first. Never store hard candy in the same container as desserts that lose moisture, such as fudge.

Ready to begin? Try this basic hard candy recipe—-and have fun!

BASIC HARD CANDY RECIPE
2 cups sugar
3/4 cup water
2/3 cup light corn syrup
Flavorings and colorings to taste (just a few drops will do)

Measure 2 cups sugar, 2/3 cup light corn syrup and 3/4 cup water into a saucepan and blend together. Place over low heat and stir until mixture boils. Cover the saucepan for 5 minutes so that any sugar crystals that have formed on the sides ofthe pan will be washed down. Now put in the candy thermometer and let the candy boil without stirring. Using a pastry brush or a fork wrapped with muslin and dipped in water, wash off any crystals that might form. After the candy reaches 280 degrees, lower heat so as not to discolor the candy. When candy thermometer registers 300 degrees, remove pan from the heat and allow it to stand until all the bubbles have simmered down. Then add the flavoring and coloring. There are many to choose from but one favorite is anise along with red coloring. One teaspoon of a flavoring extract should be used for this recipe, while only a few drops of an oil such as peppermint, wintergreen or cinnamon are enough. Coloring should be added gradually until the desired intensity is reached. It is important to stir these in as gently as possible. Too much stirring will cause the syrup to solidify into a hard sugary lump. Now the candy is ready to be formed. It may be poured into a pan, 7 by 7 inches, and marked into squares as it begins to harden. Or it may be poured in rounds on skewers or sticks to form lollipops.

About The Author

Vanessa Kirkland is publisher of the cherished recipe collection, "Candymaking Secrets," by Virginia Pasley. This long-lost collection includes 67 vintage recipes for making delicious old-fashioned candies at home . . . without a single cooking class.

Find out more at ===> http://www.CandyMakingSecrets.com/

Spanish Food - How To Make Spicy Gazpacho Soup

2008-08-19T16:53:00.000-07:00

By Linda Plummer
Home-made soups are so good for you - all that nourishing stock and chock-a-block full of vitamins and minerals.

But ... who on earth could face boiling bones for hours on end during the scorching Spanish summer weather, not to mention preparing the soup once the stock is made? I don´t think it would tickle anybody´s fancy to then have to tuck into a piping-hot soup!

For this reason, the Spanish came up with their wonderful, ice-cold soup - gazpacho - beautifully colorful, packed with goodness, cheap and simple to prepare, no cooking and ... most important of all, an absolute delight to drink.

Traditional gazpacho originates from romantic Andalucia - that large, exotic southerly region of Spain which is home to such extensive Arabic influence.

The chilled, raw soup was originally made by pounding bread and garlic with tomatoes, cucumber and peppers but, nowadays, your electric blender renders this effortless! Olive oil endows it with a smooth, creamy consistency and vinegar adds a refreshing tang - just what you need when life gets too hot to handle!

The spicy soup should be served in true Spanish style with small bowls of accompaniments - finely chopped peppers, cucumber, onion ... even hard-boiled eggs and croutons, if you feel up to it! Guests will then sprinkle what appeals to them on the soup.

Traditional gazpacho is tomato-based, with most Spanish families having developed their own, unique recipes. However, nowadays, you will also find gazpacho recipes that have nothing to do with tomatoes - white, almond-based gazpachos, fruit-based gazpachos, etc.

Do you suffer from insomnia? Could be that drinking gazpacho is the answer, for in Pedro Almodovar´s 1987 film "Mujeres Al Borde De Un Ataque De Nervios", various characters help themselves to the soup and promptly fall asleep!

However, don´t fall asleep just yet as you haven´t read over the recipe!

Ingrediants for 4 servings:

- 4 ripe tomatoes - 1 onion - ½ red pepper - ½ green pepper - ½ cucumber - 3 cloves garlic - 50 g bread - 3 dessertspoons vinegar - 8 dessertspoons olive oil - Water - Salt/pepper - ¼ chilli pepper (optional)

Garnishings:

- 2 hard-boiled eggs - ½ finely chopped onion - ½ finely chopped red pepper - ½ finely chopped green pepper - ½ finely chopped cucumber

Method:

1. Break up bread and soak in water for 30 minutes.

2. Skin tomatoes, remove seeds and stalks from peppers.

3. Peel cucumber, onion and garlic.

4. Chop onion, garlic, tomatoes, peppers and cucumber.

5. Place in electric blender.

6. Squeeze out excess water from bread and add to blender.

7. Add oil and vinegar.

8. Blend well.

9. If necessary, add sufficient water for soup-like consistency.

10. Pour into a bowl with ice cubes.

11. Fridge for a couple of hours.

12. Serve in bowls, with garnishings in separate dishes.

Gazpacho is best enjoyed sitting in the shade, looking out onto an azure sea, blue sky and golden sun and sands!

About The Author

Linda Plummer is webmistress of the site: http://www.top-tour-of-spain.com which provides a wide range of information regarding Spain and the Spanish language.

Vegetarian Cooking - Three Basics

2008-08-19T16:51:00.000-07:00

By : Nora Poulos

For one of the many reasons people choose to eat vegetarian food - religion, politics, finance, or health - have one thing in common is that everyone prefers food that tastes delicious and provides good nutrition. There are some basic techniques to vegetarian cuisine, which this.

There is a range of vegetarianism. From the vegan to the person who eats meat in rare cases. Some people consider themselves as they basically never eat vegetarian red meat but do eat fish and chicken occasionally. Other vegetarians eat animal products such as eggs and milk, but never the animal itself. A vegan is at the end of the continuum, the rejection of animal products entirely. Vegans will not eat mayonnaise, because it was created using eggs, for example.

Wherever you are on the continuum of vegetarianism, you want your food to taste good, to comply with, and ensure good nutrition. Here are some methods for cooking vegetarian to meet these basic requirements.

To begin with, if you are making some dish that is actually a meat recipe, such as Chile Con Carne, stop the replacement of textured vegetable protein for meat and leaving the rest of the recipe unaltered. The result never taste quite right, and you're deprived of the pleasure of good food: the meat is neither good nor vegetarian. In addition, you have not gained in the field of health or the economy. Soybean is the main ingredient of textured vegetable protein, tofu and tempeh. These are usually high in fat, high in the processing, and in the relatively high cost. Not much better than organically raised meat, or not at all. So if Chile Con Carne is what you want, buy organic meat and enjoy! Otherwise cook a delicious soup with red beans that do not pretend it is Chile Con Carne.

The key to a good vegetarian soup is the use of oil. Even if you prefer a low-fat, your body has fat needed for a healthy metabolism. And it certainly improves the quality and taste of a vegetarian soup, where a number of vegetables (onions in particular) are Saut ~ ed. Use an oil that is liquid at room temperature, such as olive oil, vegetables, grapes or seed.

The following key ingredients of vegetarian food that tastes great is really simple: use sea salt. Although any form of salt, the taste of most foods, sea salt is best. The natural minerals, while they are not the nasty chemicals from regular processed salt. Important to note ~ * * use of salt during the cooking instead of waiting until after serving the food. This makes a difference in the ultimate quality of the dish, because cooking is chemistry. Remember back to your high school chemistry classes: the order of the elements combine, and the application of heat to the mix is a huge difference to the results of the experiment!

The third tip for vegetarian cooking is obvious, but it is imperative that emphasis. Use lots of vegetables! You can not do enough vegetables in your diet - the greater the range and color, the better. Use green vegetables (lettuce, spinach and chard), root vegetables (yams, carrots, potatoes, turnips), and the stems and seeds of vegetables carriers (such as celery, eggplant, peppers, zucchini). Buy organic vegetables as you can, because they really taste better, and of course they need for better nutrition, because they dress in healthy, clean dirt.

Take all vegetable and bean soup recipe, and follow these three simple principles: Saut ~ the vegetables in the right oil, cook the beans in sea-salted water, using a variety of organic vegetables and you have a rich delicious soup. These simple tips can make a big difference. Take my word for it, or do a little test. Use the same list of ingredients, but not Saut ~ in oil, add the salt at the table, and use conventionally grown vegetables. The result will be inferior - yet nutritious but bland instead to meet, and that is unfortunate, because the few simple techniques described here you can always great vegetarian cooking.

About the Author

Articles by Nora Poulous on topics related to cooking have been published in Z News Cooking the main source for on-line information about the cooking. Ga to the full archive of articles here: http://www.zcooking.com.

10 Dishes Every New Bride or Groom Must Know How to Make!

2008-08-19T16:49:00.000-07:00

By Joi Sigers

Okay, you've been married or are planning very soon. Congratulations! I am sure you are aware that this means that you will be responsible for at least half of the meals that you and your loved one eats from now! Not to mention future children, visiting family and - of course - inlaws.

A while back, one of my young daughters (who I hope was not getting any ideas), asked me 10 recipes that I thought to the newly married person should have. After thinking, off and on, in a few days, I came up with what I think are the top. Before we look at the recipes, I just want to share a few words that would have made life a lot easier on me someone had shared them with me when I first started to cook!

Cooking is an art. It is not a task to continue to exist or a right to get out of the way. It is truly one of the most rewarding and satisfying things you'll ever do. Like most things, someone who wants to be good to be in place. Anyone who wants to be at large it can. There is an old Chinese proverb that says: "The only difference between a good housekeeper and a bad choice is one hour per day." I have the liberty to the proverb saying, "The only difference between a good cook and a bad choice is one hour per day. "If you make up your mind to a great cook and devote even one hour per day honey your skills, you earn your stripes the apron!

A few things you must always remember:

leave the kitchen when you bake cakes and biscuits. I would not advise ever wandering away from the kitchen while cooking, but if something like cookies or biscuits, to do is usually catastrophic. They are simply looking for a reason to burn and take your departure as the open door that they need.

When will
cookbooks, ga go to the used bookstores - or check online auctions or Amazon.com. The cookbooks that were written in the jaren'70 en'80 were some of the best. You can find the ingredients that you've actually heard, for one thing, and they usually have more of the basic recipes that you need to get started.

Food Watch TV! It is really addictive, and even more useful information. I suggest that you never, under any circumstances, miss an episode of Paula Deen's "Paula's Home Cooking", Rachel Ray's "30 Minute Meals" or Alton Brown ' s "Good Eats". They are the top, in my opinion. Once you become more familiar with your way to the pots and pans, you'll be ready for Emeril, but you have to work to him!

Now, at the top ten of recipes that you need. Either consult some of those cookbooks I told you about, or a website, as http://www.foodtv.com or http://www.buttermilkpress.com, or ask the various family members for their favorite recipes for each. They will send you a real kick from it. Plus, if you happen to ask an inlaw for their favorite recipes, you'll get off to a particularly pleasant note!

Breakfast / Brunch:

1. French Toast and Pancakes. Nothing will impress him or her very much like a long, hot pile tasty pancakes with butter melting of the parties.

2. Egg dishes: Scrambled, poached and fried. Note: When cooking eggs, remove them from the skillet before they actually look completely done. They continue to cook even after they are removed to the signs.

3. Buttermilk biscuits. Buttermilk in a recipe makes everything better right away. Whether it's biscuits, pancakes or cornbread, the presence of an improvement in the taste ten times as high.

4. Great coffee. You must absolutely be able to make a sensational pot of coffee. Has your research, try out different beans and always, always grinding your own coffee. You can use a grinder for less than $ 20.00, and it will be 20 of the wisest you ever invest in dollars.

Lunch:

5. Hamburgers and their cousin, Cheeseburgers. I'll let you in on a family secret, a little garlic salt is the difference between, "Honey, this is a good thing." And "Wow! My mother (father) never made hamburgers like this! "

6. At least one really good homemade soup. I know, the little red and white cans are very useful (and you'll see that about 10 in my own pantry), but that they are able to a sensational potato or vegetable soup is a great big feather in your cap culinary.

Dinner / etc:

7. Fried Chicken. Back to the Buttermilk for a minute, you immerse chicken in buttermilk (in the refrigerator) for about an hour before coating and frying makes for a juicier, more flavorful meat.

8. Potatoes. Never. Below. Only. Circumstances. Use. Instant. Potatoes. Do not even look their way into the shop. Peel, boil and mash your potatoes with milk, butter and .... pssst, another family secret, sour cream. It is worthwhile.

9. Yeast rolls. Okay, I admit it, these are not as simple as the other 10 or so food talked about here. That's because yeast is tempermental. It can be seen as Goldilocks, of all things. It will be angry if the liquid is too hot, you're angry as the liquid is too cold. They want only the right, and when the temperature is not only the law, which established Goldie, your bread will lie down. Flat rolls. Ugly roles.

10. (3-way tie!) Chocolate Chip Cookies, apple pie and your beloved's favorite cake. Master of desserts and even as the main meal is not consistent with the will is in order. The last thing a person eats is what they'll remember the most. You know the saying, though, that the good end.

Cogratulations, success, and a lot of fun. It may sound like something from a cookbook years 1940, but that is really the greatest secrecy. For most things in life, really.

About the Author

This article, and others, can be found at http://www.buttermilkpress.com, such as recipes, cooking tips, products and more. Feel free to contact the author at joi@buttermilkpress.com

Sangria Recipe

2008-08-19T16:47:00.000-07:00

By Stephen Jones
Sangria is a very popular drink here in Spain. It has a light fruity taste and is great to drink during the day, with a meal and at parties.

There are 2 types of Sangria, red and white. Red is the most popular.
Here is our recipe at Charley's Bar.

Half fill a 1 litre jug with ice
Add chopped or sliced fruit: Orange, Lemon, and Apple
Add a tablespoon of sugar

Now for the booze:
Add 3 long dashes of Bacardi, Cointreau and Brandy
Half or 3/4 fill the jug with Red Wine
Add a long dash of Orange Juice
Top with either La Casera, Lemonade, Sprite or 7 up
Give it a good stir and serve.

For white sangria replace the red wine with white wine and leave out the orange juice.

Some people recommend you chill it overnight.
I recommend that you drink it straight away.

Enjoy!

About The Author

Stephen Jones has been making Sangria for 18 years. He is the owner of Charley's Bar and Restaurant situated on the Costa del Sol in Southern Spain.
http://www.charleysbar.net

Enjoy Colorado Wines

2008-08-19T16:35:00.000-07:00

By Jim Bruce

Announcement! One of the best-kept secrets in the world of wine ...

Do you remember hearing that the best wines are now coming from California?

Forget everything you've heard about California wine and listen to my vacation I discovered one of the best wine-growing areas in the United States. And it's not on the west coast.

If it happens, my daughter has asked me to travel with her to look at a piece of property on the western slope of Colorado that she and her husband were interested in. They needed my expertise with the evaluation of the state of the work that accompanied the House and land.

"Just what is this company?" Sooner my hair. She replied that it was a vineyard. I had thought that for a moment. I have my college degree in horticulture and a vineyard has always been my dream. But I had never expected that my daughter.

They knew that I've planted grapes, which I've lived. A few vines in the backyard, one or two grow on the side of the house, or a few hundred to experiment with when I've had the country to do so.

Now, I was told that they wanted to live my dream come true. I have her as we drove into the Rocky Mountains on the way to her new dream. Things like: "You know what this is going to take?" "Did you trouble me to my grapes grow in the framework of the Colorado Front Range conditions?"

As we came in the height, which the Western Slope fruit growing area, I began to understand her desire to own a vineyard and expand in support of a small winery.

This area is truly a joy fruit. Wine and orchards flows on the mesas of the Colorado Western Slope region. Cherries, peaches, apples, grapes and, of course.

Unlike the eastern side of Colorado, the Western Slope has a climate that is conducive to growing all kinds of fruit crops. The European noble grape, V. vinifera, is well adapted to this fruit-growing region.

Now listen closely! I found the wines are made in small family wineries of the Colorado Western Slope proved to be pure gems! Why? Due to the warm days and cool nights of this region. The climate is ideal for growing grapes and making award-winning wines.

There are also two American viticulture areas: the Grand Valley AVA and the West Elks AVA along the Colorado Western Slope. Each production of distinctive wines because they are slightly different climatic conditions.

In Delta County, a cooler climate, Riesling, Pinot Gris, Pinot Noir, Gew� � rztraminer and other colder climate-German varieties work best. In the warmer Mesa County, Rh�'ne varieties like Syrah and Viognier and Cabernet Sauvignon and Bordeaux varieties suitable.

I have the sample of the wines from both regions, and I must say that I found love with what I found. While the West Each AVA between Paeonia and Delta seems to produce the best white wines are also Cab Franc, Pinot Noir, Merlot and the wines from that region to "die for" wines.

The Grand Valley AVA from Grand Junction to Palisades produces red wines that rival any California red wines. The recent development in this area is to grow more Rhone varieties like Syrah and Viognier and compliments to the Cabernet Sauvignon and Merlot that has long had a reputation in that area. This region also has some of the best Chardonnay in the state.

Many vineyards are vineyards in both viticulture appellation areas. I've discovered that the top wines are blends of grapes grown in both provinces. Reisling is a good example of this blending. It can get it fully ripe in Mesa County, with some non-traditional peach and apricot flavors. In Delta County, it� � � s hard to get to 20� � Brix, but it has this really good acidity and spicy taste. The combination of the two together gives a hypnotic sense of your taste buds.

It is really up to the wine maker of the potential for the largest proportion of the grapes grown in this unique wine region.

Just this picture for a moment ... The Colorado wine industry is in its infancy. New vineyards and wineries are being added each year as his reputation spreads. Wines made in Colorado are only going to get better as the wine makers more information about the grapes grow and they're perfect their trade.

You're probably wondering where you can find more information about these exciting wines. Just by chance that the Colorado wine industry has a website at: http://www.coloradowine.com that can lead to all Colorado wine information you want.

The next time you're looking for something new in wine, consider one of the wonderful wines from the Western Slope of Colorado. You will not be disappointed.

Now that you at the end of this article you only a few minutes walk from wanting to jump in the car and walk down to get a bottle of wine a number of beautiful Colorado.

Unfortunately, most wines made from the state to be sold locally and are not found in your local liquor store. But the good news is that most can be purchased online. Take a look at the coloradowine.com site and find the vineyards and the wines you are looking for.

About the Author

Find out how you can grow your own grapes for making wine. Jim Bruce, viticulture and wine making for years in different areas across the United States. He now has a grape growing book: http://www.grapegrowingbook.com.

Kids Love MREs While Camping

2008-08-19T08:48:00.000-07:00

I am a stay at home mother of two, an 8 year old boy, and a 6 year old girl. Both my kids are pretty adventurous, though, like most kids they can be a little picky when it comes to food.

On a recent camping adventure, we took along a supply of MREs, or Meals Ready to Eat. These are all-in-one military rations kits complete with main course, side dish, snack items, dessert, and water activated heater.

I wasn't sure what the children would think. After all, the MREs are packaged in tan bags, with no fun cartoon characters on the sides, and little flavor.

They are perfect for camping, hunting, and for stocking in your emergency food pantry, but would probably be difficult to eat day in day out for any length of time. Being as they were the only main course food items we brought along on the trip, I was concerned the kids wouldn't like them.

We set up our tent, set up a nice campfire and prepared for the meal. I prayed for the best, all the while trying to remember where I saw the closest restaurant on the way into the campground, in case I was met with abject refusal.

But I was wrong indeed! When handed their own spaghetti MRE, both kids thought the experience was a blast.

They had fun opening all the nondescript packages, playing with the water activated chemical heater (with help from mom, of course), and devouring all the snack items. It was their favorite part of the whole trip.

The rest of the night and into the next day, they both had fun pretending they were in the Army, and that their MREs were special rations on a secret mission. They stuck leaves in their shirts for camouflage and used sticks as weapons.

It was nice to see that the trip and the MREs brought out the creative side in them. A hard thing to find nowadays.

I'm not sure if they would enjoy the MREs nearly as much at home, or once the novelty wore off, but for now, they are asking for more. We keep a few MREs in our trunk for an emergency situation, and the kids have seen them in there. They've asked to have a picnic with them.

I'm glad they like them. I've just ordered a few cases for our hurricane pantry, as storm season is fast approaching. Their size and completeness make them the ideal food to have on hand if the big one hits.

Rayven Perkins is a stay home mom who has put together a resource on MREs, including where to find the best prices for purchasing them. Visit her website at: Discount MREs

Tips On How To Bake Bread

2008-08-19T07:46:00.000-07:00

Did you know that there are benefits, other than having hot bread straight from the oven, deliciously smeared with butter, which makes the time and effort worth all of the work? It is part of history and is a great way to relax. It forces you to take time from your overworked schedule to knead the dough.

It can take frustration out of your life when you punch the dough down. The added benefit of a fresh, warm piece of loaf is just icing on the proverbial cake. Take some time and learn how to bake bread. It may be the perfect pastime for you!

How to videos are absolutely incredible when it comes to learning how to make bread. They usually feature free bread recipes and show you step by step how to bring the ingredients together. They will show you how to knead the dough and you can see the exact stage when the dough is ready to rise.

It is important to pay attention to the video because without guidance and actually seeing the visual representations of the dough at various stages, you may overwork or under work the dough and the loaf may turn out to look and taste completely different than you expected.

Everyone should learn how to bake bread. It really is an easy thing once you have acquired help how to knead the dough and when it is ready to be shaped. The basic loaf dough is extremely versatile.

You can find roll recipes and sweet bread recipes that are super simple to make. If you find that you just cannot seem to get the dough right or the loaf turns out badly, then there are how to videos that can show you step-by-step how to make exquisite homemade bread.

Besides the wonderful oral satisfaction, there are additional benefits to increase your incentive to learn how to bake bread. Many people find the simple instructions and hands on method to be a wonderful relaxation technique. It is a no frills way, no pills way to decrease your stress level.

There is just something calming about the monotonous kneading and shaping of the loaf that many people use to help combat a week of job stress. One note, however, before you begin: you cannot take shortcuts and rush the bread process. It does take time to let the loaf rise, so just remember that patience is a virtue!
Mike Selvon portal offers free articles on bread making. Find out more about how to bake bread, and leave a comment at the bread making flour blog.

Food Catering Services - How To Save Cost On Food Catering During A Wedding Event

2008-08-19T07:45:00.000-07:00

In any wedding event, food catering services is something that an event organizer cannot miss out on. If you are planning to hire a food catering company for your event, the cost of its service must match your budget.

However, it is a sad truth that when caterers know that you are organizing a wedding event, they tend to raise their price. This makes getting a catering service to fit into your budget very tough. Do not look for caterers only at the last minute because these caterers always tend to raise their price for last minute customers. So, source them out weeks in advance to prevent getting ridiculous quotations. By sourcing out your caterer earlier, you can cut down on the price for your catering service.

There are many ways to save cost on food catering. One of the ways is to calculate the cost of every guest's plate at your wedding event. The cost of each plate increases when the food that you serve is fancier. Therefore, you should always choose something that is pleasant to everyone and make it fall within your catering budget.

If you intend to offer alcoholic drink during your wedding event, you need to prepare to fork out more money.
Alcoholic drink is always the biggest expenses at a wedding event. So if you really want to save money on your catering, you need to make sure that you do not over-order alcoholic drink, or even not ordering at all. By not over-serving alcoholic drink, you will be able to keep your cost within reasonable range. At the same time, you also can ensure that no one get drunk and ruin your wedding event.

One of the biggest fears when you organize a wedding event is that those who have already reserved their place do not turn up. Therefore, you should note that there will always be about 5 to 10 percent of people who will not turn up even though they have already registered for your event. So, make sure that you do not order too much food which will increase your catering cost. Always have someone to confirm the attendees before your wedding event. Once you get the final number, talk to your food caterer. He or she will most likely change the number of plates you have to pay according to the number of people present.

As long as with the right planning, you definitely can cut down the cost of your catering service by at least 15%. So do spend some time to plan properly and save cost!
Eatzi provides food catering services for residents in Singapore. You can visit the website below to view its food menu now: Click Here --> Food Catering Services at www.Eatzi.com.sg

Is Raw Food Detox An Effective Dieting Option ?

2008-08-19T07:44:00.000-07:00

More people than ever are interested in improving their health and in reversing the aging process, in losing weight, in having more energy and improving their overall vitality. One way of accomplishing many of those things is by detoxifying the body, also known as cleansing. A raw food detox is one option for cleansing and those who are advocates of raw food diets say there is no better way to cleanse and purify the system.

A commonly used example about why a raw food detoxification is beneficial can be better understood by looking at a baked potato. A plain baked potato is often recommended with some of the "mainstream" detox programs.

But, when the potato is baked it ends up containing more than 400 chemical components that it did not have when in its raw form. It doesn't take much to see that this diet detox approach might not be best, since the desired outcome is to eliminate chemicals and toxins from the body as much as possible.

A raw food detox can also be more beneficial than traditional diet detox programs because of how the body responds to cooked foods. Few people understand that when you ingest foods that have been cooked, your body interprets the cooked food as poison and reacts accordingly. White blood cell production is increased and moved into your system to defend your body.

This response is trigged by the immune system and is called leukosytosis.
By eating a raw food diet, or by making sure that a minimum of 50% of your meal is comprised of raw foods, you can stop this reaction. This is another strong reason why a detox comprised of raw foods will be more beneficial overall than a detox diet that is based on cooked foods.

A true raw food detox means that 100% of the foods you eat are in their raw and uncooked state. Many people find this difficult to maintain for long periods of time, because of social situations, family and peer pressure, or simply the inconvenience. However, most people can successfully get through a detox period of anywhere from one to three weeks and stick to the 100% living raw diet.

After a few weeks, some people decide that they love the way the feel and decide they are able to go raw 100% for good. Others will take a more moderate approach at the end of their diet detox period and scale back somewhat, eating 70% to 95% of their food raw and making allowances for some deviations. Advocates of the living foods lifestyle say that keeping your intake of raw foods at 50% or above can still deliver significant health benefits.

Some of the common benefits of the raw food detox and subsequent raw food lifestyle are lowered cholesterol, lowered blood pressure, improved sleep patterns, more energy, weight loss and a reduction in the percentage of body fat. In addition, some people report that allergies cleared up and symptoms of depression were alleviated, as well as many other health and mental improvements.
Mike Selvon has some great raw food articles for the hobbist, where you can find out more tips on raw food detox. We appreciate your feedback at our nutrition/a> blog.

6 Seafood Grilling Tips

2008-08-19T07:43:00.000-07:00

Grilling season is here. You've got your grill full of gas, you've stocked up on hamburgers, hot dogs, and steaks, and you're ready to go. But those hamburgers, hot dogs, and steaks are getting old fast. You'd like to try something else for a change. If you're looking to change up your usual grilling menu, why not try seafood? Fish makes a healthy meal, and grills up quite easily. Seafood does present some grilling challenges, however. These tips should help you on your way to grilling great seafood.

1) Make sure your grill is clean and oiled. Fish sticks to the grill very easily, so proper lubrication is essential. If you don't oil your grill, the fish will stick, and break apart when you try to remove it. Grab a wad of paper towels, or a rolled up kitchen towel in a pair of tongs. Dip the paper towels or kitchen towel into some vegetable oil, and rub the oil onto the grill. You can also spray the grill with cooking spray, just be sure the grill is off when you do this, or the spray could ignite, injuring you.

2) Use fresh fish if possible, since it is easier to work with than frozen fish. Each serving should be about 6-8 ounces for fillets or steaks, and 8-12 ounces for whole fish.

3) You can place fish directly on the grill, but if you do this, you should use a firm fleshed fish, like grouper, tuna, swordfish, or salmon. You can also buy grill baskets made for grilling seafood. These will help small pieces of fish from falling through the grill, and will help in grilling delicate fillets.

4) Cook the fish over medium-hot to hot heat.
If your grill doesn't have a thermometer, then hold your hand about 5 inches above the heat. If you can hold your hand there for 2 seconds, the temperature is hot. If you can hold your hand 5 inches from the heat for 3-4 seconds, it is medium hot. If you're cooking whole fish, you'll need to have the temperature a bit lower, so the fish won't burn. You should plan on cooking the fish for about 10 minutes for every inch of thickness. The fish is done cooking when it is opaque, and begins to flake. It is better to undercook the fish a bit than overcooking it. You can always cook it some more if it is undercooked, but you can't uncook it if it is overcooked.

5) Marinades are a good way to add flavor and moisture to the fish before cooking. You only need to marinate fish for 30-60 minutes. If you marinate the fish for too long, the acids in the marinade will start to cook and break down the flesh. Lean fish should also be basted during cooking to keep the fish from drying out. Fattier fish, like tuna and salmon don't need basting, but you can baste them to add more flavor.

6) Shrimp, Scallops, and chunks of firm fleshed fish work well on skewers. Alternate chunks of seafood with chunks of vegetables on a skewer for great seafood kebobs. If you're using wooden skewers, be sure to soak them for 30 minutes before grilling to prevent them from burning on the grill.

It isn't hard to grill seafood, but it does take some practice. Follow these tips for grilling seafood, and expand your grilling repertoire. It's a great break from hamburgers, hot dogs, and steaks.
For more grilling tips and resources, visit Patio Grilling.

Five Pepper Chicken Stew: Recipes That Blow Your Top Off!

2008-08-19T07:42:00.000-07:00

When it comes to feeding family, I generally keep things mild. Children can be harmed be feeding them foods that they are not accustomed to. When it comes to exploring opportunities for a total burn out of your taste sensations, I invite over friends. Of course, those friends are willing to take a risk, and with some recipes such as this five pepper chicken stew, that risk can blow you away!

Peppers are an interesting ingredient in many dishes. Of course, I am not one to overdo things often, but when I want a true mingling of pepper sensation, this recipe is going to known your socks off. Ranging from a mild pepper to an intense pepper capable of melting wallpaper, the five pepper chicken stew is not only delicious, it will clean your sinuses.

Take a look at this simple recipe, and if you are brave, make it tonight.

Five Pepper Chicken Stew

Ingredients:

4 chicken breasts
4 fresh jalapeno peppers
4 fresh mulato peppers
4 fresh ancho peppers
1 fresh poblano pepper
4 fresh habanero peppers
4 medium tomatoes
1 large yellow onion
4 garlic cloves
4 medium baking potatoes
2 large carrots
? cup hulled pepitas (pumpkin seeds)

Directions:
Remove skin and bones from chicken breasts and cut into one inch cubes. Remove the stem & seeds from the peppers and chop into ? inch pieces (please wear gloves when handling peppers), as well as the tomatoes and the onion. Remove skin from garlic cloves and slice thinly. Peel the potatoes & carrots and cut into one inch pieces.
Combine all the ingredients in a large, thick pot and cook on medium low for three hours.

Beware: this will clean your sinuses!!

Tip: If the local market does not have the varieties of peppers listed above, experiment with variations available to you. This recipe uses very hot peppers.

Poblano peppers are one of the largest and mildest tasting green peppers in the category, meaty, juicy and large enough to use for stuffing, great for roasting & baking.

Mulato peppers are the dried Poblano pepper, flattened and wrinkled. It tastes a little like licorice, with undertones of cherry and tobacco.

Ancho peppers are the dried version of Poblano, or "people" peppers. Their flavor is somewhat sweet and somewhat raisin-like, with medium heat. The outer skin has a rich, sweet, raisin-like flavor, which is most commonly associated with the flavor of chili.

Jalapeno peppers are usually green, but sometimes red. Moderately hot, with an immediate bite.

Habanero peppers are also known as Scotch Bonnet, they are the hottest commercially grown pepper. They are generally green, red, orange, or yellow in color.

As you can see, there are some interesting sensations available with just this one dish. While getting fresh peppers is best, not all merchants will carry each pepper listed in this recipe. Toy with the peppers available in your local area to find the right mixture for you, and remember, peppers do taste differently as an ingredient of a mixture than as a solo food. Mix and match well to get the perfect sensational taste for you!
More about Annie Dubois and great Mexican food or gift boxes can be found at Mexican Food & Gifts To Go.

Fried Chili Chicken: Recipes to Die For!

2008-08-19T07:41:00.000-07:00

When it comes to delicious meals, you can have healthy too! Today more than ever, delicious foods are geared at providing healthy benefits in a scrumptious dish that will be a favorite for years to come. Fried chili chicken is a delicious blend of healthy chicken spiced to perfect without the unnecessary additions of added fat or sugar.

Instead of depending on additives that enhance the flavor of the meal, this is one meal that takes simple ingredients and makes them into one dish easy to fix and enjoyed by everyone. Take a closer look at why this is a favorite in my house!

Fried Chili Chicken

Ingredients:

2 tbsp flour
? tsp cayenne
1 tsp chili powder
? tsp ground cumin
? tsp dried oregano
? tsp garlic powder
? tsp salt
4 chicken breasts, cubed
3 tbsp vegetable oil
1 onion, chopped
2 cups chicken broth
? cup chili powder
1 tbsp hot New Mexico chili powder
1 tsp ground cumin
1 tsp dried oregano
20oz can pinto beans, drained

Directions:

In a plastic bag: mix the flour, cayenne, chili powder, cumin, oregano, garlic powder, and salt and toss together. Add the chicken cubes and shake until evenly coated with the spice mixture.

Heat 2 tbsp of oil in a large skillet and cook the chicken, turning as needed until chicken is lightly browned, set aside. Heat the remaining oil in the same skillet and saut? for 5 minutes.
Put the chicken & onion mixture in a large saucepan with the chicken broth.

Add all remaining ingredients ? except pinto beans ? bring to a boil, reduce heat and simmer for 1 hour (add water if needed). Add the beans, taste and adjust seasonings if needed.

Tip: this is a hot temperature chili! Hard crust country bread, thick sliced, lightly sprinkled with oil and toasted or grilled is all you?ll need with this spicy chicken chili.

Dry soup: many Mexican dishes feature bread or tortillas that are soaked in a sauce until the dish resembles more a casserole or a heavy stew than a soup. In Mexico, they refer to these dishes as dry soups.

Canned or fresh peppers: with the ever growing interest in Mexican cuisine across the USA, you will likely find be able to find fresh chilies to meet the needs for your cooking. However, if you must use canned, plan to use about half as much as you would of fresh because the peppers become more packed during the canning process.

When I make this for my family, I try using more goodness by using fresh peppers toasted to perfection. In addition, you will find it is easy to make pinto beans in the Crockpot while at work. This is a great way to insure you are not getting added sodium from canned beans. Also, I can choose the herbs and spices my family loves. You can, of course, find your own!

Fried chili chicken offers an exceptional recipe that is easy to make and tastes absolutely delicious. A favorite in my house, you will find that this can be a favorite in yours too.
More about Annie Dubois and great Mexican food or gift boxes can be found at Mexican Food & Gifts To Go.

Easy Dinner Recipes

2008-08-19T07:39:00.000-07:00

Tired of eating the same unhealthy canned meals everyday? Here are some ideas on making a healthy and quick dinner for busy people.

These days an extra income is needed to sustain your family because of the continuing rise of prices from groceries to your children?s education. After finishing a mountain of paperwork in the office and driving home only to get caught in traffic, you get home just to find out there is still more work to be done?cooking dinner. Of course you are tired and hungry so you needed to prepare dinner as soon as possible, but how can you do that when you can?t even lift any cooking utensils because you're dead tired what else can you do?

Don?t fret; a quick and healthy dinner idea is all you need to fix everything. Quick dinner ideas are convenient to make a late dinner with less sweat, giving you more time to have a rest. A simple and healthy dinner ideas are easy to prepare and quick to make. You can find quick dinner ideas in the web, as quick dinner ideas online are instantly available for a quick reference for an instant dinner.

To balance work, an easy and quick dinner ideas could be your lifetime partner, which will provide for the food you eat with making the meal that you also wanted and might be needed.

Nowadays, when everyone is on the go, both parents have to work and single parents struggle to provide a better future for their children, an instant dinner is not enough. In our society today, organic products are becoming insufficient, and more preservatives are present in instant meals that being healthy is becoming more of a challenge. We have forgotten that healthy dinner recipes are essential not just for growing children but also for adults to give them the nutrients they need after an exhausting day at the office working. Dinner recipes with nutritious value also offer us the stamina and energy that we need to prepare for the next morning.

Recipes for a healthy dinner are not tough to find as healthy dinner recipes and ideas are available over the Internet. There are also easy to set up meals with healthy recipes for dinner. You should know that the Internet is a very good source for these nutritious recipes for dinner that are not only healthy for us but also very easy to do as well.

To meet the demands of our work, and other activities of daily living, we have to be healthy. We all need nutritious meals to combat sickness and diseases. We are not fortunate enough with our habits in eating. Taking those capsules and tablets for our vitamin and food supplements are not sufficient for our daily activities. We should taka a closer look and pay a lot of attention with what we put in our body, with what we eat and especially with our diets. There are could be other alternatives rather than your common everyday backyard chicken barbeque or steak for dinner. There are recipes for low fat dinners that you can make as an option. The steps for making low-fat dinners are simple yet satisfying, just like making any other home-cooked meal.

Steps for preparing low-fat meals are easy to follow, and there are a lot of methods for cooking low fat dinners available over the Internet for a much accessible reference and wider varieties. Detailed recipes on making low fat dinners are there right under your own fingertips. Procedures for cooking low fat dinners are suitable and at the same time provide a healthier dinner for you and your family.

You must use those methods of cooking that are quick yet simple. Like preparing a one-dish meal ?a dish that gives out as a wholesome meal. It consists of foods from different food groups like whole grains, meats, vegetables and legumes. Arrange a meal of chicken, rice and vegetable casserole, vegetable chili with diced vegetables, and many such healthy recipes can be made and enjoyed eating. In this way you will cook for one and yet it will have everything that can be called as balanced diet.
For more information on Dinner Recipes please visit our website.

9 Grilling Tips

2008-08-19T07:36:00.001-07:00

Well, you now have your shiny new grill sitting on the patio, and you look forward to cooking a number of solid, juicy burgers or steaks. You want your food to go vote, but whims, like everything else, a little practice. This grilling tips may help you get a good start, and making a good meal.

oil Make your grill first. Either spray the grill with a NONSTICK cooking spray before you turn on the grill, or you can wipe it down with a wad of paper towels dipped in cooking oil. If the grill is hot, especially to hold the paper handkerchiefs in a couple tongs. For a proper lubrication keep the meat from a stabbing to the grill. If it sticks, it will crack if you do, and it will lose its juices and dry, as well as looking unattractive, so make sure you have the correct oil the grill.

Let
preheat the grill before you put all the food on. You want the grill to a constant temperature. If you are on the meat, while the grill is heating, you can end up with dry meat. If you use charcoal, check the coal before you put the meat on the grill. The coal must be fully gray. This allows the temperature to level off, and lighter fluid to burn away.

If you do not like the taste of lighter fluid in your diet, try using a chimney starter. Place the coal in the summit, and then wad a few sheets of newspaper in the soil. Light the paper, and wait until the coal to ignite, then dump them into the grill. Just be sure not to the chimney starter on a combustible surface.

Make sure that your meat is completely thawed before cooking. Thaw in the refrigerator for a few days before you need it, and let the thawing.

Remove from the refrigerator and leave it at room temperature before cooking. You can also thaw meat in the microwave, but there must be cooked immediately after you remove it from the microwave.

Avoid food-borne diseases, not the place cooked meat on the same plate that you used for the transport of raw meat on the grill. Use a different cutting board for meat and vegetables to avoid cross contamination.

Never use a fork to the meat. A fork will poke holes in the meat, allowing the juices to drain away, making dry meat, and a difficult build-up of grease and burned on juices to clean your grill. Use a combination of tang to the meat, and keep the juices wherever it belongs, in the flesh.

You need to open the lid from time to time to turn the meat, and to check for doneness. You leave the lid closed as much as possible, though. The changing temperatures of constantly opening and closing the valve ensures the meat dry. So keep the lid closed, unless you're willing you to check whether the meat.

Not everything must be cooked in the highest temperature you can reach grill. If the heat is too high, the exterior of the meat will burn while the inside are barely cooked. Turn the temperature a bit on the gas grill, or let the coal burn a bit more on a charcoal grill. There are certainly a number of foods to be cooked on high, but not all.

If you want to brush a sugary barbecue sauce on your meat, wait until the last few minutes of cooking time. If you have the sauce on too early, the sugar in the sauce will burn.

So, fire up the grill, and the practice of your grilling techniques. Apply these simple tips, and you'll be grilling as a pro in no time.
Visit
Patio Grilling tips for grilling and grilling recipes.

Easy Chocolate Dessert Recipe

2008-08-19T07:36:00.000-07:00

Chocolate is one of the oldest processed foods enjoyed over the past millennium. It came from the tropical tree called cocoa. This tree is native to South America, Central America and Mexico. The seeds of the cocoa tree are dried and fermented and finally grounded and liquefied. As a result of these processes, pure unsweetened chocolate is formed.

There are different kinds of chocolate. Each is classified according to its composition and color. Milk chocolate is the combination of sugar, cocoa butter and milk. It is considered not a true chocolate because of the absence of cocoa solids formed from the processes involved in production of pure chocolate. White chocolate can be consumed by animals. The addition of sugar and fats makes up the third kind of chocolate. Dark chocolate has high cocoa content and is believed to have health benefits by reducing the occurrence of heart attack. One example of dark chocolate is semisweet chocolate which is used in cooking recipes. Sometimes vanilla is added for a more pleasing aroma.

Chocolate is enjoyed in a wide variety of preparations nowadays. If one would go to a nearby restaurant, cafeteria or snack bar, one would definitely come across chocolates in various attractive servings ranging from breads, cakes, drinks and ice creams.

Below is an easy chocolate dessert recipe that you can enjoy doing. It?s a recipe on how to make your ice cream richer, creamier and attractive when served after a sumptuous meal. It is very easy to prepare.

Chocolate Caramel Sauce
Ingredients:
? gallon vanilla ice cream of any flavor
10 caramels
? cup of Nestle Carnation Evaporated Milk
1 ? cups of Nestle Toll House Milk Chocolate Morsels

Directions:Combine caramels, 1 ? cups morsels and evaporated milk in a saucepan under low heat. Continuously stir until mixture is smooth. Serve as a topping on ice cream.

This easy chocolate recipe has an estimated cooking time of ten minutes. It yields to seven servings of ? cup each. In case of left over, refrigerate and reheat in saucepan while continuously stirring.

You can also use this sauce to add flavor to your brownies and cheesecakes. You can even add peanut butter chips, colored chocolate chips to make it more attractive for kids. This stuff is heavenly and your friends will compliment you for its rich and tempting taste.

This is just an example of an easy to prepare chocolate recipe. Other recipes vary from their ingredients, procedures, cooking time, skill level and the number of servings. Nestle, a multinational packaged food company, offers a wide range of easy chocolate recipes for you to choose from to fit your interests. With its line of chocolate products, dairy products, and ice cream you can surely select a wide variety of easy recipe suggestions to satisfy your eagerness to learn more about easy chocolate recipes.

These easy chocolate recipes let you spend little time in your kitchen yet let you delight anybody?s taste buds. These are easy to follow recipes that you alone can enjoy doing even on a busy day. Enjoy the chocolates. Enjoy the recipes.
More recipes can be found at the Easy Chocolate Dessert Recipes site.

Cooking a Baked Potato is Not as Boring as it Sounds

2008-08-19T07:34:00.000-07:00

Baked potatoes have been a popular side dish for many years. Besides being baked, the versatile potato can be boiled, slow cooked in a crock pot or fried. But, baking remains one of the most popular ways of cooking a potato.

Potatoes are baked in either a conventional oven or a microwave. They can also be baked in foil in a barbecue grill.

Choose the potatoes you use for baking wisely. They should be firm and have no wrinkles or stems growing from the eyes. Select potatoes of medium size; all potatoes should be (close) to the same size and shape. This will make sure the potatoes are all finished cooking at the same time.

To bake in a conventional oven:

1. Preheat your oven to 450?F.

2. Scrub all dirt from potatoes and dry thoroughly.

3. Poke holes in each potato to allow steam to escape.

4. Rub oil on potatoes before baking. This will keep moisture inside the potato and make the skin a bit crispy. Some people may want to eliminate this step.

5. Put potatoes on baking sheet and bake for 50 to 60 minutes, or until tender when pierced with a fork.

To bake in a microwave oven:

1. Wash potatoes and dry thoroughly.

2. Poke holes in potatoes to allow steam to prevent them from exploding in the microwave.

3. Cook for 10 to 15 minutes, depending on how many potatoes are put into the oven.

4. Potatoes should be allowed to stand for 5 to 10 minutes to finish cooking.

To serve a baked potato:

1. Slice each potato in half.

2.
Squeeze each half from both ends to loosen the potato from the skin.

3. Top your completed masterpiece with your favorite topping: Butter, broccoli and cheese, bacon or sour cream are all delicious toppings.

Here's a recipe for a fancier main dish that is suitable for company.

Tuna Stuffed Potatoes
(Serves 4)

Ingredients:

4 hot baked potatoes
1/2 cup hot milk
2 green onions, minced
1 egg
2 Tablespoons butter or margarine
1 teaspoon salt
Dash of cayenne pepper
1 medium tomato, diced
1 can (7 1/2 oz.) tuna, drained
2 Tablespoons grated Parmesan cheese
Parsley for garnish

Instructions:

1. Cut a thin slice from one flat side of each potato. Scoop out the interior into a bowl. Mash, adding the hot milk; whip until fluffy.

2. Add the green onions, egg and butter, whipping mixture well. Season with salt and cayenne. Fold in tomato and tuna.

3. Pile this mixture back into the skins, mounding it high (shells will be heaped up almost 3 inches higher).

4. Sprinkle with Parmesan cheese

5. Place on baking sheet. Bake at 400?F for 10 minutes or until heated through.

Here are a few more tips that will help:

* Use a muffin tin to hold potatoes upright for even baking.
* You can cut baking time in half by skewering with a "potato nail."
* Cook extra for hash browns for tomorrow's breakfast.

As you can see, baked potatoes don't have to be plain and boring. Use interesting ingredients for "twice" baked spuds or use unexpected toppings to keep this side dish from getting boring.
You, too, can learn how to cook at LearnHomeCooking.com

By Jude

Ramen Noodle Salad Recipe

2008-08-19T07:33:00.000-07:00

Ramen noodles are made from dough of wheat flour, salt, and a type of alkaline water containing potassium carbonate and sodium bicarbonate. Eggs are sometimes used instead of alkaline water. Noodles are usually flat, fat, thin, and ribbon-like. They can be straight or wrinkled and they come in yellowish hue. Ramen is a typical Japanese food though it originated in China. It is usually cooked with broth or boiling liquids flavored with meat and vegetables. Toppings are usually added like pork and onions to add flavor.

One example of ramen noodles that gained popularity is yakisoba. Yakisoba means ?fried noodles.? It is prepared with vegetables, bite-sized pork, carrots, cabbage, salt and pepper. It is usually served in a plate. Another way of preparing yakisoba is by piling the noodles. The piled noodles are placed on sliced bread and showered with pickles.

Instant ramen is a popular food among Orientals. Since it production, its preparation has gave birth to wide varieties of recipes ranging from fried ramen to salads, served mostly in restaurants. It has gained popularity in western countries and is now served not only with meat-based broth but with a wide range of ingredients like vegetables, nuts, and fruits.

Salads are mixtures of foods, often served with dressings with addition of meat, fish, cheese and grains. According to history, salads originated in countries like Italy and the Netherlands. The word ?salad? comes from the French word ?salade? which means salt in Latin. There are types of salads.
These are sometimes named based on the food items mixed with the vegetables. Some of popular ones are Antipasto salad, Chef salad, chicken salad, and ham salad. Dressings come in wide varieties like vinegar, mayonnaise, lemon, or soy sauce.

Below is a simple ramen noodle salad recipe that is easy to do. This requires no heating and is ready to eat as soon as all ingredients were mixed up.

Cabbage Ramen Noodle Salad
Ingredients for the salad:
1 package of Top Ramen Noodles, crumbled
? head cabbage, finely chopped
4 green onions, chopped
? can sliced almonds

Directions: Mix all ingredients together except the ramen noodles and refrigerate.

Ingredients for the dressing:
Flavor packet from the noodles
2 tbsp of sugar
3 tbsp of vinegar
? tsp of pepper

Directions: Mix all ingredients in a bowl. Serve as a salad dressing.

If you are tired of cooking ramen the traditional way, you can try this ramen noodle salad recipe at home. You can serve this either as your main dish or side dish.

There are other simple ramen noodle salad recipes out there. Sanyo Foods Corporation of America offers different food services, products, soups, sauces, condiments and dressings to suit your innovation when it comes to making salad from ramen. Sapporo Ichiban, a product of Sanyo Foods, is one of the popular brands of ramen noodles in the market today. A wide variety of flavors ranging from soy sauce, chicken, beef, shrimp, and miso are available. These ramen noodles come with their distinct colored packaging.
More recipes for Ramen Noodle Salads can be found at the Ramen Noodle Salad recipe site.

A Holiday Roasted Pecans Cake Recipe For You!

2008-08-19T07:31:00.001-07:00

A Great gift for holidays is a homemade pecan cake. Face it, everyone loves cake, and when they?re homemade, you really can get it any better. Whip up one of these cakes made with Roasted Pecans and you?ll leave your relatives begging for the recipe!

Speaking of roasted pecans being used as ingredients in recipes, have you ever tasted a pecan spice cake with cream cheese frosting? There are no other words for it but delicious and luscious. It combines several traditional southern tastes: pecans, spices, and cream cheese frosting. So yummy! And can be either served at a family dinner or an elegant party.

CAKE:

? 1 1/2 sticks (3/4 cup) unsalted butter, cut into 1-inch pieces and softened, plus additional for buttering pans
? 2 3/4 cups cake flour (not self-rising)
? 2 teaspoons baking powder
? 1 teaspoon baking soda
? 3/4 teaspoon salt
? 1 tablespoon ground cinnamon
? 1 1/4 teaspoons freshly grated nutmeg
? 1 teaspoon ground ginger
? 1/2 teaspoon ground allspice
? 1/4 teaspoon ground cloves
? 1 1/2 cups packed light brown sugar
? 3 large eggs at room temperature 30 minutes
? 1 1/2 teaspoons pure vanilla extract
? 1 1/2 cups sour cream
? 3 / 4 cup roasted pecans ? finely chopped

FROSTING:

? 3 (8-ounce) packages cream cheese, softened
? 1 1/2 sticks (3/4 cup) unsalted butter, softened
? 1 tablespoon finely grated lemon zest
? 3 3/4 cups confectioners sugar (from a 1-pound package)
? 1 tablespoon fresh lemon juice
? 1 1/3 cups roasted pecans - finely chopped.

PREP: Put oven rack in middle position and preheat oven to 350?F.
Butter and flour cake pans, knocking out excess flour. Sift together cake flour, baking powder, baking soda, salt, and spices into a large bowl. Beat together butter (1 1/2 sticks) and brown sugar in another bowl with an electric mixer (fitted with paddle attachment if using a stand mixer) at medium-high speed until pale and fluffy, 3 to 5 minutes. Beat in eggs 1 at a time, beating well after each addition, then beat in vanilla. Reduce speed to low, then add flour mixture and sour cream alternately in batches, beginning and ending with flour mixture and mixing until batter is just smooth. Mix in pecans until just combined. Spoon batter evenly into pans, smoothing tops, then rap pans once or twice to expel any air bubbles. Bake until pale golden and a wooden pick inserted in center of cakes comes out clean, 30 to 35 minutes. Cool 10 minutes in pans on racks. Run a thin knife around edge of pans, then invert racks over pans and re-invert cakes onto racks to cool completely. Beat together cream cheese, butter, and zest in a bowl with clean beaters at medium-high speed until fluffy, 1 to 2 minutes. Sift in confectioners sugar and stir with a wooden spoon until just combined, then add lemon juice and beat at medium-high speed until frosting is smooth. Halve each cake layer horizontally with a long serrated knife using a gentle sawing motion. Put 1 layer, cut side up, on a cake stand or large plate and spread with about 3/4 cup frosting. Stack remaining cake layers, spreading about 3/4 cup frosting on each layer and ending with top cake layer cut side down. Spread top and side of cake with remaining frosting (about 3 1/2 cups) and coat side of cake with pecans (1 1/3 cups), gently pressing to help them adhere.
Tanner?s Pecan is owned and operated by Danny Fox and Michelle Parks and offers a variety of pecans and pecan treats. Visit Tanner?s Pecans today for the best selection of Pecan Pralines and Roasted Pecans.

Making Milk Chocolate Fondue

2008-08-19T07:31:00.000-07:00

Shop for Milk Chocolate Fondue

Talk about a child's dream dessert, milk chocolate fondue is just a kid's bliss. Minus the alcohol that might go into some recipes of course. I feel like I am in Charlie's Chocolate Factory looking at that stream of chocolate. Milk chocolate fondue can be made with any type of chocolate really, Belgian chocolate, milk chocolate, or dark chocolate. There are inexpensive ways of making it. You can buy it from a well known vendor or make it yourself with homemade ingredients. And, what's a chocolate fondue without some fondue dippers, like strawberries, bananas, pineapple, pound cake, and pecan, almonds, and anything else I suppose you could spear with a fondue fork.

They rank number one in the search engine and make one mean milk chocolate fondue, that is, Betty Crocker. When you think of baking and dessert making you think, Betty Crocker right? Their products are top quality and also very affordable. You can take the quick route to getting milk chocolate fondue, by purchasing from Betty Crocker. They have a great recipe for Chocolate Sour Cream Fondue as well.

Another great option for fondue is Nestle. They have such recipes as chocolate peanut butter smores fondue, a spiced chocolate fondue. Many of these brands offer advice on how to prepare such chocolate fondues, especially if you do not have a recipe book for them. Milk chocolate fondue is always delicious and a great treat to serve to guests at a special occasion.

Also keep in mind that by going with dark chocolate fondue over the milk chocolate versions, you will be receiving many health benefits.
Dark chocolate is rich in antioxidants, which are able to fight off free radicals in the body. There is also the absence of milk in pure dark chocolate, which is beneficial to many lactose free individuals.

Remember, if you are making your own milk chocolate fondue, there needs to be a liquid mixed with the morsels or else they will stick to the pan and scortch. Some use half and half, others evaporated milk with other substances, spices, etc. This is key to creating a rich, creamy, chocolate fondue for all your family and guests to enjoy. Make a few weekend tryouts before serving for a special event in order to get the process right and perfected.

Many places have incredible recipes for making chocolate fondue, such as local stores, online stores, and personal websites posting some old-fashioned recipes. If you are in the market for something specific, then do some searching, if elogance is your goal. Remember, chocolate is chocolate, it is all about how it is prepared that elevates it above the norm. Presentation is also another factor. This is as important as preparation. Which you can use a good melting pot, or 2-quart household pot to prepare, add all the right ingredients. Then presentation takes it from there. But, when you are done, it is still chocolate, whatever type you chose. I worked in salad and desserts in an Italian restaurant some years ago, and I remember how big presentation was.

I will prove to you that is a big part of making chocolate fondue. How do you feel everytime you look at a website displaying it? It catches the eye, it has appeal, I want to make that, you say, right? Focus on preparation first, then presentation last. If it is made right, it will taste right, then it can be made to look right.
This text is a link to a page on the World Wide Web.

Original Chocolate Fudge - A Chocolately Treat!

2008-08-19T07:29:00.000-07:00

I?ve sung the praises of peanut butter fudge on here before, but now it?s time to talk about the creamy, the delicious, the original: chocolate fudge. What started out as an ?oops? in the kitchen from a bungled bunch of caramels has become one of the country?s most beloved treats. You can eat and sample different flavors and kinds, but it always comes back to the original, and the original can be a very picky difficult candy to try and master. Chocolate fudge ? like toffee, divinity, caramel, and brittle ? begins with sugar. You add various other ingredients to the sugar depending on the candy and boil until the desired consistency is reached. A lot more goes into making fudge then just the right ingredients and flavors and time and stirring. There?s also a bit of science and weather involved. You shouldn?t make fudge on a humid day because this could cause the chocolate fudge to be grainy. And if you know anything about the South ? particularly the Gulf Coast, it is always humid here. So, what can you do? And then there is the problem of boiling sugar tending to crystallize. Now, thank goodness there are things that can be done to slow down crystallization ? not much luck with the humidity though. The most popular way is to add corn syrup and cream to the mixture. And yet another is to brush down the sides of the pan with cold water if there are any crystals forming?and do not stir the syrup once it boils. And if you manage to boil your sugar mixture without the dreaded crystals forming, you still must take utmost care to prevent it from cooling too quickly because that will also affect the chocolate fudge?s texture.
So, why would you go through all this trouble for a piece of candy? Because it is worth the care and trouble it takes to make chocolate fudge. One bite and you would agree.

Old Fashioned Chocolate Fudge:

2 cups white sugar
1/2 cup cocoa
1 cup milk
4 tablespoons butter
1 teaspoon vanilla extract

Grease an 8x8 inch square baking pan. Set aside. Combine sugar, cocoa and milk in a medium saucepan. Stir to blend, then bring to a boil, stirring constantly. Reduce heat and simmer. Do not stir again. Place candy thermometer in pan and cook until temperature reaches 238 degrees F(114 degrees C). If you are not using a thermometer, then cook until a drop of this mixture in a cup of cold water forms a soft ball. Feel the ball with your fingers to make sure it is the right consistency. It should flatten when pressed between your fingers. Remove from heat. Add butter or margarine and vanilla extract. Beat with a wooden spoon until the fudge loses its sheen. Do not under beat. Pour into prepared pan and let cool. Cut into about 60 squares.

This is a really great and delicious recipe, but it can be somewhat difficult if you are not familiar with sugar candy cooking. There are easier chocolate fudge recipes out there?ones that call for ingredients that minimize the chance of crystal formation and some you can even make in the microwave:

Easy Microwave Fudge

4 cups confectioners' sugar
1/2 cup unsweetened cocoa powder
1/4 cup milk
1/2 cup butter
2 teaspoons vanilla extract

Grease a 9x9 inch dish. In a microwave safe bowl, stir together confectioners' sugar and cocoa. Pour milk over mixture and place butter in bowl. Do not mix. Microwave until butter is melted, 2 minutes. Stir in vanilla and stir vigorously until smooth. Pour into prepared dish. Chill in freezer 10 minutes before cutting.
Tanner?s Pecan is owned and operated by Danny Fox and Michelle Parks and offers great chocolate fudge. Visit Tanner?s Pecans today for the best selection of chocolate fudge and Pecans.

How to Bake Chicken and Its Health Benefits

2008-08-19T07:25:00.000-07:00

Some people may enjoy chicken only when? itS baked. One has granted to admit that it really does indeed taste great when cooked like that, but is that really healthy? And if it is not healthy, there is another way to prepare chicken quickly and easily that will not only taste great but also provide a much healthier option for people with a diet or who simply want to look at what they and their families eat.

Well, in fact, there? Sa far better alternative to the cooking and baked indeed just as good, if not more? The simple question is: Why not bake chicken?

It is not difficult as it sounds. The following simple instructions you on your way to a healthy and great tasting meal.

To bake chicken, we need a whole chicken or 6 chicken breast pieces. Wash the chicken and coat well dressed with olive oil. Sprinkle enough salt and pepper to taste. If we want, we can only marinade mix, a concoction of herbs like rosemary, thyme or oregano, dried or fresh. For simple marinade, try soy sauce and lemon. As we? Again do this, pre-heat the oven to 350 degrees.

Now
we? Again ready to bake chicken.

- Put the chicken on the baking dish. Then bring it in the oven and make sure that it is uncovered.

- Bake chicken for an hour and a half to 350 degrees, we see the chicken skin turn into a delicious juicy and golden brown.

- Place in a meaty part of a chicken meat thermometer to check the meat temperature reaches 170 degrees. If they have we? Again ready to take him out of the oven. To bake chicken thighs, we need the meat temperature of 180 degrees. This standard meat temperatures sure that we bake chicken well with all parts cooked. Half-cooked chicken, meat or any for that matter, can cause stomach upset or even food poisoning.

- then we will reduce the fleshy part of the meat deep. This should prove white meat instead of pink and clear lip-smacking juice, not red. To bake chicken correct all these tests must be met. If not, we cook the chicken a little more. Then we? Again ready to serve tender and juicy fried chicken, in all its yummy goodness.

If we opt for baking chicken we come up with a healthy and tastier chicken, then when we fry. Deep frying is a good idea can be. But fried chicken is still much better. By re-heating the left-overs from the oven chicken often come from trials better than when we re-bak left-over chicken.

If we
baking chicken we may even opt for things with potatoes or onions and garlic. There is less chance of burning flesh or skin ruining the cover. Much time we need to fry chicken breading? That is cholesterol added. If we only bake chicken, there is no need for it arises on the skin surface.

So often choose to bake chicken. It will surely do good to our taste, health and family.

John Grant is one of the author to a site where he how to write articles about the firing of chicken.

Baking the Perfect Cake for Decoration

2008-08-19T06:47:00.001-07:00

Cake decorating is one of the most interesting of the culinary arts. It combines a whole spectrum of skills, including baking, decoration, sculpture and a keen artistic sensibility to create delightful and even elaborate confectionary desserts that are beautiful to look at, and hopefully, even better to taste. Here are some of the most important steps for achieving the perfect conditions for cake decoration.

Baking the Perfect Cake for Decorating Your Dessert

You will need, of course, a good cake to work with if you want to be able to decorate your cake with any sense of ease. What kind of cake makes the best template for decoration? You want to establish the perfect template. That is, you want to make sure that you will bake the right kind of cake. What is the right kind of cake? It is smooth and golden brown. The right kind of cake has a nice and spongy surface. The right kind of cake has a springy outer crust. Hopefully, the cake will have very few crumbs and it will be level on both the bottom and top. If this is your first time baking a cake, you may want to try using a conventional cake box mix that you can buy at your local grocery store. These are easy to work with, and most of the time, if you follow directions you will find that it will give you a solid cake to work with.

Establishing the Right Conditions for Baking the Cake

There are certain conditions that you must try to establish in order to get the best kind of template for cake decoration. First, it is very important for you to let your cake cool before you begin to ice it. Some pastry chefs even like to freeze their cakes before they begin to ice and decorate it.
Freezing allows the cake to become relatively solid in order to make it easier to work with and easier to decorate. However, if you don't like the idea of freezing the cake, if you don't have that kind of time or freezer space, simply make sure that you don't get to working on the cake until well after it is cooled. An hour of cooling at minimum is necessary, although you may want to wait even longer, if possible.

Shaping Your Cake into Something Beautiful

If you want, you can level and trim your cake before you begin to decorate it. Always, of course, allow your cake to cool off thoroughly. Take a knife and trim off dry crust or hard edges. If you find it necessary, work with the crown of the cake center to make sure it is level. You want to have a nice, smooth surface to work on when you apply the icing. If you want, you can choose to torte your cake. You will want to do this before you begin to apply icing or other decorations. What is torting? Torting simply refers to the process of slicing a cake into different layers. You can then alternate the icing and decorating pattern with each different layer as you go along.

Putting the Icing on Your Cake

Next, comes the part where you must apply the base icing to the cake. There are various icing recipes to choose from. It can even be confusing to the cake decorating novice, since there seem to be an infinite number of cake icings and filling and variations. In general, you will want to choose a base icing for the type of cake you are creating. The type of base icing you choose to use has to do with the type of cake you are working on. You will even want to take into account the temperature. If you are making a dessert that will be sitting outdoors, for instance, you will want to avoid butter cream icing, for instance.
Josephine Gauttier is the author of the popular eBook "The Art of Cake Decorating". You can find more information about cake decorating at http://www.artofcakedecorating.com

How To Make Your Own Herbal Home Recipes?

2008-08-19T05:04:00.000-07:00

It is easy to learn how to make your own home herbal recipes. Herbal Medicinal Products are certainly a good way to treat the minor or common disorders that your family can have. Imagine the ease and comfort if you know how and what to do about the treatment of open cuts, runny nose, fever, insect bites and pain in the back and the best yet, in a natural way.

You can, instead of achieving your medicine cabinet medication ever so often, making your own herbal medicines on the basis of which come straight from your kitchen or from your garden. Here are a few of the basic herbs-home recipes that you can try: 1. The easiest way to derive benefits from herbs is consuming a herbal infusion. Herbal tea infusions can be made within a few minutes. Usually an infusion is made, like hot tea. Simply put the herb (or herbs) that you work with in a pot, which is a closed, tight-fitting lids. Then pour hot water over the herbs and let them enjoy it for at least 10 minutes. Then it with the strain that pouring through a nylon sieve or a colander in a cup of coffee. Keep the remaining infusion in a cool place, so you can heat up to again later. But you should try to drink herbal tea fresh.

2. Herbal home remedies can also be done in the form of a decoction. Here comes the active ingredients of the plant must be tackled, then won with a drip. These herbal medicines are actually made of twigs, bark, roots and berries. With a view to a decoction you mash the herbs and then simmer in water for about an hour. Then remove the bark, branches, roots or berries in a colander. This can be drunk either hot or cold. Decoctions should always be consumed fresh. 3. Herbal Medicinal Products in the form of tinctures, are harder to make than other methods of preparation. Place the herb that you work with in a large pot and cover it with a mixture of vodka or rum and water. Make sure that the mixture contains at least 25% alcohol. Close the jar and store in a cool, dry place for 2 weeks. You'll also need shaking the pot occasionally.

After 2 weeks, press the mixture through a press wine and collecting the tincture in a jar. Once you have all of the mixture, use a funnel to the strain of the liquid in a dark bottle for storage. 4. Finally, you can consume herbal medicines in the form of syrup. This goes well with children! First you must heat about 2 cups of a standard herbal infusion into a medium pan. Add about 500 grams of sugar or honey and stir the mixture until the sweetener has been fully resolved. Let the mixture cool and sit. Then pour the syrup in a dark bottle, seal with a cork stopper and store it in a cool, dry place. You should not omit the cork stopper as syrup ferment quickly. You can always seek the guidance of your local herbalist If you need more detailed instructions in the herbs-home recipes. Your herbalist can also help you with your herb supplies. Of course it is useful to know what herbs to use for the treatment of various diseases. As a mother, there may be many unexpected crisis that I have to one day to day. Learning about making my own herbs home recipes has helped me to save my family doctor to travel several times already!

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The best standby on the food front: delicious pasta salad recipe.

2008-08-19T05:01:00.000-07:00

Has this ever happened to you? You are invited to a party and realize you do not have a meal. Not only that, but the party starts in an hour. What should you do?

You have four options:

Not
go, and fog on a really nice time. Show with empty hands and leg red face that you're forgotten. Put a casserole dish and head to the Deli. Order your food and have them right in your casserole dish. Yes, I've done this. It is expensive, but it works.

If you asked for the recipe, just nod and say: "It's grandmother's secret recipe."

Whip of a large batch of pasta salad for just a few dollars, and still have enough left over to eat for lunch in the week. You save money and look good showing at the festival with a big dish.

Pasta salad is really one of the easiest meals to prepare. All you need are noodles and salad dressing. You can use almost any salad dressing on the market - the standards, as the Italian, Ranch or, if you are ambitious, your favorite homemade dressing.

Now comes the fun part. Boil the noodles, following package directions and then drain. Pour the dressing over, while the noodles are hot, so they absorb the whole greasy taste good.

Look around your kitchen to see if you notice any of the following ingredients:

Fresh veggies - carrots, broccoli, green onions

Frozen vegetables - frozen peas are a wonderful pasta salad

Blokjes sliced or shredded cheese

Garbanzo beans (also known as chickpeas)

Black Olives

Toss in what you can find. It is a � � ~ everything 'type of recipe. Bring more dressing with you in case you need it later, and voila! You're done.

If your fancy, you can create a number of cherry tomatoes, parmesan cheese, bacon bits or sunflower seeds as garnish. It's all good.

The next time you're invited to a celebration, not panic. Ga simply to these instructions and the whip of a meal in a few minutes. Enjoy!

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