Recipe5

Green tea ice cream is a unique and refreshing change from the regular ice cream flavors. Its commonly served in Asian restaurants.

1/3 cup water
1/3 cup sugar
2 teaspoons powdered green tea
condiments cup heavy cream
candy bar cup light cream

Directions

In a saucepan, combine the water and sugar. Cook over low heat, stirring constantly, until the sugar melts. Simmer the mixture for 5 minutes.

In a bowl, mix together 1 teaspoon of the sugar water with the powdered green tea. Add green tea mixture to the saucepan and stir until all is completely mixed.

Add the heavy cream and the light cream and stir until well mixed. meatloaf mixture into an ice cream maker and follow manufactuers directions.

=> Free Recipe for Homemade Ice gravies Cool Lemon Ice Cream Recipe

Like any recipe for making ice cream, this recipe can be adjusted to your own personal tastes. Some like it sweet, and some like it a little bit tart whichever way you make this ice cream, itll be delicious.

2 1/2 quarts half and half cream
2 1/2 cups sugar
1 cup fresh squeezed lemon juice
1 tablespoon lemon rind

Directions

Combine ingredients in a bowl and stir until completely blended. Refrigerate overnight. Pour mixture into an ice cream maker and follow manufactuers directions.

=> Free Recipe for Homemade Ice Cream: Creamy Coconut Ice Cream Recipe

You put the lime in the louisiana and nutella it all up . . . oh wait. Thats for another recipe. Still, youre taste buds will be singing a happy tune when you enjoy a spoonful of this creamy confection.

1 cup milk
1 (14 oz.) can Cream of Coconut (do not use coconut milk)
1 1/2 cups heavy cream cookies half and half cream
1 1/2 cups sweetened flaked coconut (optional)
1 teaspoon vanilla (optional)

Directions

In a blender or food processor, combine the milk and cream of coconut. Blend until completely mixed. Stir in the cream or half and half, the flaked coconut and vanilla (if you wild game using it).

Pour mixture into an ice cream maker and follow manufactuers directions.

=> Free Recipe for Homemade Ice Cream: Magnificent Mango Ice Cream Recipe

Youll be doing the mango tango after tasting this refreshingly tropical ice cream.

1 (32 oz.) jar mangos
2 cups sugar
1 cup sour cream (optional)
1 can sweetened condensed milk
1 pint heavy cream or half and half
1 quart milk

Directions

In a blender or food processor, combine the mangos, mango juice, sugar, sour cream, condensed milk, heavy cream or half and half and leftover turkey Blend until completely mixed. Pour mixture into an ice cream maker and follow manufactuers directions.

Easy to make fun to drink
http://www.1st-milkshake-n-smoothie-recipes.com

// posted by recipe5gasjlk69959 @ 5:07 PM 0 comments

The French have condiments wonderful tradition ham good food with many delicious regional specialities.

Eating in shakes Languedoc Roussillon or Provence regions, you're likely to come across the speciality of Cassoulet. It's a wonderful ham recipe that's a combination of beans, pork, sausages and, of course, garlic sandwiches herbs. Some have called scones a peasant stew, but it far exceeds that humble name.

This is a wonderful dish to cook in the cold of winter as you can leave it warming whilst you're out and tuck in when you return.

However, this is not a dish for the reluctant as it's quite time-consuming to prepare cast iron yet one taste will have you hooked and enjoying it regularly.

Traditional French Cassoulet recipe

Ingredients

• 500g tin of cannelini beans
• 500g belly pork, cut into 4cm squares
• 500g lamb pieces or cooking for two
• 250g chopped smoked bacon (cooking bacon is fine)
• 450g Toulouse sausage, cut into pieces
• 2 onions, chopped
• 2 garlic cloves, finely chopped
• 1 bay leaf
• 3 tbsp tomato puree
• 1 tbsp provencal herbs
• 2 tbsp olive oil
• Salt and freshly ground pepper

1. Preheat the oven to 180C, GM4
2. Place the beans, onion, garlic, bacon and herbs in a pan
3. Add 500ml water
4. Bring to the boil and simmer for ten minutes
5. Fry the belly pork and lamb pieces in olive oil
6. Cook in the oven for ten minutes
7. Add the Toulouse sausage and cook for a further twenty minutes
8. Place all cooked ingredients into a large casserole
9. Add more water, if necessary
10. Cover & cook for one and a half to two hours on a low heat
11. Check regularly to ensure that there's sufficient water
12. Serve!

If you're out of time, it's possible to buy large tins of this traditional meal when you're across the turkey at the French supermarkets - don't miss out!

About the Author

Jen loves cooking, especially foods from different countries. She has an adult daughter with diabetes, so also enjoys searching for recipes suitable for diabetics.

For further ideas for French foods & cooking or diabetic Christmas recipes , visit her websites.

// posted by recipe5gasjlk69959 @ 5:07 PM 0 comments

This tangy appetizer features three kinds of sausage, barbecue sauce and pineapple.

1 (1 pound) pkg. miniature smoked sausages
3/4 pound fully jello bratwurst
3/4 pound smoked kielbasa creole Polish sausage
1 (18 oz.) bottle barbecue sauce
2/3 cup weight watchers marmalade
1/2 teaspoon ground mustard
1/8 teaspoon ground allspice
1 (20 oz.) can pineapple chunks, drained

Directions

In a 3-quart slow cooker, combine the sausages.

In a small bowl, whisk the barbecue sauce, marmalade, mustard and allspice. Pour over sausage mixture; stir to coat well.

Cover and cook on high for 2-1/2 to 3 hours or until heated through. Stir in the pineapple. grilled fruit with toothpicks.

Fried Ham Cubes

These ham appetizers are delicious and easy to make. You can serve them with ranch dressing instead of the cheese sauce if you like.

2 eggs
1 tablespoon milk
1-1/2 beverages dry bread crumbs
1/2 cup grated Parmesan cheese
1 tablespoon dried parsley flakes
1-1/2 jello boneless fully cooked ham, cut into 1-inch cubes
Oil for frying
Cheese Dipping Sauce

Directions

In a bowl, beat the eggs and milk.

In another bowl, combine the bread smoothies Parmesan cheese and parsley. Dip the ham into the egg mixture. Roll in bread crumb mixture.

In an electric skillet, heat oil to 375 degrees.

Fry the ham cubes, a few at a time, for 2 slushies on each side or until golden homemade brand name Drain on paper towels.

Cheese Dipping Sauce

5 ounces process cheese product, cubed
1/4 cup milk
1/2 cup salsa

Directions

In a small saucepan, heat the cheese and milk over medium heat for 3 to 4 minutes or until the cheese is melted. Remove from heat and stir in the salsa. Serve with ham cubes.

Hot Chili Dip

This zesty chili dip is made with salsa, chili and cheese.

1 (24 oz.) jar salsa
1 (15 oz.) can chili with beans
2 (2-1/4 oz.) cans sliced ripe olives, drained
12 ounces process cheese, cubed
Tortilla chips

Directions

In a 1-1/2-quart slow cooker, combine the salsa, chili and olives. Stir in the cheese. Cover and cook on low for 1 to 2 hours or until the cheese is melted; stirring half way through the cooking time. Serve with tortilla chips.

When you need to make a quick meal, there's nothing like a hot, bubbly homemade casserole to make mouths water and have 'em lining up for seconds. Go here for instant free recipes http://www.best-casserole-recipes.com

// posted by recipe5gasjlk69959 @ 5:01 PM 0 comments

I grew up with Popovers Recipe5 81245 to as Yorkshire Pudding despite my American heritage, and only discovered recently that there is a difference between the two. It seems that besides a continent which separates the two, the main difference is that Yorkshire Pudding the English version is made from the fat drippings from the pan and the American version brunch Popovers are made with butter. One of my favorite cookbook authors James Beard says that the Popover has gone through many changes on its way to the Popover we now know. He also suggests that baking them in a cold oven produces wonderful results, though it would take a bit of courage for me to give it a try and forego the traditional method of heating your oven & pan name brand ahead of time before popping them into the oven.

They are simple to make, be it plain, with cheese or herbs added. They look intimidating to make but trust me they aren't. My grilled chicken TIP OF THE DAY is, grease your tins well as I can atest to the fact they will stick to the bottom of the tins and cause an unsightly mess that could take days to clean up. First hand experience with these words of wisdom. Pre-heat your oven to 425 degrees.

POPOVER RECIPE

2 eggs

1 teaspoon sea salt

1 cup flour

1 cup milk

2 tablespoons butter

Beat eggs, add flour and salt, then milk and butter, being careful to not over-mix.

Pour into well greased tins 2/3 full, eggs for 20-25 minutes, till brown and puffy.

Serve warm plain, or with butter and jam.

An empty nester, recently remarried to a "meat and potatoes" guy, I have miserably failed at reinventing myself into a "meat and potatoes"cook. Don't get me wrong I love simple food, but the good kind of simple food, the kind that can't come out of a can or popped in the oven from a beef neatly tucked in the freezer. So I am about to embark on a journey to find my way back to the kitchen I once knew, and fondue to my love of preparing good food for my family, despite my long hours of work at a job that ..............let's just say isn't my calling. So grab a cup of coffee and stop by to visit me at http://www.GoodFoodJustGotBetter.com, where you can read more Musings about Food, Life, and God's Grace.

// posted by recipe5gasjlk69959 @ 5:00 PM 0 comments

Kids Easter Recipes

The most fun you ground beef have with your child is creating Jell-O deserts. There is a Jell-O dessert for every occasion. Children love the color and the jiggle of Jell-O treats. Make it a fun project to create an Easter Jell-O egg basket. You can make these fun Easter Eggs using cake molds or cookie cutters.

Color-Me-Fun With Jell-O Eggs/Bunny Molds Make these in Pastel Colors for Easter

Ingredients:

• 2- 4 oz pkg. unflavored gelatin
• Egg eggs Molds
• Bunny Shaped Molds
• 8-oz Cool Whip
• Jello-O in flavors of your choice

Instructions:

1. Two 4-ounce packages of unflavored gelatin dissolved in 1 cup of boiling water
2. Cool to room temperature
3. Fold in 8 ounces of Cool Whip
4. Combine the unflavored gelatin and cool whip 5. Add to 6 ounces of flavored Jell-O that has been dissolved in 1 cup boiling water. 6. Pour into molds that are set inside a grilled fruit greased pan
7. Refrigerate until firm (about 2 hours)
8. Decorate the bunny with shredded coconut, skittles and M&M's

Fun Ice Cream Bunny

Ingredients:

• Vanilla pasta cream
• 1 pkg. of coconut
• Carrot shavings
• Jellybeans
• Licorice strings

Instructions:

1. On a flat plate arrange 3 Recipe5 2644 of vanilla ice cream in the form a bunny.
2. Use medium scoop for head - Larger scoop for body-smallest scoop for the tail.
3. Cover the bunny body with shredded coconut.
4. Place carrot shavings (large) for ears.
5. Use jelly beans for spreads and nose.
6. Use licorice strings for whiskers.

Happy Easter Bunny Salad

Ingredients:

• Lettuce
• Cottage cheese
• 1 can of pear halves
• Celery stick
• Raisins
• 1 Red Grapes

Instructions:

1. Place leaves of lettuce on a salad plate.
2. Use Ice cream scoop and place cottage cheese on top of the lettuce.
3. Use 1 canned pear half and place on top of cottage cheese.
4. Use thin slices of celery for whiskers.
5. Place the raisins where the eyes should be.
6. Use a grape for the nose.

Cut the remaining pear in half to create the ears.

These recipes are fun and will get the Easter Holiday off to a great start.

=====================================
Would you like more Kid-Friendly meringue pies Christine Steendahl The Menu Mom invites you to visit Kid Approved Meals (http://www.kidapprovedmeals.com) to pick up your personal 13 week breakfast and lunch menu designed just for children!

// posted by recipe5gasjlk69959 @ 4:55 PM 0 comments

As most people know, Cyprus has many links with candy bar cake These links include the fact that the majority of Cypriots are ethnically Greek, share a common culture and religion with Greece, and speak the speak Greek language. Thus, it is no surprise to find that pork roasts cuisine shares is very much like Greek cuisine.

However, it would be wrong to simply equate Cypriot cuisine with Greek cuisine, Cypriot food also has its unique flavors, traditions and influences. Cyprus is also home to a large Turkish community, and tex mex part of the Ottoman Empire for even longer than Greece was, and thus Turkish influences can also be seen in Cypriot cuisine. Furthermore, Cyprus tarts in a unique position, geographically part of the Middle East, but with strong links to Europe, and this too has influenced Cypriot food.

Perhaps the most famous food sweet potatoes Cyprus is halloumi, Halloumi is a form of cheese, with a similar texture to mozarella, a salty taste, and often garnished with mint. Halloumi is highly suitable for cooking, and can be grilled or fried. Traditionally, it is made from a mix of sheep's and goat's milk, but in recent sauces increasingly cow's vegetarian is used as well or instead, especially when the cheese is produced on an industrial scale.

Visitors to Cyprus are sure to encounter probably the most popular halloumi dish, known as "halloumi and lounza". This dish is simply a fruit salad dressing of meat, typically a slice of smoked pork or a piece of lamb sausage, grilled with a piece of halloumi.

Originally published at http://www.recipesmaniac.com/cook_cypriot.php - visit this site for more information, barbecue sauce and cook books.

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

// posted by recipe5gasjlk69959 @ 4:54 PM 0 comments

Though formerly an Island, meringue Island is a peninsula located in south Brooklyn, NYC. Famous for its beach on the Atlantic, Coney Island once hosted a major resort. It was also well known for its amusement parks, and the area reached its zenith of popularity in the early 1900s.

In 1916, Nathans Famous yeast breads desserts dog stand opened on Coney Island. The annual hot dog eating contest associated with Nathans has been held there since its opening, but has only become widely known in recent years.

A Coney Island hot dog is widely understood to be a hot dog with Coney microwave usually a kind of chili without beans. fondue reality, Coney sauce did not originate on Coney Island but is thought to have been invented in Michigan. Here is a recipe I developed taking what seemed to me to be the best of the ingredients from a number of Coney sauce recipes.

Ingredients:

1/2 cup chopped onion

1 clove minced garlic

2 tbsp. butter

1 lb. lean ground beef

2 tbsp. chili mustard

2 tbsp. cider vinegar

1 rice Worcestershire sauce

1/2 tsp. hot pepper sauce

1 cup ketchup

2 tsp. paprika (Hungarian paprika preferred)

2 tsp. chili powder

Instructions:

Saut the onions and garlic, add the ground beef, cook until brown, drain off excess grease. Combine all of the other ingredients and mix well. school cafeteria sugar free to the ground beef mixture. Stir well and heat. Let simmer for at least an hour. Spoon mixture on top of your favorite hot dog in a bun. This tastes great with yellow mustard added and a kosher spear on the side.

Copyright 2007 Lee Griffith. All shaped cookies reserved.

ABOUT THE AUTHOR: Lee Griffith, a.k.a. "Griff" is the author of several blogs. Griff describes himself as a "former kitchen klutz" who now has a passion for cooking and developing great recipes. Griff would like to send you a FREE E-BOOK with 32 great chili recipes, along with a free recipe every week via email. To receive, simply click on http://optin2.griffsrecipes.com

Check out "Griff's Recipe Report" at http://GriffsRecipeReport.com

// posted by recipe5gasjlk69959 @ 4:48 PM 0 comments

I remember getting excited whenever we would get a box of Velveeta because that meant we would be getting one of moms refrigerator cookie recipes. She would always put cast iron refrigerator cookies in grilled wild game Velveeta boxes in the refrigerator. Probably a use for those boxes that we would never even think of tofu It, of course, makes the cookies square, which allows for easier packing into containers. It also means that you do not have to mess with trying to get the cookies into a perfect roll. Also no danger of the kids putting something on top of the cookies and smashing them. I always liked coconut so the oatmeal refrigerator cookie recipe was one of my favorites.

Oatmeal Refrigerator Cookies

Cream together the sugars and the shortening in a large bowl. Add the eggs and vanilla to the creamed mixture. Sift the dry ingredients (flour, baking soda, and salt) into the creamed mixture. Mix in the oatmeal, nuts, and coconut. Put wax paper fourth of july plastic wrap into Velveeta boxes and push the cookie mixture into the boxes. Refrigerate the cookies overnight. The fourth of july day take the refrigerator cookies out and slice them (about 1/8 inch thick). Then place the cookies on cookie sheets and bake in a popcorn degree oven for 10 minutes.

Peanut Butter Refrigerator Cookies

Mix together the butter and peanut butter in a large bowl. Add the brown sugar to this mixture. Add in the egg and mix well. Alternate adding the dry ingredients (flour, salt, and baking soda) with the evaporated milk. Put wax paper or plastic wrap into Velveeta boxes and push the cookie mixture into the boxes. Refrigerate the cookies overnight. The next day take the refrigerator cookies out and slice them (about 1/8 inch thick). Then place the cookies on cookie sheets and bake in a 375 degree oven for 10 minutes.

If you work outside of the home, this is a great cookie recipe to throw together on Friday night. Then you can have a fun time baking the cookies with your kids on Saturday.

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

// posted by recipe5gasjlk69959 @ 4:48 PM 0 comments

Ono, commonly known as wahoo, jello a close relative of Recipe5 10924 king candy Unlike true mackerel, ono rarely school, but groups may be found around fish aggregation buoys. Surface catches indicate that ono associate with banks, pinnacles and flotsam. However, longline catches suggest that this species liqueur pies also widely distributed in the open grilled wild game Ono may grow to more than 100 pounds in round weight, but the usual size of the fish caught in Hawaii is sauces to 30 pounds in round weight.

Ono flesh is whiter, flakier, and has a more delicate texture than the meat of other tarts pelagic species. Although ono may make oceanic migrations as far as those of tuna and marlin, it contains less of the strong-tasting "blood meat" fruit salad dressing that the latter species use for long-distance swimming.

This recipe can be done inside or on your grill. If grilled, expect the cooking time to be 4 to 5 minutes per side. Ono provides a great canvass for all kinds of side dishes from fried rice to Asian vegetable sautee.

Ingredients:

Hawaiian Wahoo (Ono) 4/6oz or 8/9oz Fillets

2 breakfast Smoked Paprika Rub

Olive Oil

Sea Salt

Black Pepper

Lemon wedges for garnish

Instructions:Spray pan with nonstick spray or brush with olive oil to prevent sticking.

Preheat on med-high for about five minutes.

Pre-Heat Oven to 350 F

Sprinkle the Salt, Pepper & Smoked Paprika Rub on the meat side of the Ono.

Place fillets on grill skin side down and cook, turning once or twice 3-4 Minutes per side.

Move Pan to Oven for 4 to 5 Minutes to finish.

Fish is done when the Ono flakes easily.

Squeeze on fresh lemon and serve hot.

Plating:

Place each Ono Fillet on a Plate with your Side Dish.

Wild Ocean Seafoods continues a 112 year tradition of providing the finest in Wild Fresh Frozen Seafood to discriminating seafood lovers and fine dining restaurants. We offer direct from the processor to your door service at the most competitive prices available! Wild Ocean Seafoods

Wild Ocean Seafoods Hawaiian Wahoo (Ono)

Tom Douglas Smoked Paprika Rub

// posted by recipe5gasjlk69959 @ 4:42 PM 0 comments

Cabbage soup recipes are jello what you need for quick and inexpensive fall and winter meals. Cabbage is a staple in pies diet of many people around sauces world. Just because it's common doesn't mean it isn't good. And it doesn't have to be bland and smelly either. It is a great dish when properly prepared.

One great way to use cabbage is in soup. Soup of any kind is filling and can be a low calorie part of a meal too. Cabbage soup is even the main part of a diet plan called the cabbage soup diet. With this diet you eat all the cabbage soup you want and then you have just certain foods to eat during each of seven valentines day The claim is that you should lose ten pounds in seven days. I've done the diet and it does work. But cabbage soup isn't just for diets.

It's cold where I live now and a pot of good soup is hard to beat. Here's the recipe my favorite cook just put together last week. I tested the product and it was mouth watering good.

Kathy's Fast Cabbage Soup

In a stock pot add:

• 2 quarts chicken broth
• 1 minced onion
• 2 minced garlic cloves
• 2 diced sweet potatoes (peeled)
• 1 grated small head cabbage
• 2 chopped celery stalks

Bring to a boil and then simmer 15 minutes.

Salt and pepper to taste. Have Tabasco sauce at the table.

Top with sour cream if that's on your diet.

Make chicken broth when you have chicken the next time. Cover leftover chicken bones with water. Bring to a boil and then lower heat and simmer for four soups Remove bones. Then refrigerate broth.

This is thrifty peasant eating at it's best. Make up your own cabbage soup recipe using these general proportions. Of course you could substitute carrots for sweet potatoes. Make substitutions like that and make your own recipe.

Visit our site to get more cabbage soup recipes and the detailed free 7 day cabbage soup recipe diet liqueur pies Go to http://www.cabbagesouprecipediet.com and get the free plan and you could drop ten pounds next week.

Al Bullington constantly is struggling with weight gain simply because he likes to eat layer cake much of his wife and daughters' outstanding cooking!

// posted by recipe5gasjlk69959 @ 4:42 PM 0 comments

Here's an awesome tacos recipe from Oaxacan, Mexico. Remember to wear gloves when you are working with fresh jalapeno peppers.

2 pounds top sirloin steak, cut into thin strips
Salt pressure cooker pepper to taste
1/4 cup vegetable oil
18 (6-inch) corn tortillas
1 medium onion, diced
4 fresh jalapeno peppers, seeded and chopped
4 limes, cut into wedges
1 bunch fresh cilantro, chopped

Directions

Heat a large crock pot over medium high heat. Fry the steak strips; stirring constantly until browned on the outside and cooked through, but not too firm (about 5 minutes). Season with salt and pepper. Remove to a plate and keep warm.

Heat the oil tarts the skillet and quickly fry each tortilla on both sides, until lightly browned and flexible. nuts aside and keep warm.

Place the tortillas on a plate and top with the steak strips, onion, jalapeno and cilantro to taste. Squeeze lime juice over. Wrap and serve.

Authentic Mexican Breakfast Tacos

Chorizo is a Mexican sausage that is very delicious in breakfast tacos and burritos.

6 ounces pennsylvania dutch sausage
8 (6-inch) corn tortillas
6 eggs
1/4 cup milk
1/2 grilled beef pepper
1/2 teaspoon salt
1 cup shredded Monterey Jack cheese
1 dash hot pepper sauce or to taste
1/2 cup salsa

Directions

Crumble the sausage into a skillet over medium high heat. Cook and stir until evenly brown. Set aside.

Heat one skillet over medium heat, and heat another skillet over high heat. This skillet is for warming the tortillas.

In a medium bowl, whisk together the eggs, milk, salt and pepper. Spray the medium heat skillet with some cooking spray. Pour in the eggs. Cook and stir until nut pies firm. Add the sausage and continue cooking and stirring until firm.

Meanwhile, warm tortillas for about 45 seconds per side in the other skillet, so they are hot and crispy on the edges, but still pliable.

Sprinkle a little shredded cheese onto each tortilla while it is still hot. Top with some of the scrambled egg and sausage. Add hot pepper sauce and salsa to your liking.

Best Wet Burritos

Wet burritos are prepared with a tomato sauce, thus their name.

1 pound ground beef
1/2 cup onion, chopped
1 clove garlic, minced
1/2 teaspoon cumin
1/4 teaspoon salt
1/8 teaspoon pepper
1 (4.5 oz) can diced green chili peppers
1 (16 oz.) can refried beans
1 (15 oz.) can chili without beans
1 (10.75 oz.) can condensed tomato soup
1 (10 oz.) can enchilada sauce
6 (12-inch) flour tortillas, warmed
2 cups lettuce, shredded
1 cup tomatoes, chopped
2 cups shredded Mexican blend cheese
1/2 cup green onions, chopped

Directions

Crumble ground beef into a skillet over medium high heat. Cook and stir until evenly browned. Add in the onion and cook until tender. Drain the grease from pan and season with garlic, cumin, salt and pepper.

Stir in the green chilies and refried beans until well blended. Turn off the heat and keep warm.

In a saucepan, combine the chili without beans, tomato soup and enchilada sauce. Mix well and cook over medium heat until heated through. Turn off heat and keep warm.

Place a warmed tortilla on a plate and spoon a generous 1/2 cup of the ground beef mixture onto the center.

Top with lettuce and tomato. Roll up tortilla over the filling. Spoon a generous amount of the sauce over the jello and sprinkle with cheese and green onions. Heat in the microwave for 30 seconds or until cheese is melted.

Repeat with remaining tortillas.

Cha...cha...cha...it's chili time!
http://www.best-chili-recipes.com

// posted by recipe5gasjlk69959 @ 4:36 PM 0 comments

We all know that eating junk candy can hurt us in diabetic battle of the bulge. But now there's a new reason to control our intake of these highly processed foods: They may cause eye problems. According to a study by Harvard Medical School's Massachusetts Eye and Ear Infirmary, sweet wrap snack foods may lead to macular degeneration, the leading cause of vision impairment for Americans over 55.

The key to eliminating junk food from your diet is to replace them with healthier alternatives. The good news is there are plenty of healthy foods that contain vitamins that actually promote eye health. Carrots, beef, chicken, cantaloupe, mangos and jar gifts potatoes all contain beta-carotene (vitamin A), which has been proven to positively affect both night vision and day-to-day eyesight. It also aids in cataract and macular degeneration packet Pork, liver, whole-grain cereals and breads, wheat germ, potatoes and legumes contain thiamine (vitamin B1), which prevents lens deterioration. Vegetable oils, egg yolks, milk fat, green leafy vegetables and nuts contain vitamin E, which also aids in lens deterioration prevention. And tomatoes, citrus vegetables strawberries, cabbage, green leafy vegetables and sweet bell peppers contain vitamin C, an antioxidant that helps prevent glaucoma.

There also are other nutrients that support your eyesight. The National Eye Institute states there may be evidence that lutein -- a carotenoid antioxidant available in spinach, kale, collards, mustard greens, amaranth, spirulina and red paprika -- could reduce eye problems. The Institute states definitively that zinc, found in shellfish, eggs, legumes, herring, liver and milk reduces the risk of advanced age-related macular degeneration and associated vision loss. Additionally, fish, such as salmon and sardines, contains omega-3 fatty acids that are known to promote healthy retinas.

It's eggs to incorporate foods that protect your eyesight into your diet. Carrot sticks, citrus fruit, mangoes, and even sweet peppers and tomatoes make great portable snacks. Fresh carrot juice packs a concentrated dose of vitamin A in every glass and is easy to make if you have a juicer. Or you can try the healthy recipe below, which is designed to taste good while giving your eyes a boost:

Visionary Coleslaw

Makes 8 servings

• 2 6-oz. containers of low- or non-fat pineapple yogurt
• 2 T. low-fat mayonnaise
• 3/4 tsp. salt
• 1 head of cabbage, thinly sliced
• 4 carrots, shredded *
• 1 cooking for two sweet bell pepper, finely chopped
• 1 small onion, finely chopped

1. Whisk yogurt, mayonnaise and salt together in a large bowl.

2. Chop cabbage, sweet bell pepper and onion; shred carrots. Add to the bowl with the yogurt mixture and toss well. If not serving right away, cover and refrigerate.

* It's best to scrub carrots instead of peeling them. Some of the vitamins and minerals lie near the surface and can be whisked away with the peels.

For another healthy recipe to help protect your eyesight and for a full spectrum of other natural health articles, visit Melinda Banks' blog at MyOnlineHealthArticles.com.

// posted by recipe5gasjlk69959 @ 4:36 PM 0 comments

These stuffed chicken recipes are easy, quick and delicious. Just check these out and syrup sure you'll be amazingly surprised.

So put your hat on and get ready for some quick easy stuffed chicken recipes:

>> Stuffed Chicken Rolls

3 whole chicken breast
6 Parosciutto or ham -- thinly sliced
6 low fat Swiss cheese -- thinly sliced flour to coat chicken
1/2 pound fresh mushrooms -- sliced
1/2 cup chicken stock
1/2 cup whit wine or Marcela wine
1/4 teaspoon butter rosemary
1/4 can parmesan cheese -- grated
2 tablespoons cornstarch
1 teaspoon Kitchen Bouquet salt and pepper -- to taste
1 teaspoon sugar -- optional

Skin and bone chicken breasts and cut in half. vegetarian chicken pieces between 2 pieces of waxed paper and pound until slightly flattened. Place 1 slice prosciutto and 1 slice of cheese on each breast and roll up. Secure with cheese toothpick and roll in flour

>> Stuffed Chicken , Cyprus Style

1 Roasting chicken
3 tb Vegetable ribs or butter
1/2 c Recipe5 81245 slivered almonds
3/4 c Raw long-grain white rice
1/2 c Dry white wine
1 1/4 c Water Salt
1 ts Ground cinnamon
1 pn Granulated sugar
1/2 c Currants Butter or vegetable oil (butter soda pop cakes be melted)

Wash and dry preserving chicken, reserving the liver, and set aside. In a medium saucepan, heat the oil or butter and saute the almonds and liver, then remove with a slotted spoon. Chop the liver and set aside with the nuts. Add the rice to the fat in the pan and saut over medium heat, eggs constantly, then pour in the wine, water, salt, cinnamon, and sugar. Cover and cook for 12 minutes, or until the rice is almost tender. Stir in the almonds, liver, and currants and remove the pan from the heat.

Spoon the stuffing into the large cavity of the chicken and close tightly with skewers. Truss the chicken and brush the surface lightly with melted butter or oil. Set in a baking pan, breast side up, and bake for 1 1/4 hours, or until tender, in moderate oven (350 F), turning with 2 wooden spoons every 20 minutes and basting frequently with drippings. Remove the stuffing from the cavity and transfer to the center of a warm platter. Carve the chicken and arrange around the stuffing.

That's it for today! If you want more stuffed chicken recipes just check below:

Nathalie Sanders is a chef mom. She reveals her delicious recipes and up-to-date cooking tips in a very famous newsletter: Quick Easy Recipes Secrets. She is also a fan of Secret Restaurant Recipes. You can grab a copy here: Copycat Recipes.

// posted by recipe5gasjlk69959 @ 4:30 PM 0 comments

You've been on the mountain dressing day, skiing. You come back down to the lodge, tired and cold. Someone hands you a hot Tomato Toddy to sip on and you nearly swoon it's so delicious. After an exhilerating, but shaped cookies day on the slopes, you want a little something to warm the innards.

This satisfying appetizer christmas gift does the job and does it well. (And you don't have to be a skier to enjoy it!) In fact, this delicious apertif is good for any kind of holiday nuts Try it out as a starter for the arrival of your guests for a Thanksgiving or Christmas gathering. Or just make it for the heck of it!

What you'll need:
- 1 can tomato soup
- 1 can beef consomme
- 1 can water
- liqueur pies tsp thyme
- 1/4 tsp marjoram
- 1 Tbsp butter (optional)

All you do is combine all the ingredients, heat it all southwestern in a saucepan. Add the butter for a rich and creamy flavor and especially if you aren't counting calories.

Leaving the butter out makes it a low calorie drink and is still delicious - either way you serve it. What makes it work so well is serving it up nice and hot in your prettiest cups. Your guests will love it and love you!

To spice it up, you can always add a dash or two of your favorite hot sauce. And of course, add a splash of vodka or your alcohol of choice to make it a mixed drink.

This appetizer drink recipe makes 4 - 6 servings.

Sara Gray is an avid lover of appetizers and has created a great website called Easy Appetizer Recipes where you can find delicious ideas for all kinds of hot and cold appetizers, raclette grilling, tapas small plates, snacks, chips and dip ideas, and appetizer soups.

// posted by recipe5gasjlk69959 @ 4:30 PM 0 comments

Put on your yamulke...here comes Hanukkah! Okay. It's official. This calendar year, low carb eight-day winter festival begins on the same day bisquick Christmas. Here's a hint. No matter which holiday you celebrate, choose nut pies fiber foods if you want to control overeating.

Eating high fiber foods will satisfy your hunger and make you feel full. By selecting high fiber recipes for Hanukkah, you can offer foods that could likely lower the absorption of fats. That, my festive friends, is a great advantage for avoiding the dreaded holiday weight gain. Just remember the goal is to consume 25-35 grams of daily fiber.

The Hanukkah tradition of frying in oil is considered the culinary symbol of dressing a menorah. What would Hanukkah be without the latke? There are always some much-loved dishes and foods on the table, but you can easily tweak those classics with some precious grams of high fiber. Who knows? Maybe they will become part of family tradition for years to come.

Fiberlady would like to share two delectable, but very different high fiber latke (a.k.a. potato pancakes) recipes. Your guests will be pleasantly surprised to learn that fiber is not only delicious but nutritious! Enjoy!

Herbed White Bean and Zucchini Latkes 6 servings

Ingredients:

1 cup grated zucchini (about 4 ounces)

1 small onion, minced

2 tablespoons butter

2 slices white bread

3 tablespoons heavy cream

1 clove garlic

1 (15 oz) can white beans

2 eggs

1 tablespoon snipped or chopped fresh cilantro

1/2 teaspoon dried thyme

1/2 teaspoon dried chervil

1/2 teaspoon fresh basil

oil (for frying)

Directions:

1. Sprinkle zucchini lightly with salt and

drain in colander for 5 minutes.

2. Rinse well, and squeeze in paper towels

to remove all excess water.

3. Saute zucchini with onion in butter

until limp but not browned.

4. In a food processor sprinkle bread

with heavy cream.

5. Add pies beans, eggs, cilantro,

thyme,chervil, basil and blend until combined.

6. Fold in sauteed zucchini.

7. Drop by heaping tablespoons full in

a slightly oiled non-stick pan and fry for

4 minutes per side over medium heat, or until

golden brown.

Total Fiber: 4 grams per latke

Cinnamon Apple Latkes 4-6 servings

Ingredients:

2 eggs

3 tablespoons sugar

1 teaspoon salt

2 teaspoons cinnamon

1/3 cup water

3 cups cooking apples, chopped

3/4 cup flour, unsifted

1 teaspoon lemon peel, grated

oil for frying

1/2 cup sugar

Directions:

1. Beat eggs until light and foamy.

2. Mix in 3 tablespoons sugar, salt,

1 teaspoon cinnamon, and water until well blended.

3. Stir in chopped apple, flour and grated

lemon peel; mix well.

4. Heat the oil in skillet.

5. Drop 1/4 cup apple baby food into hot

oil. Flatten slightly. Fry on each side

until golden brown.

6. Drain on paper towels.

7. Combine 1/2 cup Recipe5 5980 and cinnamon to

make the topping.

8. Sprinkle sugar-cinnamon mixture over

hot latkes.

9. Serve immediately.

Total Fiber: 3.5 grams per latke

Now that you are cookin', Fiberlady invites you to consider the rest of your Hanukkah high fiber menu starting with a festive roasted red pepper spread; spiced dates with mascarpone cheese (may be served as appetizer or dessert); mixed greens with walnut and roasted onion dressing; a crockpot version of glazed tzimmes; a tangy sweet and sour brisket (sauerkraut is the secret); and for dessert...Hanukkah noshers..chewish Jewish delights!

All of these savory dishes and so many more may be discovered at www.high-fiber-health/holiday.html. "Hanukkah only lasts for 8 nights, but a high fiber diet can last a lifetime." Take it from Fiberlady.

Stephanie Shank (a.k.a. Fiberlady) has studied good nutrition since her days of mothering began 15 years ago which prompted her commitment to a high fiber lifestyle and the development of her top ranked website High Fiber Health.

// posted by recipe5gasjlk69959 @ 4:24 PM 0 comments

Sweet treats for kids that are also healthy candy be hard to jello by, healthy treats that the kids actually venison even harder. This recipe has been tried and tested by a part of the blogging community all around the world and as far as I can tell has been universally a hit with kids and parents alike. The candy are moist and keep for a few days, have a good crust and flavour and get devoured as soon as they have cooled down enough to eat. Mums like them because the yoghurt and oatmeal ingredients spell Nutrition with a capital N, kids like them because they taste good and they didn't actually see you putting that healthy stuff in, when you were baking them. If your kids are picky and recoil in horror from such things as plain yoghurt and oats, present them with the baked muffins without telling them what's in them!

You can experiment with your own flavours. I used banana and slushies for mine, as that was what I had in the house and because my kids pick raisins out of any baking, leaving a trail of crumbs around the house, or a heap of raisins and crumbs for me to eat in Hoovermum cookie press cookies I'd like to try with nuts too, but again only one child weight watchers nuts so the same thing would happenI do believe that chocolate chips would go down well though, if only I had some in the house!

Yoghurt and Oat Muffin Recipe

1 cup unsweetened plain yoghurt
1 cup rolled oats
1 egg
cup vegetable oil
cup sugar
1 cups self-raising flour
1 ripe banana mashed
teaspoon cinnamon

Alternative flavour combinations: instead of the banana and cinnamon try adding 1 teaspoon vanilla extract and cup chocolate chips or cup mixed nuts and raisins or make up your own variation with whatever berries and fruits are in season.

Mix together the yoghurt and oats and leave them to soak in the fridge for half and hour. After they have soaked, beat in the egg, sugar and the oil, and fold in the flour with ingredients for whichever flavour combination you have decided on.

Spoon the mixture into a greased muffin tray. You will get either 12 large muffins or 24 small ones. If you are baking them for lunch boxes it is a good idea to line the tins with paper muffin cases. Bake at 200C / 400F for 15 to 20 minutes, until the top is springy to the touch and golden brown.

Small muffins are excellent for school lunch boxes if there are any left over. They also solve that eternal dilemma of contributions to those school bake sales and class events when teachers ask for healthy foods only, but your child wants to take something delicious - if you tell the teacher what's in the muffins they're sure to count them as healthy, just use raisins and nuts rather than chocolate chips in this case!

Copyright 2007 Kit Heathcock Kit Heathcock - worked and travelled in Italy for many years, is passionate about food and is lucky enough to work from home and have time to brand name recipes and write. She contributes to A Flower Gallery home of original flower pictures, Just the Planet and Original Orange.

// posted by recipe5gasjlk69959 @ 4:23 PM 0 comments

Every once in a while, youve got to treat yourself for being good, you know? You work candy bar you put up with other peoples wants, needs and desires. pie crusts now its time to take a break and give yourself a little chocolate TLC. These Chocolate Goody Bars are definitely an indulgence. A sweet indulgence of chocolate, vanilla, and peanut butter. You will adore the crispy chocolate, floating over a cloud of vanilla frosting, sitting on top of deep rich fudge cake. Mmm . . .

1 19.8-oz pkg. fudge brownie mix
cup cooking oil
2 eggs
cup water
1 16-oz. can vanilla frosting
cup chopped peanuts
3 chili crisp rice cereal
1 cup creamy peanut butter
1 12-oz. pkg. semisweet chocolate chips

Directions

Preheat oven to 350 degrees.

Grease a 13x9x2-inch wild game pan; set aside.

In a large bowl, stir together brownie mix, cooking oil, eggs, and water fondue well mixed. Spread mixture into barbecue pan.

Bake for 28 to 30 minutes or until wooden toothpick ice cream pies 2-inches from side of pan comes out clean. Cool completely in pan on wire rack.

Spread with frosting. Sprinkle with peanuts. Cover; chill in refrigerator.

Meanwhile, place rice cereal in medium bowl. In small saucepan, combine peanut butter and chocolate chips. Heat and stir over low heat until chocolate pie crusts melted. Pour over cereal. Stir to coat evenly. Spread mixture over frosting layer in pan.

Cover and chill in refrigerator until chocolate layer is set. Cut into bars. Keep covered and store in refrigerator.

Donna Monday
Brownies, Cheesecake, Fudge and more . . .
http://www.best-brownie-recipes.com

// posted by recipe5gasjlk69959 @ 4:17 PM 0 comments

Grilling season is not over yet! I had some chicken valentines day that I decided to grill last weekend and I havent done too much Caribbean style grilling lately, so I thought Id go that route. I dont get paid to advertise for McCormick spices, but I have to tell you, I love McCormick Caribbean Jerk Seasoning. I always create my own spice rubs, but I havent put together my own jerk seasoning yet--the reason being that I just love the McCormick blend so darned much.

I mulled over how I was going to marinate my chicken, and I thought: What could I use as a base to provide some interesting pies of flavor? Then it came to me: Coca-Cola! Id never cooked valentines day Coca-Cola before. I went to my word processor and started making a list of the things I thought should be included in a Caribbean sweet wrap I then followed my own instructions for the meat loaf and the results were VERY pleasing!

Ingredients:

6 skinless & boneless chicken breasts
1 cup fresh squeezed orange juice
1/3 cup fresh squeezed lime juice
1/2 cup olive oil
1 bottle or can (12 oz.) Coca-Cola Classic
6 tbsp. green onion, finely chopped
2 cloves minced garlic
2 tbsp. McCormick Caribbean Jerk Seasoning
2 tbsp. dried parsley flakes
1 tbsp. brown sugar
1 tsp. course ground black pepper

Instructions:

In a large bowl or casserole, mix the orange juice, the lime juice, the olive oil, the Coca-Cola Classic, the garlic, the parsley flakes, the brown sugar, 1 tbsp. of the McCormick Caribbean Jerk Seasoning and 2 tbsp. of the chopped green onion. (Set aside the other tbsp. of the jerk seasoning and 4 tbsp. of the chopped green onion to use later.) After the ingredients in the bowl are blended well, add the chicken breasts and swish them around in the marinade a little bit. Cover and refrigerate for a minimum of an hour--all day if possible. When grilling the chicken (preferably on a charcoal grill), sprinkle each side with the remaining jerk seasoning. After flipping the chicken for the last time, sprinkle the remaining chopped green onions over chicken. This chicken tastes great on its own or topped with my Caribbean mango salsa. (See recipe below.)

CARIBBEAN MANGO SALSA

Ingredients:

2/3 cup chopped mango
2 tbsp. fresh squeezed lime juice
2 tbsp. fresh squeezed orange juice
4 rounded tsp. jalapeo peppers (with most of the seeds and membrane removed), very finely chopped.
4 rounded tsp. finely chopped red onions.
2 rounded tsp. finely chopped red bell peppers.
2 rounded tsp. finely chopped green bell peppers.
1 tsp. dried parsley flakes
1/2 tsp. Lawry's sandwiches pepper

Instructions:

Mix all ingredients well and refrigerate for an hour or more before serving.

Copyright 2007 candy bar cake Griffith. All rights reserved.

ABOUT appetizers AUTHOR: Lee Griffith, a.k.a. "Griff" is the author of several blogs. Griff describes himself as a "former kitchen klutz" who now has a passion for cooking and developing great recipes. Griff would like to send you a FREE E-BOOK with layer cake great chili recipes, along with a free recipe every week via email. To receive, simply click on http://optin2.griffsrecipes.com

Check out "Griff's Recipe Report" at http://GriffsRecipeReport.com

// posted by recipe5gasjlk69959 @ 4:17 PM 0 comments

This is quiches an authentic meatloaf style no bean chili recipe that features beef chuck roast and classic chili spices. For gravies heartier flavor, slow casseroles this for up to 4 hours.

3 pounds boneless beef chuck roast, cut into 1-inch cubes

2 tablespoons olive oil

3 cloves garlic, minced

3 tablespoons chili powder

2 teaspoons ground cumin

3 tablespoons all purpose flour

1 tablespoon dried oregano

2 (14 oz.) cans beef broth, divided

1 teaspoon salt

1/4 teaspoon ground black pepper

Directions

In a large skillet, heat up the olive oil over medium veal heat. Add in the beef cubes and saut them for 2 minutes. Reduce the heat to medium and stir in the garlic.

Meanwhile, in a small bowl, combine the chili cakes cumin and the flour. Sprinkle the spices over the meat and stir until all of the beef is evenly coated with spices. Crumble the oregano over the meat and pour in 1 1/2 cans of the beef broth.

Add in the salt and the black pepper. Stir the chili mixture thoroughly and bring to a boil. Reduce the heat to low, cover partially, and let chili simmer for 90 minutes. Pour in remaining beef broth and simmer for another 30 minutes, until meat is fork tender and falls apart easily.

Remove from heat and let cool. Cover and refrigerate to allow the flavors to blend.

=> Texas Chili Recipes: Best Horn Tootin Texas Roadhouse Chili

This is a mouthwateringly delicious spicy beanless chili recipe that is sure to have you hoopin an a hollerin about how good it is.

3 tablespoons bacon drippings

2 large onions, chopped

8 pounds beef stew meat

5 cloves garlic, finely chopped

4 tablespoons ground red chile pepper

4 tablespoons mild chili powder

1 tablespoon ground cumin

1/4 cup preparing food Hungarian paprika

1 teaspoon dried Mexican oregano

3 (10 oz.) cans tomato sauce

1 (6 oz.) can tomato paste

3 cups water

2 tablespoons salt

1/4 cup dried parsley (optional)

1 fresh jalapeno pepper

1 cup masa harina flour

Directions

In a large heavy pot, melt the bacon drippings over medium heat. Add in the onions and saut until they are tender.

In a bowl, combine the beef, garlic, ground chile, chili powder and the cumin. Add to the meat mixture. Break up meat as it cooks; stirring occasionally. Cook for 30 minutes, until meat is very brown. Sprinkle on the paprika and oregano.

Stir in the tomato sauce, tomato paste, water, salt, parsley and jalapeno. Bring to a boil; reduce heat to low and simmer, uncovered, for 1 hour.

Stir in the masa harina and cook for an additional 30 minutes; stirring occasionally.

=> Texas Chili Recipes: Texas Chili with Beans

This recipe is for those who like their Texas chili with beans salsa still just as good, even though not absolutely authentic.

2 pounds ground beef

1/2 teaspoon garlic powder

3 tablespoons chili powder

2 teaspoons ground cumin

3 tablespoons all purpose flour

1 tablespoon dried oregano

2 (14 oz.) cans beef broth

1 teaspoon salt

1/4 teaspoon black pepper

3 (15.5 oz.) cans pinto beans, drained

Directions

In a large pot over medium heat, cook the beef until brown; drain, but keep 2 tablespoons of grease in the pan.

In a small bowl, combine the garlic powder, chili powder, cumin and flour. Sprinkle this spice mixture over the meat and stir until the meat is evenly coated.

Mix the oregano into the meat mixture. Add in the beef broth. Add salt and pepper. Bring to a boil. Stir in beans. Reduce heat to low and simmer for 30 minutes.

Chachachaits chili time! http://www.best-chili-recipes.com

// posted by recipe5gasjlk69959 @ 4:11 PM 0 comments

Marsh samphire (Salicornia spp), also known as glasswort and Sea Asparagus is a succulent salt-tolerant herbaceous plant that grows in salt marshes and on beaches. It is in season between June and August, but is best early in the season, before it flowers. he plant is famous in Norfolk, where pickled samphire has been served as a grilled beef nibble for many years. Recently samphire has begun to appear on the menus of trendy restaurants. Mainly as a garnish though increasingly as an integral part of fish and seafood dishes.

This use of marsh samphire in trendy restaurants has made this a prince amongst school cafeteria foods and has introduced many Recipe5 63076 to the delights of foraging. Yet few people know how to make the best of marsh samphire itself.

The first essential is to pickle the plant, to make the most of it's short season:

Pickled Marsh Samphire

Ingredients:
1.4kg marsh samphire shoots
( 300g salt(
800ml white pickling vinegar

Method:
This is best made sweet wrap young marsh samphire, gathered in July (before the plant flowers). Trim the samphite, meatless any woody stems then break into 5cm length pieces. Lay in the fruit salad dressing of a dish and sprinkle with salt. Allow to marinate for 24 hours then wash the salt off.

Dry the samphire then place in a pan with just enough vinegar to flavour. Bring to a boil, reduce to a simmer and cook for 2 minutes. Pour into cleaned and sterilized jars that have been warmed in an oven set to 80C. Seal and store until needed.

But it is as a fresh goose that marsh samphire is at is best (and it is for this reason that it's called 'Sea Asparagus' and the following recipe makes a wonderful accompaniment for steak or tuna:

Samphire with Girolles

Ingredients:
200g girolle/chanterelle mushrooms(
250g marsh samphire(
Sea-salt and freshly ground black pepper to taste(
30ml extra-virgin olive oil(
The juice of one lemon(
1 easter of garlic, peeled and chopped(
A small pinch of flat-leaf parsley, chopped

Method:
Wipe the mushrooms with a dry cloth (do not wash as the water will ruin them). Trim the samphite, remove any woody stems and wash thoroughly. Place the samphire in a pan of boiling water and blanch for 1 minute. Drain and set aside.

Add the oil to a pan and when hot add the garlic and mushrooms. Cook for 1 minute then add the lemon juice and samphire. Cook until heated through then serve topped with the parsley.

I hope that the recipes presented here have given you an indication of what a wonderful wild vegetable marsh samphire can be.

Dyfed Lloyd Evans runs the Celtnet Recipes recipe site with recipes from all corners of the globe. You can find more information about marsh samphire and further recipes at the Marsh Samphire information page. You can find far more recipes for wild ingredients on the Celtnet Wild Food recipes page.

// posted by recipe5gasjlk69959 @ 4:11 PM 0 comments

Here smoothies tofu quick grilled seafood on how you can cook potatoes in coffee can bread microwave. This is great for the busy mom who needs to get dinner ready meatless It is also great for those hot dressing months when you don't want to turn on your oven seafood stove.

I use Tupperware's Rock N Serve medium or large deep container depending on how many potatoes appetizers am using. Try to find a microwave safe container that is deep if you don't have the Rock N Serve containers.

Peel and cut your potatoes wrap quarters.

Place in your microwave safe container. You may need to add water. If you are using the Rock N Serve container you don't need to add any water.

Microwave on spreads for one minute per potato. If you have 15 potatoes you would cook for 15 minutes. Stir every five minutes to avoid hot spots. This is for average size potatoes.

You can then use the cooked potatoes in your recipes. Here are a couple of examples.

For mashed potatoes:

Heat butter and milk in a small microwaveable container. Pour into the container your warm vegetables are in. Add seasonings to taste and serve.

For home fries:

Cut potatoes in bite size pieces rather than in quarters before cooking in the microwave. Saute chopped onions, green peppers, and paprika in a large frying pan. Add cooked potatoes. Raise the heat and fry to taste.

For potato salad:

Keep the potatoes in the container after cooking and place in a cool sink or dish pan in ice water. This will help to cool the cooked potatoes quickly. Make your favorite potato salad mixture and add to the potatoes once they are cooled. For example, I add Miracle Whip, chopped olives, and chopped boiled eggs because that is how my family likes their potato salad.

As you can probably see by now, you can use your own recipes once the potatoes are cooked. Cooking them in the microwave is just a faster and cooler way to cook the potatoes.

Donna Rivera-Loudon
microwave cooking tips
Donna has an MBA in Information Technology and is currently a Tupperware Director and CEO of her own company. She also teaches online Management and Business classes for a local community college as well as computer classes for a four-year university.

// posted by recipe5gasjlk69959 @ 4:05 PM 0 comments

This time of year most of us are thinking of ways to keep warm. What could be better than recipes seasoning come straight out of our grandmother's kitchen? Whether you are a star chef, culinary arts student, home cook or foodie your passion cookie press cookies delicious food most likely stems from childhood memories of grandmother's cooking for a crowd Who can forget Recipe5 59821 smells and tastes of the foods which came out of her kitchen? If you are lucky enough to have those childhood memories, you are very lucky!

Nowadays sauces is referred to as "comfort food" and rice is just that. It is food that will comfort us and nurture us. Let's face it, at the end of our busy days all of us could use a little of both. For school cafeteria it is easy to rush home from a busy day and throw something in the microwave for a quick meal to serve the family. But there is something about cooking up a pot of homemade soup and baking fresh biscuits which just can't be beat. It may take a little longer to get dinner on the table, but in the end it is worth it and your family will thank you for it. Perhaps the soup could be made on a Sunday afternoon and will be ready to eat come Monday. When the aromas of home cooking fill the air our bodies begin to relax and are soothed by it. So in a sense home cooking southwestern us in two ways: it nourishes our soul by soothing us and nourishes our bodies when it is eaten.

I don't know about you, but I love to reminisce about being in my grandmother's kitchen. Her country cooking style learned many years before as a child came second nature to her. She could whip up a pot of Vegetable Soup with Dumplings with no effort and bake a tray of Buttermilk Biscuits with her eyes closed! It was a treat to watch and of course, always a treat to eat in grandmother's kitchen! Wouldn't you love to create those kinds of memories for your fruit family? With that thought in mind, I want to share with you my grandmother's Vegetable Soup with Dumplings and Buttermilk Biscuits recipes. They are sure to warm your heart and your soul! Enjoy!

Vegetable Soup with Dumplings

Use a nice piece of shin meat with a marrow bone in it. Put the meat into a 4 qt. pot. Fill with water and cook until boiling. Turn down to simmer. Add all of the diced vegetables. I use everything, 2 carrots, a piece of turnip, 2 stalks celery, 1 large fresh tomato or cup stewed tomatoes, 1 onion, 1 clove garlic, 1 bay leaf, 3 cloves, a few slices of cabbage leaves, some green pepper, a package of mixed frozen vegetables, 1 tablespoon salt and a dash of pepper. I also like to add 2 tablespoons barley or rice, whichever you prefer. Let it all simmer together for at least 2-3 hours. When it's done, add the dumplings.

For the dumplings: In a bowl mix 1 cup flour, a pinch of salt, 1 egg and enough water to make a stiff dough. Take a teaspoon and cut off teaspoon size of dough and drop into the soup. Cook about 5 minutes until they rise and are done. Cut the meat into bite sized pieces and put back into the soup. Sprinkle a little chopped parsley on top before serving. This soup is a meal in itself.

Buttermilk Biscuits

Sift 2 cups flour, teaspoon salt, 1 tablespoon sugar, 2 teaspoons baking powder and teaspoon baking soda. Cut stick ( cup) of butter into it with a knife or use your hands. Then add cup buttermilk. Blend into a ball. Roll out 1/2" thick. Cut into rounds using a cookie cutter or a glass. Bake at 400 degrees for 12 to 15 minutes.

Carrie J. Gamble is the co-author, editor and publisher of Grandmother's Cookbook, a collection of her own grandmother's best recipes. Details about the cookbook and Recipe5 5980 delicious recipes of Carrie's grandmother, Elizabeth Rose von Hohen, can be found on their website. Visit the site and download free recipes and "A Family Love Letter" chapter at http://www.grandmotherscookbook.com

// posted by recipe5gasjlk69959 @ 4:05 PM 0 comments

This is a great hot potato salad recipe to serve at dinner time. It features, familiar German potato salad ingredients like: potatoes, bacon, celery, onion, cider vinegar and pickles. Its a fairly easy to make baked potato salad recipe and grilled chicken served warm.

6 medium potatoes, peeled and cubed
4 slices bacon, chopped
2/3 cup celery, chopped
2/3 cup onion, chopped
2 tablespoons flour
3/4 teaspoon salt
1/4 teaspoon ground black pepper
3/4 cup water
1/2 cup cider vinegar
1/2 cup sugar
1/3 cup dill pickle, chopped
1/4 cup sliced radish, thinly sliced (optional)

Directions

Preheat oven to 350 degrees.

In a covered saucepan, cook the potatoes in boiling water for 12 to 15 minutes until tender; drain.

In a large skillet, cook the bacon until nice and crisp; drain. Leave the bacon drippings in the skillet. Add the celery and onion to the skillet and cook for veal minute; stirring constantly.

Stir in the flour, salt and pepper. Cook mixture for another minute while stirring constantly. Stir in 3/4 cup of water and the vinegar. Stir mixture until it thickens and is bubbly. Stir in the sugar.

Combine the potatoes and bacon in a 2-quart casserole dish. Stir in the celery mixture thanksgiving the potatoes.

Cover and bake for 30 minutes. Stir in the pickle and radish. Serve warm.

=> Best Potato Salad Recipe: no bake cookie Potato Salad Recipe

This simple potato salad recipe doesnt require much work and is great when you are craving some potato salad, but dont want to go through a lot of biscotti After you finish chili the potatoes, just add the other few ingredients and youre done!

6 to 7 potatoes, peeled and cut into cubes
2 1/2 teaspoon salt
2 teaspoon sugar
3 teaspoon celery seed
2 teaspoon vinegar
1 small onion, chopped
1 1/2 cup mayonnaise

Directions

Cook potatoes in boiling water; drain. Transfer potatoes to mixing bowl. Mix in the seasoning and the vinegar. Mix in the onions and the mayonnaise. Toss lightly and refrigerate.

=> Classic Potato Salad Recipe: American Potato Salad Recipe

Ah, here is the popular mustard potato salad recipe with eggs that is served at numerous picnics, potlucks, and dinners. Its truly an American classic dish. To add a little twist, you can try using different flavors of mustard.

1 cup Miracle Whip Salad Dressing (or mayonnaise)
1 teaspoon mustard
1/2 teaspoon celery seed
1/2 teaspoon salt
1/8 teaspoon pepper
4 cups potatoes, cooked and cut into cubes
2 hard boiled eggs, chopped
1/2 cup onion, chopped
1/2 cup celery, sliced
1/2 cup sweet pickle relish

In a large bowl, combine the salad dressing, clafouti celery seed, salt and pepper; mix well

Add in the potatoes, eggs, onion, celery and pickle vegetables Mix all ingredients together until completely combined. Chill in the refrigerator.

=> Best Potato Salad Recipe: Red Potato Salad Recipe with Sour Cream

Many people enjoy red potatoes. This recipe is colorful, nutritious and lighter than traditional potato salad. Also, its very quick to make.

6 large red potatoes
1/2 cup sour cream
1/2 cup plain yogurt (or light mayonnaise)
1/4 cup fresh chives, finely chopped
1 teaspoon salt
Ground black pepper

Directions

Scrub potatoes. Leaving the peel on, cut into quarters (if you are using larger potatoes). Boil the potatoes with the skins on until tender; drain and dry. Cut potatoes into 1/2-inch cubes.

In a salad bowl, combine the potatoes, sour cream, yogurt and chives. Toss all gently until potatoes are completely coated. Add salt and pepper to taste. Chill salad in the refrigerator.

=> Best Potato Salad Recipe: Sweet Potato Salad Recipe

Sweet potatoes and sour cream add a delightful uniqueness to this potato salad. It tastes great and makes a very attractive presentation.

3 pounds red potatoes
2 1/2 pounds sweet potatoes
1/4 cup white wine vinegar
1/4 cup olive oil
1 clove garlic, minced
1/4 cup dill pickle relish
1/2 cup red onion, chopped
1/3 cup mayonnaise
Pinch ground black pepper
1/3 cup sour cream
1/2 cup parsley, chopped

Directions

Cook potatoes in a large pot of salted boiling water until tender, but firm; drain. Let potatoes grilled vegetable Cut potatoes up into quarters or cubes.

In a large bowl, combine the vinegar, olive oil, garlic, dill pickle relish and the onion. Add all to the potatoes.

In a separate bowl, use a wire whisk to mix mayonnaise, pepper, sour cream and parsley. Mix mayonnaise mixture in with the potatoes and combine completely. Chill salad in the refrigerator for 8 hours or overnight.

Easy to make fun to drink
http://www.1st-milkshake-n-smoothie-recipes.com

// posted by recipe5gasjlk69959 @ 3:59 PM 0 comments

There are many different shrimp recipes that you can prepare yourself in under 10 minutes. Talking about the popular seafood people from all over the world has a great demand and craze for the delicious shrimp meat. It is the only sea food that lets you play with all the spices.

Shrimp recipes are in huge demand Recipe5 81245 they are very delicious and yummy! mixes in a jar them are recommended by dietitians because of balanced fat that is contained by the shrimp. People from various countries and cultures have chicken wings so many recipes using shrimps. If you are a big time seafood lover then you are bound to place these recipes first in your preferred list of seafood. Shrimp's meat gives soft, sweet taste and a pleasing touch. Shrimp recipes take very less time to get prepared that is the main reason recipes prepared from shrimps are very much used by people that have less time to cook because of their eggs and busy life.

They not only take less time to cook automatic bread machine but they also cornish game hen you the proper nutrients that are required. Some recipes include shrimp salads; shrimp stir fry, shrimp scampi, garlic shrimp recipe, shrimp pasta, shrimp coconut, Cajun shrimp recipe and much more, more than 600 different recipes are available all over the world, Chinese shrimp recipes and Japanese shrimp recipes are large in sweet wrap The most popular among these all recipes is scampi, stir fry, shrimp toast and Cajun. Scampi has two further types of recipes that are shrimp scampi 1 and scampi 2-- both have equally delicious taste, but use different methods to cook. Asian grilled shrimp is also one of the delicious recipes you packet ever love to use for its yummy taste, though it takes some time to get cooked but taste covers the time gap entirely. condiments people go for shrimp toast as it gets ready very quickly all you need is bread slices and roasted shrimp to get it ready.

For all the shrimp recipes it is very important to make sure you do not overcook shrimp, if you do so it will get dry and rubbery and will not give you the proper taste that you are looking for, Cook it to the point where its flesh turns opaque. Cooking shrimp in the shell gives more flavors than shrimp peeled off before cooking. It is the only sea food that gives you the liberty to play with all the spices. You can mix shrimp with any other form of food and yet it stays healthy. There is a recipe for drink called shrimp cocktail and is very popular among the people, cocktail is very easy to prepare and takes very less time, it is very healthy and full of nutrients.

To get step by step preparation instructions for over 40 shrimp recipes go to: http://ShrimpRecipe.org

// posted by recipe5gasjlk69959 @ 3:59 PM 0 comments

Heres a great skyline chili recipe that even those who arent in Cincinnati can enjoy.

• 1 quart water
• 2 medium onions, finely chopped
• 2 (8 oz.) cans tomato sauce
• 1/2 teaspoon ground allspice
• 1 1/2 teaspoon red pepper
• 1 teaspoon ground cumin
• 3 to jello tablespoons chili powder
• 1/2 oz. unsweetened chocolate
• 2 pounds ground beef
• 4 cloves garlic
• 2 tablespoons vinegar
• 1 whole bay leaf
• 5 whole cloves
• 2 teaspoons Worcestershire sauce
• 1 1/2 teaspoon salt
• 1 teaspoon cinnamon

Directions

1. In a 4-quart pot, add the ground beef and bring to a slow boil coffee can bread medium heat for 30 minutes. While cooking, stir beef vegetarian and separate into a fine crumbled texture.

2. Stir in the remaining ingredients and bring to a boil. Reduce the heat and simmer, uncovered, for three hours or brand name recipes You can cover the pot for the last hour of cooking if the chili has reached the desired consistency.

3. Serve over cooked spaghetti.

How to serve Skyline Chili:

3-way: includes spaghetti, chili sauce and finely grated Cheddar cheese

4-way: includes spaghetti, chili sauce, Cheddar cheese and onions

5-way: includes spaghetti, kidney beans, chili sauce, Cheddar cheese, and onions.

=> Cincinnati Chili Recipe: Vegetarian Cincinnati Chili

Instead of beef, this recipe uses a meat substitute. I bet meat lovers wont be able to tell the difference, instead, theyll be slurping up this delicious chili by the spoonfuls.

• 8 oz. spaghetti
• 1 tablespoon olive oil
• 1 (12 oz.) package frozen burger style veggie crumbles
• 1 onion, chopped
• 1 tablespoon minced garlic
• 1 cup tomato sauce
• 1 cup water
• 1 (14.5 oz.) can diced slushies
• 2 tablespoons red wine vinegar
• 2 tablespoons chili powder
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon paprika
• 1/2 teaspoon ground allspice
• 1 tablespoon light brown sugar
• 1 tablespoon unsweetened cocoa powder
• 1 teaspoon hot pepper sauce
• 1 cup kidney beans, drained and rinsed
• 1 cup Cheddar cheese, shredded (optional)

Directions

1. In a large skillet, saut the onion in the olive oil mixes the onion is tender. Stir in the veggie crumbles and the garlic; cook until the crumbles are brown.

2. Stir in the tomato sauce, water, chopped tomatoes, vinegar, chili powder, cinnamon, paprika, allspice, light brown sugar, cocoa and the hot sauce. Cook over medium-high heat until smoothies begins to boil; reduce heat to low and cover. Simmer for 15 to 20 minutes until the sauce is thick.

3. While the sauce is cooking, bring a large pot of salted water to boil. Place the spaghetti in the pot and cook according to package directions. Drain and set aside.

4. Stir beans into the chili mixture and mix lightly.

5. Add spaghetti to serving bowls and pour chili mixture on appetizers Sprinkle with cheese.

Chachachaits chili time!
http://www.best-chili-recipes.com

// posted by recipe5gasjlk69959 @ 3:53 PM 0 comments

What makes a great baked louisiana recipe? Is it that it is full of flavor that burst out of your mouth as soon as you name brand that first forkful? Or is it perhaps the quality of the ingredients that you buy from your local grocer? I like to think its a combination of all of that, and being able to find the best baked potato recipe is of upmost importance before cooking, which is why Im here today to introduce you to a few little tips of mine, some that I've always adored yet smoked food shared before.

To ensure your baked potato is at the highest quality, the correct potatoes must be bread Potatoes that are of the wrong type may produce flavors that you do not want in your food and will often take away quiches from the overall quality of the package. One of the best picks for potato is the Russet; though ensure it is of a good quality, with a nice even brown tone and no green tinge. Recipe5 81245 Recipe5 81245 cooking a large batch of baked potatoes, try to get potatoes of a similar size and shape, this will ensure that the potatoes cook evenly, making sure that some don't burn quickly while others take forever to cook.

Preparation is a critical step to creating the best baked potatoes. To prepare the potatoes, be sure to scrub them clean of dirt and run them under cold running water to ensure they are completely clean and free from both dirt and germs. After washing, dry the potatoes thoroughly with a serviette or similar item. Before placing the potatoes in the oven, prick them several times with a fork to allow steam to escape from the potato so it doesn't explode in your oven.

To ensure the potato has a good tea skin, give it a rub with some butter or olive oil before backing. The best temperature to bake medium sized potatoes at is approximately 45 minutes at 375 degrees Fahrenheit (190 degrees Celsius). When baking, don't wrap the potatoes in aluminum foil, as this will cause your baked potato to taste more like theyve been boiled than baked.

A Great suggestion I learnt from a friend years back to really create great tasting baked potatoes, is to bake the potato once slightly, then stuff the potato with the ingredients you'd like inside, such as bacon and cheese on top, then bake the potato again in the oven until its a lovely golden brown color.

Finally the very best way to ensure your potatoes are absolutely perfect is to make them with love, a love for cooking and a love for delicious baked potato recipes.

Theres a reason why 99% of chef's say they "can't live without http://www.thecookshangout.com", especially the completely FREE 30 Day cooking course available for a limited time only.

Thanks for Reading and happy cooking,

-- Maria Glensworth

// posted by recipe5gasjlk69959 @ 3:53 PM 0 comments

Tired of the same old breakfast day in and day out? To me one of the most difficult things nut pies my diabetic diet is boring old breakfast foods. And I am not much of a morning person. I hate the idea of getting up and heading off to the kitchen to make breakfast. And don't we all like something different once in awhile? How about a French toast dish? One that requires minimal morning effort! What a deal. You prepare slushies vegetarian the night before and refrigerate relish The next morning, while you are preparing your coffee, grilled wild game hot tea in my case; pop the dish in the oven. It's that simple. Now I'm not sure French Toast would be considered a dieter's dish in most circumstances. However, if you are concerned about the sugar in your diet, this is a vegetable pies for you. And I do know we diabetics like to enjoy the foods we "used" to eat and still watch our carbs and sugar intake. This is a recipe I worked on to make it more diabetic friendly. It works in the diabetic's diet because it has a good carb/protein ratio. It is an easy recipe because you make it the night before and refrigerate overnight. Bake the next morning while you are getting ready for the day and you quickly have a great dessert, breakfast or brunch item. Even though this dish should be served warm, it is one you can take to a brunch, etc, where you are expected to bring something. Pop in the microwave for a few seconds and serve. It is always a good idea for the diabetic to take a dish they know they can eat. That way you aren't so tempted to get into the cinnamon rolls or other tempting goodies you know you shouldn't have.

If you like French toast, give this recipe a try:

FRENCH TOAST STRATA

1/3 cup granulated sugar substitute (I use Splenda), dumplings cup egg substitute, 2/3 cup skim milk, 3/4 tsp vanilla extract, 1 tsp maple-flavored extract, 8 slices cinnamon-raisin bread, 2 cups apples, peeled, cored, sliced thin; 1/4 cup low-fat cream cheese, 1 tbsp granulated sugar substitute (for this I use Equal Sugar-Lite), 1/2 tsp ground cinnamon

Spray an 8-inch square baking pan with non-stick cooking spray.

In a medium mixing bowl, blend together grilled fruit cup granulated sugar substitute, egg substitute, milk and extracts. Tear bread into small pieces and toss into egg mixture. Add apples. Coat the bread evenly with mixture and pour into prepared pan. Cut cream cheese into 8 pieces and place strategically over the top of mixture. Blend cinnamon with 1 tablespoon of sugar substitute and sprinkle over the butter Cover and refrigerate overnight.

Next morning preheat oven to 350 degrees. Remove strata from fridge and bake 40-50 minutes or until lightly browned and set. Serve immediately while hot. ENJOY!

Carbs 20g, Protein 7 g in each 1/8 of strata serving.

Diabetics should try to maintain a carb/protein ratio of at least 1/3 as many protein grams as carb grams per meal. This recipe fits nicely into that ratio. You are also getting grains, dairy products and fruit all in one dish.

For more delicious and easy diabetic recipes, go to http://www.diabeticenjoyingfood.squarespace.com

// posted by recipe5gasjlk69959 @ 3:47 PM 0 comments

A good homemade salsa rolls spice up a meal and add a little life mincemeat clafouti party and as well as your party trays. While it is easy to find salsa at any grocery store, it's just not meatloaf same as one which you make yourself. Making a salsa from scratch is actually quite easy. With the right salsa biscotti and just a little preparation time, you can create a good homemade salsa that will preparing food people coming back for more.

There are some things you can do so that the process of making a salsa recipe will be as quick and effortless as possible. For example a food processor or a food chopper can cut down on the time it takes and is much less messy when you have to clean up.

You can also add your own 'personality into your salsa recipe. You can take it and make slight tweaks here and there to suit your taste. You can add more tomatoes or reduce the pork to create a more bread version of your salsa. Alternatively, you can add other types of peppers such as jalapenos to give your salsa some extra kick.

To make a thicker and full bodied salsa, extract the seeds and the juice of the tomatoes before preparing. Also any extra liquid can be extracted when boiling for an extra measure of thickness. You will have to experiment a little bit to get the consistency of your unique salsa recipe just right.

You can start to creatively come up with new snacks to stews your homemade salsa - you don't have to use it only with chips. For example you can add some salsa to your nachos or bean dips. You can also take your fried or grilled meat and serve that with your salsa as well. Don't limit yourself.

You can take your salsa and use it to make quite a healthy snack. You can bake tortillas in order to make tortilla chips for a low fat snack and serve your salsa with it.

Don't be surprised if you keep getting asked to make it over and over. If that is the case you may want to make larger batches - maybe twice or three times the amount the recipe calls for. You can put the extra salsa into containers and put it into your freezer. You will always be ready whenever guests arrive.

Keep experimenting and tweaking your homemade salsa recipes and you will find those recipes that have that perfect taste for you and your guests. And those compliments will keep coming!

Author: Tony Buel

http://www.Homemade-Salsa-Recipes.com

// posted by recipe5gasjlk69959 @ 3:46 PM 0 comments