World cuisine - HomeMade Recipes

Vegan Burger French Fries - Home Made Recepie

2012-09-14T19:44:00.004-07:00

Vegan Burger-Recepie

Vegan burger French fries

History:

The veggie burger, by name, may have been created in London in 1982 by Gregory Sams, who called it the 'VegeBurger'. Gregory and his brother Craig had run a natural food restaurant in Paddington since the 1960s^[1]; a Carrefour hypermarket in Southampton sold 2000 packets in three weeks after its launch.^[2]

Using the name Gardenburger, an early veggie burger was developed by Paul Wenner around 1981 or 1982 in Wenner's vegetarian restaurant, The Gardenhouse, in Gresham, Oregon.^[3]

Vegetarian Burgers

4 burger buns

A box of baby greens

4 cheese slices or shredded cheddar cheese

2 tbsp mayo (any kind)

Half an onion, cut into rings

One tomato, sliced into circles

For the patties:

1 large potato

1 onion

1 carrot

10 French beans

1/4 cup green peas

1/4 cup sweet corn

2 green chillies or 1 tsp red chilli powder

Fresh coriander leaves

1 tsp jeera

1 tsp masala powder (any kind)

6 tbsp oil to shallow fry

Salt

For the French fries:

2 large potatoes

Salt

Oil to deep fry

METHOD:

First, boil all the vegetables except onion until soft. Pressure cooking them for about 2 whistles should do the trick.

Mash up the potato real nice. Cut the other vegetables into tiny pieces. Mix in salt, jeera, green chillies/red chilli powder, chopped coriander leaves and the masala powder. Shape into big-ish patties.

Shallow fry the patties until golden brown on both sides. Set aside.

Now comes the bit where we assemble the vegetable burgers.

We start with a burger bun, of course.

Cut it into half. Hopefully you can do a better job of cutting it evenly than I did.

Lay it out on the lower half of the burger bun.

Top it off with some shredded cheddar cheese or one cheese slice. This is beginning to get yummier, eh?

Spread some mayo over this. Between you and me, I ran out of mayo so I used thousand island dressing here. Use whatever you fancy, its your burger

Aff onion rings + tomatos.

Now bring in the other half of the burger, place it on the pile and press down gently. You can use a toothpick inserted through the center to hold it all together. We didn't really do all that. Just bite, chomp, gulp and go for the next bite if you're anything like us.

If you feel there is no burger experience without French fries, quickly make some. All you need to do is peel and slice potatoes into long thin slices. Mix in some salt.

Deep Fry It.

What To Eat Before & After Working Out

2012-09-04T06:56:00.002-07:00

PRE & POST Workout Meal – What To Eat Before & After Working Out

I have an easy question for you. Do you want to accomplish any of the following goals:

Lose fat.
Build muscle.
Lose fat AND build muscle.
Increase strength.
Improve performance.
Be healthy.

If you said yes to any of those, then your #1 focus MUST always be on eating the right total amount ofcalories, protein, fat and carbs each day. That’s a fact.

Your total daily calorie and nutrient intake (along with getting those nutrients from mostly higher quality sources) is ALWAYS the most important part of every single diet plan regardless of what your goal is.

But, that statement brings up an interesting question: What then is the second most important aspect of your diet?

Well, for people who are working out regularly, the answer is both simple and scientifically proven…

The PRE & POST Workout Meal

Your PRE and POST workout meals are the meals you eat before and after working out.

Once you ensure you’re getting all of your totals right for the day, the meals directly surrounding your workouts are next in line in terms of the amount of impact and influence it has on the results you get.

The reason why should be fairly obviously. The PRE and POST workout meals happen play a key role in the effectiveness of those workouts.

In the most basic sense:

What you eat before (and if needed, during) your workout is crucial for fueling the workout itself and maximizing your performance throughout.
What you eat after your workout is crucial for optimizing the recovery process (which basically begins as soon as your workout ends) and ensuring that your body has all of the supplies it needs in order to recover, adapt and improve the way you want it to.

And while research does show individual benefits in getting JUST your PRE workout nutrition right, or getting JUST your POST workout nutrition right, real world experience shows that for the best possible results, the key is getting BOTH meals just right.

So, while your around-workout-nutrition definitely won’t make or break your success, the meals you eat before and after working out can definitely play a positive role in improving your results.

You just need to get these meals right to reap the benefits.

Not surprisingly, the diet and fitness world has overcomplicated the crap out of these meals, with various “experts” coming up with all kinds of super specific recommendations and various supplement companies coming out with supposed “superior” products.

Let’s now cut through all of that nonsense and figure out exactly what you should be eating before and after your workouts…

PRE Workout Nutrition: What Should You Eat Before Working Out?

As you’ve probably guessed, your PRE workout meal is the last meal you eat before your workout.

In certain cases and in certain situations, this PRE workout meal may carry over into something of aduring-workout meal (only if needed, definitely not required).

For this reason, these meals typically get lumped together into what many people commonly refer as the “Energy Phase” portion of your around-workout-nutrition.

The Purpose Of Your PRE Workout Meal

The reason these meals got this “energy phase” nickname is pretty obvious.

Your PRE workout meal is the meal that plays the largest role in supplying your body with everything it will need to ensure optimal performance during your workout.

And, in the cases where a during-workout meal is being used (either in place of the PRE workout meal or in conjunction with it), its purpose is exactly the same.

Specifically, the primary goal of the PRE workout meal is to accomplish the following:

Reduce muscle glycogen depletion.
Reduce muscle protein breakdown.
Reduce post workout cortisol levels.

How To Do It

To make all of the above happen successfully, your body needs 2 things:

Carbs
Protein

What this means is, your biggest goal with your PRE workout meal is to consume a significant amount of both carbs and protein in some form sometime before (or if needed, during) your workout.

That’s the key here, and as long as you are doing that, you’re doing it right.

Now, this is the point when everyone likes to take it a big overcomplicated step further and give specific recommendations for exactly how many grams of carbs and protein you should eat, exactly what foods those nutrients should come from, and exactly how many hours, minutes and seconds before your workout you should eat this meal for MAXIMUM RESULTS!

While I always find that kind of thing hilarious and mostly pointless (seriously, any differences will be insignificant at best), I won’t just leave you hanging with no guidelines at all.

A Recommended PRE Workout Meal Protocol

The true specifics here will differ slightly depending on things like your schedule, what time of the day you work out, how much time you actually have before your workout, exactly what type of workout it’s going to be, and of course… your own preferences.

Rather than even attempt to cover every possible scenario, I’ll just leave you with what is likely the most popular recommendation for what to eat before working out.

The following comes courtesy of Alan Aragon, who is hands down one of the smartest and most trustworthy people in the nutrition field.

Option A: 60-90 minutes pre-workout, have a solid, balanced meal containing…

Protein = 0.25g per pound of your target body weight.
Carbs = 0.25g per pound of your target body weight.

Adding fat at this point is fine, use your discretion as long as it fits into your macronutrient goals. Note that this meal is skipped if you train first thing in the morning.

OR…

Option B: 30-0 minutes pre-workout – (and/or sipped throughout the workout), have a liquid or easily digested meal containing…

Protein = 0.25g per pound of your target body weight.
Carbs = 0.25g per pound of your target body weight.

If you were going to train for close to or more than 2 hours continuously, it would definitely benefit you to have this extra pre-workout meal either immediately prior to, or sipped during training. Keep the fats here incidental and not added if you’re prone to gastric distress during training.

I think that’s all pretty self explanatory.

As for me personally, I always go with something similar to the first option shown above. Meaning…

My PRE workout meal takes place 1-2 hours before my workout and consists of a normal solid food meal containing a good amount of protein (example foods include chicken, fish, beef, egg whites, etc.), and a good amount of carbs (example foods include brown rice, oatmeal, or any lower glycemic source).

Nothing fancy, just protein and carbs coming from normal foods 1-2 hours before working out. This is what I’d personally recommend to most people.

There’s no need to get any more complicated than that, and no need to obsess about the specifics. Alan Aragon himself would be the first person to tell you that.

POST Workout Nutrition: What Should You Eat After Working Out?

Your POST workout meal is the first meal you eat after your workout.

While the PRE (and/or during) workout nutrition phase is commonly referred to as the “Energy Phase,” this POST workout portion of your around-workout-nutrition is commonly referred to as the “Anabolic Phase.”

The Purpose of Post Workout Nutrition

The reason it’s nicknamed the “anabolic phase” is again pretty obvious, as anabolism refers to the “building” (or even “rebuilding”) of something.

Quite simply, your POST workout meal is the meal that plays the largest role in supplying your body with everything it will need to repair, replenish, recover and adapt to the training stimulus that you just provided during your workout.

Specifically, the goal of the POST workout meal is to accomplish the following:

Replenish muscle glycogen that was depleted during your workout.
Reduce muscle protein breakdown caused by exercise.
Increase muscle protein synthesis.
Reduce muscle soreness and fatigue.
Greatly enhance overall recovery.
Reduce cortisol levels.

How To Do It

To make all of the above happen successfully, your body once again needs 2 things:

Carbs
Protein

Yup, the same 2 things your body benefits from before your workout are the same 2 things your body benefits from after your workout.

So, your primary goal with your POST workout meal is to consume a significant amount of both carbs and protein in some form soon after your workout.

Why soon after? Because, after your workout, your body is absolutely primed and ready to accept protein and carbs so it can immediately begin putting these nutrients to good use doing all of the awesome things you want it to be doing (such as the stuff on that list above).

Most people also feel that calorie partitioning (how calories are used once they enter your body) is at its very best at this time, so people often make this their largest meal of the day.

For all of these reasons, it’s most often recommended to consume your post workout meal as soon after your workout as you can.

I don’t mean put-down-the-weights-and-start-eating. That’s a bit insane. However, this meal should ideally be eaten within the first 60 minutes after your workout. Or better yet, within the first 30 minutes after your workout.

So, your biggest goal with your POST workout meal is to consume a nice amount of both protein and carbs sometime within the first 30 minutes after your workout.

As long as you’re doing that, you’re doing it right.

Of course, we’ve once again reached the point where everyone wants the overcomplicated specifics. Exactly how many grams of carbs and protein, exactly what foods should they come from, and so on.

While I again find those kind of specifics to be mostly pointless, I won’t just leave you hanging with no guidelines at all.

A Recommended POST Workout Meal Protocol

Just like I did earlier with your PRE workout meal, I’m going to again leave you with Alan Aragon’s popular recommendation, this time for what to eat after working out.

Within 30 minutes post-workout, have either a liquid or solid meal containing…

Protein = 0.25g per pound of your target body weight.
Carbs = 0.25-0.5g per pound of your target body weight.

Amount of fat here doesn’t matter as long as your daily target is hit.

Again, that’s pretty self explanatory.

As for me personally, I usually go about this meal 3 different ways.

Option A: Sometimes I have a liquid meal consisting of whey protein powder as my protein source (whey is the “fast” digesting protein, more about it later), and dextrose (which is a type of sugar commonly used in sports drinks) as my carb source. I just throw the appropriate amounts of both into a shaker bottle, take it with me to the gym, and leave it in my car or locker. When I’ve finished working out, I just pour in a bottle of water, shake for a few seconds, and taaadaaa, I have an extremely quick and convenient POST workout shake that I drink on the ride home.
Option B: Sometimes I skip the liquid meal described above in favor of a normal solid food meal as soon as I get home. I normally go with chicken and a big bowl of rice or white potatoes or another similar higher glycemic source. As I’ve mentioned before, this is the one time of the day when higher glycemic foods may have an advantage over lower glycemic foods. I know a lot of people who prefer to eat their favorite junkier cereals (Lucky Charms, Frosted Flakes, etc.) at this meal for this very reason.
Option C: Sometimes I combine elements of the previous 2 options. Specifically, I’ll use whey protein powder as my protein source, and a higher glycemic solid food as my carb source.

Exactly which option I personally go with or recommend you go with depends on a bunch of factors. For example…

Option A (the whey/dextrose shake) was once thought to be FAR superior to anything else because they both digest faster than any other source of protein or carbs (not to mention, a liquid meal digests faster than a solid food meal).

However, if you already got your PRE workout meal right, then it probably doesn’t matter anywhere near as much as some people make it seem. Don’t get me wrong, I still use this option a lot, it’s just that any supposed benefits over Option B or C are most likely insignificant at best.

The real big advantage of this shake is the convenience of it. Just mix it together and drink. That’s as quick and easy as it gets, and some people might prefer that. Not to mention, some people just aren’t that hungry after working out, so they might prefer to drink this meal rather than eat it. It’s all about personal preferences.

Option B or C (the solid/semi-solid food meals) are definitely more ideal for people who would prefer to chew their meal rather than drink it. Some people just enjoy eating and love the idea of getting to eat a nice big meal containing some of the higher glycemic foods they typically avoid the rest of the day.

These options may just be more fun and enjoyable to many people, especially those who are trying to lose fat (and are therefore eating less calories overall and wouldn’t want to “waste” a meal by drinking it), or people who just have problems controlling their appetite.

Again, as long as you get the gist of the meal right (eat a nice amount of protein and carbs soon after your workout), exactly how you do it is not likely to matter much in the end and should really come down to your own personal preferences.

There’s no need to get any more complicated than that, and no need to obsess about the specifics.

What about the POST… POST workout meal?

As for what to eat in the meal that comes after this POST workout meal (and when exactly to eat it), I’ll again leave you in the hands of Alan Aragon…

It’s simply your next scheduled meal, whether it’s 1, 2, or 3 hours later simply doesn’t matter – especially if your immediate POST workout meal was designed as above.

Not much more to add to that.

Summing Up Your Around-Workout-Nutrition

Honestly, it’s all pretty simple.

No matter what any diet guru or supplement company claims, the most important part of your diet is always your total calorie, protein, fat and carb intake for the day, not some magical world of “nutrient timing” or any other such nonsense.

But yeah, proper PRE and POST workout nutrition will certainly play a positive role in your overall results.

Is it enough of a role to make or break your diet or your ability to lose fat, build muscle, or reach a similar goal? Nope. Is it enough of a role to make up for failing to get the real important stuff right? Definitely not.

But, assuming you’re already doing the important stuff correctly, getting your PRE and POST workout meals right is the icing on the cake.

So, surround your workouts with meals that contain a nice amount of protein and carbs, and don’t waste time or energy making it much more complicated than that.

The PRE and POST Workout FAQ

Before we leave this subject, I just want to answer a few related questions that I can imagine people having after reading this. Here we go…

Can you tell me more about whey protein powder? What brand of whey and dextrose do you recommend?

The full details of whey protein powder (and protein supplements in general) are coming up next in this guide. You’ll see in a minute.

As for brand recommendations, I personally use and fully recommend Optimum Nutrition’s 100% Whey, which I always order online right here for a lot cheaper than a dump like GNC sells it for.

For dextrose, it’s all the exact same thing, so any brand is fine. Check your local supermarket or health food store for it (it may sometimes be called corn sugar instead of dextrose). It’s pretty cheap, so buy it in bulk if you decide to use it as your POST workout carb source.

If you can’t find it in a store (many people can’t, myself included), you can order it online as well. I personally use Now Foods Dextrose which I also order from here.

My goal is to lose weight. Won’t the EXTRA calories from my PRE/POST workout meals cause me to gain weight or stop me from losing weight?

NO, not at all. The reason why is because these calories will NOT be EXTRA calories.

They will be a part of your total daily diet.

What I mean is, the “extra” calories from these meals will be bad ONLY if they are indeed “extra” calories above what you are supposed to be eating.

However, what they should be are calories that are just PART of the total daily calorie intake that’s ideal for you.

So, if you need to be eating 2500 calories per day (just an example), the calories from the meals before and after your workout should be a part of those 2500 calories… NOT in addition to them.

It seems so silly and obvious, but I’ve seen it asked enough times (do I need to count these calories too?!?!?) to know that it needs to be addressed.

The same goes for protein, carbs and/or fat. The calories and nutrients in these meals all count towards your daily totals just like any other meal.

What if I do cardio right after weight training? When should I have my POST workout meal then?

You can either have your POST workout meal after you’ve finished the entire workout (so after the cardio in this example), or, if you’re using the liquid POST workout meal option (Option A, the whey/dextrose shake), you have 3 other options.

You can either take a little break between weight training and cardio (which you probably end up doing anyway) and drink your POST workout shake then.

Or, you can just sip it while doing cardio.

Or, do a little of both. Start drinking it after weights/before cardio, and finish it by sipping it during cardio. You could actually even start drinking it at the end of your weight training workout if you really wanted to.

Really, as long as you’re having some kind of protein/carb meal within a sane amount of time after your workout, you’re fine. Don’t go nuts over it.

I noticed that certain supplement and sports drink companies make their own PRE or POST workout drink that contains something similar to what you outlined. Can’t I just buy those?

You can, but you’d probably be better off if you didn’t.

For one, you’d be wasting money, because it will be WAY cheaper to just buy your own whey protein and dextrose and then just combine them with water yourself (that is assuming you prefer a liquid meal over a solid food meal).

Plus, you’ll be able to select the exact amounts of each that are ideal for you (rather than whatever that company just happened to pick) AND you’ll also avoid paying for any excess garbage that many of these PRE/POST workout drinks often include.

So, I’d recommend either just having a solid food meal or making your own “drink” using your own ingredients.

Italian Food calorie chat | Nutrition Data

2012-08-29T13:01:00.001-07:00

Italian Food Calorie Content

Italian Food	Calories per typical serving
Starters
Melon	40
Melon with Parma ham	150
Mozzarella and tomato salad (no dressing)	190
Mixed fish salad	220
Bruschetta	220
Minestrone soup	240
Tuna and bean salad	300
Garlic bread, 4 pieces	400
Main courses
Spaghetti arrabiata	400
Mushroom risotto	475
Scampi provençale	500
Cannelloni	500
Ravioli	510
Chicken risotto	550
Spaghetti napoletana	630
Lasagne	650
Spaghetti marinara	690
Spaghetti bolognese	720
Pizza	750
Spaghetti carbonara	1,020
Desserts
Gelati	140
Cassata	150
Zabaglione	185
Tiramisu	440

All calorie values are approximate and may vary considerably from one restaurant to the next, depending on the ingredients included. Use these figures as a guideline only.

American and Mexican Food calorie chat | Nutrition Data

2012-08-29T12:59:00.000-07:00

American and Mexican Food Calorie Content

American and Mexican Food	Calories per typical serving
Starters
Barbecue ribs	360
Tortilla chips and salsa	515
Chicken wings with barbecue dip	520
Potato skins with sour cream	565
Tortilla chips and guacamole	590
Quesadilla	650
Nachos	1,000
Main courses
Caesar salad	535
Chicken burrito	600
Chicken enchilada	615
Chicken chimichanga	675
Beef burritos	695
Beef enchilada	700
Beef chimichanga	765
Chilli cheeseburger and fries	775
Chilli con carne	800
Vegetable fajitas	810
350g/12oz well-done sirloin steak with fries	860
Chicken fajitas	1,035
Beef fajitas	1,300
Double cheeseburger with fries and coleslaw	2,120
Desserts
Chocolate fudge cake	400
Banana split	400
Key lime pie with whipped cream	560
Mississippi mud pie	570
Pecan pie	690

All calorie values are approximate and may vary considerably from one restaurant to the next, depending on the ingredients included. Use these figures as a guideline only.

Indian Food calorie chat | Nutrition Data

2012-08-29T12:54:00.000-07:00

Indian Food calorie content:

All calorie values are approximate and may vary considerably from one restaurant to the next, depending on the ingredients included. Use these figures as a guideline only.

Indian Food Calorie Content

Indian Food	Calories per typical serving
Starters
Cucumber raita, 1tbsp	20
Tomato sambal, 1tbsp	20
Mango chutney, 1tbsp	60
Poppadom, each	65
Lime pickle, 1tbsp	70
Onion bhaji, each	190
Vegetable samosa, each	260
Meat samosa, each	320
Main courses
Tandoori chicken	300
Aloo gobi	330
Vegetable curry	350
Keema madras	450
Aloo saag	500
Beef madras	540
Vegetable biriyani	550
Lamb bhuna	680
Chicken tikka masala	680
Chicken curry	700
Rogan josh	700
Chicken dhansk	720
Beef kheema	780
Chicken korma	870

All calorie values are approximate and may vary considerably from one restaurant to the next, depending on the ingredients included. Use these figures as a guideline only.

Healthy Eating Habits - Tips and Guide

2012-08-29T12:46:00.000-07:00

Developing Healthy Eating :

Make the most of your life- Live The healthy way:

Healthy eating is not about strict nutrition philosophies, staying unrealistically thin, or depriving yourself of the foods you love. Rather, it’s about feeling great, having more energy, stabilizing your mood, and keeping yourself as healthy as possible– all of which can be achieved by learning some nutrition basics and using them in a way that works for you. You can expand your range of healthy food choices and learn how to plan ahead to create and maintain a tasty, healthy diet.

Healthy eating tip 1: Set yourself up for success

To set yourself up for success, think about planning a healthy diet as a number of small, manageable steps rather than one big drastic change. If you approach the changes gradually and with commitment, you will have a healthy diet sooner than you think.

Simplify. Instead of being overly concerned with counting calories or measuring portion sizes, think of your diet in terms of color, variety, and freshness. This way it should be easier to make healthy choices. Focus on finding foods you love and easy recipes that incorporate a few fresh ingredients. Gradually, your diet will become healthier and more delicious.
Start slow and make changes to your eating habits over time. Trying to make your diet healthy overnight isn’t realistic or smart. Changing everything at once usually leads to cheating or giving up on your new eating plan. Make small steps, like adding a salad (full of different color vegetables) to your diet once a day or switching from butter to olive oil when cooking. As your small changes become habit, you can continue to add more healthy choices to your diet.
Every change you make to improve your diet matters. You don’t have to be perfect and you don’t have to completely eliminate foods you enjoy to have a healthy diet. The long term goal is to feel good, have more energy, and reduce the risk of cancer and disease. Don’t let your missteps derail you—every healthy food choice you make counts.

Healthy eating tip 2: It's not just what you eat, it's how you eat

Healthy eating is about more than the food on your plate—it is also about how you think about food. Healthy eating habits can be learned and it is important to slow down and think about food as nourishment rather than just something to gulp down in between meetings or on the way to pick up the kids.

Eat with others whenever possible. Eating with other people has numerous social and emotional benefits—particularly for children—and allows you to model healthy eating habits. Eating in front of the TV or computer often leads to mindless overeating.
Take time to chew your food and enjoy mealtimes. Chew your food slowly, savoring every bite. We tend to rush though our meals, forgetting to actually taste the flavors and feel the textures of our food. Reconnect with the joy of eating.
Listen to your body. Ask yourself if you are really hungry, or have a glass of water to see if you are thirsty instead of hungry. During a meal, stop eating before you feel full. It actually takes a few minutes for your brain to tell your body that it has had enough food, so eat slowly.
Eat breakfast, and eat smaller meals throughout the day. A healthy breakfast can jumpstart your metabolism, and eating small, healthy meals throughout the day (rather than the standard three large meals) keeps your energy up and your metabolism going.
Avoid eating at night. Try to eat dinner earlier in the day and then fast for 14-16 hours until breakfast the next morning. Early studies suggest that this simple dietary adjustment—eating only when you’re most active and giving your digestive system a long break each day—may help to regulate weight. After-dinner snacks tend to be high in fat and calories so are best avoided, anyway.

Healthy eating tip 3: Fill up on colorful fruits and vegetables

Fruits and vegetables are the foundation of a healthy diet. They are low in calories and nutrient dense, which means they are packed with vitamins, minerals, antioxidants, and fiber.

Try to eat a rainbow of fruits and vegetables every day and with every meal—the brighter the better. Colorful, deeply colored fruits and vegetables contain higher concentrations of vitamins, minerals, and antioxidants—and different colors provide different benefits, so eat a variety. Aim for a minimum of five portions each day.

Some great choices include:

Greens. Branch out beyond bright and dark green lettuce. Kale, mustard greens, broccoli, and Chinese cabbage are just a few of the options—all packed with calcium, magnesium, iron, potassium, zinc, and vitamins A, C, E, and K.
Sweet vegetables. Naturally sweet vegetables—such as corn, carrots, beets, sweet potatoes, yams, onions, and squash—add healthy sweetness to your meals and reduce your cravings for other sweets.
Fruit. Fruit is a tasty, satisfying way to fill up on fiber, vitamins, and antioxidants. Berries are cancer-fighting, apples provide fiber, oranges and mangos offer vitamin C, and so on.

Apple pie Grandmon Recipe

2012-08-29T12:32:00.000-07:00

Make Delicious American Apple Pie

Know your Apple pie:

Apple pie - Traditional form Recipe

An apple pie is a fruit pie (or tart) in which the principal filling ingredient is apples. It is sometimes served with whipped cream or ice cream on top. Pastry is generally used top-and-bottom, making it a double-crust pie, the upper crust of which may be a circular shaped crust or a pastry lattice woven of strips; exceptions are deep-dish apple pie with a top crust only, and open-face Tarte Tatin.

Original Recipe Yield 1 - 9 inch pie

Ingredients

1 recipe pastry for a 9 inch double crust pie
1/2 cup unsalted butter
3 tablespoons all-purpose flour
1/4 cup water
1/2 cup white sugar
1/2 cup packed brown sugar
8 Granny Smith apples - peeled, cored and sliced

Directions

Preheat oven to 425 degrees F (220 degrees C). Melt the butter in a saucepan. Stir in flour to form a paste. Add water, white sugar and brown sugar, and bring to a boil. Reduce temperature and let simmer.
Place the bottom crust in your pan. Fill with apples, mounded slightly. Cover with a lattice work crust. Gently pour the sugar and butter liquid over the crust. Pour slowly so that it does not run off.
Bake 15 minutes in the preheated oven. Reduce the temperature to 350 degrees F (175 degrees C). Continue baking for 35 to 45 minutes, until apples are soft.

Footnotes

Baking pie is a rather straightforward technique, but a few tips can only help to make your pies come out looking and tasting perfect!

Nutritional Information

Amount Per Serving Calories: 512 | Total Fat: 26.7g | Cholesterol: 31mg

For your Knowledge fact:

Apple pie in American culture

An apple pie is one of a number of American cultural icons.

In the English colonies the apple pie had to wait for carefully planted pips, brought in barrels across the Atlantic, to become fruit-bearing apple trees, to be selected for their cooking qualities. In the meantime, the colonists were more likely to make their pies, or "pasties", from meat rather than fruit; and the main use for apples, once they were available, was in cider. However, there are American apple pie recipes, both manuscript and printed, from the eighteenth century, and it has since become a very popular dessert.

Apple pie was a common food in eighteenth century Delaware. As noted by the New Sweden historian Dr. Israel Acrelius in a letter: “Apple pie is used throughout the whole year, and when fresh Apples are no longer to be had, dried ones are used. It is the evening meal of children.

A mock apple pie made from crackers was apparently^{[clarification needed]} invented by pioneers on the move during the nineteenth century who were bereft of apples. In the 1930s, and for many years afterwards, Ritz Crackers promoted a recipe for mock apple pie using its product, along with sugar and various spices.

Although apple pies have been eaten since long before the European colonisation of the Americas, "as American as apple pie" is a saying in the United States, meaning "typically American". In the nineteenth and twentieth centuries, apple pie became a symbol of American prosperity and national pride. A newspaper article published in 1902 declared that “No pie-eating people can be permanently vanquished.”The dish was also commemorated in the phrase "for Mom and apple pie" - supposedly the stock answer of American soldiers in World War II, whenever journalists asked why they were going to war.

Advertisers exploited the patriotic connection in the 1970s with the commercial jingle "baseball, hot dogs, apple pie and Chevrolet". There are claims that the Apple Marketing Board of New York State used such slogans as "An apple a day keeps the doctor away" and "as American as apple pie!", and thus "was able to successfully 'rehabilitate' the apple as a popular comestible" in the early twentieth century when prohibition outlawed^{[citation needed]} the production of cider.

The unincorporated community of Pie Town, New Mexico is named in honour of the apple pie

American Potato salad classic food recipe

2012-08-27T20:46:00.000-07:00

How to Make the Classic Potato salad

Know your Potato salad:

Potato salad is a dish made from boiled potatoes, the versions of which vary throughout different regions and countries of the world. Although called a salad, it is generally considered a side dish, as it usually accompanies the main course.

Potato salad is often served with barbecue, roasts, hot dogs, fried chicken, hamburgers and cold sandwiches. It is generally considered casual fare, and as such is typically served at picnics, outdoor barbecues, and other casual meals and events.

It is a popular menu choice of cooks preparing food for a large number of people, because it is easily made in large quantities, it can be prepared in advance and refrigerated until needed, and requires inexpensive ingredients.

A Classic American Potato salad with tomato ,cucumber & lutes dressing

It's the feels n looks yummy. Actually there are various ways to prepare this salad and you could have various flavours based on the ingredients.

The Way to Prepare the Dish:

Prep Time: 20 minutes

Cook Time: 15 minutes

Chill: 1 hour

Total Time: 1 hour, 35 minutes

Yield: 8 servings

Ingredients:

2 pounds small red-skin or Yukon Gold potatoes, scrubbed
1/2 cup sour cream
1/2 cup mayonnaise
1 tablespoon Dijon mustard
1 tablespoon prepared white horseradish
1 tablespoon dill pickle juice
1 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon ground black pepper
2 small cucumbers, halved lengthwise, seeded, and thinly sliced crosswise (1 1/2 cups)
1/2 cup chopped green onions
1/3 cup finely chopped dill pickle

Preparation:

1. Bring a large pot of water to a boil. Add the potatoes, cover, and cook over medium heat for 12 to 15 minutes, or until firm-tender. Drain and let cool until warm.

2. Meanwhile, make the dressing: In a large serving bowl, whisk the sour cream, mayonnaise, mustard, horseradish, pickle juice, sugar, salt, and pepper until well blended.

3. Stir in the cucumbers, green onions, pickle, and warm potatoes. Gently toss to mix and coat. Cover and refrigerate for at least 1 hour for the flavors to develop.

4. Serve the potato salad chilled or at room temperature.

Recipe Notes

• Prepare the potato salad and refrigerate it in an airtight container for up to 2 days ahead.
• Potatoes of equal size will cook in the same amount of time. Cook potatoes for a salad just to the firm-tender stage. Overcooked potatoes will absorb too much of the dressing and become mushy.
• When selecting potatoes, choose those that are fairly clean, smooth, and firm. Do not select ones with wrinkled skins, soft dark spots, cut surfaces, or green areas. Green spots mean they have been exposed to light; cut the spot off before cooking to eliminate bitterness.
• Potatoes are more fragile than you might think, so handle them carefully to prevent bruising. Keep them unwashed in a cool, dark, well-ventilated place. If stored in a place that is too hot, the sugar will convert to starch and the potatoes will lose their natural sweetness.
• Potatoes with a low-starch content are recommended for the potato salad because they will hold their shape in a salad. Low starch varieties include the blue of purple, Yukon Golds, red-skin and fingerlings.
• Add a can of drained tuna or salmon, drained kidney beans, black beans, or chick-peas, or ham chunks to the salad for a heartier version of this potato salad.
• For a colorful version of this salad, use a mix of small blue potatoes, red-skin and Yukon Gold.

Cheesy Chicken Enchiladas Mexican food recipe home made

2012-08-25T01:05:00.000-07:00

Cheesy Chicken Enchiladas:

Let me take you to the world crusine. From my favorite bag today I will guide you to prepare Mexican recipe Enchiladas.

Let me give a brief history on Enchiladas:

Enchiladas originated in Mexico, where the practice of rolling tortillas around other food dates back at least to Mayan times. The people living in the lake region of the Valley of Mexico traditionally ate corn tortillas folded or rolled around small fish. Writing at the time of the Spanish conquistadors, Bernal Díaz del Castillo documented a feast enjoyed by Europeans hosted by Hernán Cortés in Coyoacán, which included foods served in corn tortillas. (Note that the native Nahuatl name for the flat corn bread used was tlaxcalli; the Spanish give it the name tortilla.) In the 19th century, as Mexican cuisine was being memorialized, enchiladas were mentioned in the first Mexican cookbook, El cocinero mexicano ("The Mexican Chef"), published in 1831, and in Mariano Galvan Rivera's Diccionario de Cocina, published in 1845. An early mention, in English, is a 1914 recipe found in California Mexican-Spanish Cookbook, by Bertha Haffner Ginger.

Ingredients

2 cups cubed, cooked chicken meat
1/4 cup chopped onion
4 cups shredded Cheddar cheese
1 cup sour cream
8 (8 inch) flour tortillas
1 1/2 cups chopped tomatoes
1/2 cup black olives

Method :

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
In a medium bowl, mix the chicken, onion, 1 cup Cheddar cheese, and 3/4 cup sour cream. Disperse the mixture evenly among the 8 tortillas. Roll into enchiladas, and arrange in single layer in the prepared baking dish.
In a saucepan over low heat, melt together the remaining Cheddar cheese and sour cream. Pour over the enchiladas, and top with tomatoes and olives.
Bake in the preheated oven for 20 to 30 minutes, or until hot and bubbly.

Chicken cheese Enchiladas

kadai paneer Restaurant type Home made recepie

2012-08-25T00:49:00.001-07:00

Kadai Panner (Indian cottage chese )

The name has it all. I can bet most of the time when we visit a restaurant or we are cooking daily or a special occasions we always have a paneer dish.

Kadai paneer is one of them. My fav is kadi panner with butter naan. Let me share with you a home cooking style to make the magical kadai paneer taste like resturant with amazing flavour.

To start with we need following ingredients.

Required ingredients onion tomato capsicum green chilli

2 cups paneer, cubed
Half a capsicum / green bell pepper, cubed
1 large onion
2 green chillies
3-4 pods of garlic, crushed
1" piece of ginger, crushed (or 1tsp ginger garlic paste)
1 tomato, pureed
1 tbsp tomato paste (or another pureed tomato)
A generous pinch of kasuri methi / dried fenugreek leaves
1 tsp red chilli powder
A pinch of turmeric powder
1/2 tsp jeera / cumin seeds
1 tsp coriander powder / dhania powder / malli podi (I add a little more than this)
2 tsp oil
Salt to taste

Chopped coriander leaves to garnish

Method

1. Grind the onion along with the green chillies. Heat oil and fry this paste for 2-3 mins.

2. Then add the chilli powder, turmeric, jeera, coriander powder and crushed ginger and garlic (or ginger garlic paste) and mix well, frying for another minute.

3. To this, add the tomato paste and pureed tomato. Fry for 4-5 minutes until the mixture comes together and the oil begins to separate.

5. Next add the capsicum and kasoori methi, with some salt. Fry for 2-3 mins, until the bell pepper is cooked but still crunchy.

7. Finally add the cubed paneer and mix gently until well combined. Simmer for 2 mins and remove from fire.

Garnish with coriander leaves and serve hot with your favorite bread- Naan,roti,chapati or rice

Kadai Panner

Restaurant style Paneer Butter Malsala

2012-08-23T09:53:00.002-07:00

INDIAN RECIPES : PANEER BUTTER MASALA RECIPE

Paneer Butter Masala is delicious Punjabi recipe. Learn how to make/prepare Paneer Makhani by following this easy recipe.

Paneer Butter Masala Recipe
Difficulty	Average
Rating	8.9 / 10
Recipe Type	Veg

Ingredients:

• 250 gm Paneer • 2 Onions (blanched and pureed) • 2tbsp Butter • 3 tbsp Tomato puree • 1 tsp Ginger garlic paste • 2 tbsp Cashew nut paste • 2 tbsp Kashmiri chili powder • 1 tsp Coriander powder • 1 tsp Turmeric powder • 1 tsp Garam masala • 1 Cup Fresh cream

How to make Paneer Butter Masala:

•	Cut Paneer in cubes and fry. Soak them in warm water so that they become soft.
•	Heat butter in a kadai and add the onion puree and sauté till they turn light brown in color. (This is also known as brown paste)
•	Add Ginger garlic paste to the brown paste mixture and sauté for sometime.
•	Then add the Kashmiri chili powder, coriander powder, cashew paste, tomato puree, turmeric powder, garam masala powder and salt and sauté for sometime.
•	Add the soaked paneer cubes, little water and allow it to cook till the gravy becomes semi-solid.
•	Finally garnish it with fresh cream.
•	Paneer Butter Masala is ready.

Chicken Tandoori - Best way to Prepare the Yummy Indian Magic

2012-08-20T12:36:00.002-07:00

Chicken Tandoori Made at home on wood fire

Classic tandoori chicken from India is marinated in yogurt, lemon juice, and plenty of spices, then grilled or broiled. Plan ahead. This recipe needs to marinate at least 8 hours or overnight.

Prep Time: 8 hours, 45 minutes

Cook Time: 45 minutes

Total Time: 9 hours, 30 minutes

Ingredients:

1 (3-pound) chicken, cut into serving pieces, skinned and trimmed of all visible fat
1/2 cup plain yogurt
2 tablespoons fresh lemon juice or malt vinegar
1 tablespoon minced garlic
1 tablespoon peeled and grated or crushed ginger root
1 tablespoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon cayenne pepper
1/4 teaspoon ground cardamom
1/4 teaspoon ground cloves
1/4 teaspoon fresh-ground black pepper
2 teaspoons salt, or to taste
Vegetable oil, for brushing
Fresh cilantro sprigs for garnish
Slices of cucumber, red (Spanish) onion, tomato and lemon, for garnish

Preparation:

Prick the flesh of the chicken all over with a fork. Then, using a sharp knife, cut slashes in the flesh to allow the marinade to penetrate. Place the chicken in a nonreactive large, shallow dish.

In a nonreactive bowl, combine the yogurt, lemon juice or vinegar, garlic, ginger, cumin, ground coriander, cayenne pepper, cardamom, cloves, black pepper and salt. Stir until well-mixed, then pour the mixture over the chicken and rub it into the flesh, turning the chickenseveral times. Cover and refrigerate 8 hours or overnight. (Do not marinate for longer than 2 days.) Remove the chicken from the refrigerator at least 30 minutes before cooking.

The chicken may be grilled or roasted. If using a charcoal grill, prepare a fire for direct-heat cooking. Position the grill rack 5 inches from the fire. Allow the coals to burn until white ash covers them and the heat is moderate.

Remove the chicken from the marinade, pressing lightly to extract excess marinade, and brush with oil. Place the chicken pieces on a well-oiled grill rack and; grill, covered, with the vents open, turning 3 or 4 times, 45 minutes or until the juices run clear when a piece is pierced near the bone with a knife.

If roasting, preheat the oven to 450 degrees. Place the chicken on a rack in a roasting pan, brush with oil, and cook, turning once, 25 to 30 minutes until the juices run clear when a piece is pierced near the bone with a knife.

Serve with sprigs of cilantro and slices of cucumber, red onion, tomato, and lemon.

Yield: 4 servings

Per serving (without cucumber, red onion, tomato or lemon, for garnish): 303 calories, 33 percent calories from fat, 45 grams protein, 3 grams carbohydrates, .54 gram total fiber, 11 grams total fat, 124 milligrams cholesterol, 707 milligrams sodium.