try these foods...!!!!

Two Species Of Coffee Trees

2011-09-29T18:47:00.000-07:00

Two species of coffee trees may be considered as two categories. When calling them two categories, it makes it easier to understand the difference between gourmet and ordinary coffee. Putting it in simple terms, premium quality mixes includes 100 % Arabica beans known as Coffea arabica, which is one of a large genus known as Coffea that contains more than 90 species of beans that are actually seeds. Lesser quality coffees and less expensive blends may consist partly of or 100 % Robusta beans which are known as Coffea canephora beans. These beans were not recognized as part of the same genus Caffea until the 19th century. Arabica beans give off a superior coffee taste and are considered a better coffee than other major commercially grown coffees. The Robusta, Caffea canephora, carries a more bitter taste and has less body. This is why the brews that contain real Arabica beans should be labeled as high-quality

So, why do coffee companies use Robusta beans? There are many reasons why these beans are used. First, Robusta coffee trees yield crops in a matter of 2 yrs after being planted while Arabica trees take 4 or 5 years before they yield beans. A second reason is the Robusta beans are less susceptible to disease than Arabica beans that are cultivated only in lower altitudes and in warmer climates. Economical concerns cause farmers to keep increasing the number of Robusta trees and adding the faster growing beans to keep up with demand. The Robusta plant provides more beans and it can tolerate the cold and grows just fine in different altitudes. Robusta beans are also more affordable and may be marketed to less discriminating buyers for super markets. Robusta bean buyers can do this because these can be brewed and dried to make instant coffee. They are also often utilized in blends with Arabica coffee beans. One great virtue of the Arabica bean is that it is less costly to roast. Therefore, some companies add some Arabica coffee beans so they can claim their brews consist of Arabica beans. One last difference is that Robusta beans possess an increased caffeine quantity than the Arabica beans, which fuels the cravings many people already have for their cup of coffee. Whether they are Arabica or Robusta, both coffees often have spices added to create tastes that soon become a “best-liked taste” for a certain area.

No matter what type of coffee, blend of coffee or spices added coffee that is offered around the world, most coffee connoisseurs proclaim it is not only the coffee beans, but the coffee maker that helps create there best tasting cup of coffee.

The 5 Most Expensive Coffees in the World

2011-09-29T18:43:00.000-07:00

If you are a coffee enthusiast and are always striving to find the best coffee possible, then this article is a good place to find the best coffee this globe has to offer for your bean to cup coffee machine. We run down the top 5 most expensive coffee in the world, where you can find them and how much they will cost you:

5. Fazenda Santa Ines, Minas Gerais, Brazil: $50 (£31) per pound – Brazil have a long and renowned history of producing first rate coffee, and the Fazenda Santa Ines is no exception, as this has to be the finest coffee to come out of Brazil. This high quality, hand picked coffee is very lively and bright and is famous for its citrusy aroma and subtle texture. This is a coffee with a chocolate tinge and is frequently served creamy. In 2006 this coffee was declared the highest rated in Cup of Excellence of Coffee award in 2006, which goes someway to justify its expensive price. This coffee is a great advert for the crops and the coffee of Brazil.

4. El Injerto – Huehuetenango, Guatemala: $50 (£31) per pound – Coffee has been grown in Guatemala since the beginning of the 18th century. One of the most popular harvesting areas is Coban, which is well known for its cloudy and rainy weather, which many believe is a vital contributing factor towards its incredible taste. The El Injerto coffee originates from the Huehuetenango region in Guatemala, and can boast accolades such as first prize in the 2006 cup of excellence, third place in 2002 and sixth place in 2007.

3. St. Helena Coffee From St. Helena Coffee Company, St. Helena: $79 (£49) per pound - St Helena is a small, mountainous, sub tropical island of 47 square miles, situated in the South Atlantic Ocean. It has been noted that coffee beans have been grown on the small tropical island since 1733, and over the last 10 years, St. Helena coffee has become known to coffee connoisseurs world-wide, who have been mesmerised by its unique quality. Only natural fertilizers are used in their crop, and livestock manure is not used as it may contain non-organic substances from concentrated animal feed or veterinary treatments. The coffee is also wet processed using pure spring water descending from the Island's peaks, along the Central Ridge.

2. Hacienda La Esmeralda, Boquete, Panama: $104 (£65) per pound – Esmeralda pride their selves on supplying completely ripe, red fruits, that will only ever be hand picked from the crops. The coffee goes through a vigorous quality assurance procedure as each harvester's production for the day is weighed and inspected for defects or green beans. This coffee has been known to be quite a light roast, medium brown with no oil on the beans, and has a spicy odour to it.

1. Kopi Luwak Coffee, Indonesia: $160 (£99) per pound – Kopi Luwak coffee is the rarest gourmet coffee which originates from Indonesian island of Sumatra. The coffee gets its name from little mammals called ‘Luwaks’ which live in trees and eat the red, ripe coffee cherry. They eat the cherrys with the bean intact and it undergoes chemical treatments and fermentations, before finishing its journey through the digestive system. The still-intact beans are collected from the forest floor, and are cleaned, then roasted and ground just like any other coffee. The coffee is second to none, with a rich heavy flavour that contains hints of chocolate and caramel. The price of this coffee is so expensive because of its rarity, but if you are a real coffee lover, who enjoys the finer things in life, then this may be worth a go.

Coffee Beans Buying Guide

2011-09-29T18:38:00.000-07:00

For centuries, coffee has been one of the most beloved drinks worldwide. Whether in a coffee shop, a restaurant or at home, People around the world drink it and enjoy it. Coffee has many varieties and tastes. One drink of coffee does not always resemble another.

Coffee beans make a huge difference when it comes to the taste of coffee. Good quality beans are the first and most important step to achieving a great quality drink. But with so many varieties on offer, it might be a daunting experience to make your selection. That’s why while choosing coffee beans you should have at least a basic knowledge about the subject and make sure your supplier is a professional and only offers good quality ingredients.

The main types of coffee beans come from Coffea Arabica and Coffea Robusta. Coffea Arabica is considered a higher quality ingredient, but Robusta may also produce a decent drink. Other species like Coffea Liberica and Coffea Stenophylla are less commercially successful.

Another important factor to consider when buying beans is their geographic origin. Coffea Arabica growing in India may produce a totally different flavor than the ones raised in Central America. Even within those regions you may find “sub-regions” that will produce various flavors. So consult your supplier as to the source of the ingredients and their respective flavors.

The roasting process is also a very important influencer on the ingredients’ quality. While you can find good commercial coffee beans, artisanal coffee roasters produce the best quality ones. Blends potentially produce better flavors.

Once you have established the source and types of coffee beans that you want to buy make sure you follow these steps, which will help you ensure you buy good quality ingredients:

1.Predetermine what kind of flavor you enjoy: mild or full-bodied, floral-tasting, nutty or winy, and so on, and select the products accordingly

2.Buy freshly roasted beans, for the best quality drink

3.Smell them Good quality beans look and smell appetizing

4.Taste before you make your purchase You can tell which ingredients taste well even in their “raw” shape

5.Check whether they are broken or splintered “Damaged” ingredients will also damage the quality of the drink they make

Paying attention to the advice offered in this article will help you make a better, more educated purchase when you start your journey towards the best coffee for you. However, there is nothing better than experimenting. After you try a few types of beans, from various sources and roasters, you will eventually land on the one best suited for you.

Handmade Chocolate

2011-09-29T18:33:00.000-07:00

Need something delicious to luxuriate in after a hard working day?

We all need our treats and, after a difficult and stressful day there is nothing better than letting some delicious chocolate melt on your tongue. You can feel your stresses and strains melting away with it. However, as we all know, not all chocolate is of the same quality. If you buy handmade chocolate, you know that it is very unlikely to be full of preservatives and synthetic materials as much of the mass produced chocolate on the high street is.

Handmade chocolate really is superior

As you can imagine, the taste of handmade chocolate is vastly superior to the mass produced brands. Firstly, because time and care have been given over in the making of it, the difference in the end result is extremely noticeable. Handmade chocolate appears smoother and tastes much smoother and more delicious. In short, it tastes much more as you would imagine real chocolate is supposed to taste rather than the over sugary, sickly stuff we have long been used to.

Where can I buy the best handmade chocolate?

Really good handmade chocolate is harder to come by than you would imagine as many brands of mass produced chocolate are now creating so called ‘luxury’ products which they try to pass off as handmade. One company you can completely rely on, however, is www.sweetshopmemories.co.uk. Their handmade chocolate is made from the finest ingredients from Belgium and Germany as well as England so you can rest assured that the product you receive from them is of the very highest quality that you could hope or. Visit their website today to browse all of the wonderful confectionery they have on offer.

How to Make a Perfect Grilled Chicken

2011-09-29T18:28:00.000-07:00

Grilling can be a fun, family activity during weekends. Spend your lazy afternoons in your backyard, and take out those grillers for a grilled chicken for your dinner.

Learning how to grill is not as hard as you would see on television. All you need is the proper temperature for your griller especially if you are using an electric grill. Nevertheless, if you have the conventional griller, try to find some dried wood or charcoal. Ignite the coals or wood by placing crumpled papers below each coal and then set the papers on fire. Do not pour gasoline on the coals or dried wood. The smoke coming from the coals will give a gasoline-like aroma to your grilled meat. These are your best weapons in grilling.

Choose the best part of the chicken. I usually use chicken thighs and legs since they are the fattiest parts of the chicken. These parts will yield a juicy, barbecued chicken. Although these may sound unhealthy, the taste is incredibly delicious. Some would still prefer grilling chicken breasts with the skins on.

Before you start grilling your chicken, do not forget to marinate them at least overnight. Yes, overnight. This is because the longer you marinade your meat, the better absorption of flavors happens. I prefer to use store-bought marinades as these save much preparation time in the kitchen. The downside of most ready-made marinades is their high sodium content. But if you have time, you can make your own marinade from scratch. In the recipe below, the marinade and the chicken were simmered together to speed up the process of grilling and also to let the flavors marry together. I like Asian-style marinades such as this:

For every kilo of chicken:

½ cup light soy sauce (available in the Asian section of grocery stores)

2-3 tablespoons of freshly squeezed lemon or lime juice

4 tablespoons brown sugar

1 medium stalk of lemon grass (pounded)

3 cloves crushed garlic

1 teaspoon sesame oil (optional)

Combine all the above ingredients in a heavy skillet and let it boil for two minutes. Add in the chicken and simmer for another five minutes. Drain the chicken in a colander and reserve the marinade for basting during grilling. Basting is necessary so that the chicken won’t dry out. The marinade can also be made as a sauce by making a basic roux. This is simply done by placing a tablespoon of butter on a non-stick pan and let it cook for minutes. Pour over the marinade and whisk until the sauce thickens. Taste the sauce and adjust the seasonings accordingly.

You can also opt to make a dry, rub marinade. This dry rub is comprised of herbs and spices and a little oil. For chicken, dried or fresh tarragon and rosemary blends together very well. If you want a spicier, grilled chicken, add a pinch of chili powder and cayenne pepper. There are limitless marinades for grilled chicken. A little imagination and creativity are the keys. Make sure that when grilling the chicken, never let the flame flare up. This will result in burnt chicken. This does not appeal both to the eyes and to the palate. If this occurs, sprinkle a little water over the flame. Some also like their grillers to be covered during the grilling process.

Personally, I liked mine uncovered. There is just something about the smoke which is, for me, the essence of grilling. Grilled foods are best served warm, right off the grill with some salads or other vegetables of your choice.

how to make Tumis Kangkung?

2011-09-16T03:24:00.000-07:00

Ingredients

500 gr watercress(kangkung), cut and clean
2 tablespoons oil
1 teaspoon salt (to taste)
5 pcs red chili, seeded
6 cloves garlic
6 cloves onions
1 teaspoon shrimp paste fried
1 tablespoon dried shrimp, soak the hot water, drained

Directions
    1. Stir-fry ground watercress(kangkung) until fragrant.
    2. Enter the watercress(kangkung) and salt, saute until wilted. Lift.
    3. Ready to serve.

Mom's Good Cinnamon Rolls

2011-06-07T08:07:00.000-07:00

Ingredients

2 (.25 ounce) packages active dry yeast
1/3 cup white sugar
2 cups warm water (110 degrees F/45 degrees C)
1 tablespoon salt
6 1/2 cups all-purpose flour, divided
2 eggs
1/3 cup vegetable oil
1/2 cup white sugar
2 teaspoons ground cinnamon

Directions

In a large mixing bowl, dissolve yeast and 1/3 cup sugar in warm water. Stir in salt and 2 cups flour. Beat mixture for 2 minutes. Beat in eggs and oil. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition.
When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 5 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 40 minutes. In a small bowl, stir together 1/2 cup sugar and 2 teaspoons cinnamon; set aside.
Divide the dough into twelve equal pieces. Take each piece of dough, roll into a log and roll in cinnamon sugar mixture. Place the knots in a lightly greased 9x13 inch baking pan. Cover the rolls with a damp cloth and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 350 degrees F (175 degrees C).
Bake in preheated oven for 30 minutes, until golden.

Ice Cream Cake

2011-05-16T02:34:00.000-07:00

Ingredients

1 (18.25 ounce) package chocolate cake mix
1/2 gallon chocolate ice cream, softened

Directions

Prepare cake according to package directions; bake in a 9x13 inch baking dish and cool completely.
Use ice cream that comes in a rectangular carton. Remove the carton and, using a piece of string or dental floss, cut the ice cream in half lengthwise (long side to long side) and place the two layers side by side on a piece of waxed paper.
Place the cooled cake over the ice cream. Trim the cake and ice cream so that the edges match.
Place a board or serving platter over the cake, hold onto the waxed paper and board, and flip the ice cream cake over. Remove the waxed paper and smooth out the seam between the ice cream slabs.
Cover with waxed paper and freeze until very firm. Decorate as desired.

Creamy Vanilla Ice Cream

2011-05-16T02:31:00.000-07:00

Ingredients

2 eggs
1 cup sugar
1/4 teaspoon salt
2 1/2 cups whipping cream
2 cups half-and-half cream
2 1/4 teaspoons vanilla extract

Directions

In a heavy saucepan, combine the first five ingredients. Cook over medium-low heat, stirring constantly, until the mixture is thick enough to coat a metal spoon and reaches at least 160 degrees F. Remove from the heat; cool quickly by setting pan in ice and stirring the mixture. Cover and refrigerate overnight or freeze immediately. When ready to freeze, pour custard and vanilla into the cylinder of an ice cream freezer. Freeze according to the manufacturer's directions.

Vegetarian Nori Rolls

2011-05-16T02:23:00.000-07:00

Ingredients

2 cups uncooked short-grain white rice
2 1/4 cups water
1/4 cup soy sauce
2 teaspoons honey
1 teaspoon minced garlic
3 ounces firm tofu, cut into 1/2 inch strips
2 tablespoons rice vinegar
4 sheets nori seaweed sheets
1/2 cucumber, julienned
1/2 avocado, julienned
1 small carrot, julienned

Directions

In a large saucepan cover rice with water and let stand for 30 minutes.
In a shallow dish combine soy sauce, honey and garlic. In this mixture marinate tofu for at least 30 minutes.
Bring water and rice to a boil and then reduce heat; simmer for about 20 minutes, or until thick and sticky. In a large glass bowl combine cooked rice with rice vinegar.
Place a sheet of nori on a bamboo mat. Working with wet hands, spread 1/4 of the rice evenly over the nori; leave about 1/2 inch on the top edge of the nori. Place 2 strips of marinated tofu end to end about 1 inch from the bottom. Place 2 strips of cucumber next to the tofu, then avocado and carrot.
Roll nori tightly from the bottom, using the mat to help make a tight roll. Seal by moistening with water the 1/2 inch at the top. Repeat with remaining ingredients. Slice with a serrated knife into 1 inch thick slices.

Cherries and Chocolate Fudge

2011-05-16T02:15:00.000-07:00

Ingredients

1 (14 ounce) can sweetened condensed milk
1 (12 ounce) package semisweet chocolate chips
1/2 cup chopped almonds
1/2 cup chopped candied cherries
1 teaspoon almond extract
1/4 cup pecan halves
1/4 cup candied cherries, halved

Directions

Line an 8 x 8 inch square pan with aluminum foil.
In a microwave-safe bowl combine sweetened condensed milk and chocolate chips; microwave on high for 1 1/2 minutes, or until chocolate is melted. Stir until smooth. Stir in chopped almonds, chopped cherries and almond extract. Pour into prepared pan and spread evenly. Place pecan halves and cherry halves on top.
Cover and refrigerate for 2 hours, or until firm. Cut into 1 inch squares. Store, covered, in refrigerator.

Chocolate Delight

2011-05-16T02:11:00.000-07:00

Ingredients

1 (18.25 ounce) package chocolate cake mix
1 cup coffee-flavored liqueur
2 (5.9 ounce) packages instant chocolate pudding mix
6 (1.4 ounce) bars chocolate covered toffee bars, chopped
2 (12 ounce) containers frozen whipped topping, thawed
1 (1 ounce) square semisweet chocolate

Directions

Prepare chocolate cake according to package directions, and bake in a 9x13-inch pan. Cool. Cut into squares and pour coffee-flavored liqueur over cake. Prepare chocolate pudding according to package directions.
In large trifle bowl or other glass bowl, crumble half of cake. Top cake with half of chocolate pudding, half of crumbled candy bars, and one container of whipped topping. Repeat layering. Shave chocolate with a vegetable peeler for garnish. Keep refrigerated until serving.

Layered Pudding Dessert

2011-05-16T02:08:00.000-07:00

Ingredients

1 cup crushed vanilla wafers, divided
1 (3 ounce) package cook and serve vanilla pudding mix
2 medium ripe bananas, divided
1 (3 ounce) package strawberry gelatin
1 cup whipped topping

Directions

Spread half of the crushed wafers in the bottom of a greased 8-in. square pan. Prepare pudding mix according to package directions; spoon hot pudding over crumbs. Slice one banana; place over pudding. Top with remaining crumbs. Chill for 1 hour. meanwhile, prepare gelatin according to package directions; chill for 30 minutes or until partially set. Pour over crumbs. Slice the remaining banana and place over gelatin. Spread whipped topping over all. Chill for 2 hours.

Bread Pudding III

2011-05-16T02:05:00.000-07:00

Ingredients

10 slices white bread, cut into cubes
1/4 cup butter, melted
1 teaspoon ground cinnamon
1/2 cup raisins
6 eggs, beaten
3/4 cup white sugar
2 teaspoons vanilla extract
1/2 teaspoon salt
3 cups hot milk (160 degrees F/71 degrees C)
1 pinch ground nutmeg

Directions

Preheat oven to 375 degrees F (190 degrees C). Lightly butter one 2 quart baking dish.
Combine bread cubes, butter, cinnamon and raisins; mix well and place in baking dish.
Beat together the eggs, sugar, vanilla and salt. Add milk, mix well and pour over bread cubes.
Sprinkle with nutmeg and bake for 25 minutes.

Black Bean Spinach Pizza

2011-05-09T11:00:00.000-07:00

Ingredients

1 (10 ounce) package prebaked Italian bread shell crust
1 (15 ounce) can black beans, rinsed, drained, and mashed
1/3 cup chopped onion
2 teaspoons chili powder
1 teaspoon ground cumin
1/2 teaspoon minced garlic
1/2 cup salsa
1/2 cup frozen chopped spinach, thawed and squeezed dry
2 tablespoons minced fresh cilantro
1/2 teaspoon hot pepper sauce
1/2 cup shredded Monterey Jack cheese
1/2 cup shredded sharp Cheddar cheese

Directions

Place the crust on an ungreased 12-in. pizza pan. Combine the beans, onion, chili powder, cumin and garlic; spread over crust. Layer with salsa, spinach and cilantro. Sprinkle with hot pepper sauce and cheeses. Bake at 450 degrees F for 8-10 minutes or until golden brown.

Sesame Noodles

2011-05-09T10:57:00.000-07:00

Ingredients

1 (16 ounce) package linguine pasta
6 cloves garlic, minced
6 tablespoons sugar
6 tablespoons safflower oil
6 tablespoons rice vinegar
6 tablespoons soy sauce
2 tablespoons sesame oil
2 teaspoons chili sauce
6 green onions, sliced
1 teaspoon sesame seeds, toasted

Directions

Bring a pot of lightly salted water to boil. Add pasta, and cook until al dente, about 8 to 10 minutes. Drain, and transfer to a serving bowl.
Meanwhile, place a saucepan over medium-high heat. Stir in garlic, sugar, oil, vinegar, soy sauce, sesame oil, and chili sauce. Bring to a boil, stirring constantly, until sugar dissolves. Pour sauce over linguine, and toss to coat. Garnish with green onions and sesame seeds.

Mama's Asian Chicken and Rice

2011-05-09T10:55:00.000-07:00

Ingredients

1/3 cup warm water
1/4 cup packed brown sugar
2 tablespoons orange juice
2 tablespoons soy sauce
2 tablespoons ketchup
1 tablespoon white vinegar
4 cloves garlic, minced
1/2 teaspoon crushed red pepper flakes
1/4 teaspoon Chinese five-spice powder
1 teaspoon grated orange peel
2 tablespoons olive oil
1 1/2 pounds skinless, boneless chicken breast halves, cubed
2 cups water
1 cup uncooked white rice
2 teaspoons cornstarch
2 tablespoons cold water
chopped green onions for garnish

Directions

In a bowl, stir together warm water, brown sugar, orange juice, soy sauce, ketchup, white vinegar, garlic, red pepper flakes, five-spice powder, and orange peel until the sugar has dissolved and the mixture is well combined.
Heat the olive oil in a large skillet or wok over medium heat, and cook and stir the chicken until the outside is golden brown and the inside is no longer pink, 10 to 12 minutes. Pour the sauce mixture over the chicken, bring to a boil, reduce heat to medium-low, and cover the skillet. Simmer for 30 minutes, stirring occasionally.
While the chicken and sauce are simmering, bring the rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes. Set the rice aside and keep warm.
Whisk the cornstarch and 2 tablespoons of cold water in a small bowl until smooth, and stir into the chicken and sauce, a few teaspoons at a time. Let the chicken and sauce cook for about 2 minutes to thicken, then serve over hot cooked rice, sprinkled with green onion.

Salsa Fish Skillet

2011-05-09T10:51:00.000-07:00

Ingredients

1 pound halibut steaks or other firm whitefish, cut into 1 inch pieces
3 teaspoons canola oil, divided
2 medium yellow squash, julienned
1 medium zucchini, julienned
1 cup sliced fresh mushrooms
2 garlic cloves, minced
1/4 teaspoon ground cumin
1 1/2 cups chunky salsa
4 teaspoons minced fresh cilantro leaves

Directions

In a large nonstick skillet or wok, stir-fry halibut in 2 teaspoons hot oil for 3-4 minutes or until fish flakes easily with a fork; remove and keep warm.
Add the yellow squash, zucchini, mushrooms, garlic, cumin and remaining oil to the pan. Stir-fry for 2-3 minutes or until vegetables are crisp-tender. Return fish to the pan. Add salsa; heat through. Sprinkle with cilantro.

Beef Tips

2011-05-09T10:49:00.000-07:00

Ingredients

3 tablespoons vegetable oil
1 onion, chopped
2 pounds cubed beef stew meat
2 cups water
1/4 cup soy sauce
1/4 cup Worcestershire sauce
1 teaspoon garlic powder
1 teaspoon salt
1 teaspoon ground black pepper
1 (.75 ounce) packet dry brown gravy mix
1 cup water

Directions

In a large skillet heat oil over high heat. Saute the onion until almost translucent.
Add the stew meat and cook on high heat until meat is browned on all sides; about 3 to 5 minutes.
Pour 2 cups water, soy sauce, and Worcestershire sauce into the skillet. Stir in garlic powder, salt and pepper. Bring to a boil and reduce heat. Cover and simmer for 1 1/2 to 2 hours.
Meanwhile combine the gravy mix with 1 cup water. Mix thoroughly and stir into the meat mixture. Bring to a boil stirring frequently until slightly thickened.

Topping and Baking Pizza

2011-05-05T04:02:00.000-07:00

There's almost no limit to the toppings that can be placed on a pizza crust.
Pizza can be made with exotic topping like apples and walnuts or fresh figs and prosciutto just as easily as traditional tomato sauce and pepperoni. There is an infinite amount of creativity that can go into this fun process. In Europe and Japan, common pizza toppings include sweet corn and peas.

1. Place a pizza stone on a lower oven rack. Preheat the oven between 450 and 500 degrees F (250 to 260 degrees C)--the stone needs heat up while the oven heats. Generally, the hotter the oven, the better the pizza will be. Large thick-crusted pizzas might need the oven's temperature to be closer to 400 degrees F (200 degrees C) in order to cook completely before the toppings burn. A great way to create a crunchy crust is to preheat a baking sheet or cast iron skillet in the bottom of the oven. Once you load the pizza, toss ice cubes into the hot pan to create a burst of steam.

2. Once the pizza dough has been formed and placed on a dusted peel (see Forming Pizza Crust instructional guide), lightly brush the crust with olive oil. This helps ensure a golden brown, crispy crust rather than a dry, dusty outer crust. However, oil is not required; for a lower-fat pizza, skip the oil altogether.

3. We topped our crust with tomatoes and fresh basil, followed with a thin layer of cheese.

4. The order in which the ingredients are layered is important: the same ingredients layered in a different order will yield a completely different product. If we had put the cheese down first, the tomatoes, then the basil, the basil would burn and the cheese would not brown. We selected Mozzarella, Fontina and Parmesan cheeses to top our pizza. These cheeses are all very low in moisture and will brown fairly quickly. The tomatoes, however, have a high moisture content and will not caramelize, but will dehydrate slightly for a more concentrated tomato flavor. With the cheese on the top, the basil will not burn, and the tomatoes will retain most of their moisture.

5. Once the oven is hot and the pizza is topped and ready to go, it is time to place the pizza on the hot pizza stone. Before placing the pizza in the oven, jiggle the peel. Make sure the pizza slides around easily and does not stick to the peel. If it is stuck at all, gently lift the sticky dough and dust with more flour or cornmeal.

6. Place the tip of the peel on the edge of the stone at the back of the oven. With one swift motion, jerk the peel back out from under the pizza. If the pizza sticks to the peel, all of the toppings will slide off the pizza onto the stone, which will create a big mess and ruin dinner. If the pizza slides freely on the peel, it should land perfectly in the middle of the pizza stone. Close the oven door and let the pizza bake.

7. Depending on your oven and the size of the pizza, it might need to be turned to ensure even baking. Check the pizza after the first five minutes in the oven. If some areas are browning more than others, slip the peel underneath the pizza like a giant spatula. Rotate the pizza on the peel and return it to the baking stone using the same swift motion described above.

8. If you like, remove the pizza from the oven halfway during baking to brush more oil on the crust. This added oil will help the crust darken and make it even tastier. To add a garlic flavor, infuse the oil with minced garlic before brushing it onto the crust.

9. The pizza is done when the cheese is melted and medium to dark brown in color--color is flavor. Carefully remove the pizza with the peel and let it cool slightly.

10. It can be topped with additional fresh basil, if desired. Slice with a pizza wheel or chef's knife, and serve.

Fried Okra

2011-05-04T02:57:00.000-07:00

Ingredients

10 pods okra, sliced in 1/4 inch pieces
1 egg, beaten
1 cup cornmeal
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/2 cup vegetable oil

Directions

In a small bowl, soak okra in egg for 5 to 10 minutes. In a medium bowl, combine cornmeal, salt, and pepper.
Heat oil in a large skillet over medium-high heat. Dredge okra in the cornmeal mixture, coating evenly. Carefully place okra in hot oil; stir continuously. Reduce heat to medium when okra first starts to brown, and cook until golden. Drain on paper towels.

Diet Soup

2011-05-04T02:52:00.000-07:00

Ingredients

1 medium head cabbage, chopped
1 onion, chopped
3 large carrots, chopped
3 stalks celery, chopped
3 tomatoes, chopped
16 ounces frozen green beans
2 (1 ounce) packages dry onion soup mix
6 cups water

Directions

Combine water, soup mix, and vegetables in a large stock pot. Bring to a boil. Reduce heat, and simmer until the vegetables are tender.

Quick Sausage Party Melts

2011-05-04T02:47:00.000-07:00

Ingredients

1 pound Bob Evans® Zesty Hot Sausage Roll
1 (8 ounce) package VELVEETA Pasteurized Prepared Cheese Product, cut up
24 slices cocktail-size rye bread
3 small fresh tomatoes, chopped
dried oregano leaves

Directions

Preheat oven to 350 degrees F.
In skillet over medium heat, crumble and cook sausage until browned. Cut cheese into cubes and add to sausage. Stir together until melted. Remove from heat. Spread sausage mixture on rye bread. Place bread on a baking sheet.
Bake for 5 minutes until bread is toasted. Remove from oven and top with tomatoes.

Olive Cheese Melts

2011-05-04T02:45:00.000-07:00

Ingredients

1 cup black olives, chopped
1/3 cup green onions, chopped
1 1/2 cups shredded Cheddar cheese
1/2 teaspoon curry powder
1/2 cup mayonnaise
1/2 teaspoon salt
8 English muffins, split in half

Directions

Preheat oven to 400 degrees F (200 degrees C).
In a medium-size mixing bowl, combine olives, green onions, Cheddar cheese, curry powder, mayonnaise, and salt. Mix well.
Spread mixture on English muffins. Cut the English muffins into fourths. Note: If you want to freeze these, now is the time! Arrange the muffin pieces on a cookie sheet.
Bake at 400 degrees F (200 degrees C) for 10 minutes.

Tuna Melt

2011-05-04T02:43:00.000-07:00

Ingredients

1 (8.8 ounce) package King's Hawaiian® Snacker Rolls
1/4 cup mayonnaise
1/4 teaspoon salt, or to taste
1/4 teaspoon ground black pepper, or to taste
2 pinches powdered garlic
1 (12 ounce) can tuna packed in water, drained and lightly flaked
4 teaspoons finely chopped onion
4 teaspoons finely chopped celery
4 teaspoons sweet pickle relish
1/2 teaspoon chopped parsley
1/2 teaspoon lemon juice
2 slices sharp Cheddar cheese, cut in half
8 slices tomato

Directions

In a small mixing bowl, combine mayonnaise, salt, pepper and powdered garlic. Then add the tuna, onion, celery, sweet pickle relish, parsley and lemon juice. Lightly toss to evenly mix all ingredients. Set aside.
Preheat oven broiler.
Separate Snacker Rolls into 4 bottoms and 4 tops and set all on a baking sheet. Place a half slice of cheese on the cut side of each roll bottom and a quarter of the tuna mix on the cut side of each roll top.
Set the baking sheet under the broiler until cheese is melted and tuna is warmed.
Remove from oven. On each bottom, place two slices of tomato and combine the two halves of the sandwiches. Serve with Caesar or fruit salad. Serve immediately.