#1 Cooking Recipes Resources

Easy Thanksgiving recipes - Sweet Potato Casserole Recipe

Wanorizan@gmail.com (Wan) — Thu, 12 Nov 2009 23:23:00 +0000

Ingredients:

A:
3 ½ Cups cooked, mashed sweet potatoes
½ teaspoon salt
1/3 stick margarine
1 teaspoon vanilla extract
2 lightly beaten eggs
½ Cup milk

B
1 Cup brown sugar
½ Cup self rising flour
½ stick melted butter or margarine
½ Cup chopped pecans
½ Cup fresh coconut flakes

DIRECTIONS:

Blend A ingredients. Place this mixture into an 8 X 9 X 2" casserole dish.

Combine B ingredients. Spread over potato mixture. Bake at 350º F until topping is brown.

Easy Thanksgiving recipes - Herb Roasted Turkey

Wanorizan@gmail.com (Wan) — Thu, 12 Nov 2009 00:01:00 +0000

Ingredients:

1 whole turkey 12 to 14 lbs, thawed
3/4 cup of olive oil
2 tbsp of garlic powder
2 tsp of dried basil
1 tsp of ground sage
1 tsp of salt
1/2 tsp of black pepper
1 whole lemon
1 whole apple
1 whole onion
2 cups of water

Directions:

First of all, preheat your oven to 325 degrees. While you are waiting for the oven to heat, you can clean the turkey. When it is cleaned, place the turkey into a roasting pan.

In a bowl, combine the olive oil, garlic powder, dried basil, ground sage, salt, and pepper. When the mixture is well combined, use a basting brush to apply the mixture to the exterior of the uncooked turkey.

Now cut the onion, apple, and lemon in to thin slices. Place the slice pieces inside the turkey. Pour the water into the bottom of the roasting pan and cover the turkey before you place it in the oven. You will need to cook the turkey for 3 to 4 hours, until the internal temperature is at 180 degrees.

When you remove the turkey from the oven, make sure to let it stand for 20 to 30 minutes before you begin carving.

Easy Thanksgiving recipes - Stuffing

Wanorizan@gmail.com (Wan) — Wed, 11 Nov 2009 05:13:00 +0000

Easy Thanksgiving recipes - Stuffing

Ingredients

2 ¼ cups chicken stock
¼ cup of wild rice
4 tbsp of butter
1 cup of fresh sliced mushrooms
1 cup of diced celery
1 cup of chopped onion
4 cups of corn bread stuffing mix
1 tbsp of poultry seasoning

Directions

You will need a medium sized saucepan where you will combine the chicken stock and the wild rice. Bring the ingredients to a roiling boil before you reduce the heat to let it simmer. Leave it there until the rice is tender to the touch. While you are waiting, melt the butter in a large skillet. Once it is melted, add the mushrooms, celery, and onion, cooking them on medium-low until they are soft. Next you will need to mix the corn bread stuffing and the poultry seasoning thoroughly before mixing in the vegetable and rice mixtures. It is best to use this stuffing inside the turkey or you can bake it in the oven based on the stuffing mix cooking requirements. You try this easy Thanksgiving recipe once and you will find yourself going back for more.

Cinnamon Tea Biscuits Recipe

Wanorizan@gmail.com (Wan) — Thu, 05 Nov 2009 11:21:00 +0000

Ingredient:

1 cup plus 2 tbsp all-purpose flour
¼ tsp each baking soda and cream of tartar
¼ cup plus 2 tsp granulated sugar, divided
2 tbsp reduced-calorie-margarine (tub)
1 tbsp sweet whipped butter
1 egg
½ tsp vanilla extract
¼ tsp ground cinnamon

Method:

Preheat oven to 375 ºF. Sift together flour, baking soda, and cream of tartar on sheet of wax paper or a paper plate, set aside.

Using electric mixer on high speed, in large mixing bowl cream 1/4 cup sugar, the margarine, and butter; add egg and vanilla and beat until light and fluffy for about 1 minute.

Gradually beat in flour mixture using an electric mixer on low speed.

Cover with plastic wrap and refrigerate for 30 minutes.

Spray cookie sheet with nonstick cooking spray. Using half of dough, divide dough into 9 equal portions and using hands, shape each portion into a ball.

On sheet of wax paper combing remaining 2 teaspoons sugar and the cinnamon; lightly roll dough balls in half of the sugar mixture, reserving remaining mixture.

Arrange balls on cookie sheet, leaving a space of about 1 inch between each. Bake until biscuits are lightly browned and firm to the touch, 8 to 10 minutes.

Transfer to wire rack and let cool. Repeat procedure with remaining dough and sugar mixture, making 9 more biscuits.

Note:
To be assured of potent dried spices and herbs, label containers with the date purchased, store them in cool dark place, and keep no longer than 6 months.

Easy Carrot Cake Recipe

Wanorizan@gmail.com (Wan) — Tue, 03 Nov 2009 23:51:00 +0000

Ingredients:

- 400g carrot
- 400g self raising flour
- 350 g sugar
- 5 whole eggs
- 300 g condensed milk
- Half cup lemon juice
- 1 tablespoon Almond essence
- 250 g butter
- Half teaspoon cardamom powder
- 2 or 3 small cinnamon sticks

Preparation Method:

- Preheat the oven to 150 degree
- Grate the carrot finely
- Process the sugar into fine powder
- Mix the powdered sugar with the flour
- Add the sugar and flour to the grated carrot
- Beat the eggs with the cardamom and cinnamon in a processor for 10 seconds
- Separate the cinnamon sticks and add the egg into carrot, sugar and flour mixture
- Add condensed milk, lemon and almond essence
- Mix well to get rid of any lumps
- Line a 20cm x 20cm baking tray with baking paper.
- Pour the cake mixture into it.
- Bake at 150 degree for one hour and 15 minutes.

The best way to check if the cake is done is to put a skewer into the cake. If it comes out clean the cake is ready to be taken out. Otherwise put it back in the oven to for another 10 to 15 minutes. Note - Do not open the oven for the first 45 minutes as this will cause the surface of the cake to crack.

Meatloaf Recipe for Vegetarian

Wanorizan@gmail.com (Wan) — Tue, 03 Nov 2009 01:02:00 +0000

Ingredients:

4 potatoes cut into thick chunks
2 tbsp sunflower or groundnut (peanut) oil
3 spring onions (scallions), sliced
1 large chili, seeded and sliced
2 garlic cloves, crushed
400 gram canned red kidney beans, drained
2 tbsp dark soy sauce
1 tbsp sesame oil
Salt and ground black pepper to taste
1 tbsp sesame seeds, to sprinkle
Chopped fresh coriander (cilantro) or parsley, to garnish

Cooking instructions:

Put the potatoes in a pan, add cold water to cover and bring to the boil. Cover and cook until they are just tender but still firm for about 15 minutes. Take care not to overcook them. Drain well and set aside.

Heat the oil in a wok or large, heavy frying pan. Add the spring onions and chili and stir-fry over a medium heat for about a minute, then add the garlic and stir-fry for a few seconds longer.

Rinse and drain the kidney beans, then add them to the pan with the potatoes, stirring well. Finally, stir in the soy sauce and sesame oil.

Add salt and pepper to season and cook the vegetables until they are well heated through. Sprinkle with the sesame seeds and serve immediately, garnished with the chopped fresh coriander or parsley.

Easy Thanksgiving recipes - Pumpkin Creme Pie

Wanorizan@gmail.com (Wan) — Mon, 02 Nov 2009 01:01:00 +0000

Ingredients:

2 cups of cold milk
2 small packages of instant vanilla pudding mix
1 cup of canned pumpkin
1 tsp of pumpkin pie spice
1 cup of thawed whipped topping
1 baked 9 in pie crust

Directions:

First, combine the milk, pie filling, pumpkin, spices and whipped topping into a bowl. Using an electric mixer, you will need to use top lowest speed to whip the mixture. Pour the mixture into the cooled pie crust. The dessert will need to chill in the refrigerator for 3 to 4 hours before it is ready to be served.

Tuna Steaks with Pineapple and Tomato Salsa

Wanorizan@gmail.com (Wan) — Wed, 28 Oct 2009 01:47:00 +0000

Ingredients:

1 medium tomato, chopped
8-oz pineapple chunks in own juice, drained & chopped
1 jalapeno pepper, seeded and minced
2 tbsp chopped fresh cilantro
1 tbsp minced red onion
1/2 tsp grated lime zest
2 tsp lime juice
1 lb (4 steaks) tuna steaks
1/2 tsp salt
1/8 tsp black pepper
2 tsp olive oil

Cooking Methods:

To make salsa, combine the tomato, pineapple, jalapeno, cilantro, onion, lime zest, and lime juice in a medium bowl.

Sprinkle the tuna steaks with salt and pepper. Heat oil in a large nonstick skillet over medium-high heat. Add tuna and cook 2 to 3 minutes on each side for medium-rare or cooked longer to your desired degree of doneness. Serve with the salsa.

7 Easy Low Fat Cheese Dips Recipe

Wanorizan@gmail.com (Wan) — Mon, 26 Oct 2009 23:44:00 +0000

One great way of creating a healthy low fat snack packed with complex carbohydrates, vitamins, minerals and proteins is to combine potatoes with a cheesy dip. Simply cook jacket potatoes or bake potatoes in foil in the oven and serve them with one of the following low fat recipes.

7 amazing cheese dips to make a simple potato a delicious healthy snack:

Use 1 cup of low fat cottage cheese as a base for the following recipes and simply mix in the ingredients listed below. Serve 1 potato topped with 2 tbsp. of cheese dip as one snack.

Basic dip

Add any or a combination of the following spices, according to your taste:

* freshly ground black pepper
* cayenne pepper or curry
* oregano, thyme
* rosemary
* paprika powder

Curry dip

* ¼ chopped onion
* 1 tsp. yellow curry

Onion garlic dip

* ¼ chopped onion, red or white
* 1 crushed clove of garlic
* freshly ground black pepper and a pinch of salt

Cucumber garlic dip

* a piece of cucumber (finely chopped or grated)
* 1 crushed clove of garlic
* freshly ground black pepper and a pinch of salt

Pepper dip

* ¼ finely chopped red or yellow pepper
* freshly ground black pepper, thyme or cayenne pepper to taste

Italian dip

* 2 tsp. of tomato paste
* oregano, freshly ground pepper and a pinch of salt

Mexican dip

* 1/8 red and 1/8 green pepper, finely chopped
* 4 tbsp. canned sweet corn
* 1 tbsp. red onion, chopped
* ½ tsp. of crushed chili or cayenne pepper

Besides as a snack, you can also use these recipes to create a light supper. Add a salad, or some raw veggies like sliced cucumber and red pepper. Another great option is to add legumes, for example a simple salad of baked beans. You can also prepare a salsa.

Pan Cooked Salmon with Beans and Spinach Sauté

Wanorizan@gmail.com (Wan) — Mon, 26 Oct 2009 01:39:00 +0000

Ingredients:

¾ cup chopped onion
1 tbsp minced garlic
2 tsp sage
2 tsp canola oil
1 can (cannellini beans, rinsed and drained)
½ cup chicken broth
¼ tsp salt, optional
3 cups baby spinach
4 (approximately 3-oz each) skinless salmon fillets
red pepper flakes, optional

Cooking methods:

In a deep wide skillet, heat half the canola oil. Add the onion, garlic, and 1 ½ teaspoons of the sage. Cover the pan and cook over medium heat, stirring often, for approximately 5 minutes until the onion starts to soften. Add the beans, broth, and salt,if using. Simmer mixture approximately 10 minutes. Stir the spinach into the beans mixture and cook another 2 to 3 more minutes. Remove from heat.
Rub the salmon with the remaining ½ teaspoon sage. Heat the remaining half of the oil in a skillet. Place salmon fillets in the skillet and cook 3 to 4 minutes. Carefully turn the salmon and cook another minute. Remove to serving plates and spoon the spinach-bean mixture evenly over each fillet. Sprinkle with red pepper flakes, if desired.
Enjoy!

Old Fashion Nutmeg Doughnuts Recipe

Wanorizan@gmail.com (Wan) — Wed, 21 Oct 2009 08:30:00 +0000

2 cups sweet milk*
1 1/2 cups sugar
2 tbsp butter or lard, melted
2 tsp cream of tartar
1 tsp baking soda
2 eggs
1 1/4 tsp nutmeg
2 cups flour, more if needed

Sift the flour, adding all of the "dry" ingredients. Make a nest of the flour mixture in a large bowl. Add the rest of the ingredients and mix until stiff. Adding more flour if needed. Roll dough out on well floured surface and cut. Drop into hot grease, enough so the doughnuts float. Fry until golden brown. Drain well.

How to Make the Most Delicious Salmon

Wanorizan@gmail.com (Wan) — Tue, 20 Oct 2009 00:21:00 +0000

You know it's healthy, low in calories, and full of good fats, but did you know that in less than twenty minutes, you can make the most delicious salmon? It's easy, nutrient-rich, and so exciting that it will blow your company away!

Start with two salmon fillets that are about two inches wide and an inch or an inch and a half thick. I usually buy the kind that still have skin on the bottom, but that's not important.

Besides, you will need two regular cans of petite diced tomatoes, 2 cans of artichoke hearts in water, a jar of capers, a half cup of Greek olives, a bag of baby spinach, crumbled feta cheese, extra-virgin olive oil, garlic, salt, and pepper.

Use a large pan with a lid, over medium heat. Add one tablespoon of olive oil and 4 cloves of garlic. After peeling the garlic cloves, slice them or mash them. Do not let them brown or they will turn bitter. After a couple of minutes, add the canned tomatoes, including the juice. Drain the artichoke hearts and cut into quarters. Add to the tomatoes.

While the tomatoes and artichokes are hanging out, slice the Greek olives in half, lengthwise. Drain and measure out a quarter cup of capers. Amounts don't have to be exact, so don't stress over this.

Once the mixture is slowly bubbling, add the salmon fillets on top. Sprinkle with salt and pepper to taste. Cover and continue cooking on medium heat for ten minutes. While the salmon is cooking, steam or boil the spinach in a small amount of water. It only takes a couple of minutes and it will wilt down to a tiny amount. Use two bags if you desire more.

In ten minutes, the salmon will be ready. To serve, spread some drained, cooked spinach on a dinner plate and place the salmon on top. Cover with the tomato-artichoke sauce. Sprinkle some feta cheese on top if desired.

At this point, stand back and watch as you amaze yourself and your guests. In less than twenty minutes, you have prepared the most delicious salmon.

Mango Avocado Bruschetta Recipe

Wanorizan@gmail.com (Wan) — Fri, 16 Oct 2009 06:22:00 +0000

Ingredients:

1 mango, peeled and chopped
1 avocado, chopped
2 tablespoons extra virgin olive oil
1/4 cup red bell pepper, chopped
2 tablespoons fresh basil, finely chopped
1 tablespoon of lime juice
Salt and pepper to taste
Combine all ingredients in a medium bowl, and stir thoroughly. Be careful not to mash the avocado, but rather keep it in small cubes. Let refrigerate for about 10 minutes. Then take your loaf of bread (preferably French bread) and cut into slices. Broil the slices in the oven for about 2 minutes on each side. Then top them with a scoop of the mango avocado mixture.

Bruschetta with Mango Recipe

Wanorizan@gmail.com (Wan) — Thu, 15 Oct 2009 00:05:00 +0000

Ingredients:

1 loaf Italian bread (or French bread)
1 mango, peeled and chopped
1 teaspoon fresh basil, finely chopped
1 cup Romano cheese, grated

Cooking instructions:

Start by slicing up your loaf of bread on a diagonal. In a medium bowl, combine your mango and basil, and refrigerate the mixture for about 10 minutes. Broil your slices of bread in the oven for about two minutes on each side. Scoop some of the mango mixture onto the toasted slices. Sprinkle some Romano cheese on top. Then stick the mango bruschetta in the oven for another minute or so. Serve warm.

If you're game, you can also add garlic, onions and chopped Roma tomatoes to the above recipe.

How to Make a Crispy Tilapia Meal in Minutes

Wanorizan@gmail.com (Wan) — Mon, 12 Oct 2009 01:36:00 +0000

CRISPY TILAPIA IN MINUTES

1 ½ lb tilapia fillets
3 tbsp canola oil
1/2 cup cornmeal
1/2 tsp chili powder
1/2 tsp ground cumin
1/2 tsp garlic salt
1/4 cup milk
1 cup purchased pico de gallo
1/4 cup chopped cilantro
1 firm ripe avocado

On a sheet of waxed paper, mix together the cornmeal, chili powder, cumin, and garlic salt. Place milk in a pie plate. Dip the tilapia fillets into the milk then dredge through the cornmeal mixture. In a large nonstick skillet, over medium heat, heat the oil. When oil is hot, add the tilapia fillets and cook two to three minutes per side. Top with the avocado mixture for serving.

To make the avocado mixture, coarsely chop the avocado. Stir in into a small bowl with the pico do gallo and the chopped cilantro.

QUICK AND EASY SPANISH RICE

2 tbsp olive or canola oil
1 cup chopped yellow onion
½ cup chopped green bell pepper
1 can (4-oz) chopped mild green chilies, drained
1 cup minute rice
2 cups canned tomatoes
2 tbsp white vinegar
½ tsp salt
¼ tsp pepper
dash of chili powder

Heat oil in a large skillet, over medium-high heat. Add the onion, bell pepper, green chilies, and rice. Saute until rice is browned and vegetables are tender; about 5 minutes. Add the undrained tomatoes and the vinegar to the skillet; stir to mix well. Cook, stirring frequently, until liquid is absorbed and the rice is tender, about 5 minutes. Add salt and pepper; mix well.

The Art of Cake Decorating

Wanorizan@gmail.com (Wan) — Thu, 08 Oct 2009 19:06:00 +0000

EVEN IF YOU DON'T KNOW A CAKE PAN FROM A BEDPAN YOU CAN CREATE AMAZING CAKES WITHOUT SPENDING A FORTUNE ON CULINARY SCHOOL!

Discover the decorating secrets professional bakers and cake designers have spent years perfecting!

Whether you're thinking of starting your own business or just want to create amazing cakes for family and friends, this explosive guide is jam-packed with everything you need to get started immediately!

The Art of Cake Decorating reveals...

- Silhouettes are a very popular trend in modern cake decorating. Learn how to personalize your own or someone else's wedding cake using this art form.

- Discover how to create anniversary cakes decorated to celebrate memorable moments, people, or places

- Make sure you have the 7 most common cake decorating supplies found in any cake decorator's kitchen.

- Discover the 4 BEST places to purchase great cake decorating supplies

- Lick the competition hands down by learning how to make the 6 types of icing you'll use for every cake.

- Surprising ways to make sugar free icing when you need to accommodate dietary restrictions or lifestyle choices

- Discover all the elegant designs you can make using just the 4 basic cake icing tips!

- Thinking of going into the cake decorating business? Ask and Answer these questions first!

- Specific ways to promote your cake decorating business, online and off!

Click Here for more Information!

Choice of India - Chutneys and Pickles

Wanorizan@gmail.com (Wan) — Wed, 07 Oct 2009 02:18:00 +0000

There aren't many Indian dishes which you can consider incomplete without a chutney or pickle. This pungent fruit-based accompaniment is much more than mere jam - it is a jamboree of healthful tang.

Chutney and pickles are full of any or all of fruit, sugar, vinegar and spices, but that dry description hides a continent of mixture.

Chutneys and pickles can be made with any pulpy such as tamarind, peaches, mangoes, lime, plums, lemon... even coconut or cranberries! The spices can vary from red chili powder, cardamom, cinnamon, coriander or caraway seeds. They may include mace and masoor or indeed, almost any other spice.

They can be sweet or salty, hot or plain, completely pureed or left a little chunky or a mixture of some or all of these but in the main, chutneys are sweet and pickles are salty or sour.

I'm sure you'll be unable to resist making your own chutney after reading the above.

Ingredients:

1/2lb tamarinds
1/2lb jaggery or brown sugar
5 cups water
1 tsp Garam masala

Notes: Jaggery is a rich brown palm sugar. Garam masala is a mixture of spices, including cumin, garlic, ginger, chili powder, and a few others. It is best to buy it, because grinding the spices and getting the proportions precisely right can be not easy.

Method:

Peel and mash the tamarinds unless you prefer a little rougher texture. Add the tamarind pulp to the water in a large saucepan. Heat slowly and allow cooking on medium for approximately 10 minutes. Strain most of the thinnest liquid out and pour into a bowl.

Add the jaggery and continue heating until it is entirely dissolved, stir in the garam masala. During this operation the chutney will thicken considerably.

Alternative recipe:

Ingredients:

All the ingredients above, plus:

1 cup coconut
3 dried red chillies
3 garlic cloves

These make for much spicier chutney, but one that is also sweeter, with extra body. The coconut should be dry (roasting is one good way to accomplish this) and grated the day before preparation. The chilies should also be dried and ground.

Serving:

Unlike American jams, chutneys and pickles are not intended to be spread on bread. Instead, they make for a delicious accompaniment to dosa, lamb, or just as something rich spicy and fruity to put on rice.

Because it is so adaptable chutney and pickle can be served cold or warm, depending on the dish they are being served with. Sweeter chutneys are nicer cold, but spicier ones are just wonderful for a hot dish like curry.

Lowfat Cheese Recipe

Wanorizan@gmail.com (Wan) — Mon, 05 Oct 2009 23:35:00 +0000

Ingredients:

1 quart of low fat milk or goat's milk
1 cup buttermilk - active culture is necessary
2 teaspoons vinegar or lemon juice
½ teaspoon fine salt

Instructions:

Pour the milk into a heavy-bottomed saucepan over low heat. Don't boil the milk.

Stirring frequently, bring the heat to about 175 degrees. Do not allow the milk to form a skin. Use a confectionery thermometer, and make sure the temperature is right.

When the milk reaches the right temperature, pour in the buttermilk and vinegar, and turn off the heat. Continue stirring slowly, and watch as the milk begins to curdle. It should begin to curdle within 30 seconds. After it begins to separate into curds and whey, it needs to set for about 15 minutes.

While the cheese is setting, place several sheets of cheesecloth over a colander, and place the colander in a large bowl. Carefully spoon the curds and whey into the cheesecloth, allowing the whey to drain out. Let the cheese sit for about 10 minutes.

Now carefully gather the cheesecloth at the top, and tie it with a piece of string. Then tie the string to the middle of a wooden spoon so that the cheese bag will hang freely when you place the spoon over the bowl. Allow the wooden spoon to stay over the bowl for about a half hour so that all the whey that remained in the cheese has a chance to drip free.

Untie the string, and remove the cheesecloth. Dump the cheese into a bowl. Add the salt to the cheese, and mash it until the cheese is smooth. If you want a flavored cheese, add crushed rosemary, sage or thyme along with the salt.

The cheese can be eaten immediately if you don't want it in a specific shape, or it can be placed into a ramekin and pressed lightly to compress it so that there won't be holes in it when it's served. Before placing it in the refrigerator for 24 hours, cover the cheese with a plastic sheet.

To serve the cheese, flip it from the ramekin onto a small dish. For presentation, make sure the plate is covered with greens. (Spinach leaves or thyme and parsley sprigs work well.) Then drizzle a tablespoon of olive oil over the cheese, and sprinkle with crushed rosemary and pepper. Place it on the table as a soft spread to be used on bread and crackers.

Roasted Garlic and Chili Butter Recipe

Wanorizan@gmail.com (Wan) — Mon, 05 Oct 2009 02:23:00 +0000

Melt this rich and slightly spicy butter over grilled lamb or beef, or drizzle over seafood such as shrimp, lobster, or salmon. It too is great as an alternate on bread, replacing garlic butter.

Ingredients:

½ stick unsalted butter, softened
1 large fresh poblano pepper
6 large whole unpeeled garlic cloves
2 tablespoons extra-virgin olive oil
1 teaspoon pure, quality chili powder
6 large whole unpeeled

Instructions:

Toast the poblano pepper under a preheated broiler until the skin is slightly charred, turning often. Steam the pepper in a paper bag until cool. Rub off the charred skin and remove stem and seeds. Finely chop the chili.

Preheat the oven to 375 °F. In a small oven-proof dish, mix the garlic cloves and olive oil. Bake until they are soft for about 20 minutes, turning once or twice. Cool to room temperature. Peel the garlic cloves, and reserve the olive oil.

In a medium bowl, mash together the butter, chopped chili pepper, garlic, garlic oil, and chili powder. Transfer the mixture into a storage container, and store for up to 3 days in the refrigerator, or up to 3 months in the freezer. Soften to room temperature before serving.

Three Great Flavored Butter Recipes - Adding Delicious Buttery Flavor & Excitement to Cooking

Wanorizan@gmail.com (Wan) — Fri, 02 Oct 2009 15:41:00 +0000

These are three flavored butter recipes melted flavor to numerous of cooked dishes. These flavors add an ultimate touch to cooked meals that will revolve an average dish into something extraordinary.

1) Chipotle-Lime Butter Recipe

This compound butter goes wonderful on chicken, beef steaks, and lamb chops, and adds a nice smoky flavor to lobster.

6 tablespoons softened, unsalted butter
1 canned chipotle pepper, minced
1 tablespoon chipotle adobo sauce from same can
1 ½ teaspoons fine lime zest
Pinch of salt

Mash together the butter, chipotle pepper and sauce, lime zest, and salt in a medium mixing bowl. Then transfer the mixture into a container and cover for storage. This Chipotle-Lime Butter can be stored either in the refrigerator for up to 3 days or in the freezer for up to 3 months. Soften before serving.

2) Roquefort Butter Recipe

This rich and tangy flavored butter is wonderful on grilled steak, or as a substitute for garlic butter on bread.

1 ½ sticks unsalted butter, softened
½ pound Roquefort cheese, crumbled
¼ teaspoon Worcestershire sauce
¾ teaspoon ground black pepper

Cream the butter in a medium bowl, until smooth in texture. Add in the crumbled Roquefort cheese, black pepper, and Worcestershire sauce. Then transfer the mixture into a container and cover for storage. Roquefort Butter can be stored either in the refrigerator for up to 3 days or in the freezer for up to 3 months.

3) Roasted Garlic and Chile Butter Recipe

Melt this rich and slightly spicy butter over grilled lamb or beef, or drizzle over seafood such as shrimp, lobster, or salmon. It too is great as an alternate on bread, replacing garlic butter.

½ stick unsalted butter, softened
1 large fresh poblano pepper
6 large whole unpeeled garlic cloves
2 tablespoons extra-virgin olive oil
1 teaspoon pure, quality chili powder
6 large whole unpeeled

Toast the poblano pepper under a preheated broiler until the skin is slightly charred, turning often. Steam the pepper in a paper bag until cool. Rub off the charred skin and remove stem and seeds. Finely chop the chili.

Preheat the oven to 375 °F. In a small oven-proof dish, mix the garlic cloves and olive oil. Bake until they are soft for about 20 minutes, turning once or twice. Cool to room temperature. Peel the garlic cloves, and reserve the olive oil.

In a medium bowl, mash together the butter, chopped chili pepper, garlic, garlic oil, and chili powder. Transfer the mixture into a storage container, and store for up to 3 days in the refrigerator, or up to 3 months in the freezer. Soften to room temperature before serving.

Fun with Juicing - 5 Tips For the Beginner

Wanorizan@gmail.com (Wan) — Thu, 01 Oct 2009 02:45:00 +0000

Ok, you went and bought yourself a new juicing machine. Now, you are surfing the web in search of recipes. If only there were in existence, a juice recipe Mecca. Finding a really solid recipe that tastes great can be a real challenge. How many bad tasting drinks will you go through until you find a truly delicious one? Trust me, I've done it, and sometimes the results weren't pretty. So, let me spare you the pain of self discovery and start you off with a few tips:

Tips for a newbie juicer

1) Bananas don't work. They just aren't juice-able. If you try, you'll have a mushy mess to clean up. If you insist on putting bananas in your recipe, add them in afterwards via a blender.

2) Cabbage recipes? In theory, they may sound like a great nutrient rich addition to your juice cocktail. In reality, tread lightly! Cabbage juice is able to cause your stomach to revolt. This is due the high sulfur content of cabbage.

3) When concocting your own juicer recipes keep in mind that certain veggies have a not so subtle flavor. They can easily overpower your drink. Here is the short list of the most common ones: celery, cucumber, onion, tomato, basil and garlic.

4) A good starting base for any trial recipe is the tried and true carrot and apple combo. Start your explorations there as these are neutral flavors and cheap to buy.

5) Keep in mind that juicing takes time to get used to. It's wise to ease into the process. Buy a good juicing book for more ideas. Most importantly listen to you body when it tells you that it doesn't like something. Don't force yourself to drink something that makes you nauseous; just because its labeled, "Healthy."

There you have five important worthwhile tips to consider. Also, I recommend that you open your juicer manual. Most manufacturers include a small section with in or a separate booklet of recipes with your purchase. These recipes are almost always a safe and sure bet.

If you were fortunate enough to have bought a Jack Lalanne juicer, then you should have received an extra book of great tasting recipes. Many of those are decent. So, go a head and give them a try first. Once you're comfortable with juicing, then you can be adventurous. Here's to your health and happy juicing.

As a long time healthy living advocate and fellow juicer, I encourage juicing as a great alternative to eating platefuls of vegetables and fruits. In the process I've come across some terrific juicing recipes that you can try for yourself.

Traditional Halloween Recipes Are the Perfect Addition to Any Spooky Theme Party

Wanorizan@gmail.com (Wan) — Wed, 30 Sep 2009 02:48:00 +0000

There are lots of traditional Halloween recipes floating around. These recipes make this unique holiday a favorite among lots of people. You can choose from a cocktail recipe, or a cookie recipe, some even cake recipes. Here, I will introduce you to a couple of recipes that you may find pleasurable to put up at your next Halloween celebration.

They may not be the conventional Halloween recipes that you have come to love all through your life, but they are several of my favorites. Once you blend these ingredients and spruce up your tricky treat, you are sure to find out that you love them. Who knows, you may even choose to allow these recipes to start a new tradition among your family, friends, relatives, neighbors, and even coworkers! The first that we will start with are basic crispy Halloween treats.

In order to make a few spooky spectacular crispy traditional Halloween recipes, you will need to gather some basic supplies. First, get up about a half a cup of butter and enough marshmallows to fill up nine or ten cups. Now, you will want to get a box of cereal out - Rice Crisps is the ideal brand. Now, get out all those bags of candy corn and set aside about two cups of that. Now, you will want some of those little pumpkins that are actually candy, about a cup of chocolate chips, and a few drops of food coloring. Orange and red are the best color when it comes to this tradition Halloween recipe.

Now, mainly, all you have to do is to melt the butter and all those marshmallows and then blend them together. Once you have done, blend together the rest of the ingredients. After that, add in the marshmallow mix and add in a few drops of orange food coloring. Let everything to cool off, and afterward cut it all down into little cookies or bars. You will discover this is one of the best traditional Halloween recipes out there!

Now, Halloween would not be perfect without all those creative "Spooky Slime" with Jell-O treats. It is really simple to make! All you have to do is buy some big boxes of lime, or green colored Jell-O, and just follow the instructions stated on the Jell-O packaging. Now, you will want to serve some spooky looking candy.

This can be gummy spiders, worms, or whatever else you can discover. Just blend this in the Jell-O for some huge fun! That's all there is to creating some great traditional Halloween recipes!

Learn How to Create Your Own Halloween Recipe Ideas for a Theme Party

Wanorizan@gmail.com (Wan) — Tue, 29 Sep 2009 01:53:00 +0000

This fall, many persons will be searching for Halloween recipe ideas. One of the most interesting activities when it comes to the festivities of this holiday is the various types of foods and beverages that many persons display at Halloween carnivals, festivals, and parties. There are many different spooky and unique spectacular Halloween recipe ideas that you can treat in.

The matter that many persons ask is where are all these recipes at? I have great news for you! There are many different places where you can locate recipes that are suitable for Halloween. All through this article, I will share with you a few tips on locating recipes that you can use to gear up for your next round of Halloween festivities.

One of the best places to locate Halloween recipe ideas is the internet. There are literally millions of recipes, sorted by food and beverage type online. You can find out how to develop your own appetizers, and spook up a few spicy treats. You can find out how to make beverages for adults, and refreshing drinks for children too.

Do you like the look of those cakes shaped like ghosts and those tombstone cakes?
If so, you can discover to create your own!

There are even recipes for Halloween punches, hand molds, and similar items of interest. All you have to do is type certain keywords in search engines such as Yahoo, Google or another popular one and you will receive millions of results. Keywords like "Halloween Recipes", “Halloween Snacks" and "Halloween Food" usually bring up the best results.

If you find that you have tired the internet, you may want to check out your local library in order to find out some recipes that may assist you this Halloween. There are many books on this holiday, Halloween cookbooks, and even party planning books that may assist you in your attempt to discover the best Halloween recipes.

Do you have a party planning team in your community?
If so, these are superb resources when it comes to discovering Halloween recipe ideas that will be a big hit!

Baked Salmon Served With a Vegetable Salad That's Also Suitable For Diabetics

Wanorizan@gmail.com (Wan) — Mon, 28 Sep 2009 08:05:00 +0000

You can prepare this simple, yummy and healthy meal for your family and friends even if there are diabetics in your group. The entree is Baked Salmon served with Pea and Corn Salad. The salad comes together with the vegetables green beans, baby peas, shoepeg corn, giving every serving a variety. Prepare this salad the evening before and refrigerate overnight or make it in the morning and let it refrigerate all day for the flavors to combine.

BAKED SALMON

4 salmon steaks (about 3-oz each)
Vegetable oil cooking spray
2 tbsp fresh lemon juice
½ tsp dried whole dillweed
½ tsp freshly ground black pepper
½ tsp dried parsley flakes

Clean salmon thoroughly, rinse with water and pat dry. Spray a shallow baking pan with vegetable oil. Place the steaks in the pan. Brush steaks with the lemon juice. Sprinkle the dillweed, pepper, and parsley thoroughly over the salmon steaks. Bake at 350°F for half an hour or until the salmon flakes easily when tested with a fork.

PEA AND CORN SALAD

1 can green beans, well drained
1 can baby sweet peas, well drained
1 can shoepeg corn, well drained
2 oz. jar pimentos
1/2 large green bell pepper, seeded and diced
1 cup chopped celery
1 onion, diced
Mix all the above ingredients together in a medium bowl.

Dressing:
1 tsp salt
½ tsp fresh ground black pepper
1 tbsp water
¾ cup vinegar
1 cup Splenda
½ cup extra-virgin olive oil
Mix all dressing ingredients together in a small saucepan and bring to a boil for about two minutes. Turn off the heat and let the dressing cool completely.
Pour cooled dressing over the vegetables; mix well. Cover and refrigerate all night or about 8 hours.

Enjoy!

How to make batter breads?

Wanorizan@gmail.com (Wan) — Wed, 16 Sep 2009 03:08:00 +0000

Batter breads are also called "quick breads" because you do not need to use yeast and have to wait for them to rise before you put them in the oven. They are leavened with baking powder or baking soda and you mix them in the same manner as you would use for baking a cake or cookies. Just like yeast breads, though, they can be plain, sweet or savory... keep on reading...