Best Kitchen Appliances

Convection Microwave Oven With Grill

noreply@blogger.com (Yen Yen) — Wed, 23 Nov 2011 21:50:00 +0000

By Heather Krasovec

I recently tried the Cuisinart CMW-200 1-1/5 cubic foot Convection Microwave Oven With Grill for a period of two weeks. I did this so that I could provide an in-depth review to anyone considering purchasing this model. I put my usual microwave oven into storage and used this in its place. I did this so that I could get a clear picture of how this unit performs with normal daily usage. Here is my review.

This Cuisinart microwave oven will cost you about $250 including the shipping. This is on the higher side of mid-range as far as price goes and expectations should be formed accordingly. One of the reasons for the higher cost is the added convection and grill features not found on most models. I removed my new appliance from the box and looked it over. It is rather large; it has 1-1/5 cubic feet of interior space. It has a clean brushed steel finish. The shape is very sleek and pleasing. The overall feel to this model is sturdy and solid. The door closes well. It has digital touch controls which include many pre-set buttons. It has a very solid and thick rotating glass tray. It also comes with a reversible grill rack that has legs on each side to give you two different height options. The grill rack doesn't have as solid of a feel to it as the turntable or the unit itself, but it does not feel overly cheap either.

I read the included owner's manual and was surprised at the clearance needed for this unit. You must allow 3 inches on each side and in the back, and twelve inches on top. I normally keep my microwave oven on the countertop which has cupboards 18 inches above it. This model is just over 14 inches tall, so there is no way I can keep it in that spot. That is something to keep in mind, since many countertops have cupboards above them and rarely is the space between the two over 26 inches. I used an old TV stand as a makeshift microwave oven cart for the review period. You could also keep this unit on a kitchen island, if your kitchen has one. Once I used this microwave oven I could see that the extra clearance is needed; this unit gets hot while in the "grill" mode.

First, let's address the microwave oven aspect of this unit. It is very capable with 1000 watts of power. It does well for usual tasks such as steaming vegetables or popping popcorn. It heats quickly and evenly and I found no evidence of the "hot spots" that occur with cheaper models. The controls are intuitive and easy to use. This is a good microwave oven.

Now, let's move onto the convection and grill aspect of this appliance. You have three options when it comes to using the grill feature: 100% grilling, 30% microwaves and 70% grilling, or 55% microwaves and 45% grilling. It is important to realize the pros and cons of grilling verses microwaving. Microwaving is much quicker; it is the fastest way to cook food. It does this by superheating the water contained within food and essentially steaming everything. Grilling (or convection baking) offers a drier heat which is much slower at both warming up and cooking. But that dry heat can offer much better flavor in the finished product. That type of cooking can brown food, developing flavors that can never be achieved through microwaving. It reduces the risk of soggy foods.

This unit is slow at warming up in the grill or convection baking setting. It takes about 20 minutes to reach 350 degrees F and about 30 minutes to reach 400 degrees F. That is about how long my old full-sized oven takes, but that will be a longer wait time for you if you happen to be accustomed to a newer, more efficient oven. Once the temperature is reached, the baking or grilling feature gets good (but not outstanding) results. I would say my toaster oven or regular oven offers better browning and crisps up food better. But I would also say this unit cooks food better than a microwave oven. I like the option of using part microwaves and part grilling. That gives you a great "in-between" option that cooks your food more quickly than a regular oven but offers some browning that is normally not present in microwaved food. I found that setting to work well for skinless cuts of meat but not for things like skin-on chicken legs.

Overall, this is a good appliance with a lot of versatility. Visit Microwave Oven Reviews for more information on this model and many more. You'll find thousands of reviews as well as a handy buying guide to help you along the way.

Heather Krasovec, creator of http://microwaveoven-reviews.com/, uses her extensive experience in food based industries to help consumers make the best choices when stocking their kitchens.

Preparing a Cocktail Party With a Finger Food Company

noreply@blogger.com (Yen Yen) — Sat, 29 Oct 2011 03:44:00 +0000

By Sarah A Leigh

Parties are generally held not just to enjoy the food but also to socialize with people. This is the reason why the food during such affairs should be those that are very easy to handle and consume. Finger foods are definitely ideal in these cases. Such palatable items are very easy to eat but the problem is that these are also very difficult to prepare. Instead of going through the trouble of doing it yourself, you should just look for a finger food company to help you in this regard. With their equipment and skilled personnel, you can be sure that the said company would be able to perform the tasks assigned to them.

The choice of the food to serve is definitely something that you should make. The finger food company may be the one who would prepare it for you but they should let you decide on what kinds your party should have. If you absolutely do not have any idea regarding this, the representative of the said company would show you a menu or a list of the kinds of finger foods that they can make. All that you need to do is to choose which of these your guests would most likely love to it.

Apparently, it is your guests that should be in your mind while you are in the process of preparing a cocktail party. You must remember that one of the objectives is make your guests satisfied and impressed with the party. They should not get bored by it and they should have good words to say about the food and drinks offered to them during then entire affair. Again, this is something that may be impossible to realize without a party expert's help. This is the reason why you should not hesitate to hire one.

A finger food company definitely has an expert among its crew. You can consult with him or her on what kind of food items and drinks that you should have for the party. One thing that this professional would surely ask is the kind of party that you are having. Apparently, even the food items should suit the affair. Whether it is a birthday celebration, a housewarming, or casual Saturday night party, there should be an appropriate food for the occasion. With an expert to give you some ideas regarding these, you can be sure that your guests would not be dismayed with what you prepare.

It is searching for a very competent finger food company that may be a difficult task though. Just to be sure, you can ask your friends if they know of such a company. They would certainly recommend the ones that they already have an experience with. Some catering companies also accept food preparation and service. You may also try contacting them and see if they can provide what you want for your party. Once you already have a potential choice, do not hesitate to taste samples of their finger foods so that you can really assured of satisfaction.

Find out what to consider in choosing a good Finger Food Company for your most special events. Visit the link for more information about it.

Popular RTA Cabinetry Choices

noreply@blogger.com (Yen Yen) — Sun, 17 Jul 2011 04:03:00 +0000

So, if you need some help in searching for an ideal collection to decorate your home, consider the most widely used options that are used for renovating your kitchen, which are:

Shaker Kitchen Cabinets

Shaker RTA cabinets are admired for the design philosophy they undertake, exhibiting "Form follows function". Cabinets are neatly designed, making them ideal for the modern day kitchens. RTA cabinets are very simple making them versatile and perfect for the contemporary as well as the classic kitchens, such as English Revival, Traditional Casual and Early American.

White Kitchen Cabinetry

While going for kitchen remodeling, White cabinets do a lot of things, which are:
1. White kitchen cabinets helps, apart from giving your kitchen a neat appearance also makes it seem more spacious by creating an illusion of added space.

2. White RTA cabinets are versatile and they can blend with every color scheme that you have.

3. Contrary to general belief, there is not only stark white that we have, but it can also have hues of other shades like, red, golden and brown and some more colors to shape an exotic façade.

Maple Kitchen Cabinets

Maple RTA cabinets are loved for their deluxe fine grained pattern and strength. The closely set grains gives an smooth look to it all through that can be polished raw having a naturally light tone with a screen of glaze, or tainted from light honey to luscious dark espresso. One advantage of selecting this type of cabinetry as compared to the other wood cabinets is that sunlight has no harmful effect on it. So, while designing Male kitchen cabinets, you don't need to worry about losing its.

Oak Series

Oak RTA cabinets are one of the most resilient options that will make these basic units of your kitchen to withstand the test of time, even through the kitchen mess, temperature, humidity and other day to day changes. Apart from the durability, Oak makes the cabinets to showcase different patterns of grain arrangements, adding grace to its exterior.
RTA Cabinets in Rich Finishes

RTA kitchen cabinets in dark hues and perfect finish give your kitchen an elegant look and make them more welcoming. Some of the well-known options include Cherry Maple, Mahogany, Sienna Rope Maple, Mocha Shaker, Royal Chocolate, Concord Cherry, Espresso Maple and Chocolate Maple. With cabinetry, your kitchens will stand out and become the center of grace and exquisiteness.

With Discount Kitchen Cabinets you can realize the kitchen of your dreams.

Grill Pans - How to Grill Fish on the Stove Top Using a Grill Pan

noreply@blogger.com (Yen Yen) — Mon, 27 Jun 2011 02:01:00 +0000

By Maria Antoniet Fornillos

Many just can't seem to cook a fish in the stove top grill pan correctly. For some, it becomes very funny that it seems to take forever to cook and yet the fish ends up dry. How does a grill pan really work?

A grill pan is designed to closely imitate the grilling technique of cooking foods. The unique feature comes by slowly cooking food while sealing the juices in your fish fillets, fish steaks and even whole fish. The pan also steams your cooked fish by allowing moisture to build up in the open spaces between the raised ridges in the pan, resulting to a better flavor. These ridges serve as a rack to drain away fats from the food and collect it in the spaces in between raised ridges without coming in contact with the food. So, back to cooking your fish, here is a basic "how to" tips to that grill pan challenge:

Experts said that cast iron grill pans are wonderful for anything you wish to cook at a very high heat.

Particularly in a well-seasoned pan, as all you have to do is put it on a high flame for a couple of minutes and let it become blazing hot, without adding fat or oil to the pan. Be careful as bringing a cast iron to blazing hot makes it hot all over including the handle.

While the pan is getting hot, prepare your fish steaks. Brush olive oil very lightly all over the fish. Dash salt and pepper then put fish into the pan. Cook for 2-3 minutes per side for a thin cut steak, and 3-6 minutes for thicker cut steaks. This is enough to get a crisp fish on each grilled surface. Your pan-grilled fish is done once it flakes with a fork. Take note that brushing oil on the fish is preferable as the raised portions on the bottom of the grill pan will collect the grease, compared to adding the oil directly onto the pan which only accumulates the grease.

If you're getting too much smoke, don't fuss, simply lower the heat. A cast iron pan will retain the heat longer which will continue to cook the fish while gradually slowing down heat and smoke. Don't turn the fish over at this point, you will see that you have to lug the fish which means it's not ready to be turned. You'll know when it is time because the fish will release effortlessly the moment you turn it. Allow your fish to settle down and the grill pan's raised ridges will give your steaks its tempting grill marks.

Grilling fish on a stovetop using a grill pan allows you to quickly and easily grill food indoors without requiring much of your time in the kitchen. Plus, you get a fantastic way to low in fat foods. You'll love that charred or slightly "burnt" appetizing look on the surface of your fish steaks which at the same time gives your fish additional texture and flavor. I hope the tips will help you cook fish on a grill pan using a stove top correctly. But if you've never pan-grilled fish ever, get started now!

Find reasonably-priced Grill Pans at Your Smart Kitchen. Your online source for quality cookware, bakeware, cutlery, appliances and related kitchenware in great brands. Specializing in Chasseur Cast Iron. Sign in to the Newsletter and become a Chef Wannabee. Maria Antoniet Fornillos

Silver Plated Teapot Vs Stainless Steel - Choose the Best For You

noreply@blogger.com (Yen Yen) — Mon, 13 Jun 2011 02:22:00 +0000

When choosing between buying a silver plated teapot or a stainless steel teapot there are a few main points to consider. Usage, design and price are all important factors when making your purchase. We've detailed the advantages and disadvantages of both teapots to help make your shopping a little easier.

The advantages of investing in a silver plated tea pot set

Usage

Depending on the type of tea you plan to prepare can make a difference between which type of teapot is best for your needs. It is said that silver pots are ideal for brewing lightly oxidized teas, like green tea, white tea and oolong teas. However the upkeep on a silver teapot can be difficult as they can tarnish and need constant care to keep looking their best.

Design

If you are looking for a teapot suitable for hosting tea parties and luncheon's nothing really beats a silver teapot for charm and sophistication. Best of all, they can be kept out on display even when not being used.

Price

Silver teapots are in general more expensive than teapots made from other materials. But if you want to invest in something that can serve as a feature in your home as well as a functional item silver is long lasting and looks exquisite.

If you are deciding on a gift, teapots make lovely gifts for anniversaries, weddings and milestone birthdays and something the recipient with treasure and have for years to come.

The advantages of purchasing a stainless steel tea pot

Usage

Stainless steel pots are great for brewing the darker oxidized teas like a darjeeling or a dark oolong tea. Unlike silver, they do not absorb the flavour of tea so are versatile in how they can be used. They also retain heat well and are easy to clean.

Design

For a more contemporary tea experience stainless steel teapots often have a chic edgy quality to them and come in some interesting designs. You can't beat a silver teapot for old Victorian charm but you may like a more modern teapot and something you can use everyday with ease.

Price

Stainless steel teapots are generally lower in cost compared to silver teapots. This doesn't mean that you can purchase a lovely teapot that is functional and looks great in your home. Many designer stainless steel teapots look great as a feature in a contemporary style home.

As a gift, a stainless steel teapot is a good option depending on the person you are buying for. For the no fuss individual with a more contemporary home a stainless steel teapot is a perfect option. But for the admirer of tea parties from days gone by you can't go past a silver teapot.

If you are wanting something to just serve your morning cuppa in stainless steel is a good choice. They can handle a variety of teas without ruining flavour and are easy to wash and look after.

I hope that our list of the advantages and disadvantages of both stainless steel and silver teapots has made your teapot shopping a little easier.

Teapot Shop has a huge range of higher end, designer teapots with discounted prices. For more information or to view the range of products, visit Teapot.

Finding a Commercial Refrigeration Service Specialist - Going Through the Selection Process

noreply@blogger.com (Yen Yen) — Sat, 14 May 2011 02:50:00 +0000

By Chris A. Harmen

With its compressors, condensers, piping, and complex configurations, chilled water systems are not something you want to approach yourself, nor leave in the hands of anyone but a specialist. This leaves you scrambling when something breaks down. Choosing a maintenance and service specialist ahead of time is the best way to prevent breakdowns. It also gives you someone who is on-call and already familiar with your commercial refrigeration and cooling system. When selecting a maintenance and service specialist, you will want to make certain the one you choose can satisfy a few important points.

A Comprehensive Maintenance Plan

The best way to avoid the breakdown of chilled water systems is to prevent them actively and aggressively. In other words, the specialist needs to offer a full maintenance plan. This should include the ability to perform warranty work as well as a thorough cleaning of the system.

Most importantly, it should include monitoring and testing of the system. This should include making note of the efficiency of the process piping as well as the entire commercial refrigeration setup. When they find a component that doesn't work as it should, the expert can deal with it immediately and prevent a small issue from becoming a major breakdown, which could potentially cost thousands more. If they are already familiar with your particular system, the quality of this kind of service increases exponentially.

Educated, Experienced, And Knowledgeable

When something goes wrong with chilled water systems, you need it repaired correctly and as quickly as possible. Worst of all, these systems are complex -- some small thing can cause a whole host of other problems. This means you need a commercial refrigeration specialist who is knowledgeable about your particular system, can identify the issues correctly, and is adept at repairing it.

Look for a provider who constantly trains its technicians and keeps them up on the latest information and techniques. You also want repair specialists that are approved by major manufacturers to ensure any work done is quality and will not void any warranty.

Tools And Parts

Who wants to call for an emergency repair only to have to call in again during regular hours to have it repaired properly? Unless a temporary fix is absolutely necessary, an emergency fix should be equal to any other. Your chosen repair expert should always use and have access to approved factory replacement parts in addition to the tools and technology to put it all together. If you have a condenser of a particular brand, using a different brand part can cause it to work less efficiently and void your warranty. This ensures you get a repair that is equal in quality to those you would get on a regular basis. It is repaired quickly, efficiently, and with quality.

Dealing with chilled water systems requires the proper care and attention to keep them working their best. By carefully selecting a commercial refrigeration specialist, you can be confident that your cooling and air conditioning system is in the best of hands, no matter what the situation is.

Christine O'Kelly is the author for the commercial refrigeration experts at Andrews Martin Mechanical. They offer professional chilled water systems, process piping, maintenance, and emergency services for industrial and commercial businesses throughout the Midwest.

Blanco BL440533 BlancoQuadris SteelArt Kitchen Faucet

noreply@blogger.com (Yen Yen) — Fri, 04 Feb 2011 02:43:00 +0000

By Romany Faheem

Blanco BL440533 kitchen faucet has an impressive blend of performance and style, sure to impress designers, householders, and installers likewise, and this article will tell you why. Blanco BL440533 had solid brass body construction anchors that is delicately tuned internal workings, including dependable, long lasting ceramic disc cartridges and durable spiral flexible pullout spray hoses.

Decorators will treasure color coded hot and cold supply lines and reversible mounting hardware that well adjusts to various counter surface thickness. Design enthusiasts will be allured by an huge mixture of styles, from traditional to contemporary, including our revolutionary professional series designs, all available in a great palette of standard and specialty finishes. Most models are available with complementing bar faucets. This item cannot ship to CA or VT.

Blanco BL440533 product information:

* SteelArt BlancoQuadris Collection

* Blanco Kitchen Faucet with Metal Side Spray

* Lever Handle

* Spout Reach: 8-1/2″

* Height: 7-3/4″

* Clearance: 6-3/4″

* Solid Brass Body & All Metal Sidespray

* Extra Long Supply Lines

* Ceramic Disk Cartridge

* 2.2 GPM Flow Rate

* Installation in a 1-3/8″ Hole

* Limited Lifetime Warranty

* Note: The Quadris Stainless Steel Model is Features with a Real Stainless Steel Finish (AISI 304)

Why Blanco:

BLANCO is one of the contributing providers of innovative, design-oriented system solutions for work stations in home kitchens and food service equipment. With the support of their business partners they, as providers of systems, develop and design winning solutions for work places which make work in home kitchens, food service and in medical functional areas less distressing. They realize, inspire and satisfy customer's desires. They develop innovative, flexible solutions which are model in design, function, quality and service. They utilize the expertise, dedication and creativity of their employees as well as modern and environmentally-friendly technology in order to always stay one step ahead and to be the most attractive provider in the world.

Blanco want to be a 5-star company and inspire its customers.

Get the lowest price possible on the Blanco BL440533 Kitchen Faucet at TheKitchenPlanet.com

Elkay NXUH312010 - Elkay NXUH312010R Neptune Double Bowl Offset Kitchen Sink Offers Clean Lines

noreply@blogger.com (Yen Yen) — Thu, 27 Jan 2011 02:04:00 +0000

By Nancy Rich

Elkay NXUH312010R Neptune Undermount Stainless Steel Double Kitchen Sink adds elegance and style to your kitchen. It is resistant to stain as well. And this sink will draw attention to beautiful, modern appliances as well as draw the eye to its striking clean lines and contemporary look and feel.

The Elkay Neptune Undermount Stainless Steel Double Kitchen Sink proudly displays a machine ground finish and a smooth satin polished. With the use of an under-coating spray, the sink is protected from condensation and the noise of cutlery which makes it a very soothing and fashionable enhancement to your kitchen. Made of the 300 series stainless steel, it has the highest level of quality, beauty, and durability.

Elkay NXUH312010R Technical Specifications

Undermount stainless steel double kitchen sink which measures 31 by 20 by 10 inches
Polished to a soft satin finish through a powerful machine ground process
Complete spray under-coating to reduce noise and prevent any condensation
Unmatched stain resistance and a highly classy appearance
18 gauge 300 series stainless steel

The Elkay Companies' headquarters is in Oak Brook, Illinois. It has production factories in many areas in the United States and some operating facilities to serve its international markets like China and Mexico.

As we have a rich history, our strength still lies in our modernization of products and care for our customers. This dedication engenders Elkay success.

As a family-owned business, Elkay makes sure that our products are innovative and our customer service is unparalleled. From a simple start in Chicago to our current position in the industry of kitchen products, we still focus on our main objectives as we always have. And these objectives are simply to continue enhancing our products and improving our relationship with our customers.

Elkay Manufacturing Company started with only a rented space of 2100 square feet in the north side of Chicago on January 26, 1920. Leopold Katz and his son Louis, the father and son behind Elkay, endeavored to produce sinks with the highest quality as well as to offer customer service to the highest possible standard. Only within its first year of operation, Elkay already saw a more-than doubling of demand, and increased from its 3 employees to 7. By 1927, the residential butler and pantry sinks were bright stars and near-instant best sellers.

If you want to enhance any kitchen's look to elegance, then use the stain resistant Elkay Neptune Undermount Stainless Steel Double Kitchen Sink. Smooth, soft satin polished and machine-ground finish completes this Elkay NXUH312010R. Elkay NXUH312010R uses the 300 stainless steel plus a heavy-duty under-coating spray to minimize noise and avoid condensation.

Best Price On Elkay NXUH312010 - Elkay NXUH312010R Neptune Double Bowl Offset Kitchen Sink at Elkay NXUH312010 - Elkay NXUH312010R Neptune Double Bowl Offset Kitchen Sink.

Dutch Oven Cooking - Excellent Tips To Create Great Dishes

noreply@blogger.com (Yen Yen) — Thu, 30 Dec 2010 06:39:00 +0000

By Abhishek Agarwal

For long & slow cooked dishes such as stews, roasts and casseroles, Dutch ovens are a sure choice. At the core, there are two types of Dutch ovens -

1. used at the campfires, and
2. used over traditional stoves or ovens.

Camping Dutch Ovens

It consists of:
1. three legs,
2. wire handle, and
3. slightly convex lid.

Its lid allows coal to rest on top as well as the bottom uniformly, so as to heat it like an oven. Campfire Dutch ovens are made of aluminum or cast iron. These ovens can perfectly bake breads, biscuits, pies, cakes and pizzas. Its containers can also be stacked for 5 or 6 high.

Stove Top Ovens

Stove top oven is flat on the bottom and has two handles. These are made of enameled or bare cast iron, ceramic or aluminum.

Regulating Temperature in a Dutch Oven

It could be quite challenging to regulate the temperature in Dutch ovens, more often with the camping ones. Here are a few tips and tricks to go about it more easily:

1. As a general rule, the oven must b maintained at a temperature of around three hundred fifty degrees Celsius.

2. In order to estimate the temperature, measure the size of oven in terms of inches. Then double the size to calculate the required number of briquettes.

3. Briquettes need to be placed in a circle, not less than half an inch from the oven's bottom.

4. Briquettes on the top of the oven must be placed in a checkerboard style.

5. Beware, that even while heating, briquettes can be further added, but once the food is burnt, it is burnt.

Special Tips

1. For Soups and stews
For stews & soups, on the top arrange one third of the briquettes and at the bottom two thirds.

2. For Breads, Cakes & Biscuits
In order to bake biscuits, breads and cakes keep two third of the briquettes on the top and one third on bottom.

3. For Meats & Casseroles
For casseroles and meats evenly split the briquettes on the top and bottom of the oven.

Tools used with Dutch Ovens

You would need varied tools while using Dutch ovens. These are as follows:

1. Wooden Spoons
While metal utensils could scratch the protective coating, plastic would melt away due to heat. So, wooden spoons are the best & probably the only choice.

2. Camp or Welders Gloves
It makes the work easier for the individual.

3. Charcoal Starters
These help you light up the fire easily as then you do not need lighter fluid - just a match and newspapers.

4. Long Handled Tongs
These enable you to move the briquettes rather safely and easily.

5. Lifters or Hooks
These make handling and lifting the lid easier.

6. Lid Stands
These are handy to be placed on lids while the individuals stir the food.

7. Whisk Broom
It keeps the ashes away from food.

8. Cooking Table
It allows the Dutch oven to be off the ground.

9. Dust Cover
It protects the Dutch ovens when they not in use.

Abhishek is really passionate about Cooking and he has got some great Cooking Secrets. up his sleeves! Download his FREE 88 Pages Ebook, "Cooking Mastery!" from his website http://www.Cooking-Guru.com/770/index.htm. Only limited Free Copies available.

Using Crab Meat For More Than Just Crab Cakes

noreply@blogger.com (Yen Yen) — Sat, 27 Nov 2010 02:40:00 +0000

By KC Kudra

When we think of lump crab meat, many of us automatically think of breaded crab cakes. Although crab cakes are certainly tasty in their own right, there are plenty of other ways to enjoy sweet and delicious crab meat whether it is the authentic or imitation kind from a can.

Crab meat is also rather healthy although it has been thought to be high in cholesterol. The cholesterol count of the meat will vary by the type of crab it comes from but in general, it is lower than beef or eggs.

Crab can be used in an incredibly number of different ways including in dips and sauces. A hot crab dip is the ideal party appetizer when served along with an assortment of crackers or vegetables for dipping. You can also mix crab meat with a variety of cheeses and serve along with nachos or tortilla chips.

Soups and chowders are other great ways to use crab meat. Maryland crab soup is a rather popular and hearty variety that includes plenty of vegetables including cabbage, carrots, celery, corn, peas, and potatoes. Alternatively, make a bisque with flour, butter, chicken broth, some parsley, and of course, crab meat.

Crab chili is yet another delicious treat especially on a cold, wintry day. Use crab, peppers, beans, chicken stock, shredded cheese, and seasonings such as oregano, cilantro, and cayenne pepper.

Crab salads are simply perfect and they can be either hot or cold and include a wide variety of ingredients. Both cold and hot crab salads can be served as appetizers, as lunch, or even as the main course. Use the herbs, spices, and seasonings of your choice along with fresh greens and vegetables and your favorite type of dressing to create your own unique crab meat salad.

Crabby Mushroom Bake Recipe

What You Need

1/4 cup margarine
1 pound fresh mushrooms, sliced
1/2 cup celery, finely chopped
2 tablespoons white onions, finely minced
10 ounces wild rice, cooked
Nonstick cooking spray
2 cans cream of mushroom soup
1 cup whole milk
1 pound crab meat, cleaned to remove shells
Salt and freshly ground black pepper to taste
12 ounces sharp cheddar cheese, shredded

How to Make It

Preheat the oven to 350 degrees Fahrenheit.

In a skillet, heat the margarine and saute the sliced mushrooms, chopped celery and minced onions for about 5 minutes or until the celery is somewhat soft. While the vegetables are sauteing cook the wild rice.

Coat the bottom of a 9 x 13 baking dish with nonstick cooking spray and set aside.

Combine the sauteed mixture with the mushroom soup, milk, crab meat, and the salt and pepper in a medium sized mixing bowl. Transfer the mixture to the baking dish and spread evenly.

Sprinkle the shredded cheese on top and cover with aluminum foil then bake for about 45 minutes or until the cheese is bubbly.

Serve your crabby mushroom bake with a side salad made from fresh greens, vegetables, a bit of shredded cheese and ranch, Italian, or your favorite dressing.

Serves 6

Put together a quick crab salad recipe with imitation crab meat the next time you are in a hurry for something healthy and refreshing. Crab salad is a versatile seafood dish that can be served all alone or along with the main course for an extra filling meal.

Why be Crabby When You can be a Salad - CrabSalads.com

What You Must Know About Pure Protein Bars

noreply@blogger.com (Yen Yen) — Fri, 29 Oct 2010 00:24:00 +0000

By Jonathan Octavius Bell

I think that the main thing people tend to overlook about pure protein bars are their uses for losing weight.

People assume that since it contains protein it must be for massive bodybuilders who eat about twenty per day. This couldn't be further from the truth, and although plenty of bodybuilders do eat these types of bar it doesn't mean they don't have plenty of other uses.

Dietitians recommend that we eat five small meals a day to increase our metabolism and reduce the chances of us snacking. They also recommend that snacks such as crisps and chocolate bars be seen more as weekly treats than everyday items.

This is where most people are completely put off the thought of dieting because they don't want to be eating boring salads all day. But there is another way!

Eating foods such as pure protein bars mean that you can eat great tasting bars which have chocolate or toffee flavors - but without taking the calorie payload. They still have a decent amount of calories to keep you full, around 200-300 (as opposed to 500 for a regular chocolate bar). But you also have to remember that these aren't the empty calories of chocolate, but are full if nutritious vitamins and minerals.

The last and final thing I'll note about eating pure protein bars is that you have to understand that losing weight is about losing it in a comfortable manner that suits you. Feeling full is very important to losing weight, as soon as you start to get hungry your metabolism goes down and you're likely to snack. This is why foods that give sugar highs and lows are really bad if you're trying to lose weight. You should be aiming more for foods that keep you fuller for longer, meaning you're far more comfortable in losing weight. This is what these bars can help you do!

Tuscany Decor - Ideas For Creating an Elegant Tuscan Kitchen

noreply@blogger.com (Yen Yen) — Thu, 14 Oct 2010 04:06:00 +0000

By Angela Marie Davis

Creating a Tuscan kitchen is all about the colors, textures, materials and Tuscany decor that is used throughout the space. Taking the image of an old Tuscan farmhouse and unearthing the elements found within is the simplest method for defining your Tuscan space. The use of dark and heavy unpainted distressed woods along with wood that is either aged or looks aged is a romantic way of incorporating a Tuscan style material into your kitchen.

Another way of creating a Tuscan kitchen is connecting the dinning room to the kitchen using Tuscany furniture such as a long farmhouse table. Within Italy many families view meal time as an important part of their culture. Many generations would gather for late, evening meals so such a large table combined with rustic benches and chairs can be used to combine the two spaces into one.

Dishware that is most often used in a Tuscan kitchen is pottery, ceramics or copper. Copper is most often used for cooking but also can be found in large bowls, ice buckets and more. Bright bold patterns can especially be found throughout the pottery in a Tuscan home. This pottery is often displayed on the tops of tables or within open kitchen cabinetry. Once again you are able to bring in the earthly elements from outside.

Often you will find within the sink area of a Tuscan kitchen would be a wall mounted dish rack and a separate area for baking. Wet dishes would be allowed to dry while the water drips back into the sink. Italian cooks love making fresh homemade meals so the use of a baking area is essential when creating your Tuscan space.

Tuscan cabinetry is often open where dishes are usually visible. For more modern and elegant Tuscan kitchens a mixture of open and closed cabinetry is usually found throughout. What would be found in an authentic Italian Tuscan kitchen is mismatched cabinetry arranged in different bold colors.

Wall paint is very important for bringing the whole space together. The use of warm chestnut or spice colors, found in much of the pottery can be used as inspiration pieces. Different painting techniques can be used to create an old world Tuscan feel.

Elegant Tuscan kitchens are probably the most important part of creating a Tuscan home. The Tuscany decor used throughout the space along with the right accessories can have your friends and family feeling like they are in Italy.

that is used throughout the space. Taking the image of an old Tuscan farmhouse and unearthing the elements found within is the simplest method for defining your Tuscan space. The use of dark and heavy unpainted distressed woods along with wood that is either aged or looks aged is a romantic way of incorporating a Tuscan style material into your kitchen.

Another way of creating a Tuscan kitchen is connecting the dinning room to the kitchen using a long farmhouse table. Within Italy many families view meal time as an important part of their culture. Many generations would gather for late, evening meals so such a large table combined with rustic benches and chairs can be used to combine the two spaces into one.

Dishware that is most often used in Italian kitchen decor is pottery, ceramics or copper. Copper is most often used for cooking but also can be found in large bowls, ice buckets and more. Bright bold patterns can especially be found throughout the pottery in a Tuscan home. This pottery is often displayed on the tops of tables or within open kitchen cabinetry. Once again you are able to bring in the earthly elements from outside.

As you can probably read, I am very interested in Tuscany decor and the culture. A families Tuscan kitchen is usually a thought that comes to my mind when I think about Tuscany along with other elements such as the sights, smells and food. To read more articles about Tuscany decor please follow me on: http://etuscanydecor.com

Top 5 Best and Yet Affordable Restaurants in Paris

noreply@blogger.com (Yen Yen) — Sat, 18 Sep 2010 03:37:00 +0000

By Rick Barsak

Many restaurants in Paris claim to be among the best restaurants in France, and this may be right when considering their Michelin Star or Gault & Millau awards. But not everybody can afford these top French restaurants. Here we want to focus on Parisian restaurants that everyone can consider without fainting when looking at the bill. Although affordable, these Parisian tables do stand above the crowd thanks to their excellent cuisine, good atmosphere and service, nice decor or exceptional location.

As far as location is concerned, 58 Tour Eiffel may be the best one of this list considering its prestigious address on the first level of Paris' oldest lady (as Parisians used to name it): the Eiffel Tower. Lead by famous Chef Alain Ducasse, 58 Tour Eiffel offers fine French cuisine high above Paris in an easy-going atmosphere. At night, the restaurant offers a tasty traditional French cuisine in a more brasserie-like atmosphere with a soft musical background. In a certain way, diners can get here the best of the worlds in Paris: fine cuisine and a unique view of Paris from the Eiffel Tower.

In the 4th arrondissement of Paris, Chez Julien is a charming restaurant next to Notre-Dame cathedral and Paris townhall (Mairie de Paris). This listed building evokes the old style of the early 1900s. The menu features great French classics (scallops, called 'coquilles St. Jacques' in French, with their basilic sauce), and a large choice of meat and fish dishes. If you're looking for a romantic restaurant to dine out in Paris, with a friendly and attentive service, this is the place.

As surprising as it may sound, there is a beach in Paris, and it is called La Plage Parisienne, or 'Parisian Beach'. In fact, it is a restaurant and it should not be confused with 'Paris Plage', a famous Parisian summer event. La Plage Parisienne is a really nice restaurant located close to the Mirabeau Bridge, boasting enviable views over the statue of Liberty. This airy and bright restaurant offers a lovely terrace with parasols. Here you will enjoy a Mediterranean cuisine from South of France, Italy and Spain, while looking at boats passing by under the Mirabeau Bridge. The ideal place for a business lunch or a romantic evening in Paris.

When considering the very best restaurants in Paris at reasonable price, you should look at fine dining tables such as Lasserre and Agape restaurants. These two are listed here because both of them offer an exceptional cuisine (Michelin 1 and 2-star restaurants) and yet remain 'nearly' affordable. 2-star restaurant Lasserre is located on the Champs Elysees Avenue. Here is served an exceptional French cuisine in a wonderful decor, Belle Epoque style dining room, stunning Touchagues paintings, and perfect service. As for Agape in the 17th arrondissement of Paris, it is a discreet and soberly decorated restaurant which gives great attention to its decoration. Designer table ware (Andree Putman) and light (Philippe Starck), pristine white table cloths, comfortable arm chairs, nothing has been missed out. Guillaume Bracaval, the young and talented chef uses his technique and taste to produce delicious traditional French dishes with a modern twist. And yet, prices remain reasonable.

Reservation strongly recommended in all of these good Paris restaurants. Bon appetit!

Rick Barsak enjoys writing about restaurants and hotels in Paris. Visit http://www.paris-best-restaurants.com to get more information on Paris best restaurants.

BroilKing Professional Stainless Convection Oven At A Glance

noreply@blogger.com (Yen Yen) — Thu, 09 Sep 2010 06:42:00 +0000

By Sveinung Skoglund

Cooking is one of those activities that has been an integral part of human existence nearly as early as the dawn of time. We say "nearly" because it is fairly common knowledge that the earliest inhabitants of this planet did not bother to cook their food at all. Needless to say, when cooking was first discovered and subsequently came into wider practice, it changed the world forever and things were never the same after that very significant and indeed world changing development.

One thing that has not changed since cooking's earliest appearance however is its crucial role in making food more palatable, easier to digest, more appealing to the various senses and simply just making eating a more enjoyable and fulfilling experience.

Even today after several hundred years of having integrated cooking as a normal part of everyday life, it has lost little of its importance. People who are able to cook-and cook well-have always been held in high regard by those who are not quite as equally skilled. Whether they are a professional chef or merely even a gifted culinary dabbler at home, people who can cook well will always occupy a lofty position in our society.

Enter now the "BroilKing Professional Stainless Convection Oven" with its host of innovative features and enhancements that will help ensure that cooks from all over the world continue to enjoy that stellar reputation.

The BroilKing Professional Stainless Convection Oven is a fresh new take on the traditional oven design that promises to take the entire cooking experience to a whole new level.

Featuring a cooking chamber that measures 8-5/8" in height, 13-7/8" in width and 11-1/4" in depth, the BroilKing is fairly small but more than sufficient for everyday home use. With the three spacious shelves built in, it can accommodate up to three 1/4 sized commercial sheet pans. One sheet pan is in fact included in the package and it is constructed of industrial grade aluminum alloy, ensuring durability and reliable service for a great many years.

Of course no article on an oven would be complete without a least a mention of its heating capabilities and you will be glad to know that the BroilKing Professional Stainless Convection Oven is capable of a wide range of temperature settings ranging from 175 to a very impressive 500 F, making this oven fully capable of handling virtually all your cooking needs, from quick warming all the way up to roasting large cuts of meat. This heating capability would be remarkable enough for an oven of any size but it is all the more amazing given the BroilKing's modest size.

This heating power would naturally not be of much use if it were not directed where it is most needed and with this in mind, the BroilKing Professional Stainless Convection Oven was specially designed with insulated double walls to ensure that as little heat as possible is lost. So efficient is this design in fact that you will notice significantly faster cooking times, which will translate into lower household bills all around.

The author has been writing online articles since 2006 as well as publishing websites on a number of topics since 2004. Check out the latest website about car donations that gives you information about car donation programs and car donations Los Angeles in particular. Please visit iCarDonations.com for more information.

LG Microwave Coupons - Save Money on Your Next Microwave Purchase

noreply@blogger.com (Yen Yen) — Fri, 06 Aug 2010 09:12:00 +0000

By Nadav Snir

When shopping for a microwave, it is a great idea to arm yourself with LG microwave coupons if you intend to obtain a bargain on your purchase. The savings you make with discount coupons are sometimes very substantial and will help you acquire other products which our limited budgets sometimes make impossible.

LG microwaves area great addition to any kitchen and bring not only efficiency but also elegance. The modestly priced LSRM205ST, for example, is your perfect companion in the kitchen. With this microwave, you never run the risk of giving your family or guests either "burnt offerings" or undercooked food. Fitted with LG's Sensor Cooking technology, this microwave automatically switches itself off when the food is properly cooked and once you have it in operation, you can continue with your other duties. The microwave also has a curved cavity making it easy to both load and remove serving dishes with ease.

An even more elegant product is the LG LMV2015ST, a quietly operating microwave (courtesy of LG's QuietPower vent) and one which is fitted with a revolutionary warming lamp. Food is kept warm by the lamp rather than microwaves and hot bulbs as is the case with other microwave ovens. This microwave is also a beneficiary of LG's Sensor Cooking technology and with it you will never run the risk of serving either over-cooked or under-cooked food. Asymmetrically designed, all corners in the microwave are easily accessible enabling you to put and remove dishes with the utmost of ease.

Depending on the features fitted in each microwave, prices vary from one model to another but you never have to pay the full price. LG offers discounts on its microwaves and other products to people who have discount coupons. Before making your purchases, it is highly recommended that you obtain these online coupons to enable you save your hard-earned cash.

The full range of LG microwaves is available at HomeEverything at prices which are hugely discounted for people with LG microwave coupons.

About the author:

Nadav Snir operates a website which includes everything for your home, including discounts and coupons. To get those discounts, visit his site: http://Great-Info-Products.com/Home/homeeverything.html

How to Get Any Colour For Your Kitchen Worktop

noreply@blogger.com (Yen Yen) — Sat, 10 Jul 2010 01:42:00 +0000

By Alan Bottomley

A kitchen worktop could be, or become one of your prized possessions, but does nature offer you the colour of your dreams, the one that perfectly matches your design?

There are many types of stone available for a kitchen worktop surface; granite, marble, slate, wood, but with Nature's variety, it can be sometimes hard to find a colour that exactly matches your decor.

How is it possible to get the colour you want?

Well, there can be an answer to this dilemma; Quartz stone!

Quartz stone or Quartzite is a man made stone for worktop surfaces and other stone products. Formed from quartz and bonding resins, this stone is then coloured to suit. With colours ranging from black to white and almost every colour in between, makes this type of stone a fantastic choice.

Will Quartz stone match my natural stone floor tiles?

If all you are looking for is a worktop and already have floor tiles and want your new Quartz stone worktop to match, then Quartz is the answer! Because Quartzite is available in almost any colour; getting your worktop to match the style of your floor or wall tiles is as easy as pie!

The problem with natural stone such as granite is that it is natural. Matching stone-for-stone can be hard; you may need additional stone for other purposes and finding a match could prove difficult - most natural stone will differ from batch to batch, but Quartz stone does not.

On the other hand; if you are looking for natural veining, then granite for a kitchen worktop could be a better choice.

With this said; effects can be applied to man-made stone that offer similar to that of natural stone and although a man-made product can never be the same as the real thing, some of its pros do out-weigh the cons.

How durable is Quartz stone?

Quartz stone, once formed is an extremely hard and durable, man-made stone. Due to its construct; made from quartz crystal, makes this particular man made product extremely hardy indeed!

Quartz Worktops [http://www.hartgranite.co.uk] and Granite Worktops can be purchased from HartGranite.co.uk. They are based in Broxbourne, on the border of Hertfordshire and Essex, but supply and install granite worktops and work surfaces to many locations throughout the UK.

Alan Bottomley

Alan Bottomley is a Granite Worktops Designer for HartGranite; who import, fabricate and supply many home and industrial stone products - their URL is: [http://www.hartgranite.co.uk] if you would like more information.

Water Cooler Benefits For Your Home and Office

noreply@blogger.com (Yen Yen) — Sun, 27 Jun 2010 03:55:00 +0000

By Abraham E. Donovan

We need water for survival, it being maybe our most important source of nourishment. We need it to keep hydrated at all times and remain healthy and fit. No wonder that the water cooler has become so popular in the recent years in many homes and offices around the world. Here are some of the main water cooler benefits that are important to know if you are still on the fence whether you should buy a cooler or not.

The two main types of coolers are the portable (or bottled) cooler and the bottleless type (also called wall mounted). Both are very useful in getting you fresh and cool water at all times, and both have their own set of benefits over the other type.

The bottleless cooler is usually connected to the main water supply and it can only be used where this connection can be properly made. For example you will not see this type in offices or small apartments, however it is very popular in homes with their own installed plumbing where these installation works can be done. This has some advantages over the other type that many homeowner prefer. For example you are no longer dependable on changing the bottles every time they are empty, which also cost money. You simply use the water from the mains supply and have fresh and cool liquid to drink 24 hours a day, no matter what.

The bottled type, also called the portable water cooler, is actually a dispenser that uses plastic bottles to draw the water from. When the bottle is empty, it needs to be replaced with full ones and there are water delivery services that bring you full bottles on a regular basis, depending on the agreement with the company. The advantage over the bottleless type is that this is really portable, and can be setup pretty much anywhere. So if you have it in the kitchen but want to install it in your office room, all you need to do is unplug it from the wall, transport it to the other room and plug it in the wall again.

One of the best portable types that can be easily used on counters and office desks is the mini water cooler.

Visit bottled water cooler to learn more.

4 Best Frugal Cooking Tips

noreply@blogger.com (Yen Yen) — Thu, 10 Jun 2010 04:14:00 +0000

By Dave Stack

Frugal cooking starts with great planning, as being wise with your purchased ingredients helps you get more from your small budget and at the same time will give you get the most for every meal you create with it.

Don't Run Out of Kitchen and Pantry Staples

Stock up on the most basic ingredients and supplies and shop just as soon as it runs out. One of the few things that as much as possible shouldn't be forgotten to stock up is vegetables, spices, oils and canned produces that you use frequently. Most people nowadays are practicing that frugal idea of "eating the entire pantry out", which they use any and every ingredient that's still available to make an off-beat dish. This is a great trick to eliminate wastefulness and utilize all of the stuff that's in there before going grocery shopping.

Plan your shopping

Last-minute grocery shopping always leads to wasting incredible amounts of money by buying more than what you actually need, or purchasing something more expensive because you haven't really compared prices thoroughly. It's funny too, because I remember my sister doing her grocery like this all the time. She does have what she calls a "guide", a short grocery list, but when she steps inside the grocery store she would remember important things that she needed to buy, only in the end she's short on cash than what she planned, and she bought more than she can use.

Cheap but fresh ingredients

Buying produce that's in season will cost less for you as produces will be abundant thus has a lesser price. It will surely taste better too, when you buy season's produce fresh! And when you're out picking fruits and vegetables, look for those that are heavy for its size which means a lot of meat and juice are inside. When it comes to buying fish ask to cut off both head and tail first before weighing it, especially if you're not fond of cooking fishes whole. If you're going to throw away the head and the tail, why pay for it, right?

Buy your herbs dry but whole, if you can't get them fresh. Whole spices can be kept longer, produce flavor better than their grounded counterparts and cost lesser than ones in prepackaged containers.

And as much as possible, buy produce from local farmers instead of just going to a grocery chain or supermarket. You can find it in every city and town, and you can visit the USDA website to search for certified farmer's markets nearest to you.

Get creative

Simple meals can easily become dull, tasteless food if you don't give it a little something. Though with frugal cooking you are encouraged to keep the ingredients minimal, but your food doesn't have to become lackluster. Get some resources on recipes for all kinds of breakfast, lunch, dinner or snack dishes that you and your family will love. The Internet is home to millions of recipes added daily that range from the simple to exotic, and grand to simple. You can even get creative with leftovers, too. And that will save you tons of money and you can utilize a previous dish to make a snack or be part of a lunch dish for the next day, or make a casserole or a soup out of it.

Dave Stack is a huge fan of saving money and using coupons, coupon codes and promotional codes. He operates http://www.couponsaver.org which has been saving people money since 2007

Bread Toasters - Best Way to Toast Breads

noreply@blogger.com (Yen Yen) — Wed, 26 May 2010 15:34:00 +0000

By Balajee Kannan

The electric appliance used in kitchen which is used to toast all types of bread products are called Bread Toasters. The power consumed by toaster is between 600 W to 1200 W. There are two types of toasters

Electric
Non-Electric

Non-Electrical toasters are used to toast bread products using open fire.

The other various types are:

Pop-up Toasters:

These are also called automatic toasters. In this type of toaster, we insert the bread slices into the slots vertically at the top of the toaster. These slots are generally very large enough in which one single slice of bread can be easily inserted. Once the bread is inserted, the bread presses the lever of the toaster and thus the toaster is started. There is a internal device that determines the phase of toasting. Once the toasting is completed, the internal device signals the toaster to turn off and it also signals to send the bread upwards outside the toaster and then the toaster pops up the bread through the slots of the toaster. The heating elements that are used to toast the bread are kept vertical in parallel direction to the bread so that the bread is toasted properly.

Old toasters has a mechanical timer where we can pre-fix the time of toasting. The user can adjust the timings based on his bread toasting requirements. This method has some issues where the first set of breads gets toasted well and the next set does not gets toasted properly due to the heating elements are not heated well. Some toasters also use a sensors made of bimetallic strip.

Balajee Kannan has written various articles in various areas. His articles includes 8 slice toaster, hair dryer attachments, cow cookie jar and hair straightening products.

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The Old Bakery - Kingsbridge, Devon

noreply@blogger.com (Yen Yen) — Fri, 07 May 2010 22:17:00 +0000

By Claire Vorster

If you dream of eating great food that reminds you of sunnier places, how do Roasted feta with peppers, dates and black cardamom or Cappuccino creme brulee, cinnamon and star anise milk and spiced doughnuts sound to you? Giorgio Kostas of The Old Bakery in Kingsbridge, Devon is a chef on a mission.

'My customers are like family', explains Giorgio. 'I want to take them to where I grew up in Australia and Greece, with wonderful, fresh food that reflects the best of the season.'

Giorgio knows how to get the best to the table. His childhood was spent between Australia, where his father taught him to hunt and prepare wild boar and Greece where he cannot remember a time when he was not at the stove.

He fell in love with the kitchen in the islands of Greece, working both for the enduring, four-star Steps of Lindos hotel and an upmarket, bustling local restaurant in Thessaloniki. 'There were a few tables and no menu, we would cook whatever came in fresh that day.' Simple, delicious.

Cookery had become the passion that Giorgio wanted to master, he came to Bristol to work for renowned Restaurateur and Chef, Barney Haughton. Haughton's restaurants Quartier Vert and Bordeaux Quay continue to garner national and local attention for their commitment to impeccably sourced organic produce and intelligent menus.

During that time, Giorgio cooked regularly with Barney's team for Prince Charles and his guests at Highgrove. 'What a fantastic kitchen', Giorgio remembers 'a really great place to cook using organic ingredients from the estate and these beautiful copper pans dating back to King George'.

Having met his wife, Juliette, the newly-weds moved to Devon where Giorgio soon became Head Chef at the well loved White Hart in Modbury. Eventually, they were ready to find their own place in the distinctive market town of Kingsbridge. 'Juliette's family is near and once we saw Kingsbridge, we knew our restaurant was going to be here too', he says.

Giorgio's restaurant, The Old Bakery, opened its doors in the spring of 2008. So how does he describe it? 'We make everything ourselves, from the bread to the sausages to curing the bacon, everything is fresh. You can come for an incredible breakfast, or in the winter months for lunch and dinner we like to serve a variety of beautiful, small dishes, like tapas is to encourage people to share food. Our regular customers often don't ask for a menu, we just cook them something special.'

Giorgio has a good team around him, his Sous Chef James Gordon Featherstone, is working his way through BBC 2's Masterchef The Professional heats, the wine list is chosen by Master of Wine, Liam Steevenson with an emphasis small producers from

the Old World and Giorgio's wife Juliette has made The Old Bakery a place you remember. They offer a fine dining menu on special nights like Valentine's Day and throughout the summer months. With dishes like Hand dived scallops, fried quails eggs, puy lentils and pickled pears, Roasted wood pigeon, coffee and date purée with almonds and a Dark chocolate and walnut tart with beetroot ice cream, it's easy to see why people are raving about it.

So if you want to slip away to a place that reminds you of the sun, where you will feel at home, where the chef makes not only three kinds of bread every day but even the table we are sitting at, The Old Bakery should hit the spot. See you there.

Claire has worked with organisations as diverse as the Devon Design Guild, Thomas Nelson Publishers, the University of London and Microsoft on a range of high demand writing and consultancy projects.

http://www.clairevorster.com

http://www.clairesteaparty.com

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Got Mushrooms? Stuff Them and Soup Them

noreply@blogger.com (Yen Yen) — Fri, 30 Apr 2010 20:29:00 +0000

By Ginger Marin

I have always found mushrooms to be an interesting sort of comfort food. Here are two delightful recipes, great for lunch or dinner, as a complement or even as the main attraction.

WILD MUSHROOM BISQUE

1 and 1/2 pounds portobello and cremini mushrooms

2 cups low salt chicken broth

1 potato, cubed

2 tablespoons olive oil

1 shallot, minced

1 leek, chopped

2 cloves garlic, minced

1/4 cup chopped parsley

1/4 cup cream

Pepper to taste

Trim the stems from the mushrooms and slice them up. Heat oil in a large skillet over high heat and add mushrooms. Cook, stirring frequently for about 2 minutes. When mushrooms are soft, reduce the heat to low and add the shallot, leek and garlic. Cook until vegetables are very soft about 20 minutes. Then turn the mixture into a medium saucepan and add the broth, potatoes and parsley. Bring to a boil, skim fat off surface and reduce heat. Add the cream and simmer for 30 minutes or longer. Then, using a blender or food processor, puree soup. Season to taste with the pepper.

ITALIAN STUFFED MUSHROOMS

12 medium to large mushrooms with stems removed, trimmed and saved

Olive oil for baking sheet

1/2 cup Italian flavored bread crumbs

2 Roma (Italian) tomatoes, chopped in small pieces

1/2 cup melted butter

Chop the mushroom stems very fine. Saute the tomatoes and mushroom stems in butter until tender. Then, add the flavored bread crumbs and quickly stir to coat the crumbs. Add more butter if you need to. Then, stuff each of the mushrooms caps with the stem-tomato mixture. Place mushrooms, stuffed side up on an oiled baking sheet and bake at 350-degrees until sizzling and tender. Top with grated Parmesean cheese.

Other Great Mushroom Stuffers:

Boursin cheese (a creamy soft cheese with herbs)

Goat cheese (also use the soft kind; available with herbs if you like)

Crab meat mixed with cream cheese and chives

Remove the stems entirely then stuff the caps with these mixtures. As above, bake in oven at 325-350 degrees on an oiled baking sheet until the mushrooms soften and the mixture heats and bubbles up. Be careful not to burn your stuffing.

Ginger Marin is a freelance writer in Los Angeles whose main site is http://www.bioniclady.com

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What's For Dinner? 30-Minute Menus For 2010 - 17th Edition

noreply@blogger.com (Yen Yen) — Tue, 27 Apr 2010 14:28:00 +0000

By Elizabeth Randall

This is the 17th edition of the weekly 30-minute menus for 2010. These are published on a weekly basis; I like to develop the weekly menus on Thursday or Friday, grocery shop on Saturday, and start the week's menus on Sunday. I hope you are enjoying Spring! It is just beautiful here in Atlanta so I want to be outside all of the time. The menus this week reflect this longing and are guaranteed to get you out of the kitchen and into the great outdoor pronto!

The Slow Cooked Pulled Pork dinner on Tuesday will give you lots of pulled pork for sandwiches or salads during the week - lunch will be wonderful this week. You will find that I use several cooking methods, mix and match, to get dinner on the table quickly! (The ingredients in parenthesis show some of my quick-prep steps.) You can always substitute your favorite made-from-scratch recipes when you have more time. I hope you have a great week!

Sunday:
Chicken Parmesan (boneless, skinless chicken breasts, jarred pasta sauce, sliced cheeses; buy extra chicken for Thursday)
Pasta of Choice (boxed pasta)
Zucchini
Caprese Salad (sliced mozzarella)
Fresh Peach Tarts (prepared tart shells, raspberry jam)

Monday:
Weeknight Seafood Bouillabaisse (cleaned and deveined shrimp, jarred picante sauce, and canned crab, clams, mixed vegetables, and tomatoes)
Rolls or Baguette of Choice
Cookie Ice Cream Sandwiches (purchased jumbo cookies and ice cream)

Tuesday:
Slow Cooked Pulled Pork (crock pot; bottled BBQ sauce and mushroom gravy)
Buns and Condiments (purchased buns, jarred condiments)
Black-Eyed Pea Salad (canned peas, corn, and chilies)
Banana Pudding (instant pudding mix, purchased vanilla wafers)

Wednesday:
Fried Tomato Sandwiches (vegetarian; bottled thousand island dressing)
Mango / Cucumber Salsa (canned chilies)
Lemon Blueberry Tarts (prepared graham cracker tart shells, instant lemon pudding mix)

Thursday:
Oven Fried Chicken (boneless, skinless chicken breast or tenders, seasoned coating mix for chicken)
Macaroni and Double Cheese (boxed macaroni and cheese dinner, shredded cheese)
Broccoli
Fresh Baked Cookies (take-and-bake cookies)

Friday:
Easy Cheeseburger Pie (baking mix, shredded cheese)
Green Beans
Tomato Wedges with Bleu Cheese Crumbles
Sugar Cookie Apple Crisp (prepared cookie dough, canned apple pie filling; buy extra cookie dough for Saturday)

Saturday:
Baked Fish Italianio (bottled sun-dried tomato salad dressing, bagged baby spinach)
Parmesan Topped Fettuccine (boxed pasta)
Fresh Fruit
Baguette (purchased bread)
Sugar Cookie Kisses (prepared cookie dough, purchased chocolate candy kisses)

I sincerely hope you have fun with your meal planning and preparation,
Elizabeth Randall and Family

http://MomsMealConnection.com is designed to help busy moms everywhere prepare meals - family meals, holiday celebrations, and special dinners plus entertaining - through recipe and meal planning links. Most of the links are fast, fun, and free to use. Who has time to waste searching endlessly through the web? Certainly not us moms!

I am the mother of five grown children who are now starting families of their own so to say that I have 'been there, done that' is an understatement! My trick is to plan weekly menus and grocery shop only once per week. I am a firm believer that once-a-week meal planning and grocery shopping saves a lot of time and money! We can all use more of those commodities.

I sincerely hope you have fun with your meal planning and preparation, Elizabeth Randall and Family

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How to Bake a Sirloin Tip For Perfect Results

noreply@blogger.com (Yen Yen) — Wed, 14 Apr 2010 15:16:00 +0000

By KC Kudra

Sirloin tip is a popular cut of steak and this is cut from a cow's sirloin, which is the part on the lower part of the ribs, close to the filet mignon. You will not find sirloin tip as tender as filet mignon but it is still a great cut of meat.

It is possible to roast a sirloin tip in the oven. Choose a piece between two and five inches thick to feed two or three people. Obviously, a thicker piece takes longer to bake.

Step by Step, Guide to Cooking the Steak

Preheat the oven to 450 degrees F. Use a couple of tablespoons of vegetable oil to coat a skillet, then warm it on the stove over a moderately high heat. Sear the meat on the skillet all over, and then transfer it to a roasting pan.

Mix a tablespoon of salt with a tablespoon of black pepper and half a tablespoon of garlic powder, then sprinkle this mixture all over the meat and stick a meat thermometer into it. Put the roasting pan in the oven and cook the steak for twenty to thirty minutes per pound.

It is a good idea to check the meat's temperature frequently. The meat needs to be 125 to 130 degrees F for rare, 130 to 135 degrees F for medium rare, 135 to 140 degrees F for medium, or 150 to 155 degrees F for well done. The sirloin tip has to be at least 125 degrees F to make it safe to eat, because bacteria can live up to this temperature. Also, if you cook it to well done it will be a lot less juicy than a rare or medium rare steak.

As soon as the meat has reached the right temperature, remove it from the oven and put it on a cutting board. Cover it with aluminum foil and let it sit for ten minutes. The steak will finish cooking and the juices will redistribute. This is what all good chefs do because it makes the meat succulent. Take off the foil, carve the steak, and serve it with your choice of side dishes.

More Tips for a Great Sirloin Tip

You can use a homemade meat rub or a store-bought one instead of the salt, pepper, and garlic powder mixture if you prefer. It depends on personal taste and also what you plan to serve the steak with.

Mashed potato, French fries, salad, steamed vegetables, garlic mushrooms, onion rings, or hash browns are just some options if you want to make flavorful side dishes to go with your delicious sirloin tip.

Another great idea is to marinate the meat using one of many marinated steak recipes available. This will give the meat extra flavor and can also tenderize it, to make it extra juicy and soft.

There are so many steak marinades to choose from, so whether you like an Asian flavor, a spicy flavor, something with strong flavors like mustard or horseradish, or just a simple barbecue or tomato flavored marinade, there is something for everyone.

If you enjoy cooking steak, what about checking out some of the best marinated steak recipes? It is true that a sirloin steak marinade can transform your humble steak into something magnificent and mouthwatering.

Easy Steak Marinades Help Make a Truly Mouthwatering Meal - EasySteakMarinades.net

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Secret Restaurants Recipes We All Want to Know - Must Read

noreply@blogger.com (Yen Yen) — Fri, 09 Apr 2010 17:44:00 +0000

By Scott D Jenkins

This article is about the contents of the famous secret restaurant recipes cookbook. The cookbook is actually 2 books, there is a volume 1 and 2. Ron Douglas is the person who found out this information and has been on Fox news, Good Morning America, and People Magazine with the books. The recipes are from many famous restaurant recipes.

The recipes come from upper end restaurants as well as famous fast food restaurants. Some of the restaurants are Applebees, Red Lobster, Bob Evans, Ben and Jerry's, Olive garden, White Castle, Chillis, Outback steak house and more. Including such recipes as Kentucky fried chicken original recipe, Pizza hut pan pizza, Cracker barrel chicken salad, Tony Roma's original barbecue sauce, Red Lobster cheddar biscuits and Ruby Tuesdays sonoran cheese sauce to name a few.

There are bonuses included such as lifetime access to secret recipes archive, Secret sauces cookbook, Good ole comfort foods cookbook, Grill master cookbook, Special occasion cookbook, Diabetic delights cookbook, and Kid approved cookbook.

In conclusion, you can save a lot of money by making these dishes yourself at your home. You will know what the recipes are going to taste like before you buy the cookbook. If you have not been able to eat out as much or not been able to eat out at all because of the economy, then all these books will make it possible for you to have your favorite restaurants food again anytime that you want. These books will also be perfect for complimenting a cookbook collection.

For additional information about the cookbooks and recipes go HERE

My name is Scott Jenkins. I am a internet business person, civil engineer, and like to eat good food.

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Skillet - Mobile Gourmet Or Guerrilla Cuisine?

noreply@blogger.com (Yen Yen) — Wed, 31 Mar 2010 22:07:00 +0000

When you are pondering the heights of good food, it's common to think of swanky downtown bars or bistros, or in upscale neighborhoods with terraced gardens and urbane clientele, perhaps in tony suburbs, with organic gardens out back, simple surroundings in the front of the house a wine list that goes out the door, and complex flavors. The last thing you think of, for good food, is a trailer in a parking lot, in an industrial neighborhood. And yet, this is where the culinary trail leads us.

This trailer brings good food to many areas in and around Seattle, changing locations daily. In fact, the only way to know where exactly it will be on any day is to check their web site weekly, updates by Facebook and Twitter are also available. Also available on their site have their menu, which also changes weekly. The chef, Josh Henderson, a 1998 CIA graduate, has worked in restaurants and later, as a private chefs for photo shoots, where he learned to cook on the road. He brings this know-how and inspiration to a custom decked out Airstream trailer. His concept, in his own words is as such:

We buy old Airstream Trailers, and outfit them so that they have a full commercial kitchen. We then go out to local office parks, events, farmers markets and provide impeccably executed and seasonably relevant bistro style food. Our market is people who really like food, and who appreciate food. Our goal is Seattle first, the west coast/world second.

This concept has earned him a 2009 Rising Chef: Restaurant Concept award from Starchefs.com. The one thing is, getting to wherever Skillet is, can be a challenge if you are not paying attention, and this makes the experience a little more fun. Because their web site (or more precisely their calendar, hosted by Google) is not entirely mobile web enabled, (sorry blackberry users) don't rely on your phone to get you there. Also, because of hiccups, or mechanical problems, Skillet might have to cancel a specific date's site. Smallie and I made the mistake of relying on a blackberry on our visit.

I admit, I messed up. I forgot what day it was, it happens: I work nights, I start my day on one day of the week, and end it in another. So i get confused. But I meet Smallie in downtown Seattle, hoping to get to the current parking lot that Skillet inhabits today, just south of the Fremont bridge (or as some call the area, the Peoples Republic of Fremont, possibly due to the statue of V. I. Lenin), but no Skillet. What happened? No Skillet? Were we led astray? So while Smallie and I attempt to figure out what happened, a coffee shack with wi-fi gives us the bad news, it's Thursday, not Wednesday. They were here yesterday.

So as we head back, in the opposite direction, into SODO, hoping we get there before closing, the clock ticking ever so close to 2:00 pm, closing time. Tick, tock, changing buses, tick tock, passing Safeco Field, tick, tock, until, at long last, a parking lot, a trailer, and a woman telling us they are closed. We check the time. 1:50. Seems today was a slow day, and they were shutting down early. Smallie asks if they'd please just do this one favor, after all, we'd come all this way, and since one of the places she wanted to visit, on her trip from Hong Kong was to eat here. They relent, and we order several things. After small talk about the weather, and Smallie taking pictures, the question was asked, 'are you guys bloggers?'

OK, now I'm amused. Smallie responds that she isn't, "Why do you ask?", the answer is because of the photography, and the insight that bloggers tend to order one of everything on the menu.

At least we left off a few things, I suppose. Finally our orders were served, they packed up. We set down to eat, in of all places, a bus stop. As we settled down, we see the trailer drive south into the distance.

But now for the food. A burger, of grass-fed beef, Cambozola (a French Gorgonzola) cheese, and bacon jam, with the fixin's.

The mouth feel is soft and nice, partly due to the bacon jam, which gives a good burger, just a touch of moistness, and a well-rounded flavor that tickles even the hardiest of burger-fans. This is some burger.

The first thing you notice about the Chicken Sammy is the size. It's enormous. Good, balanced flavor between the sweetness of the apple slaw and the savoryness of the chicken, but even for a person with as large of a mouth as my own. Bring a friend with you to eat this sammy.

I find it hard to judge the poutine, as my experience with the genre is limited, but with that in mind, I found the flavor delectable, with nothing out of balance, it even keeps well, as it is the only part of this meal that was not entirely consumed at the bus stop.

Finally, the asparagus soup, a lighter soup than you'd imagine, was well-flavored, and tasty enough to hold its own even among the heavy gutters in this culinary line up.

To me, this is guerrilla cuisine at it's finest. Clearly, in my mind is a paraphrasing of the line from the old TV series "the A-team". If you can find out where they are, and they are there, you just might be able to eat... At Skillet. In my mind, nothing short of an 'A' team would describe the food experience I have had, where getting there is half the fun.

Erik Sentell is a computer professional living on Bainbridge Island. His love and understanding of food came from his upbringing among the varied ethnic foods in New York City. Originally trained as an architect, he believes that food and cuisine can operate at multiple levels of understanding all at once, each influencing the final form. His love for good food was driven farther through travels abroad. He is married and with his wife, make delicious meals together. He also works full time for an unstructured computer data storage company based in Seattle.